Buckwheat Porridge with Mushrooms

Ingredients

2 cups buckwheat

1 cup mushrooms

50 ml cream

1 onion

2 eggs

2 cloves garlic

parsley

butter

salt

Soak the dried mushrooms in 3.5 cups cold water and let sit for several hours or overnight. Then bring the water to a boil, remove the mushrooms, and chop them roughly. If the mushrooms are fresh, there's no need to soak them, of course.

Sort and rinse the buckwheat in several washes and then toast it in a dry frying pan, stirring constantly. At the end of toasting, add a couple of tablespoons of butter and stir vigorously until the butter coats each grain; this will give the porridge a crumbly texture.

 Salt the buckwheat, mix it with the mushrooms, and place it in a ceramic pot, filling it no more than two-thirds full. If you want to make truly delicious buckwheat porridge, you can't do without a pot, but instead of a large, roomy pot, you can use several smaller pots—I'm sure every kitchen has those. Smooth out the buckwheat, pour in the boiling water from the mushrooms, cover the pot with a lid, and bake in the oven at 110°C for 3-3.5 hours.

Chop the onion, hard-boil the eggs, and chop finely. Sauté the onion in butter until translucent, add the cream and eggs, mix well, and remove from heat. Remove the pot—the buckwheat has noticeably expanded, having absorbed all the water, and become wonderfully crumbly. Add the onion, egg, and cream mixture, mix it thoroughly with the buckwheat, close the pot again, and return it to the oven for another half hour.

After this, the porridge is ready to eat, and with great pleasure—but it's best to turn off the oven and leave the pot in there for a few more hours until it cools completely. Before serving, add crushed garlic to the porridge, and sprinkle finely chopped parsley on the bowls.

Enjoy!