Buckwheat with white mushrooms
Description
This recipe won't take much time. Buckwheat with porcini mushrooms recipe: 1. First, rinse the mushrooms and soak them in warm water for about two hours. Then, wash off any remaining soil. Strain the mushroom soaking water and boil the mushrooms in it for 5 minutes. 2. Finely dice the onion. Remove the mushrooms from the broth and slice them into thin strips. Keep the broth, as we'll need it later. 3. Sauté the onion slowly in oil—preferably clarified butter—until it becomes beautifully translucent and slightly golden. Add the sliced mushrooms and continue frying together with the onion until a rich mushroom aroma develops. 4. Add washed (and preferably pre-toasted) buckwheat to the pan. Mix the mushrooms and buckwheat well, then pour in hot chicken broth and the mushroom broth. The amount of liquid should be twice that of the buckwheat. Cover with a lid and cook for 15 minutes—first 5 minutes over medium heat, then reduce the heat by half. 5. After 15 minutes, turn off the heat and remove the lid (do not open it before this point). Make small indentations in the surface of the buckwheat and carefully break one chicken egg into each. Be careful not to break the yolks. Lightly salt each yolk and place a large piece of clarified butter in the center. Add ground black pepper to taste. Cover the pan again and place it in a preheated oven at 100°C (212°F) for 1 hour. After 10 minutes, reduce the heat to the minimum setting. 6. Finally, remove the pan from the oven, take off the lid, and transfer the baked eggs into a bowl. Chop them up and return them to the buckwheat. Mix everything thoroughly, and your dish is ready to serve. I recommend adding an extra piece of clarified or butter to each serving—after all, you can't ruin a good porridge with butter. Buckwheat with porcini mushrooms is ready. ;) Serve hot.