Buckwheat porridge with chanterelles is a popular dish of Russian cuisine. Many chanterelles love not only because they are quite valuable mushrooms, but also because they are rarely worms. Well, buckwheat, everyone knows perfectly, is one of the most useful cereals! Cook the chanterelles with buckwheat and onions.
Sort buckwheat, removing dry and black grains. Rinse, drain, salt and pour boiling water over it. Cover the bowl and set aside for the cereal to swell. While you will be engaged in chanterelles, the cereal will have time to prepare almost completely, without losing all its usefulness. If you want to speed up the process, put the bowl of cereal in the microwave for a couple of minutes at full capacity.
Clean chanterelles from garbage and rinse thoroughly in cold water. If the mushrooms are very large, cut into pieces of the desired size.
Pour the chanterelles with water (about 0.5 liters) and boil for 10-15 minutes. They do not require very long heat treatment. Throw the mushrooms in a colander.
Peel and cut the onions (onions) with feathers or cubes.
Peel and grate carrots (on a coarse grater).
Fry vegetables a little in butter - 5 minutes, add chanterelles, pepper and fry for another 5 minutes.
All the movements with vegetables, chanterelles and roasting took me about half an hour, maybe a little more. During this time, the porridge swelled and became soft, which means - buckwheat is ready. If you doubt the readiness of the cereal, then, as I said, put it in the microwave for a minute (pre-mix the porridge).
Porridge is ready, chanterelles with vegetables, too. It remains to connect everything. You can just mix the buckwheat with mushrooms or put the chanterelles on top of the porridge.
If desired, chanterelles with buckwheat can be sprinkled with herbs.
Bon appetit and tasty porridge for you!