Crumbly porridge with mushrooms

1 serving


Dry porcini mushrooms to go through, remove worm specimens, rinse, put in cold water without salt for 3 - 4 hours and boil in the same water. Remove the mushrooms from the stock with a spoon and rinse with hot water. Further, you can cook porridge in two ways. The first way. Chop boiled mushrooms with a knife and add them to the water with a mushroom decoction when cooking crumbly porridge. When vacating, put finely chopped sautéed onions in the ready-made porridge. Second way. Drizzle the boiled mushrooms with straws, add them to the sautéed onions, fry them all together and add them to the finished crumbly porridge during vacation. Pour water into a thick-bottomed spilled cauldron or food-cooking cauldron, bring it to a boil, salt, pour prepared cereal, remove hollow grains from the surface with a spoon and cook, often stirring with a spatula, until the cereal absorbs all moisture. Fill with oil, level the surface, close with a lid and put the porridge "finish" until ready with reduced heating. It is better to put spilled boilers in a cooking cupboard, and so that the porridge does not burn, you need to install them in flat dishes with water (Marmite). Buckwheat is sometimes fried until slightly golden before cooking. This accelerates the bringing of porridge to readiness ("stubborn")