Have fun preparing this mushroom dish!
Place buckwheat in a sieve, rinse and scoop out any stones. Heat a frying pan and toast the grain, stirring throughout, until it turns a light brown color. Bring the fat, salt and water to a boil in a saucepan. Add the slightly cooled buckwheat and stir until it begins to thicken. Cover the pot with a tight-fitting lid and cook on low heat (or in the oven) for about 1 hour. The porridge can be eaten with milk and butter, or possibly as an addition to other dishes.
It can also be made with onions and mushrooms: make dried mushrooms, drain, fry and chop. Make buckwheat in the mushroom broth and add grated onions to the finished porridge. Make buckwheat
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