2020-08-13 / test@t

Buckwheat porridge with mushrooms and turkey

Pickles and pickles will be very good for such porridge: cabbage, cucumbers, tomatoes, hot peppers, garlic and wild garlic.

Ingredients

300 g unground buckwheat
200 g boiled turkey meat (neck)
250-300 g champignons
3 large onions
melted butter
salt

STEP-BY-STEP COOKING RECIPE

Step 1

Peel the onion and cut the rings into thin quarters. Wipe the mushrooms with paper towels if they are dirty. Cut the legs into thin circles, cut the caps into 6-8 vertical slices.

Step 2

In a large skillet, heat 3-4 tbsp. l. butter, put onion and fry over medium heat, stirring occasionally for 15 minutes. The onion should turn golden brown.

Step 3

Add mushrooms and fry until all liquid has evaporated, about 8 minutes. Add turkey meat, salt, pepper and cook for 5 minutes.

Step 4

Arrange the porridge on plates, top with mushrooms, turkey and onions. Serve immediately. This dish tolerates freezing well.

Cooking time

35m

Servings

Catalog