Breakfast
Buckwheat Porridge with Mushrooms and Onions
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- fresh button mushrooms1.76 oz (50 g)
- toasted buckwheat groats (kasha)2.93 oz (83 g)
- yellow onion2.12 oz (60 g)
- refined sunflower oil0.71 oz (20 g)
- fine salt0.09 oz (2.5 g)
Directions
- Cut the mushrooms into wedges and sauté in oil with the finely chopped onion. Combine with the cooked buckwheat, season with salt, and heat through.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
466kcal
12.8 gProtein
23 gFat
51.9 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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