Lenten buckwheat with chanterelles

If someone finds ordinary buckwheat porridge a boring and slightly childish dish, prepare buckwheat with mushrooms. Buckwheat is the healthiest of all cereals, and should definitely be in our diet. It is the best “fat burner” and is recommended to anyone who wants to lose weight. And take chanterelles as mushrooms, these are the cleanest mushrooms. You will not find a single chanterelle that is wormy. Mushrooms in this dish replace meat, so this dish should be included in the menu during Lent.

1. Calories
   88,1 kcal
2. Protein
   2,57 gram
3. Fat
   3,97 gram
4. Carbohydrates
   11,18 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Foxes

   ---

   
   300 g
2. Buckwheat

   ---

   
   1 glass = 165 g
3. Onions

   ---

   
   1 piece = 80 g
4. Carrot

   ---

   
   1 piece = 100 g
5. Water

   ---

   
   2 cup = 400 g
6. Black pepper ground

   ---

   
   to taste
7. Salt

   ---

   
   to taste
8. Vegetable oil

   ---

   
   2 tbsp. l. = 34 g

Steps:

1. 
   If your chanterelles are frozen, then take them out in advance to defrost a little and cut them. Fresh, just picked mushrooms need to be cleared of forest debris and washed. Peel and wash the vegetables. Cut the onion into small cubes and grate the carrots on a vegetable grater. Rinse the buckwheat. Chanterelles can be boiled for 10 minutes, then the dish will cook faster and the mushrooms themselves will be softer.
2. 
   Pour oil into a frying pan, heat it and fry the onions and carrots in it. Add the mushrooms, stir and fry over low heat with the lid on.
3. 
   Add buckwheat, salt, pepper and add water. Bring to a boil, then reduce heat, cover and cook until all the water has evaporated.
4. 
   Lightly sprinkle the finished dish with sesame seeds and serve with wheat bread croutons rubbed with garlic.