This buckwheat porridge with mushroom makes for a hearty and wholesome meal, suitable for vegetarians and for a nutritious alternative to traditional grains.


  • 1 cup buckwheat groats
  • 2 cups water
  • 1 cup mushrooms
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 2 cups vegetable or mushroom broth
  • Salt and pepper to taste
  • Fresh herbs (thyme or parsley) for garnish


  • Start by rinsing the buckwheat groats under cold water.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté until become golden brown. Set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Add chopped onions and garlic.
  • Add the rinsed buckwheat groats to the skillet with onions hd garlic. Toast them for a few minutes until they are lightly golden.
  • Pour in the vegetable or mushroom broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes.
  • Once the buckwheat is cooked, fold in the sautéed mushrooms. Season with salt and pepper to taste.
  • Allow it to simmer for an additional 5 minutes.
  • Remove from heat and let it rest for a few minutes.
  • Garnish with fresh herbs like thyme or parsley before serving.