Buckwheat porridge with mushrooms in a slow cooker
Composition / ingredients
8
servings:
Cooking method
Wash and peel the mushrooms, cut the onion into half rings. Pour vegetable oil into the bowl of the slow cooker, put the onion, set the baking mode for 40 minutes, stir the onion from time to time. After 20 minutes of roasting, add the chopped mushrooms. After another 20 minutes, add the washed buckwheat and mix. Add water and salt. Put on the "buckwheat" or "porridge" mode, wait for the signal.
Buckwheat porridge with mushrooms in a slow cooker turns out crumbly, fragrant! Bon appetit!
Buckwheat porridge with mushrooms in a slow cooker turns out crumbly, fragrant! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Champignons - 24 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
