👨‍🍳 作り方

1. 1

   Rinse the buckwheat groats under cold water until the water runs clear.

   💡 プロのコツ: Rinsing removes excess starch and bitterness
2. 2

   If using fresh mushrooms, clean and slice them. If using dried mushrooms, rehydrate them in warm water for 20 minutes, then chop.

3. 3

   In a saucepan, heat butter or oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

4. 4

   Add the minced garlic and mushrooms to the saucepan. Cook for another 5-7 minutes until the mushrooms are tender and have released their liquid.

5. 5

   Stir in the rinsed buckwheat groats, salt, and pepper. Pour in the water or broth.

   💡 プロのコツ: Ensure all ingredients are well combined
6. 6

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed.

7. 7

   Let the porridge stand, covered, for 5 minutes off the heat. Fluff with a fork.

8. 8

   Serve hot, garnished with fresh dill or parsley.