Finnish Buckwheat Porridge with Mushrooms (Tattaripuuro sienillä)
A hearty and earthy buckwheat porridge, a staple in Finnish cuisine, often enriched with the savory depth of sautéed mushrooms and onions. This dish highlights the use of readily available forest ingredients.
🧂 Ingredients
- 200 g Buckwheat groats
- 600 ml Water
- 200 ml Milk
- 30 g Butter
- 250 g Mixed mushrooms (e.g., chanterelles, porcini)(cleaned and sliced)
- 1 medium Onion(finely chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Rinse the buckwheat groats thoroughly under cold water.
💡 Tip: Rinsing removes any bitterness. - 2
In a saucepan, combine rinsed buckwheat, water, and half of the butter. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and buckwheat is tender.
- 3
While the buckwheat is cooking, sauté the chopped onion in a separate pan with the remaining butter over medium heat until softened, about 5 minutes.
- 4
Add the sliced mushrooms to the pan with the onions. Cook until the mushrooms are golden brown and have released their liquid, about 8-10 minutes.
- 5
Once the buckwheat is cooked, stir in the milk, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the porridge is creamy.
- 6
Serve the buckwheat porridge hot, topped with the sautéed mushroom and onion mixture. Garnish with fresh parsley.
💡 Pro Tips
- ✓Use fresh, seasonal mushrooms for the best flavor.
- ✓If using dried mushrooms, rehydrate them first and use the soaking liquid in the porridge for extra depth.
- ✓Adjust the amount of milk to achieve your desired porridge consistency.
🔄 Variations
- Add a dollop of sour cream or crème fraîche on top.
- Incorporate other root vegetables like carrots or parsnips, finely diced and sautéed with the onions.
- For a richer flavor, use a mushroom broth instead of water.