Lithuanian Buckwheat and Mushroom Porridge
Grikiai su Grybais
A hearty and earthy porridge made with buckwheat groats and wild mushrooms, a staple in Lithuanian cuisine.
🧂 Ingredients
- 200 g Buckwheat groats (kasha)
- 500 ml Water or vegetable broth
- 250 g Mixed wild mushrooms (fresh or dried, rehydrated)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Butter or oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh dill or parsley, chopped (for garnish)
👨🍳 Instructions
- 1
Rinse the buckwheat groats under cold water until the water runs clear.
💡 Tip: Rinsing removes excess starch and bitterness - 2
If using fresh mushrooms, clean and slice them. If using dried mushrooms, rehydrate them in warm water for 20 minutes, then chop.
- 3
In a saucepan, heat butter or oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 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
Stir in the rinsed buckwheat groats, salt, and pepper. Pour in the water or broth.
💡 Tip: Ensure all ingredients are well combined - 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
Let the porridge stand, covered, for 5 minutes off the heat. Fluff with a fork.
- 8
Serve hot, garnished with fresh dill or parsley.
💡 Pro Tips
- ✓Use a variety of wild mushrooms for a richer flavor.
- ✓If you don't have broth, water is perfectly fine.
- ✓For a creamier texture, you can stir in a tablespoon of butter or sour cream at the end.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of marjoram or thyme with the mushrooms.
- Serve with a dollop of sour cream or a fried egg on top.
- For a heartier meal, add some cooked sausage or bacon bits.