Buckwheat Porridge with Sautéed Mushrooms and Green Onions

This cozy bowl is perfect for slow mornings when you want something nourishing, hearty, yet simple to prepare. Buckwheat porridge with sautéed mushrooms and green onions makes a wholesome breakfast that keeps you full and energized.

A good morning starts with a warm, nourishing meal, and hearty grain porridges are always a great choice. To make them both tasty and wholesome, it helps to add the right extras—mushrooms are one of my favorites. Today, I’m making a simple yet filling buckwheat porridge with mushrooms.

For this recipe I used buckwheat and button mushrooms, but feel free to swap in any grains or mushrooms you like—chanterelles or wild mushrooms are especially good if you’ve picked some this season. I only had button mushrooms in the fridge, so that’s what I used. Mushrooms pair beautifully with herbs too—dill, parsley, or leeks work just as well as green onions. Since I only had green onions, I kept it simple.

Buckwheat Porridge with Sautéed Mushrooms and Green Onions – Recipe

When cooking with whole grains, I recommend soaking them overnight. Soaking helps start the sprouting process, boosting their nutritional value and making them easier to digest. This little step makes your porridge extra nourishing.

This buckwheat porridge with mushrooms is quick to make, satisfying, and a lovely change to your usual breakfast routine.

You’ll need:

• 75 g button mushrooms (or any mushrooms you like)
• 60 g raw, unroasted buckwheat groats
• 1 tsp nutritional yeast flakes
• 1 tsp olive oil, for frying
• a few green onions
• salt and pepper, to taste

How to make it:

1. Rinse the buckwheat well and soak it overnight in room-temperature water.
2. In the morning, rinse again, cover with fresh water, add salt, bring to a boil, and simmer for about 3 minutes. Then let it sit and absorb the liquid.
3. Slice the mushrooms and green onions, sauté them lightly in olive oil, and season with salt and pepper.
4. Spoon the buckwheat into a bowl, top with the mushroom and onion mixture, and finish with a sprinkle of nutritional yeast flakes.