Buckwheat Porridge with Mushrooms

Instructions

1. Toast the buckwheat
   In a dry skillet over medium heat, toast the buckwheat groats for 3-4 minutes until lightly browned and fragrant, stirring frequently to prevent burning. This enhances the nutty flavor of the buckwheat.
2. Prepare the mushrooms
   Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Season with salt and pepper. Remove half the mushrooms and set aside for garnish.
3. Sauté the aromatics
   In the same skillet with the remaining mushrooms, add the remaining tablespoon of olive oil. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic, dried thyme, and bay leaf, and sauté for another minute until fragrant.
4. Cook the buckwheat
   Add the toasted buckwheat to the skillet with the mushrooms and onions. Pour in the vegetable or mushroom broth, stir well, and bring to a boil. Reduce heat to low, cover, and simmer for about 15-18 minutes, or until the buckwheat is tender and the liquid has been absorbed.
5. Finish the dish
   Remove the bay leaf. Gently fluff the buckwheat with a fork and fold in half of the fresh herbs. Taste and adjust seasoning with salt and pepper as needed.
6. Serve
   Transfer the buckwheat porridge to serving plates or a large serving dish. Top with the reserved sautéed mushrooms and sprinkle with the remaining fresh herbs. Serve warm with a dollop of sour cream on top if desired.