Buckwheat porridge, baked with chanterelles

300 g chanterelle

1 glass buckwheat

2 onions

2 h. l. tomato puree

2 Art. l. vegetable oil

ground black pepper

2.5 glass water

salt

Pour 2 cups buckwheat hot water, cook crumbly buckwheat.

Cut the chanterelles and connect them with onions, chopped rings, pepper and salt, add oil, pour the remaining water, simmer until tender. A few minutes before the end of quenching add tomato puree.

Ready to put in the porridge pots portioned, top with mushrooms, smooth and bake for 10-15 minutes in the oven.

Contents herbs before serving.