Baked with mushrooms and buckwheat porridge

1 glass buckwheat

300 g mushrooms

2 onions

parsley

2 tsp. tomato puree

2 tbsp. vegetable oil

1,5 l water

black pepper

salt

Cook crumbly buckwheat.

Mushrooms, wash and chop, chop onions rings, combine mushrooms, onion, pepper and salt. Cook mushrooms and onions until tender in a little water with the addition of oil, for 5 min before the end of the extinguishing add the tomato puree.

Put the porridge in portions of the pots, the top lay the mushrooms and bake for 10-15 minutes in the oven.

Before serving, sprinkle porridge with chopped greens.