Ingredients:

5 ½ oz (150 g) buckwheat grains

1 pound (500 g) Boletus mushrooms

1 small onion

1 clove garlic

2 tbsp butter

cream

chopped parsley

salt

pepper

thyme

Cook the buckwheat grains in salted water and strain when done.

Fry chopped onions in butter; add crushed garlic and sliced mushrooms. Add thyme, salt and pepper and fry until the mushrooms are tender. At the end, add parsley, cream and the cooked buckwheat porridge. Stir well, put into a greased oven pan and bake in the oven.