Buckwheat with Mushrooms and Egg

INSTRUCTIONS

• 1
  If you don't mind the strong taste of buckwheat, simply rinse it with cold water and then cook it in 300 ml of water.
• 2
  If you're not a big fan of buckwheat, give it a chance. Scald the buckwheat twice with hot water, drain, add 300 ml of cold water, bring to a boil, reduce the heat, and cook for approximately 15 minutes. The buckwheat will absorb the water during cooking, so no water will remain in the pot.
• 3
  Boil the eggs to a soft consistency. It takes approximately 4-6 minutes after the water starts bubbling.
• 4
  Chop the onion finely and slice the mushrooms into thicker slices. Sauté the onion in a tablespoon of oil first. Once it turns golden, add the mushrooms and sauté them until they are all browned. Add the shiitake pesto and cooked buckwheat. Season with salt and freshly ground pepper.
• 5
  Add chopped fresh dill and serve together with the boiled egg.