Buckwheat with Mushrooms

Make the topping. Peel the onion and chop it finely.

Rinse the mushrooms and cut them into small pieces.

Sauté the onion in a skillet for 5 minutes, stirring occasionally.

Add the mushrooms, stir to combine, and cook over medium heat for about 20 minutes (or until all the liquid has evaporated). Season with salt and pepper.

Boil the eggs for 10 minutes from the moment the water comes to a boil (you can add 1 tsp of salt so that if an egg cracks, the contents won't leak out). Cool them by running under cold water. Peel the eggs and cut them into cubes.

Cook the buckwheat. Thoroughly rinse 1 cup of buckwheat, changing the water several times. Cover with 2 cups of cold water and add 1/3 tsp of salt. Put the lid on and bring to a boil. Reduce the heat to the lowest setting and cook for 20 minutes or until all the water has been absorbed (do NOT stir while cooking).

Spoon the buckwheat onto a plate and top with a pat of butter. Add the mushroom and onion mixture on top, followed by the chopped eggs.