Buckwheat Semolina Gratin with Mushrooms and Cheese

Pour the milk into a saucepan, bring to a boil, and add salt. Whisk in the buckwheat semolina in a thin stream, whisking constantly to prevent any lumps! Simmer over low heat for a couple of minutes until thickened. Remove from heat, add a pat of butter, and let it cool slightly.

While the porridge is cooling, finely chop the onion and mushrooms. Sauté them in a skillet with oil until golden brown. Season with salt, pepper, and thyme leaves at the end for a restaurant-quality aroma.

Beat the eggs into the cooled buckwheat mixture and stir. Fold in our sautéed mushrooms and half of the grated cheese.

Transfer the mixture to a baking dish and smooth the top. Sprinkle the remaining cheese over the top—it will create that divine crust.