Buckwheat breakie congee smash: hot or cold salad



Ingredients:
2 cups whole buckwheat 
3 cups chicken or beef bone broth 
1/4 cup dried shitaie mushrooms
1/4 cup dried mistake mushrooms
1 very large onion
4 cloves garlic
1 red chilli pepper 
1-2 tablespoons fresh thyme leaves
1 tsp ginger powder
3-4 teaspoons pink Himalayan fine salt 

2 cups chopped spinach
1/2 cup chopped parsley 
Big knob of butter 

Optional:
Add 1 cup grated cheese (mozzarella/Cheddar or a combination) 

Method:
1. Place dried mushrooms in instant pot. Pour over 1/2 cup warm water and leave to soak for 30 minutes. 

2. Add other ingredients, apart from spinach, and stir. 

3. Put on lid and set on pressure cooking, high, for 5 minutes. Let steam release naturally. 

4. Add chopped spinach, parsley and butter and stir.

5. If using cheese add now and stir before serving. 

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