Buckwheat porridge is good in any form, and if you add wild mushrooms to it, the taste will be even better. If there are no forests nearby, and you don’t risk buying the product from mushroom pickers, then you can use champignons. These mushrooms grow under artificial conditions and can be eaten even raw.
If you have the opportunity to choose fresh or dried mushrooms, then turn your attention to porcini mushrooms, chanterelles and honey mushrooms. Porcini mushroom undoubtedly occupies a leading position in cooking, but its price is not suitable for every wallet. A product purchased from the market may disappoint you because pests love it. Chanterelles are very aromatic and tasty mushrooms that are not susceptible to pests - you will never find larvae or worms in them. But chanterelles need to be thoroughly washed and cleaned, as they grow on sandy soil. Honey mushrooms are small, inconspicuous mushrooms, but very aromatic and tasty. They are easy to wash, and pests are not very fond of mushrooms, so today we will give preference to these mushrooms.
In the old days, buckwheat with mushrooms was a popular dish because it was a filling and healthy dish. Buckwheat porridge with mushrooms and onions still surprises with its unusual taste, we invite you to try cooking it.
Taste Info Second: cereals
Ingredients
- buckwheat – 1 glass;
- water – 2 glasses;
- mushrooms – 300 g;
- onion – 1 piece;
- carrots – 1 piece;
- salt to taste;
- greenery.
How to cook buckwheat with mushrooms, carrots and onions
We sort out the buckwheat so that there is nothing unnecessary in the cereal, and rinse it well. Pour in 2 cups of cold water and set to simmer over very low heat. When the buckwheat boils, add salt to it.
Let's take care of the mushrooms. Honey mushrooms need to be washed well, cleaned of debris, and the stem cut off at the cut site. These mushrooms must be boiled before frying. Chanterelles and porcini mushrooms can be used without pre-cooking. If you are cooking champignons, then immediately after washing they can be placed in a frying pan.
Cook the honey mushrooms for 10 minutes, then drain the water and bring to a boil again and cook for 15 minutes. Then place them in a colander to drain excess water.
While the water is draining from the mushrooms, cut the onion into cubes and grate the carrots on a coarse grater. Fry the vegetables in a frying pan with the addition of vegetable or butter.
After 5-7 minutes, add boiled honey mushrooms to the pan. If you have large mushrooms, then chop them first. I had small mushrooms, so I didn’t cut them, but left them whole. Fry vegetables and mushrooms for 10 minutes over low heat, remembering to stir.
Add prepared buckwheat to the fried mushrooms. Mix well, add salt and pepper to taste. Add greens to the finished dish at your discretion.
Buckwheat with mushrooms, onions and carrots turns out aromatic and crumbly. Eating such a dish is a pure pleasure.
- If you decide to use dried mushrooms for the recipe, then 2 hours before cooking you should soak them in warm water. After this, the mushrooms are boiled for 20 minutes, chopped and, after frying, mixed with boiled buckwheat porridge.
- The aroma and taste of buckwheat can be enhanced by frying it in a hot frying pan. First, buckwheat should be sorted and washed. Just remember to constantly stir the cereal so that it does not burn.
- Buckwheat with honey mushrooms will turn out tastier if, at the end of cooking, you simmer all the ingredients a little in a frying pan with the addition of mushroom broth or chicken broth, add a little liquid so that you don’t end up with soup, and simmer with the lid open. With this method of cooking, buckwheat should be left slightly undercooked; after mixing with other products, it will finally cook during the stewing process.
- You can supplement the recipe by adding a hard-boiled egg to the ingredients; it goes well with buckwheat and mushrooms. Simply chop an egg and sprinkle on top of the finished dish.
- Spice lovers can season the mushrooms while frying with pepper, nutmeg, coriander or marjoram.
- Buckwheat with mushrooms is easy to cook in the oven in a pot. For this, mushrooms are prepared as in our recipe. The buckwheat is washed; for a standard 700-800 ml pot you will need half a glass of buckwheat. Place buckwheat and mushrooms in a pot and fill with 1.5 cups of water. Place the pot in the oven at 170-180 degrees for 35-40 minutes. It turns out to be a delicious Lenten dish; if you are not fasting, you can add a piece of butter to the buckwheat porridge.
Buckwheat porridge is a source of vitamins and microelements for both adults and children. Today we are preparing delicious buckwheat porridge with porcini mushrooms and eggs. If you don’t add eggs, the dish will pass for a lean dish.
Shall we get started?
To prepare porridge, prepare the ingredients according to the list. My eggs were already boiled. If you don't have any, just pre-cook them.
Grind the mushrooms in a coffee grinder, rinse the buckwheat.
Pour the buckwheat into a saucepan (cauldron). Add water in a ratio of 1:2, that is, if you have 1 glass of buckwheat, then you need 2 glasses of water.
Add the ground mushrooms and set to cook.
Turn on high heat and let the liquid partially evaporate, then reduce the heat and cover with a lid.
While the buckwheat is cooking, chop the onion and garlic...
And eggs. I used an egg slicer.
In the middle of cooking, add chopped onions and garlic to the almost finished buckwheat. Cover with a lid and cook until done.
As soon as the buckwheat is ready, turn off the gas. Salt and pepper to taste, add butter and chopped eggs.
Mix. Cover with a lid and let it brew.
Buckwheat porridge with porcini mushrooms and eggs is ready. Serve warm.
Bon appetit!
A tasty, healthy and nutritious dish does not have to be expensive or extravagant. To do this, it is enough to competently experiment with products. For example, you can prepare crumbly, aromatic buckwheat porridge with mushrooms. It is preferable to use porcini mushrooms for this recipe. By preparing buckwheat porridge with mushrooms and vegetables, you can easily gather the whole family at one table. Having tasted this dish, they will remain not only full, but also satisfied.
Buckwheat with porcini mushrooms and onions can serve as an independent dish or side dish. It's quite simple to prepare. You need to get a good step-by-step recipe with photos, study it carefully, prepare all the ingredients necessary for this and start cooking. If it is not possible to use fresh mushrooms, you can easily replace them. Frozen porcini mushrooms are perfect for making healthy buckwheat porridge.
For this dish you need to prepare the porridge and mushrooms separately. As for buckwheat, it is sorted and thoroughly washed under running water. Then you need to cook the porridge in water. Instead of plain water, you can use light chicken broth. With this little trick, the dish turns out more juicy and flavorful. This way the buckwheat will not be dry, it will acquire a delicate consistency and a pleasant taste.
Frozen or fresh mushrooms need to be fried in a hot frying pan. First, you need to evaporate excess moisture from them. If you use dried mushrooms, they must be soaked in water for several hours. To give dried mushrooms a fresh flavor, just soak them in cold milk. Never soak dried porcini mushrooms in warm or hot water, as this will cause them to become hard and rubbery.
In addition to buckwheat and mushrooms, you can use additional ingredients for this dish, namely herbs, vegetables (onions, tomatoes, bell peppers and carrots), sauces, various spices, and seasonings.
Advice! Buckwheat porridge with porcini mushrooms can be used as a filling. To do this, they are mixed with apples, prunes, brisket, and bacon. The resulting mixture is used to stuff chicken, duck, and goose. This way you get not just an excellent dinner, but a real delicacy, a culinary masterpiece.
Ingredients
To prepare buckwheat you will need the following ingredients:
Preparation
1. This dish uses frozen porcini mushrooms. They should be thawed and soaked before cooking.
3. Take a small saucepan, pour a little vegetable oil into it and heat it up. After this, add the washed buckwheat. To make the dish more aromatic, rich, and, most importantly, crumbly, fry the buckwheat in oil for two minutes, stirring constantly.
4. Then pour a glass of warm water. Bring to a boil and reduce the gas to low. At this stage, you can add salt and cover the pan with a lid. Continue cooking for fifteen minutes until all the water has evaporated.
5. While the porridge is cooking, you can do the mushrooms. They should be thrown into a colander and the water should be drained into some container. Set it aside; you'll need it a little later.
6. Peel the onions and chop finely.
7. Place the frying pan on the stove and heat some butter in it.
9. Then add the prepared porcini mushrooms to the frying pan. Stir and continue frying for five minutes. Pour in the water left after soaking the mushrooms. At this moment, an incredibly tasty and appetizing aroma will reign in the kitchen.
Buckwheat with mushrooms is a frequent guest in any kitchen. This dish gathers the whole family at the table with its delicious smell and rarely remains on the plates at the end of dinner. Buckwheat with mushrooms can be used as a side dish, or immediately prepared as a complete dish, adding all your favorite ingredients.
Buckwheat and mushrooms are usually prepared separately. The cereal is thoroughly washed and cooked until half cooked in water or broth. Fresh or frozen mushrooms are fried in a frying pan, evaporating excess moisture, while dried mushrooms are soaked in cold water. In addition to these two components, the dish is often supplemented with vegetables, herbs, meat in all its variations, sauces and seasonings.
Buckwheat with mushrooms can also act as a filling. In this case, the dish is supplemented with prunes, apples, bacon, brisket, aromatic spices, etc. Duck or chicken baked with this filling turns into a real delicacy.
Buckwheat with mushrooms is prepared in all possible ways. You can stew it, bake it, use pots or a slow cooker. In the end, you can simply mix the finished porridge with fried mushrooms. The dish, regardless of the recipe, is served hot, supplemented with fresh vegetables and various sauces.
A very interesting dish that will captivate you not only with its taste, but also with its subtle forest aroma. Any broth will do, but it’s better to choose chicken or beef. To prepare, you need to immediately take dishes that are suitable for both the stove and the oven. Vegetable oil can be replaced with ghee.
Ingredients:
- 900 g buckwheat;
- 2 pinches of dried mushrooms;
- 3 eggs;
- 3 onions;
- 1.5 liters of meat broth;
- 3 tbsp. l. vegetable oil;
- Salt pepper.
Cooking method:
- Soak mushrooms in clean water for 2 hours.
- Pour new water over the mushrooms and boil for 5 minutes.
- Cut the mushrooms into strips and the onion into cubes.
- Heat vegetable oil in a high-sided frying pan.
- Add the onion and cook until transparent.
- Add mushrooms to the onion and fry a little more.
- Rinse the buckwheat and add to the mushrooms and onions.
- Pour the meat broth and the remaining water from cooking the mushrooms into the frying pan, add salt and pepper.
- Cover the dish with a lid and cook over medium heat for 15 minutes.
- Make three holes in the porridge and crack an egg into each.
- Bake the dish in the oven for 1 hour at 100 degrees.
- After cooking, remove the eggs and finely chop them, return them to the porridge.
Interesting from the network
Having a multicooker greatly simplifies the process of preparing buckwheat with mushrooms. If your model does not have the “Pilaf” mode, use the “Stew” function. In this case you will need 30-40 minutes. For a more pronounced mushroom taste, champignons can be pre-fried in a frying pan with butter.
Ingredients:
- 1 kg chicken legs;
- 2 cups buckwheat;
- 10 fresh champignons;
- 1 onion;
- 3 cloves of garlic;
- 1 carrot;
- 4 glasses of water;
- 4 tbsp. l. vegetable oil;
- Salt pepper.
Cooking method:
- Wash the legs and chop into arbitrary pieces.
- Pass the garlic through a press, mix with salt and pepper, grate the legs.
- Turn the multicooker into the “Baking” mode and grease with vegetable oil.
- Fry the chicken pieces on both sides for 10 minutes.
- Cut the onion into thin half rings, carrots into slices, mushrooms into slices.
- Add vegetables and mushrooms to the slow cooker and cook for another 10 minutes without changing the mode.
- Pour buckwheat into a common saucepan and fill everything with water.
- Change the mode to “Pilaf” and cook until the signal about the end of the program.
This dish can rightfully be called a royal treat. Not every housewife will decide to cook a goose stuffed with buckwheat and mushrooms. It will require not only a large number of ingredients, but also a lot of time. However, if you stick to the recipe, you can make the signature dish of the holiday table, which will be remembered by all guests for a long time.
Ingredients:
- Goose weighing 3 kg;
- 1 cup buckwheat;
- 300 ml water;
- 200 g bacon;
- 300 g mushrooms;
- 1 carrot;
- 30 g celery root;
- 1 onion;
- 1 clove of garlic;
- 100 g prunes;
- Salt pepper.
Cooking method:
- Pluck the goose, gut it, remove excess fat, cut off the tips of the wings and neck.
- Season the outside of the goose with salt and pepper.
- Also add spices and chopped garlic inside.
- Place the prepared goose in the refrigerator for 3 hours (preferably overnight).
- Boil buckwheat until done.
- Cut the onion and bacon into cubes, grate the carrots and celery root.
- Wash the mushrooms thoroughly and cut into slices.
- Grease a frying pan with a little oil and fry the bacon in it.
- Place the bacon on a separate plate, add more oil to the pan and add the onion.
- After 5 minutes, add carrots, salt and pepper.
- After 3 minutes, add the celery root to the same frying pan, and after another 3 minutes, add the mushrooms.
- Mix everything thoroughly and cook for another 5 minutes.
- Mix the finished frying with bacon and buckwheat.
- Grind the prunes and add to the filling.
- Remove the goose from the refrigerator and stuff it (not too tightly).
- Chop off the belly with toothpicks, leaving no holes.
- Wrap the goose in a baking sleeve and make several punctures in the sleeve.
- Bake for 2 hours at 180 degrees in a preheated oven.
Merchant-style buckwheat is usually prepared with meat and vegetables, but adding mushrooms only improves this hearty dish. Tomato paste is used for the gravy in this recipe, but you can also make sour cream sauce. Spices need to be selected based on the type of meat.
Ingredients:
- 1 cup buckwheat;
- 200 g meat (fillet);
- 1 onion;
- 2 tbsp. l. tomato paste;
- 1 carrot;
- 1 tsp. spices;
- 400 g mushrooms;
- Greenery;
- Salt pepper.
Cooking method:
- Cut the meat into cubes and rub with spices.
- Chop the onion and carrots and fry until soft.
- Place sliced mushrooms and tomato paste in a frying pan with vegetables.
- When the liquid from the mushrooms has evaporated, add the meat and cook until half cooked.
- Pour in buckwheat and completely fill the dish with water.
- Cook the buckwheat until soft, with the lid closed.
Porridge in pots always turns out very soft and tender, and mushrooms give the dish maximum flavor and aroma. It is best to use porcini mushrooms. Before cooking, they need to be soaked for half an hour in cold water. It is better to pre-boil the buckwheat until half cooked, then the baking time in the oven will be significantly reduced.
Ingredients:
- 200 g dried mushrooms;
- 1 onion;
- 2 cups buckwheat;
- 3 glasses of water;
- 1 carrot;
- 1 tomato;
- 3 tbsp. l. vegetable oil;
- Salt pepper.
Cooking method:
- Boil buckwheat in salted water until half cooked.
- Transfer the mushrooms to a frying pan without vegetable oil and fry for 3 minutes.
- Cut the tomatoes into slices, onions into half rings, grate the carrots on a medium grater.
- Add oil to the pan with mushrooms and add all the vegetables.
- Stirring frequently, fry the vegetables for 5 minutes, add salt and pepper to taste.
- Place buckwheat porridge in pots and add a mixture of mushrooms and vegetables on top of the porridge.
- Add a little boiling water to each pot and close the lids.
- Preheat the oven and cook buckwheat with mushrooms for 20 minutes at 220 degrees.
Now you know how to cook buckwheat with mushrooms according to a recipe with a photo. Bon appetit!
Buckwheat with mushrooms belongs to the category of hearty and nutritious dishes that quickly satisfy your hunger. At the same time, the taste of such a treat always remains at its best, regardless of the cooking method. Experienced housewives probably know all the intricacies of how to cook buckwheat with mushrooms, but novice cooks should listen to a few tips:
- Before cooking buckwheat, you need to rinse it thoroughly and remove all debris;
- In order for buckwheat porridge to cook well, there must be twice as much liquid as cereal;
- If the mushrooms are dried, they must be soaked for at least 20 minutes before adding to the dish, changing the water 2-3 times;
- To make the mushrooms more tender, fry them in butter;
- Mushrooms can be added to the porridge only after all the moisture has evaporated from them;
- You can add a little butter to the finished porridge.
Thinking about what to cook for breakfast or dinner? Pay attention to buckwheat. This porridge is filling and very healthy. Of course, not everyone loves her. Therefore, you need to try very hard to ensure that the dish is to the taste of all family members. Now we will tell you how to cook deliciously and quickly
Buckwheat with mushrooms
Now we will describe how to properly prepare buckwheat with porcini mushrooms or champignons.
To prepare you will need:
Buckwheat (cereals) - one glass;
Water - two glasses;
Mushrooms (you can use champignons instead of white ones) - 300 grams;
Onion - one or two pieces;
Pepper (freshly ground);
Vegetable oil;
The process of preparing a delicious side dish with mushrooms
The first stage - cook the porridge
1. First, take the cereal, sort it, place it in a saucepan and rinse.
2. Then fill with water (two glasses).
3. Bring to a boil, then skim off the foam and reduce the flame.
4. Then cover the pan with a lid and cook over low heat for 20 minutes until the water boils away. There is no need to stir the porridge during cooking.
Next stage of preparation
1. Now take the mushrooms, wash them and cut them into slices. If you take champignons, you do not need to boil them first. If, for example, there are porcini or forest mushrooms, then they should be boiled for about five minutes.
2. Peel the onion and finely chop.
3. In a preheated frying pan, fry the onion until soft for five minutes. Then add mushrooms to it. Fry until done, about 10 minutes. After that, salt and pepper everything in the pan.
Buckwheat in a pot - an original and tasty dish
Prepared in the oven. This is done quite simply. At the same time, many people really like this dish. "Why?" - you ask. Yes, because it turns out healthier than cooked, for example, in a frying pan with a lot of oil. Products made in pots are juicier and more tender.
To prepare this dish, we will need (for one pot):
Mushrooms (your choice, preferably champignons) - a quarter cup;
Buckwheat (cereals) - 0.5 cups;
Water - 1 tablespoon;
Brisket (boiled and smoked) - two or three slices;
One egg;
Onions - 1-2 pcs.;
Carrots - one piece;
Butter - 35 grams.
Cooking
1. This buckwheat with mushrooms and onions and carrots turns out very tasty. Therefore, you will not regret the time spent. So, let's begin... First, wash the mushrooms, then chop them very finely or pound them in a mortar (if you are using dried ones).
2. Peel the onions and carrots and cut them into small pieces.
4. After this, salt the dish, season with spices and pour in. Buckwheat is prepared in a pot in the oven. This process takes approximately 50 minutes. To make buckwheat crumbly, you do not need to stir it during cooking.
5. About five minutes before they are ready, remove the pots. Place a piece of butter in each. To get a kind of lid on top of the dish, you need to break one egg at a time. Then the buckwheat with mushrooms and onions and carrots in pots goes back into the oven. It should remain there until the egg is cooked. Afterwards, you need to let the dish cool a little and you can serve it on the table, right in the pots, because it’s more interesting that way.
Buckwheat with vegetables in tomato sauce
Now let's look at how to cook buckwheat with mushrooms and vegetables. This wonderful dish will appeal even to those who are not particularly fond of the above-mentioned porridge.
To cook buckwheat you will need:
Water - 300 ml;
Butter - 30 grams;
Sunflower oil;
Tomato (medium size) - 3 pieces;
Mushrooms - 200 grams;
Seasonings;
Carrots - 1 pc.;
Sautéed tomatoes - 150 ml;
Onion - 2 pcs.;
Buckwheat - 1.5 cups (330 grams).
How to prepare the dish?
First stage of cooking
1. First peel the carrots and onions, then cut into small cubes.
2. Wash the mushrooms and cut them as you like.
3. Add diced tomatoes there.
4. Now you will need a frying pan, and a fairly deep one. Pour oil there and fry the onions and carrots for three minutes over high heat.
5. Then add the mushrooms and simmer for another two minutes, while reducing the flame slightly.
Second stage of cooking
1. Now comes the final stage. It is necessary to add buckwheat (washed), tomatoes (sautéed), herbs and, of course, water. Next, add salt, pepper and stir the dish.
2. Cover the buckwheat with a lid, reduce the heat and simmer for about twenty minutes. By the way, if you want buckwheat with mushrooms, onions and carrots to taste better, replace the water with chicken broth. Then the dish will be even more nutritious. During the cooking process, if you see the need, add liquid so that the porridge does not burn.
3. After it is cooked, let it sit for about fifteen minutes (do not open the lid). That's all, buckwheat with mushrooms and vegetables is ready. It turns out tasty and aromatic. It can be used both as a separate dish and as a side dish, for example, with cutlets or fried meat.
A little conclusion
Now you know how to prepare buckwheat with mushrooms and onions and carrots. As you may have noticed, this is done quite simply and quickly. This dish can be an excellent breakfast for the whole family, because it contains many vitamins and microelements. We hope that you will be able to turn the recipes proposed in the article into reality.
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