Step-by-step recipe for buckwheat with chanterelles with photo.

• National cuisine: home kitchen
• Type of dish: Hot dishes
• Recipe difficulty: Simple recipe

• Preparation time: 18 minutes
• Cooking time: 1 hour
• Number of servings: 3 servings
• Calorie Amount: 251 kilocalories
• Occasion: For breakfast

When young chanterelles appear, my grandfather prepares buckwheat with chanterelles. We usually eat this dish in the morning. Enough energy until lunchtime! Porridge with chanterelles is not only very tasty, but also very healthy!

Number of servings: 3-4

Ingredients for 3 servings

• Buckwheat groats - 1 Cup
• Chanterelles - 300 Grams
• Onion - 1 piece
• Water - 450 Milliliters
• Butter - 40 grams
• Vegetable oil - 2 Cups
• Salt - - To taste
• Pepper - - To taste
• Greens - - To taste

Step by step

1. Buckwheat and chanterelles have been eaten in Rus' since ancient times. It’s a well-known fact that mushrooms were used to replace meat. I advise you to try a hearty “forest” breakfast.
2. How to cook buckwheat with chanterelles?
3. Rinse the buckwheat in several waters, select the black grains. Then fry in a hot frying pan until golden brown. Stir constantly while frying.
4. Pour water into a saucepan, add salt, bring to a boil, add the fried buckwheat and bring to a boil. Then skim off the foam, reduce the heat to medium and cook the buckwheat until tender.
5. Peel the onion and cut into half rings.
6. Peel, rinse, and cut large mushrooms into pieces.
7. Melt the butter in a frying pan, mix it with vegetable oil and fry the onion until golden brown. Then add the mushrooms. Add salt, pepper and simmer until done.
8. Place buckwheat on a plate, fried mushrooms on top and garnish with greens.
9. Buckwheat with chanterelles is ready!
10. Bon appetit!

This is the editor-in-chief of GQ (I don't know what that is, but it sounds cool). You could say - metrosexual. A highly moral man (judging by his recent angry rebuke to us, senseless and unscrupulous rednecks) and highly spiritual. I read his LJ. I'm enjoying it. Quotes.

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Large buckwheat with chanterelles for lunch at Pushkin
The shine of perfectly polished Panerai steel on your wrist
The confidential voice of George Michael in a warm car cutting through the gloom and filth of the street
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Previously, with a beta version of the Alice service, when I visited the Yandex office on the day of the company’s 20th anniversary.

We offer you an old Russian recipe - buckwheat porridge with chanterelles. This tasty and healthy dish is great for breakfast. Buckwheat contains fewer carbohydrates than other cereals, but is still a valuable protein product. But the main thing is that it is very rich in iron. The first mention of eating mushrooms dates back to Hippocrates. They date back to the 5th century BC. The tribes of the ancient Slavs have also long been familiar with edible mushrooms. But they became truly popular in the 10th century, with the adoption of Christianity in Rus'. About 200 days a year it was necessary to fast, and mushrooms at this time served as an excellent substitute for fast food. Sometimes mushrooms are called “vegetable meat” - because they contain a lot of protein, and there is more of it in the cap than in the stem.

We will need:

buckwheat - 1 cup
chanterelles - 300 g
onion - 1 medium sized head
water - 450 ml
tomato puree - 2 teaspoon
vegetable oil - 2 tablespoon
ground black pepper
salt

What to do?

Rinse the buckwheat in two or three waters, fry in a hot frying pan, stirring constantly, until golden brown.

Boil and salt water, add fried buckwheat to it, bring to a boil over high heat.

Skim off the foam, reduce the heat and leave to cook until done.

Cut the mushrooms into small slices.

Chop the onion into rings.

Place the frying pan on the fire, pour two tablespoons of vegetable oil into it. Add mushrooms and onions, salt and pepper, add a little water, simmer until tender.

When the mushrooms and onions are almost ready, add two teaspoons of tomato puree and let them simmer a little more.

Place buckwheat porridge on a plate, place mushrooms on top, garnish with sprigs of fresh herbs.