Buckwheat porridge with dry mushrooms. Delicious buckwheat with dried mushrooms

Buckwheat porridge with mushrooms is a simple and simple combination that can be used as a basis for preparing many hearty, nutritious and tasty dishes. By supplementing the basic components with vegetables, meat and other ingredients, it will be possible to qualitatively diversify your daily menu.

How to cook buckwheat with mushrooms?

Buckwheat porridge with mushrooms is a recipe that can be performed on the stove in a saucepan, in the oven or in a slow cooker, each time enjoying an excellent result.

Fried, often with onions, mushrooms are added to already boiled cereals or the ingredients are cooked together under a lid with a portion of water.
To get a crumbly result, add two parts of water to one part of the cereal.
In addition to onions, mushroom frying is supplemented with carrots, other roots and vegetables.
Especially tasty and nutritious is buckwheat porridge with mushrooms, if you cook it with meat. The product is cut into slices or twisted in a meat grinder, and then brought to readiness separately or together with fried mushrooms.
Before serving or during cooking, the dish can be seasoned with finely chopped herbs and garlic.

Buckwheat porridge with mushrooms and onions

The recipe for buckwheat with mushrooms and onions is elementary, and even a novice cook will be able to cope with it. For a lean version of the dish, butter is not added to the porridge, but it is flavored with finely chopped parsley or dill. When using forest mushrooms, they are pre-cleaned, boiled in water or stewed for 30 minutes beforehand.

Ingredients:

buckwheat - 1 glass;
water - 2 glasses;
mushrooms - 400 g;
onion - 2 pcs.;
vegetable oil - 50 ml;
butter - 30 g;
salt pepper.

Cooking

The grits are sorted out, poured with water, salted and boiled until tender over low heat under a lid.
Fry chopped onions in oil, and then mushrooms, fry until moisture evaporates and a light blush, salt and pepper.
Butter, frying are added to hot porridge.
After 5 minutes, buckwheat porridge with onions and mushrooms will infuse and be ready to serve.

Buckwheat with dried mushrooms

Buckwheat porridge with dried mushrooms will turn out even more tasty and fragrant. The product is initially thoroughly washed and rinsed additionally after soaking. The resulting infusion is not poured out, but filtered through a tissue cut and used as a fragrant liquid base for making porridge.

Ingredients:

buckwheat - 1 glass;
water - 2 glasses;
dried mushrooms - 50 g;
onion - 1 pc.;
garlic - 2 cloves;
vegetable oil - 70 ml;
salt pepper.

Cooking

Mushrooms are soaked for several hours, cut.
Onion and garlic are fried in oil.
Add buckwheat, prepared mushrooms, warm everything together for several minutes.
Pour the components with two glasses of filtered mushroom infusion, add salt and pepper.
Buckwheat with dried mushrooms and onions is cooked under a lid over low heat for about 20-30 minutes or until moisture is completely absorbed.

Buckwheat with Stroganoff mushrooms - recipe

If you don’t impress with mushrooms and want to taste a dish in a more original version, it’s time to give the mushroom base new notes by supplementing it with sour cream and tomato sauce. You can additionally stew the mushrooms with onions in the sauce, or simply pour over the ingredients when serving and mix.

Ingredients:

buckwheat - 1 glass;
water - 2 glasses;
mushrooms - 350 g;
onion - 2 pcs.;
sour cream - 200 g;
tomato paste - 1 tbsp. a spoon;
flour and butter - 1 teaspoon each;
vegetable oil - 40 ml;
salt, pepper, laurel, herbs.

Cooking

Buckwheat is poured with water, boiled with the addition of salt under the lid until tender.
Saute onions with mushrooms.
Flour is sautéed separately, sour cream mixed with tomato paste is added, if desired, water to the desired density of the gravy.
Season the sauce, mix with fried mushrooms and buckwheat.
Ready-made Stroganoff buckwheat with mushrooms is served with fresh herbs.

Buckwheat with turkey and mushrooms

Cooked buckwheat porridge with mushrooms and turkey meat will delight you with a great culinary combination. Poultry thigh or breast fillets are suitable, cut into medium-sized cubes and browned separately in hot oil. Tomato juice can be replaced with grated fresh or canned tomatoes.

Ingredients:

buckwheat - 1 glass;
turkey - 400 g;
water - 2 glasses;
tomato juice - 70 ml;
mushrooms - 350 g;
onions - 1 pc.;
bell pepper - 1 pc.;
vegetable oil - 40 ml;
salt, pepper, herbs.

Cooking

Brown the meat in butter, add a little water, simmer for 20 minutes under the lid.
Saute onions and mushrooms in butter.
Add sweet pepper, tomato juice, buckwheat, stewed meat, pour in water.
Season the dish, cook under the lid until all moisture is completely absorbed.

Merchant-style buckwheat with mushrooms

Buckwheat with mushrooms is a recipe rooted in the depths of Russian cuisine, when cereals were combined with fragrant porcini mushrooms or other mushrooms and cooked in the oven. No less tasty dish can be prepared in a saucepan, cauldron, deep frying pan or stewpan, supplementing the composition with juicy and fragrant vegetables.

Ingredients:

buckwheat - 1 glass;
water - 2 glasses;
mushrooms - 350 g;
onions - 2 pcs.;
carrots - 1 pc.;
bell pepper - 1 pc.;
vegetable oil - 50 ml;
salt, pepper, herbs.

Cooking

Porcini mushrooms are boiled in salted water, after which they are cut.
Fry onions in oil.
Carrots and bell peppers are added, and after 3 minutes, sliced mushrooms and cereals.
Add boiling water, throw seasonings, cover the container with a lid.
After about 20 minutes of languishing, buckwheat porridge with porcini mushrooms will be ready.

Buckwheat with minced meat and mushrooms - recipe

An excellent dish for serving for dinner will be cooked buckwheat with minced meat and mushrooms. The technology for creating a dish is elementary, and the result will exceed all expectations. Optionally, the composition is supplemented with fresh or frozen vegetables, Provence or Italian herbs or finely chopped fresh herbs.

Ingredients:

buckwheat - 1 glass;
water - 2 glasses;
minced meat - 300 g;
mushrooms - 400 g;
onions - 2 pcs.;
vegetable oil - 50 ml;
salt, pepper, spices.

Cooking

Fry the chopped onion with mushrooms and minced meat separately, breaking up the lumps with a spatula.
Combine the components in a common container, add cereal, boiling water and all seasonings.
Simmer the dish under the lid over low heat until the porridge is ready and all the moisture is absorbed.

Buckwheat with vegetables and mushrooms

Boiled buckwheat with mushrooms and tomatoes with the addition of other vegetables is an excellent choice for a lean diet or a healthy, wholesome and dietary meal. Optionally, in addition to the proposed ingredients, you can add zucchini, eggplant, cabbage inflorescences, green peas, green beans or asparagus.

Ingredients:

buckwheat - 1 glass;
water - 2 glasses;
tomatoes - 2 pcs.;
mushrooms - 300 g;
onions and carrots - 1 pc.;
sweet pepper - 1 pc.;
celery stalk - 1 pc.;
vegetable oil - 100 ml;
salt pepper.

Cooking

Onions are sautéed with the addition of carrots, sweet peppers and stalk celery.
Mushrooms are fried separately, added to vegetables.
Lay chopped tomatoes without skin, buckwheat.
Pour everything with water, season the dish and cook until moisture is absorbed and the cereal is soft.

Buckwheat with mushrooms in the oven

Out of competition succeeds cooked in the oven. Instead of water for pouring, you can use broth or a mixture with tomato paste, sour cream, and other additives. If desired, it is allowed to add fried meat, while slightly increasing the portion of water and baking time.

Ingredients:

buckwheat - 1 glass;
water - 250 ml;
mushrooms - 400 g;
onions and carrots - 1 pc.;
vegetable oil - 40 ml;
salt pepper.

Cooking

Buckwheat is washed and placed in a ceramic pot.
Fry onions with carrots and mushrooms in oil, spread on top of the grits.
Add water, cover the vessel with a lid.
After 40 minutes of baking at 180 degrees, buckwheat porridge with mushrooms in the oven will be ready.

Buckwheat with chicken and mushrooms

And mushrooms acquire different taste and nutritional properties depending on the meat used: legs, thighs or less high-calorie and tender chicken breast fillet. From this, the time of preliminary languishing of frying with meat before adding cereals can also vary.

Ingredients:

buckwheat - 1 glass;
chicken - 500 g;
water - 2 glasses;
mushrooms - 500 g;
onions and carrots - 1 pc.;
vegetable oil - 50 ml;
salt, pepper, spices.

Cooking

Fry separately mushrooms with onions and carrots and chicken.
Add the meat to the mushroom fry, pour in a little water, simmer for 10-20 minutes.
Buckwheat is poured, seasonings and hot water are added, the container is covered again with a lid and the contents are cooked for 20 minutes.

Buckwheat with stew and mushrooms

And mushrooms can be cooked in haste, if you add pork or beef stew to the composition. The result will surprise and delight even picky eaters. If the workpiece contains a lot of fat, it can be initially collected and used to prepare another dish if desired.

Ingredients:

buckwheat - 250 g;
stew - 400 g;
water - 450 ml;
mushrooms - 300 g;
onions and carrots - 1 pc.;
vegetable oil - 20 ml;
salt, pepper, laurel, herbs.

Cooking

Mushrooms are fried in butter with onions and carrots.
Add buckwheat, water and seasonings, cook the dish under the lid until the cereal is soft.
Add the stew to the container, mix and heat for another couple of minutes.

Buckwheat with mushrooms in a slow cooker

With or without meat, mushrooms are always a success, delighting with excellent richness and amazing aroma. In this case, the composition is supplemented with chicken breast fillet, which can be replaced with another meat component or the product can be completely excluded from the composition and a lean version of the dish can be obtained.

Cooking buckwheat is a simple matter: fill it with water and boil it, just don’t be offended later that the result turned out to be faded and tasteless, like in a hospital canteen.
1055; regular, good-quality buckwheat porridge is a serious matter, it is a thing in itself and almost the crown of all Russian cuisine. It requires a responsible and thorough approach, but it also rewards a hundredfold; you yourself will understand this when, having eaten one plate of porridge, you reach for the second.
1048; we will not invent a bicycle, we will simply try to cook buckwheat porridge in an ordinary home kitchen the way it was cooked in Russia from time immemorial, but with wild mushrooms.

arborio.ru

How to cook buckwheat with mushrooms?

Buckwheat porridge with mushrooms is a recipe that can be performed on the stove in a saucepan, in the oven or in a slow cooker, each time enjoying an excellent result.

Fried, often with onions, mushrooms are added to already boiled cereals or the ingredients are cooked together under a lid with a portion of water.

To get a crumbly result, add two parts of water to one part of the cereal.
In addition to onions, mushroom frying is supplemented with carrots, other roots and vegetables.
Especially tasty and nutritious is buckwheat porridge with mushrooms, if you cook it with meat. The product is cut into slices or twisted in a meat grinder, and then brought to readiness separately or together with fried mushrooms.
Before serving or during cooking, the dish can be seasoned with finely chopped herbs and garlic.

Ingredients:

buckwheat - 1 glass;
water - 2 glasses;
mushrooms - 400 g;
onion - 2 pcs.;
vegetable oil - 50 ml;
butter - 30 g;
salt pepper.

Cooking

The grits are sorted out, poured with water, salted and boiled until tender over low heat under a lid.
Fry chopped onions in oil, and then mushrooms, fry until moisture evaporates and a light blush, salt and pepper.
Butter, frying are added to hot porridge.
After 5 minutes, buckwheat porridge with onions and mushrooms will infuse and be ready to serve.

Ingredients:

buckwheat - 1 glass;
water - 2 glasses;
dried mushrooms - 50 g;
onion - 1 pc.;
garlic - 2 cloves;
vegetable oil - 70 ml;
salt pepper.

Cooking

Mushrooms are soaked for several hours, cut.
Onion and garlic are fried in oil.
Add buckwheat, prepared mushrooms, warm everything together for several minutes.
Pour the components with two glasses of filtered mushroom infusion, add salt and pepper.
Buckwheat with dried mushrooms and onions is cooked under a lid over low heat for about 20-30 minutes or until moisture is completely absorbed.

Buckwheat with Stroganoff mushrooms - recipe

If simple buckwheat porridge with mushrooms does not impress and you want to taste the dish in a more original version, it's time to give the mushroom base new notes by adding sour cream and tomato sauce. You can additionally stew the mushrooms with onions in the sauce, or simply pour over the ingredients when serving and mix.

Ingredients:

buckwheat - 1 glass;
water - 2 glasses;
mushrooms - 350 g;
onion - 2 pcs.;
sour cream - 200 g;
tomato paste - 1 tbsp. a spoon;
flour and butter - 1 teaspoon each;
vegetable oil - 40 ml;
salt, pepper, laurel, herbs.

Cooking

Buckwheat is poured with water, boiled with the addition of salt under the lid until tender.
Saute onions with mushrooms.
Flour is sautéed separately, sour cream mixed with tomato paste is added, if desired, water to the desired density of the gravy.
Season the sauce, mix with fried mushrooms and buckwheat.
Ready-made Stroganoff buckwheat with mushrooms is served with fresh herbs.

Buckwheat with turkey and mushrooms

Ingredients:

buckwheat - 1 glass;
turkey - 400 g;
water - 2 glasses;
tomato juice - 70 ml;
mushrooms - 350 g;
onions - 1 pc.;
bell pepper - 1 pc.;
vegetable oil - 40 ml;
salt, pepper, herbs.

Cooking

Brown the meat in butter, add a little water, simmer for 20 minutes under the lid.
Saute onions and mushrooms in butter.
Add sweet pepper, tomato juice, buckwheat, stewed meat, pour in water.
Season the dish, cook under the lid until all moisture is completely absorbed.

Merchant-style buckwheat with mushrooms

Ingredients:

buckwheat - 1 glass;
water - 2 glasses;
mushrooms - 350 g;
onions - 2 pcs.;
carrots - 1 pc.;
bell pepper - 1 pc.;
vegetable oil - 50 ml;
salt, pepper, herbs.

Cooking

Porcini mushrooms are boiled in salted water, after which they are cut.
Fry onions in oil.
Carrots and bell peppers are added, and after 3 minutes, sliced mushrooms and cereals.
Add boiling water, throw seasonings, cover the container with a lid.
After about 20 minutes of languishing, buckwheat porridge with porcini mushrooms will be ready.

Buckwheat with minced meat and mushrooms - recipe

Ingredients:

buckwheat - 1 glass;
water - 2 glasses;
minced meat - 300 g;
mushrooms - 400 g;
onions - 2 pcs.;
vegetable oil - 50 ml;
salt, pepper, spices.

Cooking

Fry the chopped onion with mushrooms and minced meat separately, breaking up the lumps with a spatula.
Combine the components in a common container, add cereal, boiling water and all seasonings.
Simmer the dish under the lid over low heat until the porridge is ready and all the moisture is absorbed.

Buckwheat with vegetables and mushrooms

Ingredients:

buckwheat - 1 glass;
water - 2 glasses;
tomatoes - 2 pcs.;
mushrooms - 300 g;
onions and carrots - 1 pc.;
sweet pepper - 1 pc.;
celery stalk - 1 pc.;
vegetable oil - 100 ml;
salt pepper.

Cooking

Onions are sautéed with the addition of carrots, sweet peppers and stalk celery.
Mushrooms are fried separately, added to vegetables.
Lay chopped tomatoes without skin, buckwheat.
Pour everything with water, season the dish and cook until moisture is absorbed and the cereal is soft.

Buckwheat with mushrooms in the oven

Out of competition, cooked buckwheat with mushrooms in a pot in the oven succeeds. Instead of water for pouring, you can use broth or a mixture with tomato paste, sour cream, and other additives. If desired, it is allowed to add fried meat, while slightly increasing the portion of water and baking time.

Ingredients:

buckwheat - 1 glass;
water - 250 ml;
mushrooms - 400 g;
onions and carrots - 1 pc.;
vegetable oil - 40 ml;
salt pepper.

Cooking

Buckwheat is washed and placed in a ceramic pot.
Fry onions with carrots and mushrooms in oil, spread on top of the grits.
Add water, cover the vessel with a lid.
After 40 minutes of baking at 180 degrees, buckwheat porridge with mushrooms in the oven will be ready.

Buckwheat with chicken and mushrooms

Buckwheat porridge with chicken and mushrooms acquires different taste and nutritional properties depending on the meat used: legs, thighs or less high-calorie and tender chicken breast fillet. From this, the time of preliminary languishing of frying with meat before adding cereals can also vary.

Ingredients:

buckwheat - 1 glass;
chicken - 500 g;
water - 2 glasses;
mushrooms - 500 g;
onions and carrots - 1 pc.;
vegetable oil - 50 ml;
salt, pepper, spices.

Cooking

Fry separately mushrooms with onions and carrots and chicken.
Add the meat to the mushroom fry, pour in a little water, simmer for 10-20 minutes.
Buckwheat is poured, seasonings and hot water are added, the container is covered again with a lid and the contents are cooked for 20 minutes.

Buckwheat with stew and mushrooms

Delicious buckwheat with meat and mushrooms can be cooked in a hurry if you add pork or beef stew to the composition. The result will surprise and delight even picky eaters. If the workpiece contains a lot of fat, it can be initially collected and used to prepare another dish if desired.

Ingredients:

buckwheat - 250 g;
stew - 400 g;
water - 450 ml;
mushrooms - 300 g;
onions and carrots - 1 pc.;
vegetable oil - 20 ml;
salt, pepper, laurel, herbs.

Cooking

Mushrooms are fried in butter with onions and carrots.
Add buckwheat, water and seasonings, cook the dish under the lid until the cereal is soft.
Add the stew to the container, mix and heat for another couple of minutes.

Buckwheat with mushrooms in a slow cooker

With or without meat, buckwheat in a slow cooker with mushrooms is always a success, delighting with excellent richness and amazing aroma. In this case, the composition is supplemented with chicken breast fillet, which can be replaced with another meat component or the product can be completely excluded from the composition and a lean version of the dish can be obtained.

Ingredients:

buckwheat - 1 glass;
chicken fillet - 400 g;
water - 400 ml;
mushrooms - 350 g;
onions and carrots - 1 pc.;
vegetable oil - 20 ml;
salt, pepper, laurel, herbs.

Cooking

Turn on the “Baking” or Frying mode, pour in oil, lay chopped vegetables, meat and mushrooms.
Fry the ingredients for 15 minutes, add the grits.
Pour everything with water, season to taste.
Switch the device to "Group" or "Buckwheat".
After the signal, cooked buckwheat with mushrooms and meat is mixed in a slow cooker and served with herbs.

womanadvice.ru

Content:

Lean buckwheat with mushrooms: what do you need?
Buckwheat with mushrooms: a step-by-step lean recipe
Life hack. Delicious vegetable broth for lean buckwheat with mushrooms and onions

Buckwheat with dried mushrooms is a traditional Russian recipe. Hearty, fragrant, lean buckwheat will be an excellent independent dish for every day or a delicious side dish. Even during Lent, a win-win combination of buckwheat porridge and mouth-watering mushrooms will surprise guests and delight home ones.

Lean buckwheat with mushrooms: what do you need?

The choice of dried mushrooms has solid advantages:

the recipe is available at any time of the year;
it will turn out much cheaper than with fresh forest;
dried have a richer aroma and taste.

The most important proportions: take as much buckwheat as dried mushrooms. For example, 1 glass.

You will also need:

1 large onion;
3-4 cloves of garlic;
1 medium carrot;
2 tbsp. l. vegetable oil;
water or vegetable stock.

If the dish is not prepared during Lent, it is quite possible to take butter.

Buckwheat with mushrooms: a step-by-step lean recipe

Dried mushrooms must first be soaked in cold water overnight or in hot water for a couple of hours. You can shorten the soaking time at your discretion, but then the mushrooms may not be soft enough.

Then proceed to cooking:

Ready lean buckwheat with dried mushrooms, onions and carrots can be sprinkled with herbs. Serve hot.

Life hack. Delicious vegetable broth for lean buckwheat with mushrooms and onions

Often I cook this dish along with mushroom soup - soak "mushroom chips" anyway. Then I take the broth for buckwheat from the boiled soup, which I deliberately make a little thinner than usual. It turns out doubly rich and fragrant!

And you can, of course, get confused - cook a full-fledged vegetable broth. Warm the mushroom water, add some vegetables, aromatic herbs and boil for 15-20 minutes. But I still perceive this option as a translation of products in vain, too wasteful.

Enjoy your meal!

With love,
Rorina.

www.rorina.ru

Buckwheat porridge with mushrooms and onions

Indeed, buckwheat has a sharp, concentrated flavor, especially after roasting. And if it is overcooked, then during cooking it will spread a not very pleasant smell.

For the same reason, buckwheat porridge should not be allowed to burn to the bottom of the dish.

Onion improves the taste of buckwheat porridge. Sauteed in butter and added to buckwheat, it smooths out its sharp spirit, makes the porridge fragrant, oily and very tasty.

Buckwheat porridge with meat is a classic. But during fasts, when there is a taboo on animal products, mushrooms help out the hostess: fresh, dried, canned, frozen.

Porcini mushrooms, russula, oyster mushrooms, chanterelles, champignons can be added fresh to cereals and cooked all together until tender.

Do the same with dried mushrooms. But before cooking, they are first soaked in water or milk, and only after they become soft, they are subjected to further heat treatment - frying with onions or stewing with cereals.

Previously, buckwheat came to store shelves in an unroasted form, so it had to be sorted out first, removing impurities, and then fried in a dry frying pan or on a baking sheet, placed in the oven.

Now buckwheat is sold already pre-fried, which simplifies its preparation.

According to the rules described in cookbooks, buckwheat is not washed, but only sorted out, and then poured into boiling salted water.

But experience shows that buckwheat will turn out tastier, and it will cook faster if, after sorting, it is washed and then soaked in warm water for 2-3 hours. During this time, it will swell well and increase in volume by 2-3 times. Such buckwheat will be ready in just 15-20 minutes.

To get crumbly buckwheat porridge, there should be one and a half times more water than dry cereals.

Buckwheat porridge with fresh mushrooms and onions

Ingredients:

buckwheat - 1 tbsp.;
champignon mushrooms - 300 g;
onions - 2 pcs.;
water - 1.5 tbsp.;
ghee - 50 g;
salt;
black pepper.

Cooking method

Finely chop the peeled onion.
Wash the mushrooms, dry on a towel or sieve. Cut into small cubes.
Heat the ghee in a frying pan, add the onion and sauté until soft. Add mushrooms, stir. At first, the mushrooms will release a large amount of liquid, which will soon begin to evaporate.
When the mushrooms are a little fried (this will happen in about 10 minutes), put the sorted buckwheat. Pour boiling water over, salt, pepper, mix. When the liquid boils, reduce the heat to a minimum, cover the pan with a lid. Cook the porridge, without stirring, until the cereal is soft. Turn off the heat, let the porridge sweat a little under the lid, then mix and arrange on plates.

Buckwheat porridge with dried mushrooms and onions

Ingredients:

buckwheat groats - 1 tbsp.;
white dried mushrooms - 30 g;
mushroom decoction - 2 tbsp.;
onions - 1-2 pcs.;
salt;
butter - 50 g.

Cooking method

Scald dried mushrooms with boiling water, rinse well, put in a bowl and cover with cold water for 2-3 hours. Then dip into boiling salted water and boil until soft. Throw it in a colander. Cut into slices.
Strain the mushroom broth, measure the right amount. Pour it into a cauldron or thick-walled pan, add salt, bring to a boil.
Roast the buckwheat in a dry frying pan. Transfer to a cauldron with broth. Immediately put the mushrooms, mix. Cook with a closed lid at a low boil for half an hour.
When the porridge thickens, put the cauldron in the oven, heated to 180 °, and simmer for another half hour.
Melt the butter in a frying pan, fry the onion in it until golden brown. Mix it with the finished porridge.

Buckwheat porridge with mushrooms and onions in a mushroom broth in the oven

Ingredients:

buckwheat - 1 tbsp.;
ghee - 60 g;
boiled mushrooms - 300 g;
onion - 1 pc.;
mushroom decoction - 2-3 tbsp.;
mushroom broth;
salt.

Cooking method

Wash the mushrooms, cut into slices. Boil until tender in salted water (about 25-30 minutes). Throw it in a colander.
Strain the broth.
Finely chop the onion and fry in melted butter.
Sort the buckwheat, pour it into a cauldron. Add mushrooms, onions. Stir. Pour in enough mushroom broth to cover the grits by three fingers.
Close the cauldron tightly with a lid, put in an oven preheated to 180–200 ° for 1–1.5 hours.
When the cereal is well steamed, mix it.

Buckwheat porridge with mushrooms and onions

Ingredients:

buckwheat - 1 tbsp.;
fresh russula mushrooms - 4-5 pcs.;
water - 2 tbsp.;
onion - 1 pc.;
salt;
vegetable oil - 50 g.

Cooking method

Sort the buckwheat, pour it into a cauldron, pour boiling water over it, salt it.
Wash the mushrooms, cut into slices. Chop the onion. Combine with cereals, mix. Put on the stove. On low heat, cover the dishes with a lid, cook the porridge for about an hour. Gently mix the prepared porridge.

Buckwheat porridge with mushrooms and onions: in the microwave

Ingredients:

buckwheat - 1 tbsp.;
water - 2-3 tbsp.;
onions - 2 pcs.;
fresh mushrooms - 300 g;
salt;
ghee - 50 g;
black pepper - a pinch.

Cooking method

Sort the buckwheat, fill it with warm water. Leave for 2 hours.
Finely chop the onion, saute in melted butter until golden brown.
Wash the mushrooms, cut into slices. Combine with onions. Cook until the moisture from the mushrooms has evaporated and they begin to brown.
When the buckwheat has absorbed most of the water, transfer it to a ceramic pot along with the remaining liquid. Add onions and mushrooms, salt, mix. Pour in enough water to cover the buckwheat by two centimeters.
Close the pot with a lid, leaving a small gap for steam to escape. Put in the microwave. Cook on low power for 20 minutes. Mix the prepared porridge.

Note to the owner

You probably noticed that each recipe specifies a different amount of water for cooking porridge.

It depends on the quality of the cereal, whether it was soaked in water before cooking, whether it was fried or not.

In addition, buckwheat is one of those cereals that is almost impossible to spoil by cooking. If you poured little water and the buckwheat turns out to be dry, pour in a little more boiling water, mix, close the lid, sweat over the fire, and your porridge will become soft and crumbly.

In case of excess liquid, on the contrary, open the lid, mix the cereal gently and, cooking over low heat, wait until the excess water has evaporated.

You can also put the pan in the oven and simmer until the cereal absorbs excess water and becomes crumbly.

Buckwheat porridge can be an independent dish, and also act as a side dish. This dish is not only tasty and fragrant, but also very healthy. If the recipe is supplemented with the addition of mushrooms, the porridge will turn out juicy and unusual. This recipe will appeal to absolutely everyone who monitors their diet or fasting. Mushrooms are a nutritious, high-calorie ingredient that adds spice to porridge. This component can be used fresh or dried. To make buckwheat porridge more fragrant, it is advisable to use dried white mushrooms. If the dish is not prepared during fasting, it can be generously flavored with butter.

Buckwheat with dried mushrooms is a simple, inexpensive recipe that can be quickly prepared at home. Buckwheat porridge is best cooked with porcini mushrooms, be sure to add a large amount of onions. Thanks to the fried onions, buckwheat becomes more tender and juicy. Dried mushrooms are the highlight of this recipe, as the dish turns out to be much more aromatic and tastier than with fresh ones.

To make the dish tastier, you should soak the mushrooms properly. To do this, they must be poured with boiling water for two hours and covered with a lid. You can leave them overnight. It is preferable to soak them in milk. Before cooking, do not forget to strain the mushrooms and rinse with running water. This is necessary in order to get rid of possible contaminants.

Ingredients

For cooking you will need the following ingredients:

Three servings of the dish can be prepared from the indicated list of products. The total cooking time is thirty-five minutes.

Cooking

Step by step preparation of buckwheat porridge with dried mushrooms:

1. Study in detail the recipe of the proposed dish and prepare all the ingredients you need so that they are at hand. To get started, prepare the mushrooms, as they should be soaked. It is enough to fill them with water or milk for five hours. It is advisable to do this at night so that in the morning you can quickly prepare the dish.

2. Throw swollen, soft mushrooms into a colander and rinse with warm running water. Optionally, you can leave the mushroom water. Thus, the proportion of cereals will be 2:1.

3. Pour water filtered from mushrooms into a saucepan and bring to a boil. Then cover the container with a lid, set aside for a while.

4. Pour the olive oil into the pan. You can use sunflower oil. Saute finely chopped onion and garlic in hot oil. Cook no longer than two minutes.

5. At this time, prepare buckwheat. Sort it out, remove debris and rinse with running water. After that, add it to the pan and mix thoroughly with onions. Simmer for three minutes, stirring constantly.

6. Finely chop the prepared white mushrooms. Add to buckwheat and fry for 2 minutes, stirring occasionally.

Mushrooms and buckwheat - it's hard to imagine a more Russian combination of products in one dish. Especially if not store-bought champignons and oyster mushrooms are taken for cooking, but real forest trophies collected with one's own hand.

Many people compare mushrooms with fish in terms of their benefits, and buckwheat is not deprived of excellent properties, which is why the dish turns out to be original, healthy and extremely tasty. Only its calorie content is quite high - about 105 kcal per 100 g of product.

Buckwheat with mushrooms can be served as an independent dish with cabbage salad, pickled tomatoes or pickled cucumbers, as well as a side dish for cutlets, stewed meatballs, meatballs or homemade chops.

Depending on your taste preferences, you can add a pinch of chili, coriander, ginger or nutmeg to the recipe. All these spices will enrich the taste of banal buckwheat porridge, make it original and piquant.

Buckwheat with mushrooms and onions - step by step photo recipe

An interesting, very nutritious version of an appetizing side dish is based on buckwheat and honey mushrooms. In winter, you can use both pre-harvested (frozen) forest mushrooms, and replace them with oyster mushrooms and even champignons.

Your mark:

Time for preparing: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

Buckwheat: 200 g
Honey mushrooms: 300 g
Onion: 1/2 pc.
Vegetable oil: 2-3 tbsp. l.
Salt: to taste
Water: 400-500 ml

Cooking instructions

Variation with carrots

Carrots add a little sweetness and a sunny look to regular porridge. So that the taste and color are not lost, it is better to cut it into small cubes and stew along with chopped onions. When vegetables turn golden, add mushrooms to them.

Chanterelles look the most spectacular with carrots. They can not be pre-boiled, it is enough to wash and cut into 2-3 parts.

Then pour the washed buckwheat into the pan, put the fried vegetable mixture into it, salt and pour water at the rate of 1 cup of cereal - 1.5 cups of water.

Stir gently, bring to a boil and cook covered for 30-40 minutes. Season the finished dish with butter.

With meat

This is an old recipe, which is still called merchant buckwheat today, because expensive meat was used for its preparation, and not everyone could afford it.

They also used “coins” of carrots for decoration, which were also stewed together with roast, and then set aside separately to decorate on top when serving.

By the way, this dish is somewhat similar to oriental pilaf, so it can be cooked even in a cauldron.

First, fry 2 pieces of meat so that the oil is saturated with its smell.
Remove the meat, put the onion, carrots cut into cubes or coins and fry until golden brown.
Add meat cut into small pieces to the sautéed root crops and fry it until a grayish color.
Put chopped mushrooms, simmer for 10 minutes, stirring the contents of the cauldron all the time.
Pour well-washed buckwheat over the stew and pour it with hot water in a ratio of 1: 2 (for 1 cup of buckwheat - 2 cups of water, and preferably mushroom broth).
Cook, without closing the lid and without stirring, until the cereal is ready. In this case, it will be steamed, as it were, all the liquid will concentrate on the bottom of the cauldron. This will take approximately 40 minutes.
At the end of cooking, add butter and mix well. Serve at the table, not forgetting to decorate with carrot coins.

Although butter mushrooms do not belong to the first category of mushrooms, it is they who, with their oily cap, can make this dish special. White, boletus and champignons will not differ much from pieces of meat.

Recipe for buckwheat with mushrooms in pots

A good opportunity to make the dish dietary, using only 2 ingredients - buckwheat and mushrooms, taken in an arbitrary ratio.

Fry the washed cereals and any mushrooms in a pan in a small amount of oil.
Put the hot mixture in portioned pots on the "shoulders", pour water or mushroom broth.
Top with foil, and preferably with a thin cake of unleavened dough.
Put in the oven heated to 120 ° C for 40 minutes.
Sprinkle the finished dish with herbs, for example, dill.

For this recipe, pre-boiled mushrooms are well suited, especially if they are small - they do not even need to be cut. And to enhance the mushroom flavor, it’s a good idea to add dry whites crushed in a mortar into powder.

In a slow cooker

Buckwheat porridge according to this recipe is prepared in 2 stages.

Initially, for onions, carrots and mushrooms, the “Baking” mode is used. Having set this mode on the slow cooker and setting the time to 40 minutes, a little vegetable oil is poured into the bottom of the bowl.
First of all, chopped onions (1 head) are loaded, covered with a lid.
A few minutes later, grated carrots (1 joke) are also sent to a bowl with languishing onions.
Next, cut the mushrooms into pieces and stew together with vegetables, before salting, until the end of the set time.
At the second stage, washed buckwheat groats (1 cup) are added to the vegetable mixture and poured with water (2 cups).
Set the "Grecha" mode and cook with a closed lid for another 40 minutes.
Before serving, the porridge is gently mixed, as the mushrooms are on the surface.

Mushrooms for this dish can be used both fresh and frozen, after defrosting. Enough 300-400 g.

How to cook buckwheat with dried mushrooms

Buckwheat - 2 cups
Dried mushrooms - 1 handful
Water - 2 l
Onion - 2 heads
Vegetable oil

How to cook:

Rinse dried mushrooms thoroughly and soak in cold water for an hour.
When swollen, cut into pieces and put to boil in the infusion in which they were soaked.
Pour in the washed buckwheat groats.
After the porridge thickens on the stove, you need to bring it to readiness in the oven, where it should languish for an hour - dry mushrooms require a longer cooking time.
Separately, fry the onion in vegetable oil until golden brown.

Buckwheat with mushrooms and fried onions are served separately, and everyone mixes them on a plate in the proportion that he likes.

Of the dried mushrooms, white mushrooms have an unsurpassed aroma - during drying, the mushroom smell is repeatedly concentrated in them. If you use them in this recipe, the dish will turn out to be unusually fragrant.

Mushrooms stuffed with buckwheat - unusual, beautiful, tasty

This dish is prepared from the remains of buckwheat porridge, and for stuffing it is best to take large champignons.

Cut off the stems of the mushrooms and scoop out some of the pulp to form a depression.
Coat the inner surface of the cap with sour cream, mayonnaise or a mixture of them.
Mix buckwheat porridge with a raw egg and chopped green onions, fill a mushroom cup with sour cream with the mixture.
Top with grated hard cheese.
Put the stuffed mushroom caps on a greased baking sheet and put in a preheated oven for 20 minutes.

The finished dish looks original and may well serve as a decoration even for a festive table.

It doesn't matter what kind of mushrooms are used for this dish, you can even take a mushroom mixture.

Forest mushrooms, unlike store-bought champignons and oyster mushrooms, must be pre-boiled for 20 minutes.
It is not necessary to boil only white and chanterelles. Mushroom broth is not poured out, but buckwheat is poured into it instead of water.
Before cooking, washed and dried cereals can be calcined in a dry frying pan. So it will become more fragrant.
Sometimes, before calcining, raw grains are mixed with a raw egg and fried with constant stirring.

Buckwheat with mushrooms is a dish that becomes tastier the longer it simmers (up to 3 hours). And the best way to do it is in the oven. In this case, the dishes should be covered with a lid or dough - the mushroom spirit is infused and the dish becomes unusually appetizing.

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Calories: Not specified
Time for preparing: Not specified

Inexpensive, simple and absolutely homemade recipe - buckwheat porridge with mushrooms and onions. We take more onions, not forgetting that buckwheat “loves” fried onions very much, and let there be some dried mushrooms, it doesn’t have to be white at all.
It is not necessary to boil the mushrooms first, but they must be soaked either in cold water for several hours (you can leave it overnight) or pour boiling water over it and leave it tightly covered with a lid for 1-2 hours. After that, they filter. With mushroom infusion, whoever sees fit is treated - someone adds it to buckwheat in half with water, and someone pours it out. Mushrooms after soaking must be rinsed under running clean water, remove all possible contaminants. Cut into smaller pieces, sort out the cereal and you can start cooking buckwheat porridge with onions and mushrooms.

Buckwheat porridge with mushrooms and onions - recipe with photo

Ingredients:

- buckwheat (dry) - 1 cup;
- dried mushrooms - 30 gr;
- onions - 2 large onions (the size of an apple);
- carrots - 1 pc;
- water - 1 glass;
- mushroom infusion (water from mushrooms) - 1.5 cups;
- vegetable oil - 3-4 tbsp. spoons;
- salt - to taste.

Recipe with photo step by step:

Pour one and a half cups of boiling water (just boiled water) into a bowl with dried mushrooms, leave covered with a lid for 1.5-2 hours.

After the specified time, we drain the water in which the mushrooms were soaked through a sieve into a clean bowl - we will need it for cooking buckwheat porridge. If you do not use mushroom infusion in cooking, pour it out.

Wash the soaked mushrooms in clean water, then cut into not very large pieces. As a rule, the caps are already cut into medium-sized pieces, and the legs need to be cut into several parts.

To prepare the onion, we take more, it just goes well with boiled buckwheat. We cut the onion finely, into cubes, cut the carrot into small pieces (straws or also cubes).

We heat the oil and pour the onion into a deep frying pan. Fry it until the edges start to brown. Pour the carrots, mix. Fry the vegetables over medium heat for a few minutes so that the onion has time to brown and give its flavor to the oil.

Add soaked mushrooms, mix them with vegetables. Fry for 3-5 minutes, keep the heat on medium.

Pour out clean buckwheat groats (it must be washed under running water and all blackies are selected). While stirring, lightly fry the buckwheat so that the grits are saturated with oil and the aroma of vegetables with mushrooms.

Mix the infusion of mushrooms with a glass of boiling water, pour buckwheat with mushrooms. In the recipe, water is taken a little more than usual. This is due to the fact that mushrooms and vegetables also absorb liquid during cooking, if you take the standard ratio of one to two, the cereal may remain dense. Salt to taste - this must be done immediately, so that later the cereal is not mixed.

Bring the liquid to a boil over high heat. Turn the flame down to low and cover the pan with a lid. We no longer mix the cereal, leave the porridge to steam for 30 minutes. After half an hour, we open it, check whether all the water has been absorbed. As a rule, cereals, vegetables and mushrooms absorb all the liquid, buckwheat turns out to be steamed, soft, but remains crumbly.

Buckwheat porridge with onions and dried mushrooms is ready. Homemade pickles and marinades are best suited to this tasty and nutritious dish of Russian cuisine: pickled or pickled cucumbers, tomatoes, salads canned for the winter, and much more. Enjoy your meal!

Author Elena Litvinenko (Sangina)