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.
Do you want to have good health, a slim figure, good skin and energy every day? Of course, you will answer, who doesn’t want to? Well, it is clear that all this is possible thanks to a well-designed balanced diet, proper nutrition, which everyone and everywhere is now talking about. You think this menu is not very diverse, because it only contains cereals, vegetables, fruits and boiled meat. But no, the correct diet can be very, very different, and we will prove it to you today using the example of the healthiest cereal. Buckwheat with mushrooms – that’s what we’ll talk about today, you’ll find out how many different dishes you can prepare based on these two products and something else.
Offers a selection of the best buckwheat and mushroom recipes for family and guests.
Buckwheat with champignons
We will need:
- champignons – 0.5 kg;
- buckwheat - a glass;
- carrots and onions - one large or two medium ones of each vegetable;
- salt - to taste;
- butter - tablespoon;
- herbs and spices - at your discretion;
- sunflower oil or olive oil - 4 tablespoons.
Preparing the dish
Buckwheat with mushrooms, onions and carrots is a healthy product, and can be eaten with vegetable oil during Lent. Everything is prepared very simply. Place fresh or frozen champignons in a frying pan, after cutting them, fry them in vegetable oil and butter at the same time. The mushrooms should release a little juice and brown.
If you are preparing a lenten dish, then, of course, animal products such as butter should not be in the dish. It is better to take a frying pan with high sides, thick walls and a bottom. You can use a good cauldron.
Advice! Mushrooms complement seasonings such as oregano, suneli hops, dried dill, thyme, cumin and basil very well.
So, the mushrooms are ready, now you lay out a layer of carrots. Of course, first you wash the vegetables and chop them on a coarse grater. Mushrooms and carrots are stewed for about five minutes, the next layer will be onion half rings. It is best to cut vegetables coarsely, laying them in layers. The technique is similar to how traditional pilaf is prepared. Now it’s time for the cereal - you clean it of impurities, if any, rinse it, pour it into a cauldron, and level it with a spoon.
Pour boiled, hot water in a volume twice as large as the cereal. But try to ensure that the layers do not disturb their structure, so that the mushrooms, onions and carrots do not float to the top of the cauldron. Now add salt and your favorite spices. Cover tightly with a lid and place on the fire for 35-40 minutes until all the liquid has evaporated. Do not stir the dish until it is completely cooked, but make sure that your buckwheat and mushrooms do not burn when there is very little water left. The finished dish is served on its own or in addition to vegetables and chicken breast.
Good to know! Buckwheat is a cereal we need for health; it contains many vitamins and minerals important for the human body. But the leader among them is iron, and those who suffer from anemia or loss of strength need to include cereals in their daily diet.
Buckwheat with mushrooms - preparing a dish in a pot in the oven
The oven allows you to cook a lot of different dishes. Their taste is completely different than on fire when we cook in the traditional way. But it tastes even better when food is cooked in clay pots, which our ancestors have used for centuries. Every housewife should have one of these, because the pots add a unique taste, retain heat for a long time, look very cozy in the kitchen, creating an unrivaled atmosphere at the table.
We will need:
- buckwheat – 300 gr.;
- mushrooms – 0.5 kg. These can be butter mushrooms, champignons, oyster mushrooms, honey mushrooms, frozen or fresh;
- onions – 2 medium pieces;
- vegetable oil – 3 tablespoons;
- greens - dried or fresh dill and onions;
- pepper, salt - to taste;
- spices - optional.
Preparing the dish
A very simple and tasty recipe. Wash the mushrooms, cut them into cubes, slices, as is convenient and familiar to you. Fry them in oil in a frying pan until half cooked. Peel the onion, chop it into half rings, pour it into the mushrooms, simmer for 3-5 minutes.
Now you wash the buckwheat, removing all the black specks from it. Next, distribute the cereal according to the number of your pots so that it is about a third of the volume or a little less. Place mushrooms, fried with onions, on top. Fill all this with water so that it is twice the volume of buckwheat or almost reaches the edge. Add salt, black pepper and spices. Heat the oven to 190-200 degrees, place the pots in it for 40-50 minutes.
Advice! When you turn off the oven, let the dish sit for another 7-10 minutes, add fresh dill and green onions. Buckwheat with mushrooms and onions will sweat, become saturated with the aroma of greenery and will be very tender and airy.
With chicken breast
A very nutritious and tasty dish, perfect for men who love meat, while the breast is considered healthy and dietary. You can cook buckwheat in pots in the oven or use a common container, for example, glass pans for the stove. In both the first and second cases, the dish looks very aesthetically pleasing.
We will need:
- buckwheat – 1.5 cups;
- water – 3 glasses;
- chicken fillet - two pieces;
- greens - dried or fresh dill;
- garlic – 3-4 cloves;
- frying oil;
- carrots – 1 medium;
- onions – 2 medium pieces;
- mushrooms – 400 grams (fresh, frozen or pickled).
Preparing the dish
Buckwheat with mushrooms, vegetables and meat can be prepared in different ways. That is, you can first boil the fillet along with a bay leaf, or you can fry it with vegetables. Try both options and choose the best one. By the way, you can use broth from cooking chicken instead of water to pour buckwheat.
Wash the mushrooms, cut into slices, fry for five minutes in a frying pan. Wash and peel the vegetables, dice the onion, chop the carrots on a coarse grater. Fry the vegetables in oil for three minutes along with the mushrooms. Wash the fillet and cut into strips. We put it in the pan with the vegetables, crush the garlic here, season everything with pepper, spices and salt at the end. Fry the meat until half cooked.
Advice! The fillet can be pre-marinated with onions, spices, sour cream and tomato paste. You can stew it with these products. To make the meat easier to cut, put it in the freezer for 30-40 minutes.
Place vegetables with mushrooms and meat in pots or pans, spread a layer of buckwheat on top, which we wash first. Fill the contents with water and place in a preheated oven at 200 degrees for 40 minutes. You need to add salt to the dish to taste, and at the end garnish with herbs. Goes great with fresh cucumber and tomato salad.
Buckwheat casserole with mushrooms in the oven
This version of the dish will delight both the family and guests; a baking sheet with cheese casserole looks very appetizing, and everyone will definitely ask you for more.
We will need:
- buckwheat – 1.5 cups;
- hot water - 2 times more cereal;
- egg - 2 pieces;
- onions – 3 medium pieces;
- mushrooms – 400 grams;
- cheese - you can take any hard cheese - 200 grams;
- sour cream – 200 ml;
- salt, spices - to taste;
- butter – 2-3 tablespoons.
Preparing the dish
As you already understand, we will bake our buckwheat with mushrooms according to this recipe on a baking sheet. We cook porridge in the most traditional way. Wash the cereal, remove impurities, pour 1:2 hot water into a saucepan, add salt to taste, bring to a boil and simmer under the lid for about 15 minutes.
Advice! Experienced chefs know the secret of the most delicious and aromatic buckwheat porridge - before cooking, the cereal should be heated in a frying pan or baking tray for about ten minutes without adding oil, but the buckwheat should not burn.
We clean the onions, chop them, wash the mushrooms and cut them into slices. Next, fry everything in butter until golden brown and thin. At the end, just add salt and ground pepper. Place the buckwheat porridge on a baking sheet, which we first grease with butter on all sides. First we put the buckwheat in only half the volume, level everything around the perimeter, now we distribute the onions and mushrooms onto this substrate. And again we cover everything with a layer of porridge.
Now we make the filling to get our casserole. Beat the eggs with a whisk together with the sour cream; for this it should not be too thick. Pour the mixture onto the cereal with vegetables and mushrooms, sprinkle the entire surface with grated cheese. The baking sheet will only sit in the oven for 15-20 minutes, as all the ingredients are almost ready, then at the end, decorate everything with fresh herbs.
Advice! Some types of cheese can dry out too much in the oven, forming a hard crust, so you can sprinkle them on the dish five minutes before cooking. The same recipe can be prepared with chicken fillet, which is fried with onions and mushrooms.
Stuffed cabbage rolls with buckwheat and mushrooms
Many people know recipes for buckwheat in the oven or in a saucepan, but do you want to surprise even experienced housewives with your abilities? Certainly! Then you should prepare the cabbage rolls that we will offer you below for the next arrival of guests. But seriously, the dish is easy to prepare, but at the same time it is unusual, not everyone knows such a recipe, and your family and husband will be pleasantly surprised by your culinary delights.
We will need:
- buckwheat - a glass;
- cabbage - one medium fork, but its leaves should be large so that it is convenient to wrap the cabbage rolls;
- carrots, onions and peppers - 2 pieces of each vegetable;
- mushrooms – 400 grams;
- ketchup or sauce – 500 ml;
- salt and spices - to taste;
- oil for frying.
Preparing the dish
We clean the cabbage from the upper, damaged leaves, lower it into boiling water for a minute, after which the leaves will be removed very well without tearing, breaking or deforming. Pour the buckwheat after it has been washed with water in a ratio of 1:2, salt it, and cook so that it is slightly hard.
Wash all the vegetables, peel them, remove the seeds from the pepper, then dice the onion and grate the carrots, pepper mode. We fry all this in oil in a frying pan, we also put our favorite mushrooms here, which also need to be washed well and cut into slices. Fry vegetables and mushrooms with salt and spices, and then combine them with porridge.
We separate the cabbage leaves from the fork, cut off the hard base, and beat them lightly to make it easier to wrap the cabbage rolls. We put our mixture in the middle and wrap everything in sheets. Place the cabbage rolls in a saucepan or deep frying pan, pour in tomato sauce or ketchup, add a little water and simmer after boiling for 10-15 minutes. You can replace this stage with light frying. The dish is served with sour cream, fresh herbs and salad.
Buckwheat with mushrooms, onions and carrots- An excellent option for a full-fledged side dish. To prepare this dish, you can use either freshly cooked buckwheat or buckwheat porridge that was left in the refrigerator after dinner or lunch. , stewed with mushrooms and fried vegetables, significantly improves its taste. Despite the fact that buckwheat with mushrooms is a lenten dish, the dish still satisfies perfectly and removes the feeling of hunger for a long time.
A variety of mushrooms are used for stewing buckwheat, most often these are oyster mushrooms and champignons available all year round. But buckwheat with wild mushrooms turns out especially delicious. Both boiled and frozen mushrooms (pre-boiled), as well as dried mushrooms, are suitable.
This buckwheat with mushrooms tastes like vegetarian buckwheat, only it is prepared differently. During the preparation of pilaf, buckwheat is stewed together with mushrooms and vegetables. In the same recipe, buckwheat is boiled separately, and only then stewed with fried mushrooms. Stewed buckwheat with mushrooms, onions and carrots is traditionally prepared on the stove, in a frying pan, but it can also be prepared in the oven or in a slow cooker according to the pilaf principle.
In the oven, buckwheat with mushrooms in pots in sour cream turns out especially delicious. Which of these options to choose is up to you to decide, but in one case or another, the buckwheat turns out very tasty.
Now let's move on to the recipe and see how it's prepared buckwheat with mushrooms, onions and carrots step by step with a photo in a frying pan.
Ingredients:
- Buckwheat – 1 cup,
- Carrots – 2 pcs.,
- Onion – 1 pc.,
- Butter – 50 gr.,
- Mushrooms – 300-400 gr.,
- Sunflower oil – 3-4 tbsp. spoons,
- Salt and spices - to taste.
Buckwheat with mushrooms, onions and carrots – recipe
After all the ingredients are prepared, you can start preparing the stewed buckwheat with mushrooms. First you need to cook buckwheat porridge. Before cooking, buckwheat must be sorted, removing black grains and other additives in the form of grains of other cereals.
Next, transfer the buckwheat into a deep bowl. Rinse in cold water two to three times until the water runs clear. Boil water in a saucepan. Add salt (about half a teaspoon). Cook until done, but try not to overcook it. The proportions of water and buckwheat are two to one. That is, take two glasses of water for a glass of buckwheat. Cook the buckwheat until the buckwheat has absorbed all the water. Cooking buckwheat porridge should be done over low heat, with regular stirring.
Buckwheat kernels should be dense. Add butter to the buckwheat and stir. Cover the pan with a lid.
Prepare fried mushrooms for stewing buckwheat. Peel the washed carrots and onions. Cut the onion into cubes and grate the carrots.
Heat a frying pan with refined sunflower oil. Add onions and carrots.
Fry the onions and carrots until soft, about 5 minutes.
Now you can add mushrooms to the vegetable frying. As already written above, to prepare buckwheat with mushrooms, you can use a variety of types of mushrooms. Before adding, wild mushrooms must be boiled for at least 40 minutes, changing the water during cooking. In turn, we use oyster mushrooms and champignons raw.
This time I used frozen boiled wild mushrooms from the freezer. After defrosting, such mushrooms can be used in various dishes, from soups to main courses and appetizers. Before frying, champignons or oyster mushrooms should be washed and finely chopped. So, place the mushrooms in the pan along with the onions and carrots.
Mix them with a spoon.
Add salt and spices. If desired, you can add bay leaf. To enhance the mushroom flavor of the dish, you can add mushroom-flavored seasoning or half the broth cubes to taste.
Mix the mushrooms and vegetables again. Fry them for 5-7 minutes.
After this, you can already lay out the boiled buckwheat.
Mix it with the roast. Over low heat, simmer and fry the buckwheat for another 5 minutes.
Buckwheat with mushrooms, onions and carrots. Photo
Calories: Not specified
Cooking time: Not indicated
We present to you a master class with step-by-step photos of an excellent tasty, satisfying, but at the same time lean dish - buckwheat porridge with mushrooms and onions. The ease of preparation makes this recipe very popular. Actually, aromatic buckwheat is always a welcome guest in our home. In winter, due to its invaluable property of having a positive effect on the absorption of vitamin C, the demand for it increases many times over. Originally from Greece, this wonderful cereal is popular in many countries of the world; its second name is black rice. Despite its relatively high calorie content, the kernel is one of the important components of numerous diets, since all minerals are completely broken down. In terms of the amount of protein it contains, it is practically not inferior to meat, which is why it is so necessary for baby food. Despite the fact that French cuisine does not contain cereal dishes, buckwheat is grown to produce natural honey. In garden plots, this delicate grass with small white and pink flowers enriches the soil and fights weeds. Possessing an incredible ability to restore the body after illness, it successfully fights anemia. By eating buckwheat porridge with mushrooms and onions for breakfast, lunch or dinner at least twice a week, you risk losing a whole bunch of diseases without medication. Children and adults will enjoy this wonderful buckwheat. It's easy and quick to prepare. Appetizers, salads from fresh and pickled vegetables will be a wonderful addition to such a magical dish. I often make this delicious buckwheat.
Ingredients:
- 2 glasses of purified water,
- 1 glass of buckwheat,
- 1 head of onion,
- 300 grams of oyster mushrooms,
- coarse table salt,
- a few green onions,
- vegetable oil for frying.
How to cook with photos step by step
Pour the cereal into a saucepan and rinse thoroughly. Remove small pebbles and husks. Fill with water and place on medium heat. After boiling, add salt, reduce heat to low and simmer for 25-30 minutes.
If you plan to cook porridge for breakfast, fill it with drinking water overnight; in the morning, all you have to do is bring to a boil and boil for 5-7 minutes until tender. 
Peel the onion and cut into small pieces. Sauté in heated sunflower oil until transparent.
Wash the mushrooms thoroughly under running water and remove any dirt. There is no need to peel the oyster mushrooms. Cut it into medium pieces, since the mushrooms lose a lot of liquid and significantly decrease in size - you shouldn’t chop them too much. Grease a frying pan with vegetable oil and add mushrooms. Simmer over medium heat until the liquid has evaporated, then combine with the fried onions. Add salt, ground black pepper, stir and simmer until tender for 10 minutes. 
Pour the aromatic mushroom appetizer into the prepared porridge. To saturate the ingredients, cover the pan and place it close to a heat source for 1-2 hours. 
If you don't have time, place a heatproof container in the oven for 30-40 minutes, maintaining low heat. Your family will love the crumbly hot buckwheat. When serving, sprinkle generously with chopped herbs. Bon appetit! 
Based on this porridge you can also prepare delicious
Step-by-step recipes for buckwheat porridge with mushrooms and onions with various ingredients, simple and original
2017-10-22 Irina NaumovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
3 gr.
4 gr.
Carbohydrates
11 gr.91 kcal.
Option 1: Classic recipe for buckwheat porridge with mushrooms and onions
This is a very tasty and healthy dish, easy to prepare. The taste of this porridge can vary significantly depending on what mushrooms you use. Perfect for this recipe: champignons, porcini mushrooms, honey mushrooms, chanterelles and even boletus. Due to the complex carbohydrates in its composition, buckwheat porridge will give you strength and vigor for the whole day.
Ingredients:
- water - 0.5 l;
- champignons - 250 gr;
- a glass of buckwheat;
- onion - 2 pcs;
- few plants - 40 gr;
- salt - 4 g;
- dill and parsley - 2-3 sprigs;
- pepper - 4 gr.
Step-by-step recipe for buckwheat porridge with mushrooms and onions
Sort out the cereal, put it in a saucepan, and rinse thoroughly. Fill with water.
Put the buckwheat on the fire, wait until the water boils. Immediately turn the heat to low and remove the foam.
Cover and cook for 25 minutes. All water should boil away. The main thing is not to stir during cooking.
Wash the mushrooms, remove any dirt, and cut into thin slices.
Tip: If you decide to use wild mushrooms. Then you first need to sort them out, then peel them and boil them a little in salted water. Wait until the water boils, reduce the heat and cook for about a quarter of an hour.
Peel the onion and chop. Now you need to fry it in a frying pan for about five minutes. During this time it will become soft.
Add the mushrooms to the onions and fry for 10 minutes. Add salt and pepper, stir occasionally.
Place the fried mushrooms and onions in the pan with the porridge and stir. Taste and add salt if required.
Cover the pan with a lid and a thick towel or blanket. Leave for an hour. You can also preheat the oven to 120° and simmer the porridge for an hour.
Before placing on plates, sprinkle with chopped herbs and stir.
Option 2: Quick recipe for buckwheat porridge with mushrooms and onions
To cook buckwheat with mushrooms and onions faster, soak the cereal in boiling water for half an hour, and take canned mushrooms from a jar. They are already cut and ready to eat. They can be lightly fried with onions to make them more flavorful.
Ingredients:
- water;
- canned mushrooms - ¼ kg;
- buckwheat - 150 gr;
- two onions;
- frying oil;
- salt;
- pepper.
How to quickly cook buckwheat porridge with mushrooms and onions
Pour boiling water over buckwheat and leave covered for half an hour.
Meanwhile, remove the chopped canned mushrooms from the jar. Heat a frying pan and fry them along with the chopped onion for about 7 minutes.
Drain the porridge, add new water and cook until done.
Add mushrooms and onions to the porridge, add salt and pepper. Mix thoroughly.
The finished porridge should be allowed to brew. If you wish, you can immediately add chopped herbs, then the finished dish will be more flavorful.
Advice: Buckwheat turns out more tasty if it is pre-soaked in hot water. That's what we did. The ideal time is two hours. Then a quarter of an hour is enough to cook it.
Option 3: Lenten buckwheat porridge with mushrooms and onions
If you choose this recipe, you can replace the porcini mushrooms with any other wild mushrooms. Both fresh and frozen are suitable. Total cooking time is two hours. The cooking itself will take about a third of an hour.
Ingredients:
- a glass of buckwheat;
- mushroom broth - 0.5 l;
- porcini mushrooms - 1/3 kg;
- two onions;
- greens of your choice;
- salt;
- pepper;
- a little oil for frying.
How to cook
First you need to disassemble and clean the mushrooms. You need to separate the top layer from the legs; this is convenient to do with a small knife. Leave the hats as is. Separate the stems from the caps and cut into medium pieces. Please note that the mushrooms will boil down and become fried.
Place mushrooms in a saucepan, add water, and bring to a boil. Reduce heat, skim off the foam and simmer for about 10 minutes.
Drain the mushrooms in a colander and save the broth.
Cool the mushroom broth and pour it over the buckwheat. You need to cook until completely evaporated for about half an hour.
Heat a frying pan, pour a little oil. Add the mushrooms and fry for about five minutes, then add the chopped onion. Fry, stirring constantly, for ten minutes.
Mix mushroom frying with porridge, add salt and pepper. You can measure by teaspoons or add pinches by eye.
Preheat the oven to 120°, place a cast iron pot with porridge there for an hour.
Serve with chopped herbs.
Note to the owner: Porcini mushrooms can be added to buckwheat and raw, and cooked together until tender. The main thing is to wash and peel the mushrooms, and then add them to the porridge.
Option 4: Buckwheat porridge with mushrooms and onions
This recipe is for those who collect mushrooms in the summer and dry them for the winter. You don't have to use white ones. These can be any noble mushrooms. In any case, they will give off their flavor and add satiety. This porridge will be very tasty.
Ingredients:
- a glass of buckwheat;
- dried mushrooms - 50 g;
- mushroom broth - 50 ml;
- one onion;
- oil drain - 50 gr;
- salt.
Step by step recipe
Scald the mushrooms, rinse thoroughly, remove particles of soil and sand, and twigs. Place in any container, fill with water and leave for 2-3 hours.
Place the soaked mushrooms in water, add salt and cook until tender.
Drain the broth into a separate bowl, we will need it later. Cut the mushrooms into pieces.
Pour the mushroom broth into the cauldron, add a little more salt and bring to a boil.
You need to sort out the buckwheat and put it in a frying pan without adding oil. Fry and add to the broth.
Now put the mushrooms in the cauldron, mix everything and cook for half an hour under a closed lid.
As soon as the buckwheat porridge becomes thick, place the cauldron in the oven for half an hour. The required temperature is 180°.
The onion needs to be peeled, finely chopped and fried with a little butter.
When the porridge is ready, add the onion and stir. Let it brew for another 5-7 minutes.
Advice: If you have dried mushrooms. First they need to be soaked in water or milk, and then boiled or fried with onions. Approximate soaking time is an hour. The mushrooms should absorb all the liquid and become soft.
Option 5: Buckwheat porridge with mushrooms and onions in the oven
You don't have to pore over the porridge while it's cooking on the stove. You can simplify the preparation and do everything in the oven. For this, it is best to use a small cauldron.
Ingredients:
- buckwheat (kernel) - 170 g;
- oil drain - 60 gr;
- mushrooms - 300 gr;
- one onion;
- mushroom decoction - 3 tables. lodge;
- salt and pepper.
How to cook
Wash the mushrooms, peel and cut into medium-sized pieces. Place in a saucepan and bring to a boil. Skim off the foam, reduce the heat and cook in salted water for half an hour.
Place the mushrooms in a colander; do not pour out the broth.
Strain the broth through a sieve and leave to cool.
Melt the butter in a frying pan, add finely chopped onion and fry.
Sort out the cereal and put it in a cauldron. We also send mushrooms and onions there, mix everything.
Pour a little mushroom broth into the cauldron; it should cover the buckwheat by 4-5 cm. Cover with a lid.
Preheat the oven to 200°, cook buckwheat porridge for 90 minutes.
Be sure to stir the grains when they are ready. If desired, you can add chopped herbs.
Helpful Tips:
1. When you prepare buckwheat porridge, the amount of water you pour into it depends on several factors. For example, the quality of the cereal, whether it was soaked in water or not, whether it was pre-fried in a dry frying pan.
2. If you fried the cereal, it will be even tastier and you need to cook it less.
3. If you poured too little water, no problem - add more. Then cover with a lid and simmer until done. As a result, you will get crumbly buckwheat.
4. If there is too much water, remove the lid and let the excess moisture evaporate.
5. In any case, if you cook buckwheat porridge, it will be very difficult to spoil it.
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