Buckwheat in the oven with chicken and cheese. Chicken stuffed with buckwheat in the oven

Buckwheat with chicken - traditional and very delicious combination. You can cook buckwheat and chicken separately, it will also be delicious. But what if you try to cook them together in the oven? Yes with sour cream, and with cheese? It already sounds delicious, so let’s not hesitate and start cooking.

Here are the products we will need to prepare buckwheat with chicken in the oven with cheese. You can take any parts of the chicken: wings, breast, thighs. I chose chicken drumsticks today. Of the spices I have - ground coriander and dry marjoram.

Grease a baking dish with oil and distribute the washed buckwheat.

Finely chop the onion, add to the buckwheat, add a little salt.

Place the chicken on the buckwheat, salt and add the selected spices.

Coat the chicken with sour cream and put butter between the pieces.

Add 1.5 cups of water to the mold. Let's grate the cheese and cover our dish tightly with it, we'll get a cheese "lid" under which the chicken and buckwheat will cook perfectly.

Place the buckwheat with chicken and cheese in the oven for 40-50 minutes at 190°C, the time depends on your oven and the size of the chicken pieces. If the cheese begins to fry faster than the required time, cover the dish with foil greased with vegetable oil. This is the dish we got. The scents are wonderful!

Divide the dish into portions, place on plates and serve immediately. The buckwheat was soaked in chicken juices and sour cream, the chicken turned out to be tender and aromatic, the cheese crust just melts in your mouth! Help yourself, the buckwheat with chicken and cheese turned out great!

Add herbs and vegetable salad, Bon appetit!

I have no doubt that many housewives will agree that cooking ordinary buckwheat porridge on the stove is a real art that requires some skill and practice. Buckwheat often turns out too dry or overcooked. For myself, I discovered a very simple and convenient method of cooking in the oven. Buckwheat cooked in the oven turns out much tastier, more crumbly and more aromatic than buckwheat cooked on the stove. In addition, during the cooking process, you can go about your business and not stand at the stove. Buckwheat in the oven can be cooked with or without meat, and with the addition of vegetables.

Buckwheat with chicken in the oven, a step-by-step recipe with a photo of which I want to offer you, enjoys unprecedented popularity among my household as a side dish. Almost the entire portion of cooked buckwheat is consumed in one moment. During stewing, buckwheat is soaked in juices and aromas, as a result of which it becomes very tasty. Thus, by combining meat and buckwheat porridge in one side dish, you get not only a very healthy, but also a satisfying, tasty and nutritious dish.

Now let's move on to the recipe and see how to cook buckwheat with chicken in the oven.

Ingredients:

Chicken - 400-500 gr.,
Buckwheat - 2 cups,
Water - 1 glass,
Onion - 1 pc.,
Carrots - 1 pc.,
Tomato sauce - 2 tbsp. spoons,
Bay leaf - 1-2 pcs.,
Spices and salt - to taste,
Sunflower oil.

Buckwheat with chicken in the oven - recipe

Wash the chicken legs under cold water. Pat dry to remove excess moisture. Cut the meat off the bone. Cut the resulting chicken fillet into even smaller pieces.

Peel the onions and carrots. Chop the onion finely with a knife.

The carrots should be grated on a fine or medium grater.

Sort out the buckwheat. Place in a bowl. Rinse in two waters. Drain the water from the cereal.

Place the bowl with buckwheat aside. Now you need to fry the chicken. Place the chicken meat in a frying pan with a small amount vegetable oil.

After 5 minutes, add onions and carrots to it.

Fry the vegetables for another 5-7 minutes.

Place the buckwheat in a fireproof baking dish.

Add fried pieces chicken with carrots.

To make buckwheat with chicken aromatic in the oven, add salt and spices and Bay leaf and ketchup.

Spices can be selected according to your taste and discretion. In the event that buckwheat with chicken is prepared for children, then the amount of spices, as well as ketchup, should be minimal. Pour water over buckwheat and meat and stir.

The liquid level should be about 2 cm above the buckwheat. During the stewing process, the buckwheat will swell and absorb all the liquid. Place the buckwheat in the oven, heated to 180C for 25-30 minutes. Let me remind you that the time is approximate and will depend on the characteristics of your oven.

Keep it there until it swells and becomes soft. Chicken with buckwheat in the oven, recipe with photos which we reviewed is a universal side dish that goes well with a large number of salads So, in addition to it, you can prepare mushroom, fish or vegetable salad.

Buckwheat with chicken in the oven. Photo

I bring to your attention a few more recipes for buckwheat with chicken in the oven. First, let's look at the recipe for buckwheat with baked chicken thighs under the cheese crust.

Ingredients:

Chicken thighs - 1 kg.,
Buckwheat – 2 cups,
Hard cheese - 100 gr.,
Onions - 2 pcs.,
Carrots - 2 pcs.,
Sour cream - 150 ml.,
Spices and withol - to taste,
Sunflower oil.

Buckwheat with chicken and cheese in the oven - recipe

Wash the buckwheat. Cut the onion into cubes, chop the carrots using a grater. Grate on a coarse grater hard cheese. Wash and dry the chicken thighs.

Sauté onions and carrots in vegetable oil. Place on the bottom of the baking dish buckwheat. Fill the glass with water. Place chicken legs on top.

To prepare the sauce, pour sour cream into a bowl. Add fried onion with carrots. Add spices and salt. Stir the sauce. Brush chicken thighs with it. After this, sprinkle the chicken with grated cheese. Cover the pan with a lid or foil. Bake for 35-40 minutes. 5 minutes before readiness, open the mold to get golden brown crust on cheese. Serve hot.

Buckwheat with chicken in pots also turns out very tasty.

Ingredients:

Buckwheat - 2 cups,
Chicken breasts - 600-700 gr.,
Onion - 1 pc.,
Carrots - 2 pcs.,
Salt and spices - to taste,
Bay leaf - one leaf in each pot,
Vegetable oil.

Buckwheat with chicken in pots - recipe

Before cooking, buckwheat must be sorted and washed. Cut the onion into cubes. Chop the carrots into quarters. rinse. Cut it into small pieces. Sauté onions and carrots in vegetable oil.

Add chicken pieces to the vegetables. Keep on the stove for another 5 minutes. Fill a third of the pots with the resulting frying chicken and vegetables. Place buckwheat on top.

Buckwheat with meat should occupy half the pot. Fill the pots with water up to their shoulders. Place the pots in the oven, heated to 180C. Buckwheat in chicken in the oven should be cooked for 40-45 minutes.

Chicken, stuffed with buckwheat in the oven - a dish worthy of any holiday table.

Ingredients:

Champignons - 300 gr.,
Buckwheat - 1 cup,
Chicken carcass - 1 pc.,
Mayonnaise - 100 ml.,
Carrots - 1 pc.,
Onion - 1 pc.,
Chicken liver - 300 gr.,
Spices and salt - one by one,
Vegetable oil.

Chicken stuffed with buckwheat in the oven - recipe

Sort the buckwheat, sorting out the defects and impurities. Wash the cereal. Boil it until done. In addition to cereals, to prepare this dish you need to wash following products– champignons, carrots, chicken carcass and liver.

Peel the onions and carrots. Finely chop chicken liver and mushrooms. Grind the onion into cubes, and chop the carrots using a grater. Sauté the onions and carrots with oil. Add the liver and mushrooms to the already soft vegetables. Salt and add spices to taste. Stir. Simmer for about five more minutes.

Place fried liver and mushrooms in a bowl with boiled buckwheat. Mix the filling.

Stuff the washed and dried chicken carcass with buckwheat filling. Additionally, the chicken's belly can be sewn up with thread. In a bowl, mix mayonnaise with salt and spices. Lubricate the chicken carcass with the resulting sauce. Place it on a baking sheet. Bake at 190C for about 40-45 minutes, until the chicken skin appears golden. Ready chicken stuffed with buckwheat in the oven, served on large dish, decorated with herbs, vegetables or fruits.

The magnificent combination of buckwheat and chicken in the oven reveals itself to the maximum and delights with taste, aroma and attractive appearance. It is surprisingly simple to prepare, which makes the dish even more attractive. You can be sure that even those who usually refuse buckwheat porridge will not be able to resist. You can safely cook it as in weekdays, and to festive table, - it will be worthy alternative traditional potatoes or rice.

Ingredients:

Yadritsa – 1.5 cups;
portioned pieces of chicken – 500-600 g;
a small head of onion;
3 cloves of garlic;
1.5 tbsp. l. vegetable oil (or 30 grams of butter);
salt to taste;
a set of spices - black pepper, curry, mixture for chicken dishes - of your choice;
greens (ideal Provencal herbs, including basil);
boiling water – 2.5 cups.

Preparation:

If necessary, we sort out the cereals, rinse them thoroughly and pour them into a small saucepan or bowl of sufficient volume. Salt, pour boiling water over it and leave to steam for about 10 minutes.

Cut into portioned pieces Wash the chicken (with bones or fillet), dry it with a towel and rub it with spices. Let it marinate.

Preheat the oven to 180 o C.

Cut the onion into thin half rings, chop the garlic with a knife or using a press.

Pour vegetable oil into a deep saucepan. If you choose butter, you will need to add it when the dish is almost ready - after collecting the buckwheat in a heap, put a piece of butter in the depression in the center (as if in the mouth of a volcano) and return it to the oven so that the butter melts and saturates the entire porridge.

Place onion, garlic, cereal (along with water) into the oil. Mix thoroughly, distributing the components evenly throughout the entire volume of the dish. Place the marinated meat as the last layer.

Cover the saucepan with foil so that there is no air access - thanks to this, buckwheat with chicken in the oven will simmer in own juice. This technique is the secret. unique taste and the smell of this dish.

Place the saucepan in the preheated oven for 1 hour. However, after 40 minutes we remove the foil so that delicious food is baked on the surface. golden crust.

By the way, at this moment you can sprinkle the dish with grated hard cheese or chopped fresh herbs (dill, green onions, basil, celery). This addition will add extra piquancy to buckwheat and chicken.

That, in fact, is all the operations that are required to cook buckwheat with chicken in the oven. It’s probably easier to prepare it only.

Serve ready dish It can be served to the table in the same saucepan in which it was prepared. In any case, even the most fastidious gourmets will be satisfied with both its “design” and taste.

In the collection of our site there is something for every taste. Delight your loved ones with delicious and healthy porridge in a wide variety of options!

Bon appetit!

Chicken stuffed with buckwheat in the oven is easy to prepare. At the same time, the most familiar products reach the table in original form! A spectacular carcass, baked whole, looks festive. And the filling doesn’t have to be bland porridge at all. We suggest combining the main ingredient with vegetables, mushrooms and chicken giblets.

Medium difficulty

This dish has other benefits as well. It can be prepared for every day and safely served to children. Even kids who usually refuse buckwheat porridge will eat it with pleasure. You can serve this bird at the holiday table to provide a hearty and tasty meal for your guests.

The calorie content of chicken is low, and buckwheat, as you know, is included in the list of cereals for dietary nutrition. So everyone can eat the dish, without risk to their figure and with great surprise: “Well, how did she turn out an ordinary chicken and plain cereal turn into cooking masterpiece?. Let's try!

Subtleties of cooking

Here we will talk about the nuances that are usually not included in the recipe for chicken in the oven with buckwheat. But the taste and attractive appearance final product.

Choose a fresh carcass. Steamed or chilled meat has a delicate texture that will remain in the finished dish. You should not expect such a result from a defrosted bird.
Use a medium sized chicken. Large ones will be harsh and too greasy. And birds weighing up to 1.5 kg have an ideal balance of meat and fat, which creates a rich and harmonious taste.
Remove from the carcass excess fat . It is located in the abdominal cavity and also in the tail. During cooking, it will melt and nourish the filling. To prevent this from happening, cut off the tail and carefully separate the fat layers from the meat.
Marinate the carcass before stuffing. This way you will make not only the filling, to which spices are usually added, tasty, but also the meat itself. And your chicken stuffed with buckwheat in the oven will turn out perfect. As a marinade, use sour cream sauce with garlic, mayonnaise, vegetable oil with paprika, oregano, coriander, and other herbs. In each case, it is formed new taste meat.
Brush the chicken with salt just before stuffing.. The presence of salt in the marinade will make the carcass dry during baking. Don't forget to salt it inside too, so that the meat there doesn't turn out bland.
Use culinary sleeve or foil. Baking under the “lid” prevents evaporation of liquid. But the chicken turns out to be stewed, especially in the sleeve, in which it boils in its own juice. To dry it, cut the polyethylene 20 minutes before the carcass is ready. And to get exceptionally fried and crispy meat, do not cover it with anything.
Stuff a whole chicken with stuffing if this is your first time.. There are recipes that recommend separating the carcass from the bones or putting buckwheat into the skin, mixing it with the fillet. This is not suitable for beginners! To keep the shell intact, you will have to practice.

Technique for removing the entire skin. Place the carcass on cutting board belly towards you. Remove the fat, take a knife and carefully trim the skin near the edge. Here it is especially thick and will not tear. Push the knife deeper with the flat side of the knife to loosen the skin on the breast. Turn the carcass over and do the same on the back. Cut off chicken drumstick along the joint and turn it outward. The carcass will have the thigh and the drumstick covered in skin. Treat the other thigh in the same way. Begin to pull the skin upward, cutting the films with a knife. At the very top, separate the wings from the joints. You will get a whole skin with wings and legs inside.

Classic recipe

Despite the simplicity of preparation and the “no frills” ingredients, this chicken stuffed with buckwheat in the oven turns out amazingly tasty. Its crust will be crispy after cooking. To make it soft, just lubricate it sour cream sauce. And thanks to the vegetables, the filling is much more interesting than ordinary porridge.

You will need:

chicken carcass - 1 pc.;
buckwheat - 1 glass;
onion - 2 medium heads;
garlic - 6 cloves;
sour cream - 200 g;
carrots - 1 pc.;
greenery;
salt pepper.

Preparation

Boil the buckwheat until half cooked.
Finely chop the onion and carrots. Chop 2 cloves of garlic, mix with vegetables, fry for 5 minutes.
Mix buckwheat and vegetables.
Mix sour cream with the remaining chopped garlic.
Rub the carcass with salt and pepper, brush with sour cream sauce. Place the filling inside. Seal the skin.
Bake for 1.5 hours at 180°.

Good for filling crumbly buckwheat. This is obtained when using a 1:2 ratio, that is, for a glass of cereal we take two glasses of water. Boil until full readiness it is not needed, since buckwheat itself reaches “standard” when high temperature. This saves time, allowing you to assemble the chicken and filling together in literally 30 minutes.

Recipes with original fillings

We offer solutions on how to cook chicken in the oven with buckwheat, with a richer filling. This dish can also be served at a festive table, because both its appearance and taste will be excellent. Mushrooms can be used as an addition to cereals, chicken giblets. Chicken liver goes perfectly with buckwheat.

With buckwheat and mushrooms

The original taste of the meat is formed by the marinade, in which you can keep the carcass longer. If possible, marinate it overnight. If not, wait at least a couple of hours.

You will need:

chicken carcass - 1 pc.;
mushrooms (oyster mushrooms, champignons) - 300 g;
onion - 1 large head;
buckwheat - ½ cup;
garlic - 2 cloves;
homemade mayonnaise - 5 tbsp. spoon;
mustard - 1 teaspoon;
soy sauce- 1.5 tbsp. spoons;
spices (curry, turmeric, black pepper) - ½ teaspoon each;
salt.

Preparation

Mix mayonnaise, chopped garlic, soy sauce, mustard. Rub the carcass and leave to marinate.
Boil the buckwheat, cool.
Wash and chop the mushrooms.
Chop the onion and mix with mushrooms.
Fry until done, add spices and salt.
Mix buckwheat with mushroom mass, place the filling inside the carcass. Secure it with toothpicks. Place the carcass in a roasting sleeve.
Bake for 1 hour at 180°, cut the sleeve and bake for another 20 minutes.

You can bake chicken without a sleeve, but then the meat will turn out drier.

With liver

This recipe stuffed chicken in the oven it is especially filling and very tasty. Buckwheat filling with giblets can also be used as independent dish, but it’s more interesting this way! It suggests peeling the skin from the carcass and placing the stuffing inside the skin. Then the cereal is also combined with the fillet, and during the meal there will not be a single bone in the dish. If you don’t have the time or desire to remove the skin, put the stuffing inside the whole chicken.

You will need:

chicken carcass - 1 pc.;
buckwheat - 1 glass;
chicken liver - 600 g;
carrots - 2 pcs.;
onion - 2 heads;
egg - 3 pcs.;
garlic - 1 small head;
ground coriander - 1 teaspoon;
salt pepper.

Preparation

Boil the buckwheat.
Remove the skin from the chicken.
Separate the meat from the bones and cut into cubes.
Chop the garlic, mix with meat, add salt and pepper.
Chop carrots, onions, fry. Add chopped liver, fry for 10 minutes. Add coriander, simmer covered for 20 minutes.
Mix porridge, liver, meat. Add salt, 3 eggs, mix.
Place it in the skin and sew it up with thread.
Line the form parchment paper, lay out the “chicken”, cover with foil. Pour in 2 glasses of water.
Bake for 1.5 hours at 230°. Remove the foil and brown for 15 minutes.

If you are using a whole chicken rather than the skin for stuffing, first fry the meat in a frying pan and add garlic. And only then mix with porridge and liver. Baking temperature 180°, no need to add water.

The most simple ingredients, a minimum of preparation time, and your chicken with buckwheat in the oven is impressive great taste. Please your loved ones with them!

Perhaps chicken with buckwheat in the oven is one of the dishes that should be in every housewife’s collection of recipes. Why?

It's simple: the dish turns out nourishing and tasty; to prepare it you need minimal amount available ingredients, the preparation process takes at most 10 minutes, then the dish is cooked in the oven without your participation. You can serve chicken with buckwheat for lunch and for late dinner - the dish is not very high in calories, but at the same time very nutritious.

Chicken with buckwheat in the oven - general principles

To prepare this dish, you must first prepare the ingredients: the chicken itself and the cereal.

You can use any part of the chicken. The meat is defrosted, washed, cut. The pieces can be either large or small; they use both fillet and bone-in meat. You can use different buckwheat: both processed and cored - to taste. The grains should be sorted and washed thoroughly.

Additionally, vegetables are added to the chicken with buckwheat in the oven, usually onions and carrots. You can also put it as desired bell pepper, tomatoes, pumpkin. There are no special restrictions, it all depends on your taste and culinary preferences. They are fried until softened before being added to the main ingredients.

A variety of spices are used for aroma: it can be as already ready seasoning for chicken, and self-collected spices: suneli hops, pepper, dried herbs and others.

To give a creamy taste, sour cream, butter, and cheese are often added to the dish.

Chicken with buckwheat in the oven: recipe step by step

Ingredients:

Buckwheat - one glass without a slide;

3 chicken legs;

One onion;

One small carrot;

Salt, chicken spices, allspice powder – 15 grams each;

Sour cream – 30 grams (optional).

And also as additional ingredients You will need 450 ml of purified water and a little vegetable oil to fry the carrots and onions. And also take a small piece butter: adding it to an already prepared dish, you will give buckwheat a special creamy taste.

Cooking method:

1. First of all, make a vegetable sauté from onions and carrots: peel the carrots, grate them on a medium grater, remove the skins from the onion and cut into thin half rings. If the onion is large, you can take half a head. Place the carrots and onions in a frying pan, add three tablespoons of sunflower oil, stir-fry over medium heat for 5 minutes. It is necessary to saute the vegetables so that the carrots and onions acquire a golden color, and do not stew in a frying pan. If you see that they are releasing too much juice, simply turn up the heat and fry, stirring continuously, for about three minutes. When the carrots and onions are fried, pour a little water into the pan and simmer until the liquid evaporates. This is exactly the kind of frying you can easily prepare even if you have just recently started learning the basics of cooking. However, you don’t have to do vegetable sautéing if you want to end up with low calorie dish. Taste dietary chicken with buckwheat, although it will be different from the classic one, it will still remain just as appetizing.

2. Sort the buckwheat and rinse with running water. When raw, place the cereal in a frying pan with the vegetables, stir well.

3. Transfer the cereal with vegetables to the fryer deep baking tray. Be sure to take a baking sheet or mold with high sides so that liquid does not leak out during baking in the oven, otherwise the dish will turn out a little dry.

4. Prepare chicken meat: defrost the legs, rinse, cut out the flesh with a knife, discard the bones. Chicken fillet cut into pieces about three centimeters wide, put in a deep cup, sprinkle with salt, spices for chicken, black pepper (to prepare chicken with buckwheat in the oven according to this recipe, you can also use the khmeli-suneli seasoning, this will make the dish even more flavorful). Meat pieces place in a cup tightly together, close the lid and leave to soak for 30-40 minutes.

5. When the allotted time has elapsed, place the meat on top of the sautéed grains, fill everything with one glass of purified water, add a little salt, sprinkle with spices again to taste and place in a hot oven, bake at a not very high temperature for a little over half an hour.

6. A few minutes before the chicken with buckwheat is completely ready, open the oven and grease the entire contents of the mold with sour cream, move the mold to the very top tier of the oven, and bake until a light brown crust appears. If your oven has a grill function, you can turn it on and finish cooking the dish for three minutes. If you don’t want a golden crust to form, then you don’t have to grease the dish with sour cream.

7. Serve the chicken baked in the oven with buckwheat on portioned flat plates; be sure to place a small piece of butter on top of the hot buckwheat.

Chicken with buckwheat in the oven: recipe step by step with cheese

Ingredients:

One kilogram chicken thighs;

Buckwheat – 400 grams;

Dutch cheese - a small piece;

Two onions;

Two carrots;

Sour cream - five tablespoons;

Half a bunch of any greens - when serving.

In addition to all the ingredients, also take ten grams of salt, any seasoning you wish, for example, for chicken, for vegetables, khmeli-suneli. And also take some black ground pepper, with it the finished dish acquires a slightly islandy taste and pleasant aroma. And you will also need a little sunflower oil to prepare the vegetable sauté.

Buckwheat with chicken or any other meat goes very well with fresh vegetables, so if you wish, you can buy it to serve the dish fresh tomatoes and cucumbers, which can be simply sliced or used to make a salad.

Cooking method:

1. First of all, prepare all the ingredients: sort out the buckwheat so that the finished dish does not contain debris that is often found in buckwheat, rinse thoroughly under running water, draining the water several times.

2. As described in the previous recipe, chicken baked in the oven with buckwheat turns out tastier with sautéed vegetables, so prepare all the vegetables. Peel the carrots and onions, chop the carrots on a Korean grater, cut the onions into thin strips and, as in the first recipe, fry them in a frying pan with a small amount of sunflower oil over medium heat until purchased golden color. Just when frying vegetables, stir frequently with a spoon so that the vegetables do not burn.

3. Dutch cheese grate using a fine-tooth grater or Korean grater.

4. Rinse the chicken thighs thoroughly with cold running water, place on paper napkins and dry a little.

5. Take a deep pan or roasting pan, grease the bottom and sides sunflower oil. Lay out the washed buckwheat, place the prepared buckwheat on top chicken thighs, fill everything with one glass of water.

6. Prepare sour cream sauce from fried vegetables and sour cream as follows: mix vegetables with sour cream, add a little salt and pepper, add any spices you wish, stir well until smooth. Gently coat buckwheat with thighs with the prepared sour cream sauce and sprinkle with shredded Dutch cheese on top. If the mixture turns out thick, you can dilute it with a small amount of water.

7. Close the form with all the contents with foil or some kind of lid, put it in hot oven, bake for forty minutes at a temperature no higher than 180 degrees.

8. A few minutes before the dish is completely ready, open the oven, carefully remove the foil, being careful not to get burned by the steam, and finish baking the dish until beautifully golden brown. cheese crust.

9. When serving, place the baked chicken with buckwheat and cheese on serving plates, sprinkle with any chopped herbs. You can put slices next to baked buckwheat and chicken thighs with cheese fresh tomatoes and cucumbers.

10. Chicken baked with buckwheat and cheese is especially tasty when served hot, so serve the dish immediately after cooking.

Step-by-step recipe for chicken with buckwheat in the oven: secrets and useful tips

If you see dust at the bottom of a bag of cereal, this means that the buckwheat is not too High Quality. And so that the finished dish does not have an earthy aftertaste, it is recommended to wash the cereals under running water especially thoroughly.

The dish turns out much tastier if you use thighs and legs to prepare it. The breast may turn out a little dry.

The dish turns out to be especially tasty if the cereal is lightly heated in a dry frying pan. To do this, rinse the buckwheat, dry it, put it in a colander, transfer it to a heated frying pan, fry, stirring, until a characteristic aroma appears.

To add a special unique taste, you can use new vegetables each time to prepare the sauté: sweet peppers, garlic, onions or green onions, tomatoes and others.

You can add mushrooms to the dish. If you use greenhouse mushrooms: oyster mushrooms, champignons, you just need to rinse them, dry them, cut them and add them raw to other ingredients. Using Forest mushrooms, remember that it is better to either boil or fry them first. You can also add one or two dried mushrooms to the mold with chicken and buckwheat for flavor. Often experienced chefs use self-prepared powder from dried mushrooms, adding it to the vegetable sauté.