Buckwheat mushrooms onion. Buckwheat in a pot is an original and tasty dish. Buckwheat porridge with mushrooms and onions - recipe

Buckwheat with mushrooms, onions and carrots

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For those who fast, I have prepared a new lean recipe - buckwheat with mushrooms and onions and carrots, the dish is very satisfying and tasty. Having cooked once, you will cook again and again, and not only in fasting. Extremely simple preparation, availability and low cost of products, a win-win combination of ingredients and an excellent result - is this not a dream of every housewife! Mushrooms can be used in a variety of ways: frozen, dry, boiled, fresh, forest or more affordable champignons. I chose just such an option - it is not always possible to prepare forest mushrooms, and it is not a problem to buy champignons.

In the recipe for buckwheat with mushrooms, in addition to carrots and onions, I added sweet peppers frozen in pieces. You can omit it, replace it with tomatoes, or season it with chopped herbs when serving.

Ingredients

To prepare buckwheat stew with mushrooms, onions and carrots, you will need:

• buckwheat (dry) - 1.5 cups;
• fresh mushrooms - 300 g;
• carrots - 1 large;
• onions - 2-3 heads;
• sweet pepper frozen cubes - a handful;
• sunflower oil - 4 s. l;
• salt - to taste (about 1.5 tsp);
• water, vegetable, mushroom broth - 3.5 cups.

How to cook buckwheat with mushrooms, carrots and onions. Recipe

Onions and carrots were peeled and rinsed under cold water. I cut the onions in half, cut into half rings, then into cubes. Big or small, whatever you like. Carrot cut into cubes, not very small. You can grate it on a grater, then it will not be noticeable in buckwheat, and bright pieces will make the finished buckwheat much more appetizing.

I did not defrost the pepper, it will melt when roasted. Washed the mushrooms, trimmed the legs a little. I cut it in half, then chopped it into plates about 1 cm thick.

Pour vegetable oil into a deep frying pan. I let it warm up well, pour out the onion. I fry over a weaker medium fire until soft, lightly browned.

I add carrots. I increase the fire a little. Stirring, I continue to fry the vegetables: the carrots will become softer, the color will hardly change, and the onions will begin to turn golden around the edges. It is not worth frying too much, otherwise the buckwheat will have a bitter aftertaste of overcooked vegetables.

I spread the pepper without defrosting. Literally in two or three minutes, the liquid will evaporate, the pepper will be slightly fried.

I transfer the mushrooms to the pan. I evaporate the juice over high heat, then twist it to low and leave the mushrooms to fry.

In five minutes everything will be ready. Just remember to keep stirring so nothing burns.

Advice.If you have boiled mushrooms and then frozen, send them to the pan without defrosting. Fresh oyster mushrooms are prepared in the same way as champignons. And the forest needs to be prepared. Boletus cut into pieces, fry with vegetables. Sort and boil the mushrooms, it is not necessary to boil the chanterelles, you can immediately put them in the pan. Pour dried in cold water for a couple of hours, then boil until tender.

I wash the buckwheat, draining the water several times until it comes off clean. Chernushki and other rubbish I choose. I pour the washed cereal to the vegetables. I make the fire stronger in order to quickly evaporate the water and fry the buckwheat a little - then it will not stick together, it will be crumbly and very tasty.

I fill it with water at the rate of two to one and another half a glass, taking into account vegetables and mushrooms. This ratio of cereals and liquid is considered optimal, buckwheat will soften, but will not become watery.

I bring it to a boil, I add salt. Stir gently, taste for salt until the liquid is absorbed. If there is not enough salt, I add salt immediately so as not to disturb the buckwheat later, do not mix anything.

As soon as it boils again, I reduce the heat to the minimum. I cover with a lid, leave for half an hour. While buckwheat is steaming, absorbing water, it is undesirable to mix it so as not to violate the integrity of the grains. If you mix it at least once, instead of fluffy, crumbly buckwheat porridge, you get what is called “slurry”.

Before turning off, I try for readiness - if it seems watery - I remove the lid, leave it for five minutes.

Ready buckwheat with mushrooms, onions and carrots should brew a little, gain a taste. It will just be time to get pickles from a barrel, a tomato or open a can of tomato juice. In summer, it is delicious with fresh tomatoes or with a light salad. Well, when the post ends, recipes with meat will come in handy, for example - with pork it turns out very tasty! Bon appetit everyone! Your Plushkin.

Another version of the recipe can be viewed in video format

Buckwheat contains many substances that are beneficial to health. It helps prevent the occurrence of iron deficiency anemia, improves the body's resistance to stress and infections, and contributes to the normalization of metabolism. This product is indicated for those who are on a diet to lose weight. It is recommended to include in the diet along with legumes for people who do not eat meat. Buckwheat porridge is an irreplaceable dish during fasting. Buckwheat with mushrooms, and onions, and carrots turns out so tasty that it rarely gets bored. It is eaten with pleasure even by those who treat cereals with coolness.

Cooking features

Buckwheat with mushrooms, onions and carrots will be nice to eat if cooked correctly. Otherwise, it will have an unappetizing appearance, inharmonious taste.

• Before cooking, buckwheat must be sorted out and washed in three to five waters. To do this, the cereal is poured with water, washed. Then the water must be drained. The operation is repeated until the drained liquid is completely clean and transparent.
• Buckwheat is boiled in water, mixing them in a ratio of one to two. It is calculated taking into account the volume, not the weight of the products. A glass of buckwheat will require two glasses of water. In a glass with a capacity of 0.25 liters, 210 g of cereal is placed.
• When cooked with mushrooms and vegetables, buckwheat can be boiled separately or together with other ingredients - the choice depends on the specific recipe. If the cereal is cooked together with mushrooms, onions and carrots, the dish is more aromatic. Another option allows you to use buckwheat left over from lunch or dinner so you don't throw away food.
• For cooking, you can use fresh, frozen or dried mushrooms. The frozen product must be allowed to thaw in natural conditions, dried mushrooms are pre-soaked in cool water so that they restore their shape. Sometimes they also need to be boiled.

Buckwheat with mushrooms, onions and carrots is most often cooked in a large frying pan, cauldron or thick-walled saucepan. There are recipes for cooking this dish in the oven and slow cooker.

A simple recipe for buckwheat with mushrooms, onions and carrots

• buckwheat - 0.21 kg;
• water - 0.5 l;
• fresh mushrooms (porcini, champignons) - 0.25 kg;
• onions - 100 g;
• carrots - 100 g;
• salt, spices - to taste;
• vegetable oil - as needed;
• butter (optional) - 20 g;
• fresh herbs (optional) - to taste.

Cooking method:

• Sort the buckwheat, rinse, fill with water and put on the stove. After boiling, reduce the heat, cook until tender. Shortly before readiness, the cereal does not hurt to salt it.
• Wash the mushrooms, dry with napkins and cut into strips.
• Wash and clean vegetables.
• Coarsely grate the carrots.
• Onion cut into small cubes.
• Fry onion and carrot in vegetable oil for 5 minutes.
• Add the mushrooms and cook until the juices from them evaporate from the pan.
• Mix buckwheat with mushrooms and vegetables, placing in a cauldron or thick-walled pan.
• Simmer over low heat covered for 10 minutes.
• Put a piece of butter, herbs, mix.

After removing the pot with buckwheat from the heat, leave it for 10 minutes under the lid, then arrange on plates and serve. If you are fasting, you will have to exclude butter from the recipe.

Buckwheat with mushrooms, onions and carrots in a slow cooker

• buckwheat - 0.21 kg;
• fresh champignons - 0.4 kg;
• carrots - 0.2 kg;
• onions - 0.2 kg;
• vegetable oil - 40 ml;
• water - 0.5 l;
• salt, seasonings - to taste.

Cooking method:

• Sort the buckwheat, rinse.
• Finely chop the onion, grate the carrots coarsely.
• Wash the mushrooms, dry with a napkin, cut into thin plates.
• Pour oil into the multicooker bowl. Turn it on by selecting the "Frying" mode. If this function is not available, select the "Baking" mode.
• Put vegetables in oil, cook them for 5 minutes.
• Add mushrooms, continue cooking in the same mode for 10 minutes.
• Mix water with salt and seasonings.
• Lay the buckwheat on top of the mushrooms.
• Fill with water.
• Activate the Buckwheat program. If such a program is not provided in your unit, select the “Rice”, “Pilaf” or similar mode. Set the timer to 30 minutes.
• After the end of the program, stir the dish and leave in the heating mode for another 10-20 minutes.

Cooking a dish of buckwheat, mushrooms and vegetables in a slow cooker will not take much effort from the hostess. Soaked in the aroma of mushrooms and vegetables, buckwheat becomes especially tasty.

Buckwheat with dried mushrooms, onions and carrots

• buckwheat - 0.3 kg;
• white dried mushrooms - 50 g;
• garlic - 2 cloves;
• onions - 0.3 kg;
• carrots - 150 g;
• vegetable oil - 80 ml;
• water or mushroom broth - 0.75 l;
• salt, spices - to taste.

Cooking method:

• Pour dried mushrooms with three glasses of water, leave for at least 4 hours, overnight.
• Wash the mushrooms, cut into small pieces.
• Free the onion from the husk, finely chop.
• Peel the carrots, chop on a grater with large holes or cut into strips.
• Chop the garlic as finely as possible with a knife.
• Heat oil in a cauldron, put onion and garlic in it, fry until golden brown.
• Add carrots, fry it with onions for 5 minutes.
• Add mushrooms; continue cooking for another 5 minutes.
• Put buckwheat to vegetables with mushrooms, fill with water or broth.
• Cook over low heat, stirring occasionally, until buckwheat is cooked.

Dried mushrooms give the buckwheat dish a unique flavor. Vegetables harmoniously complement the bouquet. The dish turns out hearty and tasty. Suitable for those who fast, for a vegetarian menu.

Buckwheat with mushrooms, onions and carrots a la merchant

• buckwheat - 0.3 kg;
• pork - 0.2 kg;
• fresh porcini mushrooms - 0.2 kg;
• carrots - 100 g;
• onion - 100 g;
• water - 0.75 l;
• vegetable oil - as needed;
• salt, pepper - to taste.

Cooking method:

• Boil buckwheat in salted water until tender.
• Finely chop the onions, carrots and mushrooms, after washing and drying them. Mushrooms can be used instead of mushrooms. The dish with them will turn out a little less fragrant, but also tasty.
• Wash the pork, dry with a napkin. Cut into small cubes or strips.
• Heat up a frying pan, pour a small amount of oil into it.
• Add pork and fry for 5 minutes.
• Add vegetables. Continue frying for the same amount.
• Put in the mushrooms. Fry everything together until excess liquid evaporates from the pan.
• Mix with buckwheat, arrange in pots, put them in the oven.
• Simmer for 10 minutes at the lowest temperature.

Such a dish will not be ashamed to be served even at the festive table. You can serve in pots or on plates. It would be useful to sprinkle buckwheat with fresh herbs.

Buckwheat porridge with mushrooms, onions and carrots is a hearty, tasty and fragrant dish. Suitable for the daily menu, but there are recipes that allow you to make it for the holiday.

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 makes the dish 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 meatballs, 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.

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.

1. First, fry 2 pieces of meat so that the oil is saturated with its smell.
2. Remove the meat, put the onion, carrots cut into cubes or coins and fry until golden brown.
3. Add meat cut into small pieces to the sautéed root crops and fry it until a grayish color.
4. Put chopped mushrooms, simmer for 10 minutes, stirring the contents of the cauldron all the time.
5. 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).
6. 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.
7. 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, they are the ones who can make this dish special with their oily hat. 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.

1. Fry the washed cereals and any mushrooms in a pan in a small amount of oil.
2. Put the hot mixture in portioned pots on the "shoulders", pour water or mushroom broth.
3. Top with foil, and preferably with a thin cake of unleavened dough.
4. Put in the oven heated to 120 ° C for 40 minutes.
5. 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.

1. 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.
2. First of all, chopped onions (1 head) are loaded, covered with a lid.
3. A few minutes later, grated carrots (1 joke) are also sent to a bowl with languishing onions.
4. Next, cut the mushrooms into pieces and stew together with vegetables, before salting, until the end of the set time.
5. At the second stage, washed buckwheat groats (1 cup) are added to the vegetable mixture and poured with water (2 cups).
6. Set the "Grecha" mode and cook with a closed lid for another 40 minutes.
7. 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:

1. Rinse dried mushrooms thoroughly and soak in cold water for an hour.
2. When swollen, cut into pieces and put to boil in the infusion in which they were soaked.
3. Pour in the washed buckwheat groats.
4. 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.
5. 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.

1. Cut off the stems of the mushrooms and scoop out some of the pulp to form a depression.
2. Coat the inner surface of the cap with sour cream, mayonnaise or a mixture of them.
3. Mix buckwheat porridge with a raw egg and chopped green onions, fill a mushroom cup with sour cream with the mixture.
4. Top with grated hard cheese.
5. 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.

Step-by-step recipes for original and delicious buckwheat porridge with mushrooms

2017-10-11 Marina Vykhodtseva

Grade
prescription

3281

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

4 gr.

carbohydrates

13 gr.

102 kcal.

Option 1: Classic buckwheat porridge with mushrooms

For classic buckwheat porridge with mushrooms, you will additionally need some vegetables. This dish is crumbly, but not dry, it does not need gravy. Mushrooms are used here as the simplest and safest mushrooms.

Ingredients

• 200 grams of buckwheat;
• 250 grams of champignons;
• 100 grams of onion;
• 400 ml of water;
• 80 grams of carrots;
• 50 grams of butter (butter);
• salt pepper.

Step-by-step recipe for buckwheat porridge with mushrooms:

Step 1:
Rinse the buckwheat, transfer to a saucepan, add a little salt and prescription water. Put on the stove. After boiling, reduce the heat, cook the porridge until all the moisture has evaporated.

Step 2:
Put a piece of butter in a frying pan, melt. Rinse the mushrooms, cut the mushrooms into slices, put in a pan. Start frying, cook for about 5-7 minutes.

Step 3:
Cut the onion into small cubes, pour over the mushrooms. Stir, cook for a couple of minutes.

Step 4:
Peel the carrots, grate, sprinkle with mushrooms and onions. Fry until the vegetables are cooked and soft. Salt the mushroom mixture at the end.

Step 5:
Transfer buckwheat porridge to a frying pan, stir together with mushrooms, cover, warm everything together over low heat for another minute.

If you do not like the use of butter or simply do not have it, then you can replace it with vegetable oil. For further calorie reduction, the amount can be reduced to two tablespoons.

Option 2: A quick recipe for buckwheat porridge with mushrooms

The recipe for quick buckwheat porridge with mushrooms uses pickled champignons, but you can also take mushrooms. The dish does not require a lot of dishes, one large frying pan or stewpan is enough.

Ingredients

• a glass of buckwheat;
• 2 glasses of water;
• 200 grams of champignons (pickled);
• 100 grams of onion;
• 4 tbsp. l. oils.

How to quickly cook buckwheat porridge with mushrooms:

Step 1:
Heat vegetable oil in a frying pan. Finely chop the onion, shift, fry for a minute.

Step 2:
Cut the pickled champignons into slices, add to the onion, burn for a couple of minutes over high heat. If mushrooms are used, then they can be thrown in their entirety, but you also need to warm up, remove excess moisture.

Step 3:
Sort, rinse buckwheat, pour into a pan with mushrooms, smooth with a spatula to get a layer of the same thickness.

Step 4:
Add 2 cups boiling water, add salt. The amount of salt is up to you. If there is a lot of it in mushrooms, then it is better to add one small pinch.

Step 5:
Cover the pan, cook porridge with mushrooms for 15 minutes. Turn off, let the dish stand on the stove for another 5 minutes.

In a similar way, you can cook porridge with fresh champignons, but they will be fried with onions a little longer. If the mushrooms were collected in the forest, then they will additionally need to be boiled.

Option 3: Buckwheat porridge with mushrooms and chicken

The recipe for a hearty dish that can be called mushroom pilaf. The porridge turns out to be very fragrant, rich, it is better to cook it in a cauldron or use a high saucepan.

Ingredients

• 400 grams of chicken;
• 300 grams of champignons;
• 2 cups of buckwheat;
• 2 carrots;
• 2 onion heads;
• 60 ml of oil;
• 1 tsp seasonings for chicken or for pilaf;
• 1 head of garlic;
• salt.

Step-by-step recipe for buckwheat porridge with mushrooms and chicken:

Step 1:
We cut the onion into large cubes, pour it into a cauldron with heated oil, start frying. We rub the straws or cut the carrots with a knife, shift to the onion, fry everything together for about three minutes.

Step 2:
Cut the chicken into pieces. If a bird with bones is used, then along the joints. We shift to vegetables, cook the bird for about five minutes.

Step 3:
Cut the mushrooms into random pieces, add to the cauldron with the bird. Moisture will begin to stand out from them, we evaporate it all. As soon as the mushrooms begin to “spit”, you need to pour the spices, mix everything thoroughly, pour in the buckwheat.

Step 4:
Following the buckwheat, pour water, add exactly 4 cups of boiling water, salt.

Step 5:
Remove the top husk from the head of garlic, then stick it entirely into the center of the cauldron. Throw a bay leaf on top of the porridge.

Step 6:
Cover the cauldron, cook buckwheat porridge for 20 minutes. Mix at the end.

The dish is best served with fresh and canned vegetables. Natural tomato juice is wonderfully combined with such porridge.

Option 4: Buckwheat porridge with mushrooms and stew

Another option for hearty buckwheat porridge with mushrooms, but it is cooked with stew. You will need one small jar. You can use beef or pork.

Ingredients

• 2 cups of buckwheat;
• 1 can of stew;
• 1 onion;
• 200 grams of champignons;
• 2 tbsp. l. oils;
• spices to taste.

Step 1:
Pour oil into a frying pan, heat up. Add chopped onion, fry for a couple of minutes.

Step 2:
Cut the mushrooms into arbitrary pieces, add to the onion, fry until almost cooked.

Step 3:
Open a can of stew. Usually a layer of fat accumulates on top. Carefully remove it, add to the pan. Break the meat or cut into small pieces. Send to the pan along with the broth. Boil off excess moisture over high heat.

Step 4:
Add buckwheat to the pan, stir with stew and mushrooms. Salt to taste, add any spices, you can throw a clove of garlic.

Step 5:
Pour in two glasses of water. After boiling, reduce the heat to a minimum, cover the pan, darken the porridge until cooked. Usually it is determined by the lack of water at the bottom of the pan, you need to push the grits with a spatula and look.

If you come across light or even greenish cereal, then the porridge from it will turn out not very fragrant. Before cooking, it is recommended to rinse, dry the buckwheat, pour it into a dry frying pan and fry until brownish, then cook in the usual way according to the selected recipe. You can do it with butter. From such cereals, the most delicious porridge is obtained.

Option 5: Lean buckwheat porridge with mushrooms and vegetables

The recipe for a lenten dish that will appeal not only to believers, but also to vegetarians. Summer vegetables will be used here, if desired, something can be excluded or added.

Ingredients

• 1.5 st. buckwheat;
• 2.5 st. water;
• 2 peppers (Bulgarian);
• 1 eggplant;
• 1 tomato;
• 1 tsp tomato paste;
• 1 carrot;
• 2 onions;
• 250 grams of champignons;
• spices;
• 4 tbsp. l. oils.

How to cook - step by step recipe:

Step 1:
Cut the eggplant into cubes, sprinkle with salt, let stand for a while. Peppers, onions, carrots are also cut into small pieces, but do not mix.

Step 2:
Place two pans on the stove. Separate the oil and onion between them, start frying.

Step 3:
Cut the mushrooms, put in one pan, continue cooking.

Step 4:
In the second frying pan to the onion, put the eggplants, washed from salt and squeezed, after another minute, the carrots, and then the peppers and tomatoes. Cook the vegetables together for five minutes, then transfer to the mushrooms.

Step 5:
Add a spoonful of tomato paste, it will improve the taste of the dish, salt, pepper, stir.

Step 6:
Pour buckwheat to vegetables with mushrooms, add prescription water. No need to pour more as the vegetables are juicy. Cover the pan, cook for 20 minutes.

Instead of tomato paste, you can use ketchup or add one grated tomato, it also turns out juicy and tasty.

Option 6: Buckwheat porridge with mushrooms (dry)

With dried mushrooms, you can also cook very tasty porridge. This dish will turn out much more aromatic and interesting than the similar one with champignons. In order not to greatly delay the cooking process, it is better to soak the mushrooms in advance.

Ingredients

• 50 grams of dry mushrooms;
• 2 cups of cereals;
• 2 onion heads;
• 30 ml of oil;
• spices.

How to cook - step by step recipe:

Step 1:
Boil the soaked mushrooms for 15 minutes in boiling water, send to a colander. Leave one glass of broth for porridge, the rest can be poured out or used for other purposes.

Step 2:
Peel the onion heads, you can replace one with carrots. Cut into cubes, transfer to heated oil, fry a little over medium heat.

Step 3:
Cut the boiled mushrooms into pieces, add to the onion. Cook together until golden brown.

Step 4:
Now you can immediately add buckwheat, the left broth and three glasses of water, salt and pepper, cover and cook the porridge until tender. Or we spread separately cooked porridge to the mushrooms, stir, add spices, warm everything together for a couple of minutes.

It is believed that dry mushrooms lose their taste from too long soaking, so you do not need to pour them all night and keep them in water for more than five hours. As soon as they become soft and increase in size, you can start boiling, and then cook delicious and fragrant porridge according to the recipe.

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 it covered 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)

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