Step by step cooking buckwheat with mushrooms. Buckwheat porridge with mushrooms. How to cook buckwheat with dried mushrooms

Buckwheat with mushrooms and onions is a very satisfying, appetizing and healthy dish. There is different options its preparation - in a cauldron, in a pan, in the oven and even in a slow cooker. The good news is that it does not take much time to cook it - the food will be ready in less than an hour.

How to cook buckwheat with mushrooms?

Buckwheat with mushrooms and onions is a simple recipe, but in order for everything to turn out delicious, it does not hurt to know some simple rules, thanks to which anyone can cope with the task.

Before cooking, cereals need to be sorted out and washed.
If nothing is indicated in the recipe, then the cereal is poured with liquid in a ratio of 1: 2.
Ready-made porridge can be mixed with stewed mushrooms. But it will be much more appetizing if buckwheat is languishing along with the rest of the ingredients.
Any mushrooms are suitable for cooking - fresh, dried, sterilized and even pickled.

Buckwheat with mushrooms, onions and carrots

Buckwheat with onions and carrots with the addition of mushrooms is an excellent hearty dish that can be consumed during fasting or when you just want to diversify your usual menu. Any mushrooms will work for this recipe. If there is an opportunity to use forest specimens, do not miss it. With them, the delicacy will come out incredibly fragrant.

Ingredients:

buckwheat - 1 glass;
onion - 1 pc.;
mushrooms - 250 g;
carrots - 1 pc.

Preparation

Chop the onion, chop the carrots with a grater, and then sauté for 5 minutes.
Add mushrooms cut into large pieces and stew until cooked.
Spices are added to taste.
Pour in ready-made buckwheat and mix.

Food that can be cooked all year round, because these mushrooms are constantly on sale. There are no carrots in the recipe, but if you wish, this product can be safely added. The taste of the finished dish will only improve from this. There are no spices in the composition either, and without them the dish turns out to be rich and aromatic.

Ingredients:

buckwheat - 1 glass;
champignons - 300 g;
green onions;
onions - 2 pcs.;
butter.

Preparation

The washed cereal is poured with water and cooked until tender.
The champignons are cut into slices.
Shredded onions and carrots are sautéed until soft.
Add mushrooms, fry for about 10 minutes. Salt and pepper.
Buckwheat with mushrooms, onions and carrots is crushed with chopped green onions when serving.

Buckwheat with dried mushrooms and onions is an inexpensive and quick recipe for home cooking. Dried mushrooms are the highlight of the treat. With them, the dish is much more aromatic and appetizing than with fresh ones. Another trick of the recipe - a large number of onions, because buckwheat with fried onions goes just fine.

Ingredients:

dried mushrooms - 50 g;
onions - 2-3 pcs.;
cloves of garlic - 2 pcs.;
carrots - 1 pc.;
oil - 70 ml.

Preparation

Dried mushrooms are poured with 3 glasses of water and allowed to stand overnight.
Chopped vegetables are sautéed, mushrooms cut into pieces are added and cooked for 5 minutes.
Pour buckwheat, pour mushroom broth, salt and stir.
Reduce the fire to the minimum, buckwheat with dried mushrooms and onions will be ready in half an hour.

A tasty and filling meal doesn't have to be expensive or difficult to prepare. Buckwheat with porcini mushrooms and onions is an excellent confirmation of this. In just half an hour, 3-4 servings of a fragrant delicacy can be prepared from the specified number of components. In this case, the process is accelerated by the fact that cereals and mushrooms are cooked in parallel, and then combined.

Ingredients:

porcini mushrooms - 350 g;
butter - 50 g;
buckwheat groats - 1 glass;
sour cream - 50 g;
Dill;
onion - 1 pc.;
ground black pepper, salt.

Preparation

Chop the onion and fry in half of the butter.
Porcini mushrooms are washed and cut.
Add mushrooms to onions and fry for 10 minutes.
Add sour cream, salt, pepper, pour in a little water, cover and stew for 10 minutes.
Boil cereals and fry in butter.
Buckwheat is combined with mushrooms and onions, crushed with dill and served to the table.

Buckwheat stew with mushrooms and meat is a great example of how a familiar side dish can be turned into a real culinary masterpiece. You can extinguish the components separately, and then connect them. But it will be tastier and more aromatic if the products are cooked together, then the cereals are better saturated with the aroma of meat and mushrooms, and it will come out juicier.

Ingredients:

pork - 200 g;
buckwheat groats - 300 g;
onion - 1 pc.;
carrots - 1 pc.;
water - 500 ml;
fresh champignons - 200 g;
oil - 1 tbsp. spoon.

Preparation

Chop onions and carrots.
Champignons are chopped in large pieces.
Diced meat is fried until golden brown, salt and pepper.
Add vegetables and saute until tender.
Spread the mushrooms, mix and fry everything together.
Pour in cereal, salt, put spices, pour in water and simmer until tender.

And oyster mushrooms are a great dish for vegetarians and fasting people. The only amendment that needs to be made in this case is that butter need to be removed. The wave will have enough vegetable. And if you want the dish to come out more aromatic, you can fry a little chopped garlic with onions and carrots.

Ingredients:

oyster mushrooms - 400 g;
onions, carrots - 1 pc.;
butter - 30 g;
buckwheat - 300 g;
vegetable oil - 50 ml.

Preparation

In a cast iron on vegetable oil fry buckwheat.
Then pour in water in a 1: 2 ratio and cook until tender.
Oyster mushrooms are cut and fried for about 10 minutes.
Onions and carrots are sautéed separately.
Mix mushrooms with vegetables, add boiled cereals.
Buckwheat with mushrooms and onions will be ready in 10 minutes.

Good not only as a snack. Buckwheat with honey agarics and onions is an excellent example of this. Home adjika perfectly complements the taste of the delicacy, making it more savory and appetizing. The beauty of this dish is that the mushrooms are actually ready. They just need to be combined with the rest of the components and wait until they exchange flavors.

Ingredients:

buckwheat - 1.5 cups;
pickled mushrooms - half a liter can;
onions - 3 pcs.;
cloves of garlic - 3 pcs.;
homemade adjika - 3 tbsp. spoons;
butter - 2 tbsp. spoons;
oil - 50 ml.

Preparation

Fry chopped onions, add garlic and cook for about a minute.
Pickled mushrooms are cut into plates.
Send mushrooms for frying, salt, pepper and cook for 2 minutes.
Add adjika, stir and cook the same amount.
Ready buckwheat is mixed with the contents of the pan and served.

- a dish that has been prepared in Russia for many centuries. Then, they used a rustic stove, but in modern conditions an oven is also suitable. Food in pots always turns out to be especially aromatic and tasty, because the products there do not boil over, but gradually languish.

Ingredients:

champignons - 500 g;
carrots, onions - 2 pcs.;
ghee - 2 tbsp. spoons;
buckwheat - 1 glass;
broth (vegetable or meat) - 2 cups.

Preparation

Mushrooms are cut into strips and fried.
Add carrots, onions and fry everything together until tender.
Mushrooms with vegetables are laid out in pots, buckwheat is poured on top and poured with broth so that it covers the contents by 1.5 cm.
Send the pots to the oven, preheated to 200 degrees, for 20 minutes.
Then the lids are removed, buckwheat with mushrooms and onions in the oven will be ready in 10 minutes.

Buckwheat with mushrooms and onions in a slow cooker turns out to be as tasty as in pots. A huge plus is that everything is prepared in one container, and after cooking, you don't have to wash a mountain of dishes. This amount of ingredients will make 4 servings of an incredibly satisfying treat for the whole family.

Buckwheat porridge contains a lot nutrients, therefore, it is recommended for children from an early age, prescribed for the elderly and weakened people, prescribed for various therapeutic diets.

Buckwheat porridge, including mushrooms, is also popular as part of a dietary diet for weight loss, as it is low in calories (both buckwheat and mushrooms).

If you have porridge for breakfast, then you eat right. You get the most necessary substances and fats (after all, porridge is necessarily served with butter, animal or vegetable). Buckwheat porridge is an excellent energy drink, so it is especially good to start a difficult, eventful day with it.

Cooking buckwheat with mushrooms will take you little time, so it can be cooked in the morning and in the evening for dinner. This recipe uses fresh frozen chanterelles, some of the most delicious mushrooms in the world.

Ingredients

buckwheat - 1 glass
fresh frozen chanterelles - a couple of handfuls
onion - 1 medium
refined olive oil - 3 tbsp. spoons
freshly ground pepper and salt

Preparation

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This recipe uses Forest mushrooms as they give amazing aroma and taste. But you can replace them with oyster mushrooms, champignons and other forest fresh (frozen) mushrooms.
If you are using mushrooms that are not very fragrant, then add a couple of dried porcini mushrooms, after grinding them into dust.

Fresh and dry herbs are perfect for buckwheat porridge with mushrooms. For example, finely chopped dill is perfect, which can be added to the pan with porridge, or sprinkled ready meal already in the plate.

Instead of olive oil, you can use another unscented vegetable. If you have fried with a little oil and are not afraid of gaining weight, put a piece of butter on a plate.

Cereals have always been held in high esteem. No wonder there is a well-known Russian proverb: "Cabbage soup and porridge - our food."

Most often, cereals were really prepared from cereals: crumbly, viscous, liquid. They added meat, vegetables, eggs, mushrooms.

Porridge was served for breakfast, lunch and dinner.

Buckwheat has always been appreciated. No wonder the soldiers are often fed with it.

There are more than a dozen options for cooking buckwheat porridge. If the household is supportive of buckwheat, then the hostess will not be difficult, without repeating, to cook different dishes with the addition of this healthy cereal.

One of the great recipes using buckwheat is buckwheat porridge with mushrooms and onions.

This dish turns out to be hearty, tasty and very aromatic. Especially if forest mushrooms with their unique mushroom spirit are used for its preparation.

Some people dislike buckwheat because of its specific smell. But, apparently, they simply did not eat buckwheat porridge cooked according to all the rules.

Indeed, buckwheat has a pungent, concentrated aroma, especially after roasting. And if you overcook it, 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.

Onions improve the taste of buckwheat porridge. Saved in butter and added to buckwheat, it smooths out its harsh spirit, makes the porridge fragrant, oily and very tasty.

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

Porcini mushrooms, russula, oyster mushrooms, chanterelles, champignons can be added to cereals in fresh and cook everything together until tender.

The same is done 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 unroasted, 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, 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 rinsed 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;
onion- 2 pcs.;
water - 1.5 tbsp.;
ghee - 50 g;
salt;
black pepper.

Recipe for the occasion::

Cooking method

Finely chop the peeled onions.
Wash the mushrooms, dry on a towel or sieve. Cut into small cubes.
Heat the ghee in a skillet, add the onion and sauté until soft. Add mushrooms, stir. The mushrooms will first release a large amount of liquid, which will soon begin to evaporate.
When the mushrooms are slightly fried (this will happen in about 10 minutes), add the sorted buckwheat. Pour boiling water over, salt and pepper, stir. When the liquid boils, reduce heat to low, 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 stir and place in bowls.

Buckwheat porridge with dried mushrooms and onions

Ingredients:

unground buckwheat - 1 tbsp.;
dried porcini mushrooms - 30 g;
mushroom broth - 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 in boiling salted water and boil until soft. Throw in a colander. Cut into slices.
Strain the mushroom broth, measure the required amount. Pour it into a cauldron or thick-walled saucepan, add salt, bring to a boil.
Fry buckwheat in a dry frying pan. Transfer to a cauldron with broth. Add mushrooms immediately, stir. Cook with the lid closed and simmer 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 on mushroom broth in the oven

Ingredients:

buckwheat - 1 tbsp.;
ghee - 60 g;
boiled mushrooms - 300 g;
onion - 1 pc.;
mushroom broth - 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 in a colander.
Strain the broth.
Finely chop the onion and fry in melted butter.
Sort the buckwheat, pour into the cauldron. Add mushrooms, onions. Stir. Pour in enough mushroom broth so that it covers the cereal 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, stir it.

Lean 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 into a cauldron, pour boiling water over it, salt.
Wash the mushrooms, cut into slices. Chop the onion. Combine with cereals, stir. Place on the stove. On low heat, covering 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 it on for 2 hours.
Finely chop the onion, save in melted butter until golden brown.
Wash the mushrooms, cut into slices. Combine with onions. Cook until the moisture in the mushrooms evaporates and begins to brown.
When buckwheat has absorbed most of the water, transfer it to a ceramic pot along with the remaining liquid. Add onion and mushrooms, salt and stir. Pour in enough water to cover the buckwheat by two centimeters.
Cover 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 hostess

You may have noticed that each recipe has a different amount of water for cooking porridge.

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

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

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

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

Product Matrix: 🥄

Buckwheat with mushrooms, onions and carrots- a great option for a full-fledged side dish. To prepare this dish, you can use both freshly boiled buckwheat and buckwheat porridge, which remained in the refrigerator after dinner or lunch. stewed with mushrooms and vegetable frying significantly improves its taste. Despite the fact that buckwheat with mushrooms belongs to lean dishes, the dish still perfectly saturates and removes the feeling of hunger for a long time.

Mushrooms are used for stewing buckwheat, most often they are oyster mushrooms and champignons available year-round. But buckwheat with forest mushrooms turns out to be especially tasty. Boiled mushrooms, frozen (pre-boiled), as well as dry mushrooms are suitable.

Such buckwheat with mushrooms tastes like vegetarian, only it is prepared differently. In the process of cooking pilaf, buckwheat is stewed along with mushrooms and vegetables. In the same recipe, buckwheat is boiled separately, and only then stewed with mushroom frying. Stewed buckwheat with mushrooms, onions and carrots is traditionally cooked on the stove, in a pan, but it can also be cooked in the oven or in a slow cooker according to the pilaf principle.

In the oven, buckwheat with mushrooms in pots, in sour cream is especially tasty. Which of these options to choose is up to you, but in one case or another, buckwheat turns out to be very tasty.

Now let's move on to the recipe and see how it is prepared buckwheat with mushrooms, onions and carrots step by step with a photo in a pan.

Ingredients:

Buckwheat - 1 glass
Carrots - 2 pcs.,
Onions - 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 cooking buckwheat stew with mushrooms. First you need to cook buckwheat porridge. Before cooking, buckwheat must be sorted out, removing black grains and other additives in the form of grains of other cereals.

Next, transfer the buckwheat to a deep bowl. Rinse in cold water two to three times, until the water becomes clear. Boil water in a saucepan. Add salt (about half a teaspoon). Cook until tender, but try not to overcook it. The proportions of water and buckwheat are two to one. That is, two glasses of water are taken for a glass of buckwheat. Boil the buckwheat until the buckwheat absorbs all the water. Buckwheat porridge should be cooked over low heat, with regular stirring.

Buckwheat kernels should be dense. Add butter to buckwheat, stir it. Cover the pot with a lid.

Prepare the mushroom stir-fry for stewing buckwheat. Peel the washed carrots and onions. Dice the onion and grate the carrots.

Preheat a skillet with refined sunflower oil. Place the onions and carrots.

Fry onions and carrots until soft, about 5 minutes.

Mushrooms can now be added to vegetable frying. As already mentioned above, for cooking buckwheat with mushrooms, you can use the most different types mushrooms. Before adding, forest mushrooms must be boiled for at least 40 minutes, changing the water during cooking. In turn, we use oyster mushrooms and mushrooms raw.

This time I used frozen, boiled wild mushrooms from the freezer. After defrosting, such mushrooms can be used in different dishes, ranging from soups to main courses and snacks. Champignons or oyster mushrooms should be washed and finely chopped before frying. So, put the mushrooms in a pan with onions and carrots.

Mix them with a spoon.

Add salt and spices. If desired, you can add bay leaves. To enhance the mushroom flavor of the dish, you can add mushroom-flavored seasoning or half of the bouillon cubes to taste.

Toss the mushrooms and vegetables again. Fry them for 5-7 minutes.

After that, you can already lay out the boiled buckwheat.

Stir in the toast. Simmer the buckwheat grits over low heat for another 5 minutes.

Buckwheat with mushrooms, onions and carrots. Photo

Buckwheat with mushrooms is a delicious budget dish for the whole family. Its other advantages are the speed of preparation and easy assimilation by the body. Without the addition of meat, the dish is suitable for fasting and dieters. You can diversify the taste by adding additional ingredients and various spices, herbs, sauces.

The five most commonly used ingredients in buckwheat and mushroom recipes:

You can cook in various ways: steam, boil, stew, bake in the oven, slow cooker, pressure cooker, partially fry. The simplest recipe looks like this:

Boil buckwheat in salted water.
Fry onion and mushrooms.
Mix buckwheat with roast and serve hot.
Everything takes less than 10 minutes if you cook the cereals in a pressure cooker.

Recipe variations: