How to quickly and tasty cook buckwheat with mushrooms

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Buckwheat with mushrooms is not only tasty, but also a very healthy dish, which has a large amount of proteins, fats and B vitamins. Some cook it salted, others add sugar, and some prefer to cook the cereal with milk and cottage cheese. But buckwheat with fresh mushrooms occupies a special place. To prepare such a dish you don’t need to have any special skills, just a small set of ingredients, and the porridge is ready.

Buckwheat with mushrooms in a pot in the oven

Kitchen utensils: frying pan, knife, cutting board, ceramic pot.

Ingredients

Step-by-step preparation

1. Of course, you can put everything in a pot and put it in the oven. But it will be much tastier if you fry the onions and mushrooms a little first. To do this, peel one onion and cut into small pieces or half rings. Place in a heated frying pan with any oil and bring until transparent and lightly golden. Try adding a pinch of sugar. It will caramelize the onions and make them tastier. Both onions and mushrooms cooked in butter are much more flavorful.
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2. Now take 300-350 g of fresh mushrooms and cut into arbitrary pieces.
   Wild mushrooms must first be washed well and then boiled. You can simply remove the top skin from the champignons and peel the stems.

3. Transfer the mushrooms to the frying pan. Salt, pepper and fry a little. If desired, add a tablespoon of sour cream.

4. Wash a glass of buckwheat, pour it into a frying pan, stir and cook for a couple of minutes.
   It is better to sort out the buckwheat so that you do not come across unpeeled grains or particles of twigs.

5. Place the contents of the frying pan into a ceramic pot and pour in 2 cups of purified water.

6. Cover with a lid and place the pot in the oven. Cook for 40 minutes at 180°.

7. Remove the pot, place the porridge on plates and serve with salad or canned vegetables.

Video recipe for cooking buckwheat with mushrooms in a pot

Watch the video to see how easy it is to cook delicious, crumbly buckwheat with mushrooms in a pot in the oven.

You may also find useful recipes for a delicious side dish of rice or very healthy pearl barley porridge, which are suitable for any meat, fish or vegetable dishes.

Buckwheat with mushrooms - a tasty and satisfying dish

Buckwheat is considered the healthiest grain due to the grains containing a large amount of proteins, microelements (iron, potassium, copper), vitamin substances (group B, PP and E) and fiber. Buckwheat dishes help restore strength after illness and surgery. The beneficial substances it contains strengthen the immune system and have a preventive effect on the heart muscle and circulatory system. But you can make many dishes from this cereal.

The recipe for buckwheat with mushrooms is improved and supplemented depending on the preferences of family members for meat products or vegetables. Dishes can be prepared either vegetarian or hearty with beef or chicken.

Buckwheat is a complete substitute for bread and potatoes, but it also contains a lot of starch. It increases blood sugar, so lovers of this cereal should reduce their consumption of sweets.

Buckwheat is sold not only in the form of whole grains or processed grains, but also as flour. It makes delicious flatbreads and cheesecakes.

Lenten buckwheat with mushrooms, onions and carrots

Cooking time: 35 minutes. Calorie content: 92 kcal per 100 g. Number of servings: 3-4. Kitchen utensils: knife, frying pan, grater, cutting board.

Ingredients

Step-by-step preparation

1. Finely chop one medium peeled onion. If you like the taste of onions in your dish, then cut them into half rings or quarters.

2. If desired, cut the carrots into thin strips, small pieces or grate them on a coarse grater.

3. Randomly chop 200-250 g of fresh mushrooms into pieces or slices.
   These can be either champignons or wild mushrooms. They make the porridge incredibly flavorful. But they need to be rinsed well under running water and boiled for 20 minutes, preferably even in two waters. That is, boil for 5 minutes, drain and add new water.

4. Heat a frying pan with a small amount of vegetable oil. I recommend adding a small piece of butter if possible. This will make the porridge even tastier. Add vegetables and lightly fry.

5. Add the mushrooms and cook for about 5 more minutes over medium heat. There is no need to achieve a crust or complete readiness.

6. Reduce the heat to low and add a glass of buckwheat.

7. Salt and pepper to your taste. Add dried or finely chopped fresh herbs and pour in 2 cups of hot drinking water.

8. Stir, cover and forget about the porridge for 10 minutes. Then we check the readiness, if necessary, add a little more liquid and cook for another 5 minutes. If the cereal is only slightly hard, just turn off the heat and leave to steam for 10-15 minutes. And during this time we make a salad from fresh vegetables.

Video recipe for cooking buckwheat with mushrooms, carrots and onions

From the recipe in the video you will learn how to prepare delicious and healthy lean buckwheat porridge with mushrooms.

Try to diversify your menu with a side dish of spinach or tender and tasty red beans. This will help keep the body normal during fasting for vegetarians or those on a diet.

The most delicious recipes for buckwheat with mushrooms

Not everyone prefers buckwheat as a simple side dish or bland porridge for breakfast, but when combined with mushrooms, the number of its fans increases.

Mushrooms have a delicate taste and a special unique aroma. By adding them to potatoes or cereals, meat or fish, the hostess will receive a delicious dish. Mushroom sauce is used to serve spaghetti and steaks. They are pickled, salted, dried and boiled. One of the most popular varieties of mushrooms all over the world is champignons.

With champignons

These mushrooms were already grown in Europe in the 17th century in greenhouses and basements. It is noted that when regularly included in the menu, they successfully resist depression and improve the condition of the skin and hair. They are added to sauce, pizza, soup and hot dishes. Nowadays champignons can be found on the shelf of almost any store.

Buckwheat with mushrooms and onions is most often prepared from them.

Compound:

• 200-220 g buckwheat;
• 0.4 l of water;
• 0.25 kg of fresh champignons;
• 1 onion;
• some greenery;
• 50 ml vegetable oil;
• ground black pepper, bay leaf, salt - to taste.

The cooking procedure is as follows.

1. Wash the buckwheat, add water and boil until it absorbs half the liquid. Remove the container from the heat, cover and wrap it with a cloth.
2. Chop the onion and fry in oil for 3 minutes until it becomes soft but not golden brown.
3. Wash the mushrooms, cut off the bottom of the stems and the skin from the caps. Cut them into thick slices, as the mushrooms will noticeably decrease in volume when frying. Add them to the onion and fry for 8-10 minutes.
4. Mix the fried mushrooms and onions with buckwheat, cover the pan with a lid and wrap it with a towel again.
5. After 30-40 minutes. Place the finished dish in a clay bowl, sprinkling chopped herbs on top.

This recipe is quite simple.
The dish will become more interesting if you replace the mushrooms with wild white or chanterelle mushrooms. They need to be pre-boiled for 8-10 minutes. in salted water. Sometimes, for a brighter taste, half a carrot or bell pepper is sautéed along with the onion.

With chicken breast

In Italian restaurants, chicken fillet is served hot with mushroom sauce, and buckwheat serves as a side dish. This is considered a classic combination. You can prepare hot dishes differently by making buckwheat and mushrooms the basis of the dish. If you use a slow cooker and do not fry onions and mushrooms in fat, the dish is suitable for various diets.

Compound:

• 300 g buckwheat;
• 550 ml water;
• 300 g raw mushrooms;
• 400 g raw chicken fillet;
• 2 small onions;
• a little greenery;
• 50 ml sunflower oil;
• 20 g butter;
• ground black pepper, salt to taste.

The step-by-step instructions are as follows.

1. Chop the onion and 3 min. fry in vegetable fat in a frying pan to soften. Add mushrooms cut into small pieces and wait another 10 minutes.
2. Cut the chicken meat into small slices and fry in a high frying pan for 7-10 minutes, add onions and mushrooms to it, put buckwheat on top and add water.
3. Simmer, covering with a lid, until the water is completely absorbed into the buckwheat, add salt, pepper and season with butter.
4. Cover with a lid and wrap in a towel for 10-20 minutes. When serving, place a sprig of herbs on top.

In a pot

Pot roast looks fancy. It is prepared in portions and turns out juicy, since all components are soaked in vegetable or meat juice. Buckwheat with mushrooms and vegetables will take on a completely new look if it is baked in the oven in a pot.

Compound:

• ½ kg buckwheat;
• 1 liter of water;
• 0.15 kg of raw mushrooms;
• 2 carrots;
• 2 tomatoes;
• 2 onions;
• 1 garlic clove;
• a little greenery (parsley or cilantro);
• 20 ml tomato paste;
• 50 ml vegetable oil;
• ground black pepper, salt to taste.

The cooking procedure looks like this.

1. Place the pots in a pan filled with cold water so that the clay is well moistened. This will make the roast more juicy.
2. Heat a frying pan, add vegetable oil and chopped onion and garlic, after 3 minutes. add plates of mushrooms, then grated carrots and chopped tomatoes. Simmer for another 5-7 minutes.
3. Place the roast in pots, distribute the buckwheat and fill the contents with water and tomato paste diluted in it. Stir with a spoon, cover with a lid and place in an oven preheated to 180°C for 30-40 minutes.
4. When finished, decorate with chopped herbs.

With carrots, onions and porcini mushrooms

Buckwheat with boletus is served as a delicious side dish or a separate dish. In summer and early autumn, whites grow in the forest, and if you have a whole basket of them, some can be cut into slices and dried for the winter or boiled and frozen.

Dried mushrooms are soaked before cooking, and the unabsorbed water is suitable for cooking buckwheat.

Compound:

• 300 g buckwheat;
• 600 ml water;
• ½ kg raw whites;
• 2 carrots;
• 1 large onion;
• 40 g melted butter;
• salt - to taste.

The cooking procedure is as follows.

1. Boil the buckwheat until tender, remove from the stove and cover the container with a lid.
2. Dilute the oil in a frying pan and fry in it for 2-3 minutes. chopped onion and grated carrot, add mushroom slices and salt.
3. After a quarter of an hour, place the contents of the frying pan into a container with buckwheat, stir and cover with a lid. After 5 min. you can enjoy the aromatic cereal.

In a slow cooker

The multicooker preserves the beneficial properties of foods and avoids frying them in oil. Low-calorie nutritious dishes can be prepared without pre-processing vegetables or initially sauté them in the “Frying” mode to achieve a more interesting taste.

Sour cream is usually added to mushroom roast. If desired, add butter to the buckwheat with mushrooms. Another option is to pour buckwheat not with water, but with strong meat or chicken broth.

Compound:

• 250 g buckwheat;
• 1/2 liter of water;
• 350 g raw champignons;
• 1 carrot;
• 1 onion;
• 1 garlic clove;
• 40 g butter;
• 50 ml vegetable oil;
• ground black pepper, salt to taste.

The cooking procedure is as follows.

1. Place vegetable oil, chopped carrots and onions into a multicooker cup and turn on the “Frying” mode.
2. Add sliced ​​mushrooms to them.
3. After five minutes, put buckwheat in a cup, add water, add salt and pepper and set the “Buckwheat” program.
4. Season the finished dish with butter.

Buckwheat casserole with mushrooms

Buckwheat casserole will be a wonderful alternative to hot snacks or morning porridge. Thanks to the addition of mushrooms, cheese and eggs, it will please the family and will surely turn into a must-try weekend dish.

Compound:

• ½ kg boiled buckwheat;
• 250 g fresh mushrooms;
• 1 onion;
• 1 clove of garlic;
• 100 g fatty hard cheese;
• 2 raw eggs;
• 50 ml vegetable oil;
• ground black pepper, salt to taste.

The step-by-step instructions are as follows.

1. Sauté onion and garlic cloves for 3 minutes. in fats, add mushroom cubes to them.
2. Mix the roast with boiled cereal, add salt and pepper, and pour in the beaten eggs.
3. Place the dough in a mold, sprinkle shredded cheese on top and place in an oven preheated to 200°C for 30 minutes.

Stuffed cabbage rolls with buckwheat and mushrooms

Buckwheat with mushrooms wrapped in cabbage leaves is the most nutritious option, which is irreplaceable in winter and spring when there is a lack of vitamins.

Thanks to the spices and the addition of tomato paste, onions and carrots, the cabbage rolls will turn out rich and soaked in vegetable dressing.

Compound:

• 250 g buckwheat;
• 500 ml water;
• 1 white cabbage;
• 400 g fresh mushrooms;
• 3 carrots;
• 2 large onions;
• a small bunch of greenery;
• 50 ml tomato paste;
• 60 ml vegetable oil;
• ground black pepper, salt to taste.

The cooking procedure is as follows.

1. Carefully remove the leaves from the head of cabbage and let them sit for 2-3 minutes. into boiling water. After cooling, cut off the white seals at the bottom of the leaves.
2. Wash the buckwheat, add water and cook.
3. Fry chopped onions and grated carrots in a frying pan in fat, put half of them on a plate and mix with the tomato mass and a small amount of water.
4. Mix the remaining frying with sliced ​​champignons and cook for another 10-12 minutes. Salt and pepper.
5. Mix the hot filling with buckwheat, cool, wrap in soft cabbage leaves, then put them in a mold and pour fried tomato paste on top. Place the pan in the oven, heated to 180°C, for 30 minutes.
6. Sprinkle the finished dish with chopped herbs.

Buckwheat recipe with mushrooms and onions in a slow cooker

Cooking time : 45 minutes. Calorie content: 89 kcal per 100 g. Number of servings: 2-3. Kitchen utensils: cutting board, multicooker, knife.

Ingredients

Step-by-step preparation

1. Peel one onion. You can take two small ones. Cut in half and shred into half rings.

2. Turn on the multicooker in the “Frying” mode. Melt a piece of butter or heat up the vegetable oil. Add the onion and sauté until lightly golden. If desired, you can add grated carrots.

3. Clean 350-400 g of fresh champignons. Cut into slices or pieces and place in a slow cooker.

4. We change the mode to “Baking” or “Stewing”. Stir, cover and cook for 10 minutes.

5. Pour in 2 multi-cups of buckwheat. Before doing this, it is advisable to fill it with water so that all the debris floats up, or sort it out and rinse it under running water.

6. Salt to taste and season with ground pepper and other favorite spices.

7. Pour 3-3.5 multi-glasses of hot, purified water and mix.
   When preparing any porridge in a slow cooker, you need less water than in a saucepan, since it does not evaporate.

8. We set the “Porridge” mode. And after 15 minutes we check the readiness of our dish.

9. Place the finished porridge on plates and sprinkle with fresh herbs.

Video recipe for cooking Greeks with mushrooms in a slow cooker

A step-by-step video recipe will help you quickly cook buckwheat with mushrooms in a slow cooker.

How to cook “Buckwheat with mushrooms and onions”

These are the ingredients we need. You can take any mushrooms: fresh or frozen.

Peel the onions, wash the mushrooms. Then cut the mushrooms into slices or cubes, cut the onion into small cubes.

In a frying pan with high sides or a thick-walled saucepan, heat the vegetable oil and fry the onion until light golden brown.

Add the mushrooms to the onion and fry everything together for 7-8 minutes. Add a pinch of salt and pepper and cook for 5 minutes over medium heat until the liquid evaporates.

Wash the buckwheat thoroughly and drain as much water as possible. Add the cereal to the onions and mushrooms, mix.

Add the remaining salt, you can add spices (dried aromatic herbs). Fill with hot water, cover with a lid and cook for 25 minutes over low heat.

If you like your porridge more boiled, you can add a little more water and simmer the porridge a little longer. Serve hot.

Other options

Buckwheat with porcini mushrooms

They, like champignons, do not require pre-treatment. They are considered completely edible, unlike many other forest mushrooms. Simply clean it, rinse it under water to remove sand, and you can start cooking as indicated in one of the recipes.

Buckwheat with dried mushrooms

Pour the required amount of mushrooms with water and leave for 15 minutes. After this, you need to squeeze them well to remove excess liquid. No need to boil. Immediately cut and cook according to the recipe.

Do not take too many mushrooms, as they expand well when soaked. One handful will be enough.

You can prepare buckwheat as a side dish in other ways, which you will find on our website. We also have zucchini side dish recipes and many more simple and delicious recipes.

I hope that you are convinced that there is nothing difficult in preparing a complete breakfast or dinner from buckwheat porridge with mushrooms . I look forward to your feedback and comments. Enjoy your meal!

Buckwheat with meat and mushrooms

• Buckwheat - 1 tbsp.
• Meat - 400 g
• Champignons – 200 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Carrots - 1 pc.
• Water - 2 tbsp.
• Salt, pepper - to taste

Cut the meat into small pieces. Fry in sunflower oil. If necessary, add water and simmer covered. Cook until the meat is soft.

How to cook buckwheat with mushrooms / photo ua.depositphotos.com

Add mushrooms to the meat and simmer until the water has completely evaporated.

Chop the onion, garlic and carrots as desired, add to the meat, lightly fry - the vegetables should keep their shape and be a little damp.

Rinse the buckwheat and add to the vegetables and meat. Pour in water. Increase the heat until the water comes to a high boil. When some of it has boiled away, reduce the heat and cover the cauldron with a lid. Cook until the buckwheat is ready and there is no water left.

Salt and pepper to taste. Stir in the buckwheat, cover with a lid and let steep for about 10 minutes. Before serving, you can sprinkle the dish with green onions.