Buckwheat with champignons and onions step by step recipe quickly and easily from Yulia Kosich

Buckwheat with champignons, merchant style

30 ml oil;
250 g cereal;
550 ml broth;
2 carrots;
230 g champignons;
1 yellow pepper;
2 bows.

Cooking time: 1 hour and 25 minutes.

Calorie content – 87 kcal/100 g.

How to cook:

Wash the carrots, peel and cut into cubes;
Peel the onions too, rinse and cut into cubes;
Heat a frying pan with oil, add root vegetables;
Cook until the onion is translucent and the carrots are soft;
If the mushrooms are frozen, first defrost them in a colander to drain off excess water. Fresh ones must first be boiled;
Rinse the pepper and cut it into cubes;
Add both products to the pan, cook until soft, stirring;
Wash the buckwheat, sort if necessary;
Transfer the cereal to a saucepan or baking dish and pour in the broth;
Add all the vegetables and root vegetables from the pan, spices;
Place the pan with the contents in the oven for forty-five minutes;
After the time has passed, serve.

Buckwheat with champignons, onions and carrots

Buckwheat with champignons, the recipe for which is prepared with the addition of carrots and onions, is a delicious hearty dish. It must be prepared in a fireproof container. A cauldron, a duck pot, a thick-bottomed saucepan or a frying pan are best suited for preparing this product.

What ingredients will you need?

To prepare a dish for 3 servings you will need:

1 medium sized onion;
1 large carrot;
150 g champignons;
1 tbsp buckwheat;
370 ml of clean water;
2 tbsp. l. sunflower oil;
ground black pepper and table salt - to taste.

If desired, you can diversify the finished dish with fresh herbs and any hot spices.

Step-by-step cooking process

The process of preparing buckwheat porridge with mushrooms and vegetables is quite simple:

First you need to prepare all the ingredients on the work surface. If cooking buckwheat porridge with mushrooms is new, it is best to choose a frying pan for heat treatment of all ingredients.
The pan must be put on fire. Add odorless sunflower or corn oil to the heated surface.
Vegetables must be thoroughly peeled and peeled, and then rinsed under running water.
While the oil is heating up, you need to chop the prepared products: grate the carrots on a coarse grater, and cut the onion into medium-sized cubes.
Place the chopped vegetables on the heated surface of the frying pan, add a few pinches of salt, and then fry until transparent (about 2-3 minutes).
While the vegetables are being prepared, you need to rinse the mushrooms under running water and clean them thoroughly. You can cut the champignons in any way you want (it’s best to stick to large pieces of mushrooms that will stand out against the background of the buckwheat porridge).
You need to add chopped champignons to the already prepared fried vegetables, then fry for several minutes (until the mushrooms are completely cooked).
While the champignons are being prepared, you can prepare the buckwheat.
Pour the required amount of cereal into a deep, wide bowl and rinse thoroughly several times under running water.
Prepared peeled buckwheat should be poured into a frying pan (without adding water). Fry the buckwheat for about 3-5 minutes over medium heat. For preparation, you can use either ordinary cold water or boiling water.
The prepared liquid must be poured into the frying pan, and then salt and any spices of your choice must be added. The liquid in the frying pan must be brought to a boil, and then the heat under the frying pan must be reduced to minimum.

You need to simmer the dish for about half an hour under the lid.

Serving rules, decoration

The finished dish must be served hot - hot buckwheat is crumbly and juicy. If desired, you can serve the resulting dish in individual portions or in a shared bowl. You can decorate the finished product with fresh herbs and a small piece of butter, which will make the finished dish more tender and give it a characteristic creamy taste.

Buckwheat with champignons and onions in a slow cooker

180 g cereal;
1 onion;
270 g mushrooms;
3 slices of garlic;
30 ml sunflower oil.

Cooking time: 1 hour and 10 minutes.

Calorie content – 173 kcal/100 g.

How to cook:

Peel the mushrooms, cut them into slices of the same size;
Heat the oil in a multicooker and simmer until cooked;
Peel the onion, rinse and cut into half rings;
Add it to the slow cooker, stir and cook until translucent;
Add cereal and spices to taste;
Pour in enough water to cover the dish and cook for forty minutes;
When time has passed, you can take it to the table.

Buckwheat with champignons and cream in a slow cooker

Buckwheat with champignons, cooked in a slow cooker with the addition of cream, is a delicious dish that will take about an hour to prepare. The resulting product can be used as a side dish or an independent second course.

What ingredients will you need?

To prepare the dish you will need:

1 tbsp. buckwheat;
6 sprigs of fresh parsley;
50 g butter;
120 ml cream 10% fat;
1.5 tbsp. water;
1 medium sized onion;
200 g champignons;
5 g ground black pepper;
salt - to taste.

If desired, you can use not only parsley, but also dill and green onions.

Step-by-step cooking process

The step-by-step process for preparing this dish is quite simple:

First you need to sort out the buckwheat and rinse thoroughly several times with water.
The onion must be peeled and rinsed with running water. The onion must be cut into half rings of medium thickness.
The champignons must be cleaned and washed, and then cut into medium-sized slices.
Place butter, prepared vegetables and mushrooms in the multicooker container.
On the multicooker, you need to select the “Frying” mode, and then cook the mixture of mushrooms and vegetables for about 5-7 minutes with constant stirring.
Buckwheat must be added to the prepared mass, salt and pepper (to taste).
The ingredients must be thoroughly mixed, and then pour cream and water into the multicooker container.
The multicooker must be closed with a lid, and then select the “Buckwheat” mode on the device (or similar modes “Porridge”, “Rice” and others), press the “Start” button.
It takes about half an hour to prepare the dish.
The prepared greens must be washed, dried and finely chopped.
When the porridge is ready, you need to add chopped herbs and mix thoroughly.

The multicooker must be closed and the heating mode must be turned on for a quarter of an hour.

Serving rules, decoration

The finished dish must be served in portions. If desired, you can add fresh summer salad or meat dishes to the finished dish. You can decorate the resulting product with sprigs of herbs, add garlic croutons and fresh bread.

Buckwheat with chicken and mushrooms

1 chicken fillet;
15 ml oil;
230 g buckwheat;
10 mushrooms (champignons).

Cooking time: 30 minutes.

Calorie content – 122 kcal/100 g.

How to cook:

Rinse the cereal thoroughly and sort it out;
Fill with water in a ratio of 50:100 with water or broth. In the second case it will be more satisfying;
Add spices to taste and put on the stove to cook;
Cook until done, covered, without stirring;
Wash the fillet, remove fat and cut the meat into cubes;
Peel the mushrooms and cut into small cubes;
Heat a frying pan, pour in oil, add meat and mushrooms, season with spices;
Mix the ingredients and cook for fifteen minutes, stirring;
Add buckwheat, even if it is not ready yet;
Wait until all excess liquid has evaporated and serve.

Buckwheat with mushrooms, onions and carrots

Peeled the onions and carrots and rinsed them under cold water. Cut the onions in half, cut them into half rings, then into cubes. Large or small - as you like. I cut the carrots into cubes, not very finely. You can grate it, then it will not be noticeable in the buckwheat, and the bright pieces will make the finished buckwheat much more appetizing.

I did not defrost the pepper; it will melt when fried. I washed the mushrooms and trimmed the stems a little. I cut it in half, then chopped it into slices about 1 cm thick.

Pour vegetable oil into a deep frying pan. I let it warm up well, pour in the onions. Fry over low heat until soft and lightly brown.

I add carrots. I turn up the heat 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. You should not fry it too much, otherwise the buckwheat will have a bitter taste of overcooked vegetables.

I spread the pepper without defrosting. In just two to three minutes the liquid will evaporate and the pepper will lightly fry.

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

In about five minutes everything will be ready. Just remember to stir so nothing burns.

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

I wash the buckwheat, draining the water several times until it comes out clean. I pick out nigellas and other rubbish. I pour the washed cereal over the vegetables. I turn up the heat to evaporate the water faster and fry the buckwheat a little - then it won’t stick together, it will be crumbly and very tasty.

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

I bring it to a boil and add some salt. Mix carefully and 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 and not to mix anything.

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

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

Ready buckwheat with mushrooms, onions and carrots should sit a little and gain flavor. There will be just time to take pickles out of the barrel, tomatoes or open a can of tomato juice. In summer it’s delicious with fresh tomatoes or with a light salad. Well, when Lent ends, recipes with meat will come in handy, for example, merchant-style buckwheat ; it turns out very tasty with pork! Bon appetit everyone! Your Plyushkin .

Buckwheat with champignons and vegetables

1 onion;
70 g cereal;
1 pepper;
160 g mushrooms;
25 g tomato paste;
3 slices of garlic.

Cooking time: 35 minutes.

Calorie content – 80 kcal/100 g.

How to cook:

Sort out the buckwheat, rinse it and pour it into a saucepan;
Pour in water or broth and turn off the gas;
Bring to a boil and cook covered;
Peel the mushrooms, cut them into thick slices;
Heat a frying pan with oil, add them;
Simmer them until done, and while they are cooking, do something else;
Peel the onion, wash it and cut into small cubes;
Peel the garlic too, put it through a press;
Wash the pepper, remove seeds and membranes, cut it into strips;
Place onion, pepper and garlic in a frying pan and simmer until soft;
When all ingredients become soft, add tomato paste and stir;
Add the finished cereal, mix and serve.

Buckwheat with champignons and carrots

Buckwheat with champignons (the recipe involves adding carrots) is a delicious dish that can be prepared in 30-40 minutes. Buckwheat with the addition of carrots can be either an independent second course or a nutritious side dish.

What ingredients will you need?

To prepare the dish you will need:

2 tbsp. water;
1 tbsp. buckwheat;
1 large carrot;
15 ml vegetable oil;
200 g champignons;
salt and spices - to taste.

If desired, you can diversify the dish with fresh dill and aromatic parsley.

Step-by-step cooking process

Preparing buckwheat porridge with champignons and carrots is quite simple.

Cooking steps:

All ingredients must be prepared on a work surface. To prepare, you will need a high frying pan with a thick bottom and a pan for cooking buckwheat.
Pour water into the pan and add thoroughly washed buckwheat. If desired, you can add a small amount of salt so that the finished porridge does not turn out bland.
The contents of the pan must be brought to a boil and then simmered over low heat for about 20-30 minutes.
While the buckwheat is being prepared, you can prepare the frying. To do this, peel the carrots and rinse under running water. Carrots need to be grated on a coarse grater (or cut into small cubes).
The champignons also need to be cleaned and rinsed under running water. Well-cleaned mushrooms should be cut into medium-sized pieces. If desired, you can cut the mushrooms into slices.
The pan must be placed on the fire. Pour vegetable oil onto the heated surface of the frying pan. If desired, vegetable oil can be replaced with butter or corn oil.
When the oil is well heated, you need to lay out the prepared vegetables and add your favorite spices (to taste). Food should be cooked until lightly toasted.
When the mushrooms acquire a light golden hue, you need to place finely chopped greens (to taste) in a hot frying pan.
When the frying is ready, you need to put the buckwheat porridge in a still hot frying pan.

If you wish, you can use only half of the cooked cereal, or add all of it.

Serving rules, decoration

The finished dish can be served hot. If desired, you can decorate the resulting product with fresh summer vegetables: sweet bell peppers, tomatoes and cucumbers.

The finished dish can be decorated with peeled garlic cloves and fresh herbs - to taste. You can serve the finished dish with meat cutlets, chops, summer salads, garlic croutons or fresh wheat (or rye) bread.

Casserole with champignons and buckwheat in the oven

160 ml sour cream;
140 g buckwheat;
2 eggs;
25 ml olive oil;
1 onion;
1 bunch of dill;
550 g mushrooms;
240 g cheese.

Cooking time: 55 minutes.

Calorie content – 156 kcal/100 g.

How to cook:

Look through the buckwheat, wash it and pour it into the pan;
Add water 1:2 and cook until tender under the lid without stirring;
While the cereal is cooking, heat a frying pan with oil;
While the pan is heating, peel and finely chop the mushrooms;
Place them in a frying pan and immediately peel and wash the onions;
Grind it too, but in half rings and add it to the frying pan;
Simmer until all the water has evaporated and everything is at least a little browned;
Wash the dill, chop it finely and add to the frying pan;
Send sour cream and spices there to taste;
Stir and let simmer;
Grind the cheese and leave in a bowl;
Beat the eggs and mix them with part of the cheese - a little more than half, mix;
Place part of the cereal in the mold, a mushroom layer on it (also part), then half of the cheese and egg mixture;
Repeat all the layers again and spread the remaining cheese over the surface;
Place in a hot (up to 180 Celsius) cabinet for twenty minutes.

Read our article on how to prepare delicious and aromatic canned fish in a slow cooker.

Lenten cutlets from rolled oats can be prepared not only during Lent, but also every day if you want to fill your menu with healthy grains.

Pork belly in onion skins is interesting! Recipe here.

Option 5: Buckwheat with champignons, herbs and onions in a slow cooker

It's always nice to cook cereal in a slow cooker because it always turns out soft and crumbly without much effort.
Therefore, we could not ignore this method of preparing buckwheat with mushrooms. Ingredients :

half a bunch of dill, cilantro and parsley;
205 grams of champignons (fresh);
115 grams of onions;
255 grams of buckwheat (dry);
three full glasses of water;
coarse salt;
laurel leaf;
oil (spoon) into a frying bowl;
95 grams of ketchup with garlic.

How to cook

Step 1:

Remove the skins from the onions and cut off the stems from the mushrooms. Remove the stems from the greens. Rinse all ingredients well.

Step 2:

Chop the champignons into cubes, chop the onion, and chop the parsley, dill and cilantro.

Step 3:

Pour oil into the bowl. Warm up (mode - “Frying”). Add onions and mushrooms inside. Fry under an uncovered lid for a couple of minutes.

Step 4:

At the same time, reconsider buckwheat. Rinse the cereal. Pour it into the bowl. Immediately pour three glasses of water.

Step 5:

Salt the contents of the bowl and add a bay leaf. Lock the car. Change the mode to “Extinguishing”.

Step 6:

Cook buckwheat with champignons and onions for half an hour. Then, as carefully as possible, trying not to get caught in the hot steam, open the multicooker.

Step 7:

Pour in ketchup with garlic. Cover with three types of greens. Mix using a silicone spatula. Snap the lid.

Step 8:

Simmer the porridge for another 6-7 minutes, then unplug the machine. Leave to infuse.

In a slow cooker, water evaporates much more slowly than on the stove. Therefore, before adding the last ingredients (ketchup and herbs), pay attention to the volume of liquid. If there is a lot of it, leave the multicooker open at the last stage.

Soup with champignons and buckwheat

2 potatoes;
330 g champignons;
1 carrot;
120 g cereal;
3 branches of parsley;
1 onion;
20 ml sunflower oil.

Cooking time: 1 hour and 15 minutes.

Calorie content – 89 kcal/100 g.

How to cook:

Peel the mushrooms and cut them into cubes;
Pour water into a saucepan, add salt and bring to a boil;
Cook for twenty minutes over low heat;
Heat a frying pan and cook the mushrooms with the butter;
Grate the carrots, wash and peel them first;
Peel the onion too, wash and finely chop;
Add both onions and carrots to the pan with hot oil;
Simmer until soft;
Peel, wash and cut the potatoes into cubes;
Rinse the potatoes to remove starch and add to the prepared mushrooms;
When the potatoes are half cooked, add buckwheat. By the way, it is advisable to pre-wash and sort it out;
When there are a couple of minutes left until the cereal is ready, add onions and carrots;
Cook for some more time;
During this time, wash and chop the dill, add to the soup and let it brew.

Buckwheat with champignons and chicken

Buckwheat with champignons, the recipe for which is prepared with the addition of chicken, is a delicious hearty dish that can be made not only on the stove, but also in the oven. The peculiarity of this dish is that you do not need to fry all the ingredients separately and use a lot of dishes for this - a frying pan or a saucepan is enough.

What ingredients will you need?

To prepare a dish for 4 people you will need:

200 g champignons;
0.5 kg chicken fillet;
1 tbsp buckwheat;
2 medium sized onions;
1 large carrot;
30 ml vegetable oil;
salt and pepper - to taste.

If desired, you can diversify the dish with Adyghe cheese, bell pepper, and favorite herbs to taste.

Step-by-step cooking process

Preparing this dish in the oven is quite simple.

Steps for preparing buckwheat with chicken and mushrooms:

All ingredients must be placed on the work surface. During the cooking process, you can use not only chicken fillet, but also skinless thighs.
Vegetables need to be prepared first. Onions and carrots need to be peeled and peeled, and then cut into small pieces.
The champignons need to be peeled and washed under running water. Use paper towels to remove all excess liquid, and then cut the prepared mushrooms into thin slices.
You also need to rinse, peel, and then cut the chicken into medium-sized pieces. The mushrooms and chicken should be about the same size.
The pan must be put on fire. Pour 2 tbsp onto the heated surface of the frying pan. l. vegetable oil and wait for it to warm up.
While the vegetable oil is heating up, you need to sort out the buckwheat and then rinse it several times under running water.
Place onions and carrots in a heated frying pan. When the ingredients are well fried, you need to add chopped champignons to the vegetable mixture.
All ingredients must be fried over medium heat until cooked (for 4-5 minutes). The products must be mixed well so that they do not burn during the frying process.
You need to add chicken pieces to the resulting vegetable mass. All ingredients must be thoroughly salted and peppered.
Fry the chicken for no more than 5-7 minutes so that the chicken fillet does not turn out dry.
The finished mixture must be removed from the heat.
The oven must be preheated to 180-200 °C - the power depends on the oven.
Add buckwheat to the still hot frying pan.
While the oven is heating up, you need to pour boiling water into the frying pan, and then place the container in the oven for 15-20 minutes.

The dish must be baked at the previously set temperature.

Ready.

Serving rules, decoration

The finished dish must be served hot. If desired, you can add a few pinches of pepper and salt, and add a small piece of butter to the finished dish. You can decorate the finished product with fresh vegetables: tomatoes or cucumbers, as well as summer herbs: dill or parsley.

Cooking tricks

To make buckwheat even tastier, you can heat it a little in a dry frying pan before cooking. This will give it more aroma and a slightly unusual taste.

To prepare excellent buckwheat, it is important to know that it should not be stirred during cooking - you risk getting burnt porridge rather than crumbly cereal. Also, do not remove the lid, otherwise only the lower part will be cooked, and the upper part will remain raw.

As soon as the cereal with champignons is ready, it must be removed from the heat and the lid must not be removed so that it can “cook”. If you leave it on the stove, it will continue to cook.

A piece of butter never hurts the cereal. It will only make the cereal more tender and juicier. So be sure to add just a little for flavor.

You can experiment with mushrooms and you will get a new dish. For example, you can take chanterelles, porcini mushrooms, boletuses, russula and others. Try it, it will be tasty and new! You can not only feed your loved ones with this dish, but also serve it to guests if they suddenly decide to visit you. They will definitely like it, no doubt about it!

Appetizing buckwheat with mushrooms and onions

Fried onions make the porridge even more aromatic and add special notes of sweetness to it. Therefore, there can never be too much juicy root vegetable. The standard recipe for this portion of buckwheat with onions is 2-3 onions.

They are cleaned and thinly sliced using one of the following options:

rings;
slices;
feathers;
half rings;
cubes.

Dried basil will give onions a rich aroma and make the taste more pronounced. In European cuisines, a little soy sauce is also added to it.

The method of cutting largely depends on the preferences of the family. The larger the vegetable slices, the more refined the taste. Then melt 70 g of butter in a saucepan or frying pan and unload the chopped onion. It is fried until golden brown. In parallel with this process, they are working on mushrooms.

The taste of buckwheat will differ depending on the accompanying ingredients:

champignons;
honey mushrooms;
oyster mushroom;
porcini mushrooms.

Wild mushrooms are pre-boiled (boil for only 10 minutes), chopped into relatively large pieces. Salt, onion and bay leaf are added to them. The decoction is usually used to make porridge.

Sliced mushrooms are fried in a separate frying pan. Once the liquid has evaporated, the ingredients are mixed and fried until the desired consistency is achieved. Then the side dish is mixed with onions and mushrooms, salt and pepper.

When serving, buckwheat is poured with ketchup and garlic sauce, and also decorated with herbs:

parsley;
dill;
cilantro.

Green onions serve as an original decoration for any porridge. The feathers are cut into rings so that its pungent aroma blends harmoniously with vegetables and buckwheat.

The porridge with mushrooms and onions is placed in an oven preheated to 120˚C, but turned off, for only 60 minutes. This heat treatment will allow the cereal to reach readiness.