If you want to have a quick and tasty meal or feed your family, stop at buckwheat with champignons. It's delicious, it's relatively fast, it's simple and easy!
Buckwheat porridge with mushrooms, the recipe for which we are happy to give you today, is suitable for cooking during Lent; only the amount of oil in which the vegetables are sautéed should be slightly reduced. Just 30 minutes and you will get a tasty, satisfying and simply wonderful dish for the whole family! In addition, buckwheat contains so many benefits for the body!
It was not for nothing that our ancestors considered buckwheat porridge one of the most satisfying, so this dish has always been one of the most popular in Russian, Ukrainian, and Belarusian national cuisines. Buckwheat was and is still grown everywhere in these countries, but in Western Europe it is sown solely for the sake of delicious buckwheat honey. The buckwheat dishes themselves are practically not consumed there and are traditionally considered originally Russian.
And completely in vain. If Europeans knew about the merits of buckwheat, they would have introduced it to their menu long ago. And she has a lot of them - from their unpretentiousness in growing to their valuable composition.
Buckwheat is an absolutely unpretentious plant. It does not require fertilizers and can “stand up” for itself in the fight against various pests and weeds. Therefore, this is, perhaps, one of those few plants that have not been touched by genetic engineers, which means that our buckwheat porridge with mushrooms can be considered a “non-GMO” dish.
Dishes made from it are a must in the diet of every person who cares about their health. Iron, iodine, magnesium, calcium, vitamins B and P, folic acid, flavonoids - this is not a complete list of useful substances contained in it. Therefore, regular consumption of buckwheat has a beneficial effect on the human body, helps strengthen the immune system, improves the functioning of the gastrointestinal tract and cardiovascular system, increases stress resistance and protects against cancer.
In addition, buckwheat is a dietary product, so it is recommended for those suffering from diabetes and those who want to lose a few extra pounds.
And finally, buckwheat is an ideal product for observing the fasts prescribed by the Orthodox Church. It contains, among other things, amino acids similar to those found in animal products. Therefore, it can be an excellent and at the same time quickly digestible alternative to meat.
There are countless options for preparing buckwheat porridge - from regular with butter to dairy, with meat, vegetables and even fruits. The ideal combination is buckwheat porridge with mushrooms, and not only with champignons, as in our recipe.
For preparation you will need the following ingredients:
– buckwheat – 300 g;
— champignons – 400g;
— onion – 1 pc.;
— carrots – 1 pc.;
– sunflower oil – 20 ml;
- salt, pepper - to your taste.
From the specified quantity of products you will receive 3 servings (for adults or 6 servings for children) of the finished dish.
Recipe for buckwheat porridge with mushrooms
First, we clean the champignons from dirt, wash them, and leave them on a paper towel to drain. Next, cut into thin strips. There is no need to chop finely; when frying, the mushrooms will already decrease in size due to water loss.
Then we move on to preparing the vegetables. You need to wash and peel the carrots and onions. Grate the carrots on a coarse grater and chop the onion into large cubes.
Now heat the vegetable oil in a frying pan and only after that add the prepared vegetables. Sauté over medium heat for about 3 minutes. After which you can add mushrooms. Continue sautéing for 5 minutes over low heat.
When the champignons are browned, add water to them (preferably boiling water prepared in advance), add spices and salt. Simmer for 2-3 minutes under the lid.
Well, we have a delicious mushroom gravy ready. All that remains is to prepare the buckwheat porridge. Here, too, no special problems are expected, since even novice housewives can cope with preparing porridge. And in general, buckwheat porridge with mushrooms is one of the easiest recipes.
We sort through the cereal, removing unnecessary “trash”. Then thoroughly rinse the buckwheat with water several times. Fill it with cold water (take 2 times more water than cereal). Cook the porridge over medium heat; when it boils, be sure to add salt. In total it will take 15-20 minutes for the porridge to be ready. When the water has boiled away, turn off the heat, cover the buckwheat with a lid, and leave for 10 minutes so that the porridge boils.
Advice from Edana:
To make buckwheat porridge tasty and crumbly, I sometimes “brown” it a little in a frying pan with a thick bottom before cooking. Then I transfer it to a saucepan and then cook it with all proportions observed. And if you have a thick cast-iron frying pan, you can not use a pan at all, but leave the cereal in the pan, add water and bring to readiness.
Buckwheat porridge is good in any form, and if you add wild mushrooms to it, the taste will be even better. If there are no forests nearby, and you don’t risk buying the product from mushroom pickers, then you can use champignons. These mushrooms grow under artificial conditions and can be eaten even raw.
If you have the opportunity to choose fresh or dried mushrooms, then turn your attention to porcini mushrooms, chanterelles and honey mushrooms. Porcini mushroom undoubtedly occupies a leading position in cooking, but its price is not suitable for every wallet. A product purchased from the market may disappoint you because pests love it. Chanterelles are very aromatic and tasty mushrooms that are not susceptible to pests - you will never find larvae or worms in them. But chanterelles need to be thoroughly washed and cleaned, as they grow on sandy soil. Honey mushrooms are small, inconspicuous mushrooms, but very aromatic and tasty. They are easy to wash, and pests are not very fond of mushrooms, so today we will give preference to these mushrooms.
In the old days, buckwheat with mushrooms was a popular dish because it was a filling and healthy dish. Buckwheat porridge with mushrooms and onions still surprises with its unusual taste, we invite you to try cooking it.
Taste Info Second: cereals
Ingredients
- buckwheat – 1 glass;
- water – 2 glasses;
- mushrooms – 300 g;
- onion – 1 piece;
- carrots – 1 piece;
- salt to taste;
- green.
How to cook buckwheat with mushrooms, carrots and onions
We sort out the buckwheat so that there is nothing unnecessary in the cereal, and rinse it well. Pour in 2 cups of cold water and set to simmer over very low heat. When the buckwheat boils, add salt to it.
Let's take care of the mushrooms. Honey mushrooms need to be washed well, cleaned of debris, and the stem cut off at the cut site. These mushrooms must be boiled before frying. Chanterelles and porcini mushrooms can be used without pre-cooking. If you are cooking champignons, then immediately after washing they can be placed in a frying pan.
Cook the honey mushrooms for 10 minutes, then drain the water and bring to a boil again and cook for 15 minutes. Then place them in a colander to drain excess water.
While the water is draining from the mushrooms, cut the onion into cubes and grate the carrots on a coarse grater. Fry the vegetables in a frying pan with the addition of vegetable or butter.
After 5-7 minutes, add boiled honey mushrooms to the pan. If you have large mushrooms, then chop them first. I had small mushrooms, so I didn’t cut them, but left them whole. Fry vegetables and mushrooms for 10 minutes over low heat, remembering to stir.
Add prepared buckwheat to the fried mushrooms. Mix well, add salt and pepper to taste. Add herbs to the finished dish at your discretion.
Buckwheat with mushrooms, onions and carrots turns out aromatic and crumbly. Eating such a dish is a pure pleasure.
- If you decide to use dried mushrooms for the recipe, then 2 hours before cooking you should soak them in warm water. After this, the mushrooms are boiled for 20 minutes, chopped and, after frying, mixed with boiled buckwheat porridge.
- The aroma and taste of buckwheat can be enhanced by frying it in a hot frying pan. First, buckwheat should be sorted and washed. Just remember to constantly stir the cereal so that it does not burn.
- Buckwheat with honey mushrooms will turn out tastier if, at the end of cooking, you simmer all the ingredients a little in a frying pan with the addition of mushroom broth or chicken broth, add a little liquid so that you don’t end up with soup, and simmer with the lid open. With this method of cooking, buckwheat should be left slightly undercooked; after mixing with other products, it will finally cook during the stewing process.
- You can complement the recipe by adding a hard-boiled egg to the ingredients; it goes well with buckwheat and mushrooms. Simply chop an egg and sprinkle on top of the finished dish.
- Spice lovers can season the mushrooms while frying with pepper, nutmeg, coriander or marjoram.
- Buckwheat with mushrooms is easy to cook in the oven in a pot. For this, mushrooms are prepared as in our recipe. The buckwheat is washed; for a standard 700-800 ml pot you will need half a glass of buckwheat. Place buckwheat and mushrooms in a pot and fill with 1.5 cups of water. Place the pot in the oven at 170-180 degrees for 35-40 minutes. It turns out to be a delicious Lenten dish; if you are not fasting, you can add a piece of butter to the buckwheat porridge.
Buckwheat with mushrooms, onions and carrots- An excellent option for a full-fledged side dish. To prepare this dish, you can use either freshly cooked buckwheat or buckwheat porridge that was left in the refrigerator after dinner or lunch. , stewed with mushrooms and fried vegetables, significantly improves its taste. Despite the fact that buckwheat with mushrooms is a lenten dish, the dish still satisfies perfectly and removes the feeling of hunger for a long time.
A variety of mushrooms are used for stewing buckwheat, most often these are oyster mushrooms and champignons available all year round. But buckwheat with wild mushrooms turns out especially delicious. Both boiled and frozen mushrooms (pre-boiled), as well as dried mushrooms, are suitable.
This buckwheat with mushrooms tastes like vegetarian buckwheat, only it is prepared differently. During the preparation of pilaf, buckwheat is stewed together with mushrooms and vegetables. In the same recipe, buckwheat is boiled separately, and only then stewed with fried mushrooms. Stewed buckwheat with mushrooms, onions and carrots is traditionally prepared on the stove, in a frying pan, but it can also be prepared in the oven or in a slow cooker according to the pilaf principle.
In the oven, buckwheat with mushrooms in pots in sour cream turns out especially delicious. Which of these options to choose is up to you to decide, but in one case or another, the buckwheat turns out very tasty.
Now let's move on to the recipe and see how it's prepared buckwheat with mushrooms, onions and carrots step by step with a photo in a frying pan.
Ingredients:
- Buckwheat – 1 cup,
- Carrots – 2 pcs.,
- Onion – 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 preparing the stewed buckwheat with mushrooms. First you need to cook buckwheat porridge. Before cooking, buckwheat must be sorted, removing black grains and other additives in the form of grains of other cereals.
Next, transfer the buckwheat into a deep bowl. Rinse in cold water two to three times until the water runs clear. Boil water in a saucepan. Add salt (about half a teaspoon). Cook until done, but try not to overcook it. The proportions of water and buckwheat are two to one. That is, take two glasses of water for a glass of buckwheat. Cook the buckwheat until the buckwheat has absorbed all the water. Cooking buckwheat porridge should be done over low heat, with regular stirring.
Buckwheat kernels should be dense. Add butter to the buckwheat and stir. Cover the pan with a lid.
Prepare fried mushrooms for stewing buckwheat. Peel the washed carrots and onions. Cut the onion into cubes and grate the carrots.
Heat a frying pan with refined sunflower oil. Add onions and carrots.
Fry the onions and carrots until soft, about 5 minutes.
Now you can add mushrooms to the vegetable frying. As already written above, to prepare buckwheat with mushrooms, you can use a variety of types of mushrooms. Before adding, wild mushrooms must be boiled for at least 40 minutes, changing the water during cooking. In turn, we use oyster mushrooms and champignons raw.
This time I used frozen boiled wild mushrooms from the freezer. After defrosting, such mushrooms can be used in various dishes, from soups to main courses and appetizers. Before frying, champignons or oyster mushrooms should be washed and finely chopped. So, place the mushrooms in the pan along with the onions and carrots.
Mix them with a spoon.
Add salt and spices. If desired, you can add bay leaf. To enhance the mushroom flavor of the dish, you can add mushroom-flavored seasoning or half the broth cubes to taste.
Mix the mushrooms and vegetables again. Fry them for 5-7 minutes.
After this, you can already lay out the boiled buckwheat.
Mix it with the roast. Over low heat, simmer and fry the buckwheat for another 5 minutes.
Buckwheat with mushrooms, onions and carrots. Photo
Do you want to have good health, a slim figure, good skin and energy every day? Of course, you will answer, who doesn’t want to? Well, it is clear that all this is possible thanks to a well-designed balanced diet, proper nutrition, which everyone and everywhere is now talking about. You think this menu is not very diverse, because it only contains cereals, vegetables, fruits and boiled meat. But no, the correct diet can be very, very different, and we will prove it to you today using the example of the healthiest cereal. Buckwheat with mushrooms – that’s what we’ll talk about today, you’ll find out how many different dishes you can prepare based on these two products and something else.
Offers a selection of the best buckwheat and mushroom recipes for family and guests.
Buckwheat with champignons
We will need:
- champignons – 0.5 kg;
- buckwheat - a glass;
- carrots and onions - one large or two medium ones of each vegetable;
- salt - to taste;
- butter - tablespoon;
- herbs and spices - at your discretion;
- sunflower oil or olive oil - 4 tablespoons.
Preparing the dish
Buckwheat with mushrooms, onions and carrots is a healthy product, and can be eaten with vegetable oil during Lent. Everything is prepared very simply. Place fresh or frozen champignons in a frying pan, after cutting them, fry them in vegetable oil and butter at the same time. The mushrooms should release a little juice and brown.
If you are preparing a lenten dish, then, of course, animal products such as butter should not be in the dish. It is better to take a frying pan with high sides, thick walls and a bottom. You can use a good cauldron.
Advice! Mushrooms complement seasonings such as oregano, suneli hops, dried dill, thyme, cumin and basil very well.
So, the mushrooms are ready, now you lay out a layer of carrots. Of course, first you wash the vegetables and chop them on a coarse grater. Mushrooms and carrots are stewed for about five minutes, the next layer will be onion half rings. It is best to cut vegetables coarsely, laying them in layers. The technique is similar to how traditional pilaf is prepared. Now it’s time for the cereal - you clean it of impurities, if there are any, rinse it, pour it into a cauldron, and level it with a spoon.
Pour boiled, hot water in a volume twice as large as the cereal. But try to ensure that the layers do not disturb their structure, so that the mushrooms, onions and carrots do not float to the top of the cauldron. Now add salt and your favorite spices. Cover tightly with a lid and place on the fire for 35-40 minutes until all the liquid has evaporated. Do not stir the dish until it is completely cooked, but make sure that your buckwheat and mushrooms do not burn when there is very little water left. The finished dish is served on its own or in addition to vegetables and chicken breast.
Good to know! Buckwheat is a cereal we need for health; it contains many vitamins and minerals important for the human body. But the leader among them is iron, and those who suffer from anemia or loss of strength need to include cereals in their daily diet.
Buckwheat with mushrooms - preparing a dish in a pot in the oven
The oven allows you to cook a lot of different dishes. Their taste is completely different than over fire when we cook in the traditional way. But it tastes even better when food is cooked in clay pots, which our ancestors have used for centuries. Every housewife should have one of these, because the pots add a unique taste, retain heat for a long time, look very cozy in the kitchen, creating an unrivaled atmosphere at the table.
We will need:
- buckwheat – 300 gr.;
- mushrooms – 0.5 kg. These can be butter mushrooms, champignons, oyster mushrooms, honey mushrooms, frozen or fresh;
- onions – 2 medium pieces;
- vegetable oil – 3 tablespoons;
- greens - dried or fresh dill and onions;
- pepper, salt - to taste;
- spices - optional.
Preparing the dish
A very simple and tasty recipe. Wash the mushrooms, cut them into cubes, slices, as convenient and familiar to you. Fry them in oil in a frying pan until half cooked. Peel the onion, chop it into half rings, pour it into the mushrooms, simmer for 3-5 minutes.
Now you wash the buckwheat, removing all the black specks from it. Next, distribute the cereal according to the number of your pots so that it is about a third of the volume or a little less. Place mushrooms, fried with onions, on top. Fill all this with water so that it is twice the volume of buckwheat or almost reaches the edge. Add salt, black pepper and spices. Heat the oven to 190-200 degrees, place the pots in it for 40-50 minutes.
Advice! When you turn off the oven, let the dish sit for another 7-10 minutes, add fresh dill and green onions. Buckwheat with mushrooms and onions will sweat, become saturated with the aroma of greenery and will be very tender and airy.
With chicken breast
A very nutritious and tasty dish, perfect for men who love meat, while the breast is considered healthy and dietary. You can cook buckwheat in pots in the oven or use a common container, for example, glass pans for the stove. In both the first and second cases, the dish looks very aesthetically pleasing.
We will need:
- buckwheat – 1.5 cups;
- water – 3 glasses;
- chicken fillet - two pieces;
- greens - dried or fresh dill;
- garlic – 3-4 cloves;
- frying oil;
- carrots – 1 medium;
- onions – 2 medium pieces;
- mushrooms – 400 grams (fresh, frozen or pickled).
Preparing the dish
Buckwheat with mushrooms, vegetables and meat can be prepared in different ways. That is, you can first boil the fillet along with a bay leaf, or you can fry it with vegetables. Try both options and choose the best one. By the way, you can use broth from cooking chicken instead of water to pour buckwheat.
Wash the mushrooms, cut into slices, fry for five minutes in a frying pan. Wash and peel the vegetables, dice the onion, chop the carrots on a coarse grater. Fry the vegetables in oil for three minutes along with the mushrooms. Wash the fillet and cut into strips. We put it in the pan with the vegetables, crush the garlic here, season everything with pepper, spices and salt at the end. Fry the meat until half cooked.
Advice! The fillet can be pre-marinated with onions, spices, sour cream and tomato paste. You can stew it with these products. To make the meat easier to cut, put it in the freezer for 30-40 minutes.
Place vegetables with mushrooms and meat in pots or pans, spread a layer of buckwheat on top, which we wash first. Fill the contents with water and place in a preheated oven at 200 degrees for 40 minutes. You need to add salt to the dish to taste, and at the end garnish with herbs. Goes great with fresh cucumber and tomato salad.
Buckwheat casserole with mushrooms in the oven
This version of the dish will delight both the family and guests; a baking sheet with cheese casserole looks very appetizing, and everyone will definitely ask you for more.
We will need:
- buckwheat – 1.5 cups;
- hot water - 2 times more cereal;
- egg - 2 pieces;
- onions – 3 medium pieces;
- mushrooms – 400 grams;
- cheese - you can take any hard cheese - 200 grams;
- sour cream – 200 ml;
- salt, spices - to taste;
- butter – 2-3 tablespoons.
Preparing the dish
As you already understand, we will bake our buckwheat with mushrooms according to this recipe on a baking sheet. We cook porridge in the most traditional way. Wash the cereal, remove impurities, pour 1:2 hot water into a saucepan, add salt to taste, bring to a boil and simmer under the lid for about 15 minutes.
Advice! Experienced chefs know the secret of the most delicious and aromatic buckwheat porridge - before cooking, the cereal should be heated in a frying pan or baking tray for about ten minutes without adding oil, but the buckwheat should not burn.
We clean the onions, chop them, wash the mushrooms and cut them into slices. Next, fry everything in butter until golden brown and thin. At the end, just add salt and ground pepper. Place the buckwheat porridge on a baking sheet, which we first grease with butter on all sides. First we put only half the volume of buckwheat, we level everything around the perimeter, now we distribute the onions and mushrooms onto this substrate. And again we cover everything with a layer of porridge.
Now we make the filling to get our casserole. Beat the eggs with a whisk together with the sour cream; for this it should not be too thick. Pour the mixture onto the cereal with vegetables and mushrooms, sprinkle the entire surface with grated cheese. The baking sheet will only sit in the oven for 15-20 minutes, as all the ingredients are almost ready, then at the end, decorate everything with fresh herbs.
Advice! Some types of cheese can dry out too much in the oven, forming a hard crust, so you can sprinkle them on the dish five minutes before cooking. The same recipe can be prepared with chicken fillet, which is fried with onions and mushrooms.
Stuffed cabbage rolls with buckwheat and mushrooms
Many people know recipes for buckwheat in the oven or in a saucepan, but do you want to surprise even experienced housewives with your abilities? Certainly! Then you should prepare the cabbage rolls that we will offer you below for the next arrival of guests. But seriously, the dish is easy to prepare, but at the same time it is unusual, not everyone knows such a recipe, and your family and husband will be pleasantly surprised by your culinary delights.
We will need:
- buckwheat - a glass;
- cabbage - one medium fork, but its leaves should be large so that it is convenient to wrap the cabbage rolls;
- carrots, onions and peppers - 2 pieces of each vegetable;
- mushrooms – 400 grams;
- ketchup or sauce – 500 ml;
- salt and spices - to taste;
- oil for frying.
Preparing the dish
We clean the cabbage from the upper, damaged leaves, lower it into boiling water for a minute, after which the leaves will be removed very well without tearing, breaking or deforming. After it has been washed, pour the buckwheat with water in a ratio of 1:2, salt it, and cook so that it is slightly hard.
Wash all the vegetables, peel them, remove the seeds from the pepper, then dice the onion and grate the carrots, pepper mode. We fry all this in oil in a frying pan, we also put our favorite mushrooms here, which also need to be washed well and cut into slices. Fry vegetables and mushrooms with salt and spices, and then combine them with porridge.
We separate the cabbage leaves from the fork, cut off the hard base, and beat them lightly to make it easier to wrap the cabbage rolls. We put our mixture in the middle and wrap everything in sheets. Place the cabbage rolls in a saucepan or deep frying pan, pour in tomato sauce or ketchup, add a little water and simmer after boiling for 10-15 minutes. You can replace this stage with light frying. The dish is served with sour cream, fresh herbs and salad.
Today we will prepare a very healthy, tasty and aromatic buckwheat with mushrooms and onions. If you want to simply but satisfyingly feed your loved ones, then this dish is the most suitable. Since ancient times, buckwheat has been loved and revered not only because of its special aroma and taste, but also because it is extremely healthy. Buckwheat is a dietary product; it suits everyone without exception. Buckwheat goes well with mushrooms and onions. This dish, although simple, requires the right approach to preparation. If you know delicious crumbly buckwheat porridge, then let's get down to business.
What is needed:
- 250 g buckwheat
- 500 ml water
- 50 g butter
- vegetable oil
- 1 medium onion
- champignons - 150-200 g
Buckwheat porridge with mushrooms and onions
How to cook buckwheat deliciously
We carefully sort the buckwheat from vegetable debris and heat it in a frying pan until the grains begin to crack so that it reveals its aroma. Pour the cereal into boiling salted water (into boiling water! This is the only way the porridge will turn out crumbly). Add a piece of butter to the water. Cover the pan with a lid (you can wrap the lid with a clean cotton towel to remove condensation formed during cooking) and cook over low heat until cooked - the cereal should completely absorb the water.
Cut the mushrooms into thin slices. Onion in half rings or whatever you like. Simmer in vegetable oil for about 5 minutes.
Add stewed mushrooms and onions to the prepared buckwheat porridge. Cover with a lid and let it sit for 20-30 minutes, the porridge should absorb the aromas - infuse with the filling. It is advisable to cover the pan with a towel.
Now carefully mix the buckwheat porridge with mushrooms and onions.
