Buckwheat with dried mushrooms: a Lenten recipe. Buckwheat with dried mushrooms Buckwheat with dried porcini mushrooms recipe

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Buckwheat porridge with mushrooms is a simple and simple combination that can be used as a basis for preparing many hearty, nutritious and tasty dishes. By supplementing the basic components with vegetables, meat and other ingredients, you will be able to qualitatively diversify your daily menu.

How to cook buckwheat with mushrooms?

Buckwheat porridge with mushrooms is a recipe that can be made on the stove in a saucepan, in the oven or in a slow cooker, enjoying excellent results every time.

Fried mushrooms, often with onions, are added to already boiled cereal or the ingredients are cooked together under a lid with a portion of water.
To get a crumbly result, add two parts of water to one part of the cereal.
In addition to onions, mushroom frying is supplemented with carrots and other roots and vegetables.
Buckwheat porridge with mushrooms is especially tasty and nutritious if you cook it with meat. The product is cut into slices or twisted in a meat grinder, and then brought to readiness separately or together with fried mushrooms.
Before serving or during cooking, the dish can be seasoned with finely chopped herbs and garlic.

Buckwheat porridge with mushrooms and onions

The recipe for buckwheat with mushrooms and onions is elementary, and even a novice cook can handle it. For the lean version of the dish, do not add butter to the porridge, but flavor it with finely chopped parsley or dill. When using wild mushrooms, they are first cleaned, boiled in water or stewed for 30 minutes.

Ingredients:

buckwheat – 1 glass;
water – 2 glasses;
mushrooms – 400 g;
onions – 2 pcs.;
vegetable oil – 50 ml;
butter – 30 g;
salt pepper.

Preparation

The cereal is sorted out, poured with water, salted and boiled until tender over low heat under a lid.
Fry the chopped onion in oil, and then the mushrooms, fry until the moisture has evaporated and lightly browned, adding salt and pepper.
Add butter to the hot porridge and fry it.
After 5 minutes, the buckwheat porridge with onions and mushrooms will infuse and be ready to serve.

Buckwheat with dried mushrooms

Buckwheat porridge with dried mushrooms will be even more tasty and aromatic. The product is initially thoroughly washed and rinsed additionally after soaking. The resulting infusion is not poured out, but filtered through a piece of cloth and used as an aromatic liquid base for preparing porridge.

Ingredients:

buckwheat – 1 glass;
water – 2 glasses;
dried mushrooms – 50 g;
onion – 1 pc.;
garlic – 2 cloves;
vegetable oil – 70 ml;
salt pepper.

Preparation

The mushrooms are soaked for several hours and chopped.
Onions and garlic are fried in oil.
Add buckwheat and prepared mushrooms, heat everything together for several minutes.
Pour the ingredients with two glasses of strained mushroom infusion, add salt and pepper.
Buckwheat with dried mushrooms and onions is cooked under a lid over low heat for about 20-30 minutes or until the moisture is completely absorbed.

Buckwheat with mushrooms Stroganoff style - recipe

If you are not impressed with mushrooms and want to try the dish in a more original version, it’s time to add new notes to the mushroom base by adding sour cream and tomato sauce. You can additionally simmer the mushrooms and onions in the sauce or simply pour over the ingredients when serving and stir.

Ingredients:

buckwheat – 1 glass;
water – 2 glasses;
mushrooms – 350 g;
onions – 2 pcs.;
sour cream – 200 g;
tomato paste – 1 tbsp. spoon;
flour and butter - 1 teaspoon each;
vegetable oil – 40 ml;
salt, pepper, bay, herbs.

Preparation

Buckwheat is poured with water, boiled with the addition of salt under the lid until cooked.
Fry onions with mushrooms.
Separately saute the flour, add sour cream mixed with tomato paste, and optional water until the desired thickness of the gravy is achieved.
Season the sauce, mix with fried mushrooms and buckwheat.
Ready buckwheat Stroganoff with mushrooms served with fresh herbs.

Buckwheat with turkey and mushrooms

Cooked buckwheat porridge with mushrooms and turkey meat will delight you with an excellent culinary combination. Flesh from a poultry thigh or breast fillet is suitable, which should be cut into medium-sized cubes and separately browned in hot oil. Tomato juice can be replaced with grated fresh or canned tomatoes.

Ingredients:

buckwheat – 1 glass;
turkey – 400 g;
water – 2 glasses;
tomato juice – 70 ml;
mushrooms – 350 g;
onions – 1 pc.;
bell pepper – 1 pc.;
vegetable oil – 40 ml;
salt, pepper, herbs.

Preparation

Brown the meat in oil, add a little water, and simmer for 20 minutes under the lid.
Fry onions and mushrooms in oil.
Add sweet pepper, tomato juice, buckwheat, stewed meat, pour in water.
Season the dish and cook covered until all moisture is completely absorbed.

Merchant style buckwheat with mushrooms

Buckwheat with mushrooms is a recipe that goes back to the depths of Russian cuisine, when cereals were combined with fragrant porcini mushrooms or other boletus mushrooms and cooked in the oven. An equally tasty dish can be prepared in a saucepan, cauldron, deep frying pan or saucepan, supplementing the composition with juicy and aromatic vegetables.

Ingredients:

buckwheat – 1 glass;
water – 2 glasses;
mushrooms – 350 g;
onions – 2 pcs.;
carrots – 1 pc.;
bell pepper – 1 pc.;
vegetable oil – 50 ml;
salt, pepper, herbs.

Preparation

Porcini mushrooms are boiled in salted water, after which they are cut.
Fry onions in oil.
Add carrots and bell peppers, and after 3 minutes sliced mushrooms and cereal.
Add boiling water, add seasonings, and cover the container with a lid.
After about 20 minutes of simmering, the buckwheat porridge with porcini mushrooms will be ready.

Buckwheat with minced meat and mushrooms - recipe

An excellent dish to serve for dinner would be cooked buckwheat with minced meat and mushrooms. The technology for creating the dish is elementary, and the result will exceed all expectations. If desired, the composition is supplemented with fresh or frozen vegetables, Provençal or Italian herbs or finely chopped fresh herbs.

Ingredients:

buckwheat – 1 glass;
water – 2 glasses;
minced meat – 300 g;
mushrooms – 400 g;
onions – 2 pcs.;
vegetable oil – 50 ml;
salt, pepper, spices.

Preparation

Fry the chopped onions with mushrooms and minced meat separately, breaking up the lumps with a spatula.
Combine the components in a common container, add cereal, boiling water and all seasonings.
Simmer the dish under the lid over low heat until the porridge is ready and all the moisture is absorbed.

Buckwheat with vegetables and mushrooms

Boiled buckwheat with mushrooms and tomatoes with the addition of other vegetables is an excellent choice for a lean diet or a healthy healthy and dietary diet. If desired, in addition to the proposed ingredients, you can add zucchini, eggplant, cabbage inflorescences, green peas, green beans or asparagus.

Ingredients:

buckwheat – 1 glass;
water – 2 glasses;
tomatoes – 2 pcs.;
mushrooms – 300 g;
onions and carrots - 1 pc.;
sweet pepper – 1 pc.;
celery stalk – 1 pc.;
vegetable oil – 100 ml;
salt pepper.

Preparation

Sauté onions with the addition of carrots, sweet peppers and stalk celery.
Separately, fry the mushrooms and add them to the vegetables.
Add chopped peeled tomatoes and buckwheat.
Fill everything with water, season the dish and cook until the moisture is absorbed and the cereal is soft.

Buckwheat with mushrooms in the oven

The oven-cooked one succeeds beyond the competition. Instead of water for pouring, you can use broth or a mixture with tomato paste, sour cream, and other additives. If desired, you can add fried meat, slightly increasing the portion of water and baking time.

Ingredients:

buckwheat – 1 glass;
water – 250 ml;
mushrooms – 400 g;
onions and carrots - 1 pc.;
vegetable oil – 40 ml;
salt pepper.

Preparation

The buckwheat is washed and placed in a ceramic pot.
Fry onions, carrots and mushrooms in oil and place on top of the cereal.
Add water and cover the vessel with a lid.
After 40 minutes of baking at 180 degrees, buckwheat porridge with mushrooms in the oven will be ready.

Buckwheat with chicken and mushrooms

And mushrooms acquire different taste and nutritional properties depending on the meat used: legs, thighs or less high-calorie and tender chicken breast fillet. As a result, the pre-frying time for frying the meat before adding the cereal may vary.

Ingredients:

buckwheat – 1 glass;
chicken – 500 g;
water – 2 glasses;
mushrooms – 500 g;
onions and carrots - 1 pc.;
vegetable oil – 50 ml;
salt, pepper, spices.

Preparation

Mushrooms with onions and carrots and chicken are fried separately.
Add the meat to the mushroom fry, pour in a little water, and simmer for 10-20 minutes.
Add buckwheat, add seasonings and hot water, cover the container with a lid again and cook the contents for 20 minutes.

Buckwheat with stewed meat and mushrooms

And mushrooms can be cooked in a hurry if you add pork or beef stew to the composition. The result will surprise and delight even picky eaters. If the preparation contains a lot of fat, it can, if desired, be initially collected and used to prepare another dish.

Ingredients:

buckwheat – 250 g;
stew – 400 g;
water – 450 ml;
mushrooms – 300 g;
onions and carrots - 1 pc.;
vegetable oil – 20 ml;
salt, pepper, bay, herbs.

Preparation

Mushrooms, onions and carrots are fried in oil.
Add buckwheat, water and seasonings, cook the dish under the lid until the cereal is soft.
Add the stew to the container, stir and heat for a couple more minutes.

Buckwheat with mushrooms in a slow cooker

With or without meat, mushrooms are always a success, delighting with excellent richness and amazing aroma. In this case, the composition is supplemented with chicken breast fillet, which can be replaced with another meat component or completely eliminated from the composition and get a lean version of the dish.

Buckwheat with dried mushrooms is a traditional Russian recipe. Hearty, aromatic, lean buckwheat will be an excellent independent dish for every day or a delicious side dish. Even during Lent, the win-win combination of buckwheat porridge and delicious mushrooms will surprise guests and delight the family.

Lenten buckwheat with mushrooms: what do you need?

Choosing dried mushrooms has many advantages:

the recipe is available at any time of the year;
it will turn out much cheaper than with fresh forest ones;
dried ones have a richer aroma and taste.

The most important proportions: take the same amount of buckwheat as dried mushrooms. For example, 1 glass.

You will also need:

1 large onion;
3-4 cloves of garlic;
1 medium carrot;
2 tbsp. l. vegetable oil;
water or vegetable broth.

If you are not preparing the dish during Lent, you can use butter.

Buckwheat with mushrooms: step-by-step Lenten recipe

Dried mushrooms must first be soaked in cold water overnight or in hot water for a couple of hours. You can reduce the soaking time at your discretion, but then the mushrooms may not be soft enough.

Then proceed to preparation:

Ready-made lean buckwheat with dried mushrooms, onions and carrots can be sprinkled with herbs. Serve hot.

Lifehack. Delicious vegetable broth for lean buckwheat with mushrooms and onions

I often cook this dish along with mushroom soup - I still soak the "mushroom chips". Then I take the buckwheat broth from the boiling soup, which I deliberately make a little thinner than usual. It turns out doubly rich and fragrant!

Or, of course, you can get a little more involved and cook a full-fledged vegetable broth. Heat the mushroom water, add some vegetables and aromatic herbs and boil for 15-20 minutes. But I still perceive this option as transferring products for nothing, too wasteful.

Bon appetit!

With love,
Rorina.

Cooking buckwheat is a simple matter: add water and cook, just don’t be offended later that the result turned out faded and tasteless, like in a hospital cafeteria.
1055;correct, good-quality buckwheat porridge is a serious matter, it is a thing in itself and almost the crown of all Russian cuisine. It requires a responsible and thorough approach, but also rewards a hundredfold; You yourself will understand this when, after eating one bowl of porridge, you reach for the second.
1048;We won’t reinvent the wheel, we’ll just try to prepare buckwheat porridge in an ordinary home kitchen the way it was prepared in Rus' from time immemorial, with wild mushrooms.

arborio.ru

How to cook buckwheat with mushrooms?

Buckwheat porridge with mushrooms is a recipe that can be made on the stove in a saucepan, in the oven or in a slow cooker, enjoying excellent results every time.

Fried mushrooms, often with onions, are added to already boiled cereal or the ingredients are cooked together under a lid with a portion of water.

To get a crumbly result, add two parts of water to one part of the cereal.
In addition to onions, mushroom frying is supplemented with carrots and other roots and vegetables.
Buckwheat porridge with mushrooms is especially tasty and nutritious if you cook it with meat. The product is cut into slices or twisted in a meat grinder, and then brought to readiness separately or together with fried mushrooms.
Before serving or during cooking, the dish can be seasoned with finely chopped herbs and garlic.

Ingredients:

buckwheat – 1 glass;
water – 2 glasses;
mushrooms – 400 g;
onions – 2 pcs.;
vegetable oil – 50 ml;
butter – 30 g;
salt pepper.

Preparation

The cereal is sorted out, poured with water, salted and boiled until tender over low heat under a lid.
Fry the chopped onion in oil, and then the mushrooms, fry until the moisture has evaporated and lightly browned, adding salt and pepper.
Add butter to the hot porridge and fry it.
After 5 minutes, the buckwheat porridge with onions and mushrooms will infuse and be ready to serve.

Ingredients:

buckwheat – 1 glass;
water – 2 glasses;
dried mushrooms – 50 g;
onion – 1 pc.;
garlic – 2 cloves;
vegetable oil – 70 ml;
salt pepper.

Preparation

The mushrooms are soaked for several hours and chopped.
Onions and garlic are fried in oil.
Add buckwheat and prepared mushrooms, heat everything together for several minutes.
Pour the ingredients with two glasses of strained mushroom infusion, add salt and pepper.
Buckwheat with dried mushrooms and onions is cooked under a lid over low heat for about 20-30 minutes or until the moisture is completely absorbed.

Buckwheat with mushrooms Stroganoff style - recipe

If simple buckwheat porridge with mushrooms is not impressive and you want to try the dish in a more original version, it’s time to give the mushroom base new notes by adding sour cream and tomato sauce. You can additionally simmer the mushrooms and onions in the sauce or simply pour over the ingredients when serving and stir.

Ingredients:

buckwheat – 1 glass;
water – 2 glasses;
mushrooms – 350 g;
onions – 2 pcs.;
sour cream – 200 g;
tomato paste – 1 tbsp. spoon;
flour and butter - 1 teaspoon each;
vegetable oil – 40 ml;
salt, pepper, bay, herbs.

Preparation

Buckwheat is poured with water, boiled with the addition of salt under the lid until cooked.
Fry onions with mushrooms.
Separately saute the flour, add sour cream mixed with tomato paste, and optional water until the desired thickness of the gravy is achieved.
Season the sauce, mix with fried mushrooms and buckwheat.
Ready buckwheat Stroganoff with mushrooms served with fresh herbs.

Buckwheat with turkey and mushrooms

Ingredients:

buckwheat – 1 glass;
turkey – 400 g;
water – 2 glasses;
tomato juice – 70 ml;
mushrooms – 350 g;
onions – 1 pc.;
bell pepper – 1 pc.;
vegetable oil – 40 ml;
salt, pepper, herbs.

Preparation

Brown the meat in oil, add a little water, and simmer for 20 minutes under the lid.
Fry onions and mushrooms in oil.
Add sweet pepper, tomato juice, buckwheat, stewed meat, pour in water.
Season the dish and cook covered until all moisture is completely absorbed.

Merchant style buckwheat with mushrooms

Ingredients:

buckwheat – 1 glass;
water – 2 glasses;
mushrooms – 350 g;
onions – 2 pcs.;
carrots – 1 pc.;
bell pepper – 1 pc.;
vegetable oil – 50 ml;
salt, pepper, herbs.

Preparation

Porcini mushrooms are boiled in salted water, after which they are cut.
Fry onions in oil.
Add carrots and bell peppers, and after 3 minutes sliced mushrooms and cereal.
Add boiling water, add seasonings, and cover the container with a lid.
After about 20 minutes of simmering, the buckwheat porridge with porcini mushrooms will be ready.

Buckwheat with minced meat and mushrooms - recipe

Ingredients:

buckwheat – 1 glass;
water – 2 glasses;
minced meat – 300 g;
mushrooms – 400 g;
onions – 2 pcs.;
vegetable oil – 50 ml;
salt, pepper, spices.

Preparation

Fry the chopped onions with mushrooms and minced meat separately, breaking up the lumps with a spatula.
Combine the components in a common container, add cereal, boiling water and all seasonings.
Simmer the dish under the lid over low heat until the porridge is ready and all the moisture is absorbed.

Buckwheat with vegetables and mushrooms

Ingredients:

buckwheat – 1 glass;
water – 2 glasses;
tomatoes – 2 pcs.;
mushrooms – 300 g;
onions and carrots - 1 pc.;
sweet pepper – 1 pc.;
celery stalk – 1 pc.;
vegetable oil – 100 ml;
salt pepper.

Preparation

Sauté onions with the addition of carrots, sweet peppers and stalk celery.
Separately, fry the mushrooms and add them to the vegetables.
Add chopped peeled tomatoes and buckwheat.
Fill everything with water, season the dish and cook until the moisture is absorbed and the cereal is soft.

Buckwheat with mushrooms in the oven

Cooked buckwheat with mushrooms in a pot in the oven is beyond competition. Instead of water for pouring, you can use broth or a mixture with tomato paste, sour cream, and other additives. If desired, you can add fried meat, slightly increasing the portion of water and baking time.

Ingredients:

buckwheat – 1 glass;
water – 250 ml;
mushrooms – 400 g;
onions and carrots - 1 pc.;
vegetable oil – 40 ml;
salt pepper.

Preparation

The buckwheat is washed and placed in a ceramic pot.
Fry onions, carrots and mushrooms in oil and place on top of the cereal.
Add water and cover the vessel with a lid.
After 40 minutes of baking at 180 degrees, buckwheat porridge with mushrooms in the oven will be ready.

Buckwheat with chicken and mushrooms

Buckwheat porridge with chicken and mushrooms acquires different taste and nutritional properties depending on the meat used: legs, thighs or less calorie and tender chicken breast fillet. As a result, the pre-frying time for frying the meat before adding the cereal may vary.

Ingredients:

buckwheat – 1 glass;
chicken – 500 g;
water – 2 glasses;
mushrooms – 500 g;
onions and carrots - 1 pc.;
vegetable oil – 50 ml;
salt, pepper, spices.

Preparation

Mushrooms with onions and carrots and chicken are fried separately.
Add the meat to the mushroom fry, pour in a little water, and simmer for 10-20 minutes.
Add buckwheat, add seasonings and hot water, cover the container with a lid again and cook the contents for 20 minutes.

Buckwheat with stewed meat and mushrooms

Delicious buckwheat with meat and mushrooms can be prepared in a hurry by adding pork or beef stew. The result will surprise and delight even picky eaters. If the preparation contains a lot of fat, it can, if desired, be initially collected and used to prepare another dish.

Ingredients:

buckwheat – 250 g;
stew – 400 g;
water – 450 ml;
mushrooms – 300 g;
onions and carrots - 1 pc.;
vegetable oil – 20 ml;
salt, pepper, bay, herbs.

Preparation

Mushrooms, onions and carrots are fried in oil.
Add buckwheat, water and seasonings, cook the dish under the lid until the cereal is soft.
Add the stew to the container, stir and heat for a couple more minutes.

Buckwheat with mushrooms in a slow cooker

With or without meat, buckwheat in a slow cooker with mushrooms is always a success, delighting with excellent richness and amazing aroma. In this case, the composition is supplemented with chicken breast fillet, which can be replaced with another meat component or completely eliminated from the composition and get a lean version of the dish.

Ingredients:

buckwheat – 1 glass;
chicken fillet – 400 g;
water – 400 ml;
mushrooms – 350 g;
onions and carrots - 1 pc.;
vegetable oil – 20 ml;
salt, pepper, bay, herbs.

Preparation

Turn on the “Baking” or Frying mode, pour in oil, add chopped vegetables, meat and mushrooms.
Fry the ingredients for 15 minutes, add the cereal.
Fill everything with water and season to taste.
Switch the device to “Grain” or “Buckwheat”.
After the signal, the cooked buckwheat with mushrooms and meat is mixed in a slow cooker and served with herbs.

womanadvice.ru

Content:

Lenten buckwheat with mushrooms: what do you need?
Buckwheat with mushrooms: step-by-step Lenten recipe
Lifehack. Delicious vegetable broth for lean buckwheat with mushrooms and onions

Lenten buckwheat with mushrooms: what do you need?

Choosing dried mushrooms has many advantages:

the recipe is available at any time of the year;
it will turn out much cheaper than with fresh forest ones;
dried ones have a richer aroma and taste.

The most important proportions: take the same amount of buckwheat as dried mushrooms. For example, 1 glass.

You will also need:

1 large onion;
3-4 cloves of garlic;
1 medium carrot;
2 tbsp. l. vegetable oil;
water or vegetable broth.

If you are not preparing the dish during Lent, you can use butter.

Buckwheat with mushrooms: step-by-step Lenten recipe

Dried mushrooms must first be soaked in cold water overnight or in hot water for a couple of hours. You can reduce the soaking time at your discretion, but then the mushrooms may not be soft enough.

Then proceed to preparation:

Ready-made lean buckwheat with dried mushrooms, onions and carrots can be sprinkled with herbs. Serve hot.

Lifehack. Delicious vegetable broth for lean buckwheat with mushrooms and onions

Bon appetit!

With love,
Rorina.

www.rorina.ru

Buckwheat porridge with mushrooms and onions

Indeed, buckwheat has a sharp, concentrated aroma, especially after roasting. And if you overcook it, then during cooking it will emit 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. Sautéed in oil and added to buckwheat, it smoothes out its harsh spirit, making the porridge aromatic, buttery and very tasty.

Buckwheat porridge with meat is a classic. But during fasting, when there is a taboo on animal products, mushrooms come to the rescue: fresh, dried, canned, frozen.

Porcini mushrooms, russula, oyster mushrooms, chanterelles, and champignons can be added fresh to the cereal and cooked together until tender.

Do the same with dried mushrooms. But before cooking, they are first soaked in water or milk, and only after they become soft are they subjected to further heat treatment - frying with onions or stewing with cereal.

Previously, buckwheat arrived on store shelves unfried, so it had to be sorted first, removing foreign impurities, and then fried in a dry frying pan or on a baking sheet, placing it in the oven.

Nowadays, buckwheat is sold 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 cook faster if, after sorting, you rinse it and then soak it in warm water for 2-3 hours. During this time, it will swell well and increase in volume by 2-3 times. This buckwheat will be ready in literally 15–20 minutes.

To get crumbly buckwheat porridge, there should be one and a half times more water than dry cereal.

Buckwheat porridge with fresh mushrooms and onions

Ingredients:

buckwheat – 1 tbsp.;
champignon mushrooms – 300 g;
onions – 2 pcs.;
water – 1.5 tbsp.;
melted butter – 50 g;
salt;
black pepper.

Cooking method

Finely chop the peeled onion.
Wash the champignons, dry on a towel or sieve. Cut into small cubes.
Heat ghee in a frying pan, add onion and sauté until soft. Add mushrooms, stir. First, the mushrooms will 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, pepper, stir. When the liquid boils, reduce the heat to low and cover the pan with a lid. Cook the porridge without stirring until the cereal is soft. Turn off the heat, let the porridge simmer a little under the lid, then stir and place into plates.

Buckwheat porridge with dried mushrooms and onions

Ingredients:

buckwheat kernels – 1 tbsp.;
dried white 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, place in a bowl and cover with cold water for 2-3 hours. Then place in boiling salted water and cook until soft. Drain in a colander. Cut into slices.
Strain the mushroom broth and measure out the required amount. Pour it into a cauldron or thick-walled pan, add salt, bring to a boil.
Fry the buckwheat in a dry frying pan. Transfer to a cauldron with broth. Immediately add mushrooms and stir. Cook with the lid closed at low simmer for half an hour.
When the porridge thickens, place the cauldron in the oven, heated to 180°, and simmer for another half hour.
Melt the butter in a frying pan and fry the onion until golden brown. Mix it with the prepared porridge.

Buckwheat porridge with mushrooms and onions in mushroom broth in the oven

Ingredients:

buckwheat – 1 tbsp.;
melted butter – 60 g;
boiled mushrooms – 300 g;
onion – 1 pc.;
mushroom broth – 2–3 tbsp;
mushroom broth;
salt.

Cooking method

Wash the mushrooms and cut into slices. Boil until tender in salted water (about 25–30 minutes). Drain in a colander.
Strain the broth.
Finely chop the onion and fry in melted butter.
Sort out the buckwheat and pour it into the cauldron. Add mushrooms and onions. Stir. Pour in enough mushroom broth to cover the cereal by three fingers.
Close the cauldron tightly with a lid and place in an oven preheated to 180–200° for 1–1.5 hours.
When the cereal has steamed well, 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 out the buckwheat, pour it into a cauldron, pour boiling water over it, and add salt.
Wash the mushrooms and cut into slices. Chop the onion. Combine with cereal, mix. Place on the stove. Over low heat, covering the dish with a lid, cook the porridge for about an hour. Gently stir the finished 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;
melted butter – 50 g;
black pepper - a pinch.

Cooking method

Sort out the buckwheat and add warm water. Leave for 2 hours.
Finely chop the onion and sauté in melted butter until golden brown.
Wash the mushrooms and cut into slices. Combine with onion. Cook until the moisture from the mushrooms has evaporated and they begin to brown.
When the buckwheat has absorbed most of the water, transfer it to a ceramic pan along with the remaining liquid. Add onions and mushrooms, salt and stir. Pour in enough water to cover the buckwheat by two centimeters.
Cover the pan with a lid, leaving a small gap for steam to escape. Put it in the microwave. Cook on low power for 20 minutes. Stir the finished porridge.

Note to the hostess

You've probably noticed that each recipe calls for a different amount of water to cook the porridge.

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

In addition, buckwheat is one of those cereals that is almost impossible to spoil by cooking. If you haven’t poured enough water and the buckwheat turns out dry, pour in a little more boiling water, stir, close the lid, simmer on the fire, and your porridge will become soft and crumbly.

If there is excess liquid, on the contrary, open the lid, carefully stir the cereal and, while cooking over low heat, wait for the excess water to evaporate.

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

Calories: Not specified
Cooking time: Not indicated

An inexpensive, uncomplicated and absolutely homemade recipe - buckwheat porridge with mushrooms and onions. We take more onions, not forgetting that buckwheat really “loves” fried onions, and let there be any dried mushrooms you can find, it doesn’t have to be white ones.
There is no need to boil the mushrooms first, but they must be soaked either in cold water for several hours (you can leave them overnight) or poured with boiling water and left tightly covered for 1-2 hours. After this, filter. With the mushroom infusion, they do whatever they see fit - some add half and half water to the buckwheat, and others pour it out. After soaking, mushrooms must be rinsed under running clean water to remove all possible contaminants. Chop into smaller pieces, sort through the grains and you can start preparing buckwheat porridge with onions and mushrooms.

Buckwheat porridge with mushrooms and onions - recipe with photos

Ingredients:

- buckwheat (dry) – 1 cup;
- dried mushrooms – 30 g;
- onion – 2 large onions (the size of an apple);
- carrots – 1 piece;
- water – 1 glass;
- mushroom infusion (water from mushrooms) – 1.5 cups;
- vegetable oil – 3-4 tbsp. spoons;
- salt - to taste.

Recipe with photos step by step:

Pour one and a half cups of boiling water (just boiled water) into a bowl with dried mushrooms and leave covered for 1.5-2 hours.

After the specified time, pour the water in which the mushrooms were soaked through a sieve into a clean container - we will need it for cooking buckwheat porridge. If you do not use mushroom infusion in cooking, throw it away.

We wash the soaked mushrooms in clean water, then cut them into not very large pieces. As a rule, the caps are already cut into small pieces, and the legs need to be cut into several parts.

To prepare the onion, we use more onions; they go wonderfully with boiled buckwheat. Cut the onion finely into cubes, cut the carrots into small pieces (straws or also cubes).

Heat the oil and pour the onion into a deep frying pan. Fry it until the edges begin to brown. Add carrots and mix. Fry the vegetables over medium heat for a few minutes so that the onion has time to brown and release its flavor into the oil.

Add soaked mushrooms and mix them with vegetables. Fry for 3-5 minutes, leaving the heat on medium.

Pour in clean buckwheat (you need to rinse it under running water and remove all the nigella). Stirring, lightly fry the buckwheat so that the cereal is saturated with oil and the aroma of vegetables and mushrooms.

Mix the mushroom infusion with a glass of boiling water, pour in the buckwheat with mushrooms. The recipe calls for a little more water 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 as not to mix the cereal later.

Bring the liquid to a boil over high heat. Turn the flame down to low and cover the pan with a lid. Don’t stir the cereal any more; let the porridge steam for 30 minutes. After half an hour, open it and check that all the water has been absorbed. As a rule, cereals, vegetables and mushrooms absorb all the liquid, buckwheat turns out steamed, soft, but remains crumbly.

Buckwheat porridge with onions and dried mushrooms is ready. This tasty and nutritious dish of Russian cuisine is best accompanied by homemade pickles and marinades: pickled or marinated cucumbers, tomatoes, salads canned for the winter and much more. Bon appetit!

Author Elena Litvinenko (Sangina)

Cereals have always been held in high esteem. No wonder there is a well-known Russian proverb: “Shchi and porridge are our food.”

Most often, cereals were actually used to make porridges: crumbly, viscous, liquid. They added meat, vegetables, eggs, and mushrooms.

Porridge was served for breakfast, lunch and dinner.

Buckwheat has always been valued. It is not for nothing that soldiers are most often fed with it.

There are dozens of options for preparing buckwheat porridge. If household members have a favorable attitude towards buckwheat, then it will not be difficult for the housewife, without repeating herself, to prepare different dishes with the addition of this healthy grain.

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

This dish is hearty, tasty and very aromatic. Especially if wild mushrooms with their unique mushroom spirit are used for its preparation.

Some people don't like buckwheat because of its specific smell. But, apparently, they simply did not eat buckwheat porridge prepared according to all the rules.