A familiar dish of many mushrooms with buckwheat looks appropriate on each table, causes appetite and a desire to try it. It is great for everyday diet, like fasting, losing weight and vegetarians. If you add meat to cereal, you get a more nutritious snack merchant. Learn the secrets of cooking a popular delicacy.

How to cook buckwheat with mushrooms

Disassemble cooking buckwheat with mushrooms step by step, like all other dishes, have to prepare components. For the manufacture you will need buckwheat itself, washed and cleaned of debris, dirt and black grains. It is washed several times and sorted, add mushrooms, vegetables, spices and seasonings. You can make buckwheat with mushroom plates of champignons, oyster mushrooms, white, chanterelles or other forest.

You can take for a dish frozen, fresh, dried or pickled mushrooms - with any of them the taste of porridge will change, bringing new notes. It is good to combine buckwheat with onions, carrots, fresh or dried greens. A more nutritious dish will be c adding meat, minced meat or smoked meat, ham, sausages. If you want a bright combination, then you should take tomatoes, paprika. Hard cheese and sour cream will give creaminess to aroma and taste.

Enumerated buckwheat should be slightly reddened in a dry frying pan without oil, put on medium or minimal heat, then cook in water until the liquid is completely boiled away. You can neglect the pre-boiling, but then prepare the snack will take longer. Then, the grits are combined with mushroom and / or vegetable zazharka, put in a pan, a slow cooker or capacity for baking, pour water. After cooking, the porridge must be flavored with creamy or vegetable oil, salt, pepper, aromatic herbs.

In the oven

If baked buckwheat is cooked in the oven with mushrooms, then it is better to take a deep ceramic or glass baking dish. Groats are put on the bottom, mushroom plates are fried on top, fried with vegetables and seasonings, poured with water or vegetable / meat / mushroom broth. Under the lid closed porridge stewed in a hot oven, heated to 180 degrees, about 40 minutes. Similarly, the process of roasting in pots.

In the multicooker

How to cook buckwheat with mushrooms in a slow cooker, it is useful to find out for housewives who love this device for simplicity and time saving. Prepared vegetables, stewed or fried in baking mode, mixed with mushroom mass, buckwheat, seasoned with salt. Pour the dish with water or broth and expose the mode of buckwheat, rice or stewing. The device itself will set the optimum cooking time and give a signal at the end of it.

In the pan

The easiest and fastest will be preparing buckwheat with mushrooms in a pan. The best option would be a deep pan with thick walls, better cast-iron, which heats up slowly, but gives heat to the products longer. Buckwheat grilled, mixed with fried mushrooms and vegetables, pour broth and salt. After which it remains to boil the contents and hold on low heat until the liquid evaporates.

Buckwheat recipe with mushrooms

A cooker with any level of training will be able to find a recipe for cooking buckwheat with mushrooms that matches his skills. The basic options do not require special knowledge, so even beginners will do - cook buckwheat with carrots, onions or cheese, with pickled mushrooms in a pot or in a pan. A recipe from a photo is useful to many, because it will give information on how to make porridge in sour cream or cream sauce, with meat or with stewed meat.

In a pot

• Time: 1 hour.
• Servings: 4 persons.
• Calorie dishes: 70 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

This recipe will provide information on how to cook buckwheat with mushrooms in a pot. The result will be stewed cereal with a bright mushroom smell and rich taste. The recipe involves the use of champignons, but any other mushrooms will do: white, wild mushrooms, oyster mushrooms. A healthy snack is well served straight in pots to preserve the aroma and flavor inside.

Ingredients:

• buckwheat - 200 g;
• water - 0.4 l;
• fresh champignons - 200 g;
• onions - 2 pcs .;
• sunflower oil - 20 ml.

Cooking method:

1. Pour the cereal into each pot, pour in water, add salt.
2. Send to a cold oven, heat to 190 degrees, cook for 35 minutes.
3. Shred onion, fry in butter over medium heat until zolotnitsa. Add the mushroom plates, fry for five minutes, salt.
4. Add to cereal, mix, keep inside the oven for another five minutes.
5. Lean porridge served with sauce or vegetables.

With meat

• Time: 1 hour.
• Servings: 3 persons.
• Calorie dishes: 266 kcal.
• Purpose: for dinner
• Cuisine: Russian.
• The difficulty of preparation: medium.

The recipe involves cooking buckwheat porridge in a merchant, which has an incredible aroma and satiety. It is good for him to take pork or beef, but a more dietary snack will be obtained using chicken fillet. The secret of delicious delicacy is the selection of fresh champignons with undiscovered hats, which give off their flavor better.

Ingredients:

• meat - 300 g;
• champignons - 0.35 kg;
• buckwheat - 150 grams;
• parsley, dill, green onions - a bunch.

Cooking method:

1. Cut the meat into pieces, fold to the bottom of the pots. Top quarters of champignons, salt and pepper.
2. Lay cereal, pour hot water to the top, sprinkle with chopped greens.
3. Cover with a lid, cook in an oven heated to 180 degrees, 40 minutes.
4. Serve with garlic or tomato sauce.

With Chiken

• Time: 2 hours.
• Servings: 3 persons.
• Calorie dishes: 118 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• The difficulty of preparation: difficult.

An exquisite and festive dish will be stuffed chicken with buckwheat and mushrooms, where the cereal acts as a filling. Instead of chicken, it is quite possible to take a goose or turkey, bake them in the oven with aromatic adzhika and garlic sauce. Appetizing aromas will slay all the guests on the spot, and they will certainly want to try the juicy meat, crumbly stuffing porridge with a bright taste of champignons.

Ingredients:

• chicken - carcass;
• buckwheat - 0.2 kg;
• mushrooms - 0.2 kg;
• onions - 1 pc .;
• vegetable oil - 20 ml;
• soy sauce - half a cup;
• garlic - 4 slices;
• adjika - 20 ml;
• a mixture of red and black pepper - 2 pinches.

Cooking method:

1. Grind champignons, mix with shredded onions, fry in butter.
2. Boil the cereal until half cooked, mix with vegetable filling.
3. Rinse the chicken, dry it, carefully incise along the ridge, remove the bones. Lubricate the inside of the marinade of soy sauce, adzhika, crushed garlic and pepper.
4. Stuff with minced meat, sew up a hole with a thread, tie wings and legs to the carcass, wrap them in foil.
5. Put the carcass in a baking dish, pour the remaining marinade on top.
6. Bake in the oven at 180 degrees for 1 hour.
7. Willingness to identify with a fork - poke meat and look at the juice. If it is transparent, and the fork enters easily, then the meat is ready.
8. Serve vegetables, fresh greens to the appetizer, cut the chicken in batches right at the guests.
9. You can cook a similar tasty dish in the sleeve.

With onions and carrots

• Time: 1 hour.
• Servings: 6 persons.
• Calorie dishes: 70 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• The difficulty of preparation: medium.

An excellent fasting or vegetarian dish will be buckwheat with mushrooms and onions and carrots, cooked for a short time. For her, you can take frozen or fresh champignons, season with original spices: ground, dried basil, thyme and oregano. Those who do not like spices can do without them, because buckwheat with mushrooms is aromatic and appetizing in itself.

Ingredients:

• champignons - 0.4 kg;
• buckwheat - 0.25 kg;
• carrots - 2 pcs .;
• onions - 2 pcs .;
• vegetable oil - 20 ml;
• mushroom seasoning - 35 g

Cooking method:

1. Cut the champignons into plates, fry in butter using high heat. Stew without a lid until the juice boils out.
2. Grate the carrots, send them to the mushrooms, add the shredded onions.
3. Salt, season with spices, put cereal. Pour hot water a couple of centimeters above the level of buckwheat.
4. Cook over high heat for five minutes, then close the lid, reduce the heat to minimum, hold for 35 minutes.
5. Serve with vegetable salad and greens.

With onion

• Time: half an hour.
• Servings: 2 persons.
• Calorie dishes: 66 kcal.
• Purpose: for lunch.
• Cuisine: author.
• The difficulty of preparation: medium.

Buckwheat with mushrooms and onions will turn out to be especially fragrant, if, in addition to the main number of mushrooms, add dry pounded whites in the amount of a pair of pinch. Well combined appetizer with fresh or dried herbs. The recipe assumes the use of chanterelles, which will make the appetizer more refined and appetizing, but there is always an option to replace them with mushrooms or other wild mushrooms.

Ingredients:

• buckwheat - 0.2 kg;
• water - 0.4 l;
• fresh chanterelles - 2 handfuls;
• onions - 1 pc .;
• garlic - clove;
• dill - a bunch;
• olive oil - 30 ml.

Cooking method:

1. Fill the buckwheat with water, boil it, add some salt, cover with a lid, and boil it until ready.
2. Chop the onion, crush the garlic, fry in butter until golden brown.
3. Chop the dill, pour it into the pan to the onion-garlic zazharka, add whole chanterelles. Fry until the liquid evaporates, stirring occasionally.
4. Add buckwheat, mix, serve after 5 minutes of heating.
5. When serving, sprinkle with oil.

With champignons

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie dishes: 118 kcal.
• Purpose: for dinner.
• Cuisine: author.
• The difficulty of preparation: medium.

How to cook mushrooms with buckwheat, described below in the detailed instructions. Thanks to it, you get a hearty, delicious delicacy with an average amount of calories, perfect for a light dinner. Due to the use of diet products, the appetizer is suitable for fasting and vegetarians. You can eat it yourself or use it as a side dish for meat, fish, poultry.

Ingredients:

• buckwheat - 0.2 kg;
• water - 0.4 l;
• champignons - 220 g;
• onions - 1 pc .;
• carrots - 1 pc .;
• vegetable oil - ¼ cup;
• italian herbs - 5 g;
• dried paprika - 3 g

Cooking method:

1. Wash the croup, pour in water, boil, boil for 20 minutes until the moisture disappears.
2. Shred onion, large carrot rubbed, salt, fry for five minutes on medium heat.
3. Send coarse champignons to the frying, stew the mixture for five minutes.
4. Season with spices, salt, add cereal.
5. Serve with fresh parsley or dill.

With porcini mushrooms

• Time: 1 hour.
• Servings: 4 persons.
• Calorie dishes: 123 kcal.
• Purpose: for lunch.
• Cuisine: author.
• The difficulty of preparation: medium.

New delicious taste will get buckwheat with porcini mushrooms and onions, if you season it with butter and hard cheese. As a result, the dish will become fragrant and rich, attractive to anyone who wants to try it. The exquisite combination of white mushrooms and the refined taste of cheese will appeal to all family members. Do not forget about the onion, which will emphasize the piquancy of the other components.

Ingredients:

• buckwheat - 0.4 kg;
• white mushrooms - 0.4 kg;
• butter - 100 g;
• cheese - 100 g;
• onions - 1 pc .;
• vegetable oil - half a cup.

Cooking method:

1. Heat half the amount of butter in a deep frying pan, fry the chopped onion, until it becomes soft and transparent. Send to the same shredded mushrooms, fry until the disappearance of moisture and caramelization of the crust.
2. Heat up the rest of the oil in a baking dish, fry buckwheat on it for five minutes, stirring constantly. Add the mushrooms, stew for 2 minutes, pour water on the height of two fingers over the cereal.
3. Salt, boil, put in the oven at 200 degrees for half an hour.
4. Season with cubes of butter, grated cheese, and insist under the lid for five minutes.

With dried mushrooms and onions

• Time: 1.5 hours.
• Servings: 3 persons.
• Calorie dishes: 88 kcal.
• Purpose: for dinner.
• Cuisine: author.
• The difficulty of preparation: medium.

All the same pleasant aroma has buckwheat with dried mushrooms in a slow cooker, which is seasoned, in addition to the main components, carrots, onions, garlic cloves. Snack due to the use of vegetables and seasonings becomes spicy, tasty, serves as an excellent independent dish. It is allowed to use it as a side dish - it goes perfectly with pork, beef or chicken.

Ingredients:

• dried mushrooms - 30 g;
• buckwheat - 0.2 kg;
• onions - 1 pc .;
• carrots - 1 pc .;
• garlic - 2 cloves;
• vegetable oil - 25 ml;
• water - 0.4 l.

Cooking method:

1. Pour hot water into the mushrooms, rinse and chop after 35 minutes.
2. During the frying program, pour oil, half a glass of water to the bottom of the bowl, pour mushrooms. Hold until boiling, add shredded onion, fry until soft, add crushed garlic, grated carrots, cook until the end of the regime.
3. Wash the croup, put it in a bowl, pour in the remaining water, salt it.
4. Cover with a lid, put the mode of rice or buckwheat, cook before the signal.
5. Before serving, stir the contents.

With vegetables

• Time: 1 hour.
• Servings: 2 persons.
• Calorie dishes: 92 kcal.
• Purpose: for lunch.
• Cuisine: author.
• The difficulty of preparation: medium.

Appetizing get buckwheat with vegetables and mushrooms, if you cook it in a pot of tomato sauce or pasta. A wonderful vegetable appetizer based on mushroom plates will be an excellent garnish for lunch or a filling for baked chicken and cabbage rolls for a festive meal. The combination of bell pepper with onions and garlic will make the delicacy particularly bright and fragrant.

Ingredients:

• champignons - 0.25 kg;
• onions - 1 pc .;
• garlic - 3 cloves;
• bulgarian pepper - 1 pc .;
• tomato paste - 20 ml;
• buckwheat - half a cup.

Cooking method:

1. Cut the champignons into plates, fry in butter until zolotnitsu, add chopped onion, crushed garlic, cubes of sweet pepper.
2. Salt, pepper, extinguish over medium heat until the mixture is soft. Pour tomato paste.
3. Separately, boil buckwheat until cooked, add to roasting.
4. Serve hot.

With sour cream

• Time: 1 hour.
• Servings: 4 persons.
• Calorie dishes: 142 kcal.
• Purpose: for dinner.
• Cuisine: author.
• The difficulty of preparation: medium.

Buckwheat with mushrooms in a sour cream sauce, for which you can take not only fat sour cream, but also cream, will make a spectacular rich aroma. Filling will give croup and champignons a new taste, will emphasize their richness and palatability. Oregano and marjoram will make it spicy, which should be added literally to a pinch so that the taste of the delicacy is revealed in a new way.

Ingredients:

• buckwheat - 0.2 kg;
• champignons - 350 g;
• sour cream - 40 ml;
• onions - 2 pcs .;
• olive oil - 20 ml;
• parsley - bunch;
• a mixture of oregano, marjoram, black pepper - a pinch.

Cooking method:

1. Wash the croup, pour in cold water two centimeters above its level, close the lid. Boil for 20 minutes at minimum heat, salt.
2. Shred the bulbs, fry in butter until golden brown. Add crushed champignons, fry for five minutes on high heat, stirring constantly.
3. Salt, season with spices, reduce heat, cook for another five minutes.
4. Pour sour cream, turn off the fire in two minutes. Season with chopped parsley, add to the cereal.
5. Serve with vegetable salad.

To get delicious buckwheat with mushrooms, use the advice of experienced professionals:

• buckwheat does not need to buy loose, suitable for cooking bags;
• lean porridge will make the replacement of butter with vegetable refined;
• optimal ratio: 200 g of buckwheat to 400 ml of water;
• bacon, cream cheese or a special blend of spices will give a pleasant taste to the croup;
• finished buckwheat burgers will delight all family members.

Video

We oppose the abundance of fashionable recipes with a multitude of ingredients today that we all planted since childhood. buckwheat, only cooked in a special way and with love. Can an easy-to-make dish benefit and still be tasty? Of course. Thanks to this delicacy, many people will change their attitude towards habitual cereals, and its beneficial effect on health will be a pleasant addition to the amazing taste. So, we will cook in the oven.

To prepare buckwheat with mushrooms in the oven, we need the following ingredients:

• Buckwheat,
• Sunflower oil,
• Mushrooms
• Salt,
• Pepper.

Buckwheat with mushrooms in the oven - a recipe

As promised, the path from scattered ingredients to the finished dish will be easy. Take a dozen and a half medium sized mushrooms. Wash them and clean. With the help of a kitchen knife, we will produce a metamorphosis - we will cut the mushrooms in the form of cubes.

Let's not let the pan get bored - let's warm four tablespoons of vegetable oil on it. It would be good to use corn for this purpose. If it is not, any will do. fry until half cooked.

A little sentimentality as culinary delight will not hurt us. Turn the peeled onion into cubes and ship following the mushrooms. Tomim on a small fire for about ten minutes. Remove the pan from the heat.

Now the turn of our main character - buckwheat. Under the tap, gently wash half a glass of cereal. We place in deep dishes or heat-resistant pot. The main condition is the presence of a cover. Buckwheat fill with a glass of boiling water. Add salt and pepper in accordance with taste preferences.

Turn on the oven. Hundred eighty degrees for making such a simple

Most housewives try to cook a variety of dishes to surprise her husband with the most unusual combinations of tastes. It is very easy to experiment and cook extraordinary buckwheat with the addition of meat and forest mushrooms, this combination of dish components is not only tasty, but also very useful.

Everyone knows the fact that buckwheat has a large amount of free iron, which is not toxic, but rather participates in the process of oxygen metabolism in the body. Lack of iron can lead to anemia, and loss of consciousness, which is why buckwheat should be present in the diet of each person. This is a little about the benefits of cooking dishes of buckwheat, meat and mushrooms for a variety of recipes. The following are seven of the most varied recipes for buckwheat dishes.

Buckwheat in pots with meat and dried mushrooms

Required components:

• beef - 400 g;
• fried buckwheat - 400 g;
• water or chicken broth - 400 ml;
• onions and carrots - 1 pc .;
• dried mushrooms - 250 g;
• butter - 100 g;
• salt and spices to taste.

To begin, soak dried mushrooms in boiling water and leave for 20 minutes. Next, cut the beef into small cubes and fry quickly until golden brown appears, add spices when frying. Put the meat in the prepared pots. Chop onions and carrots not very finely and lightly sprinkle on a pan in butter, then distribute in pots as well.

Drain out dried mushrooms on a paper towel and spread evenly on meat and vegetables, pour the cereal on top.

Note:  400 grams, that's about 4 pots.

Cover with broth (it should be already with salt and spices, in order to completely saturate the porridge), tightly close the lids and place in the oven.

After 45 minutes, put 20 grams of butter in the pots and let it brew for another 15 minutes. Next, turn off the oven and wait 10 minutes.

Buckwheat with meat, mushrooms and leek

Preparing a very simple and tasty dish in 30 minutes is quite realistic, this is a recipe for buckwheat with meat, mushrooms, mushrooms and leek.

Ingredients for 4 servings:

• pork, preferably chop or neck - 350 g;
• buckwheat - 150 g;
• 1 leek onion;
• mushrooms - 250 g;
• salt, pepper, basil.

Cooking should be on the pan, so you need to prepare in advance two pans - one small, for roasting mushrooms, and the second - medium or deep, for the whole dish, you must have a lid.

Wash the mushrooms, cut into large pieces and fry until the moisture evaporates.

Cut the meat into cubes, place in a griddle and steam for 5-7 minutes under the lid, then open, add heat and fry until half cooked.

Cut leek and pour to the meat, fry together and add the mushrooms.

After 2-3 minutes, pour the previously washed cereal into the ingredients, pour in the broth, add spices and leave to simmer for 10 minutes under the lid.

Then open the lid, mix - if the buckwheat is still solid, add a little more liquid and close for another 5-7 minutes.

Turn off and let stand in a closed form for 15 minutes.

The recipe is considered a rustic method of fast cooking buckwheat, although it has a pretty good taste.

Buckwheat gravy "in a merchant" with meat and porcini mushrooms

You can surprise your loved ones and guests with an exquisite dish of buckwheat, cooked “in a merchant's style”, with meat and porcini mushrooms.

Dish components:

• lamb - 250 g;
• buckwheat - 300 g;
• salt, pepper, turmeric;
• red bell pepper - 1 pc .;
• carrots and onions 1 pc. (medium size);
• water 600 ml;
• white mushrooms - 250 gr.

Pre-boiled mushrooms should be fried in a skillet.

Rinse the meat thoroughly, remove excess veins and films, cut into small pieces, and fry in a griddle. Cut onion, carrot and paprika into 1 cm cubes, add to meat in 10-15 minutes and fry over medium heat for another 5-7 minutes.

Cooking is best in a ceramic container in the oven, but it can be on the gas.

Put all the ingredients into the cooking container, pour in the grits and pour in water, salt and pepper. Put in a preheated oven to 200 degrees or simmer on an open fire for 20 minutes, be sure to cover with a lid.

When time is up, open the lid, add butter, turmeric and mix thoroughly. Leave the dish for another 10 minutes.

For complete readiness, the porridge must absorb all the liquid, so after 30 minutes of cooking we leave the dish warm for another 15-20 minutes to infuse. Gravy for buckwheat with lamb meat and porcini mushrooms is not needed, as the dish will have its own flavored juice.

Green buckwheat with chicken and mushrooms in a slow cooker

Green buckwheat with chicken meat and mushrooms, cooked in a slow cooker, contains the maximum amount of useful substances and has a unique taste and aroma.

For a dish, at the rate of 2 servings, you will need:

• green (not fried) buckwheat - 200 g;
• water 100 ml;
• any mushrooms - 150 g;
• chicken meat (fillet) - 150 g;
• medium bulb - 1 pc;
• salt, turmeric and pepper.

Mushrooms wash, clean, if they are forest -   pre boil.

Then turn on the slow cooker in frying mode and fry them for 3-4 minutes. Onions cut into small cubes, add to the mushrooms, and fry for another 1-2 minutes.

Important: for frying it is better to use olive oil.

You need to choose the program "buckwheat", if not - then "baking", and set the cooking time - half an hour.

Pour the grits, previously washed with cold water, pour out water, salt and put all the spices, mix, close, turn on the timer for cooking.

After the end of the program, the dish must be left in the heating mode for 5-10 minutes, then it can be served.

Crumbly buckwheat with meat and mushrooms in the oven

Buckwheat with any meat and porcini mushrooms cooked in the oven will always be crumbly and tasty.

Components for meals per 3-4 servings:

• fried buckwheat - 300 g;
• meat (pork or lamb) - 500 g;
• ceps or boletus mushrooms - 300 g;
• water - 600 ml;
• onions and carrots of medium size - 2pcs;
• spices and salt;
• parsley for decoration;
• sunflower oil - 30-50 ml;
• butter - 100 g

The cooking process is very simple, you must turn on the oven at 200 degrees.

Chop large onions and carrots, and the meat into pieces of medium size.

Fry meat for 10-15 minutes, then add vegetables, fry together.

Fry the mushrooms separately until the moisture evaporates, use the best white mushrooms, they will give an unsurpassed flavor of porridge.

Put the ingredients in a cauldron or porcelain saucepan, sprinkle cereal on top, salt it, add spices and cover with water.

Send in preheated oven for 30-35 minutes, depending on the quality of the kernels of cereals. When fully prepared, they must be completely swollen.

When the time is up, open the lid, put the butter, close it again and let it brew.

This dish can be used as a main one, even on a festive table.

Buckwheat pilaf with chanterelles and mushrooms

Fans of oriental cuisine, who are already fed up with pilau, are recommended to cook pilaf using buckwheat, chanterelle meat and mushrooms.

Ingredients for 6 servings:

• buckwheat - 500 g;
• bold pork - 500g;
• onions - 2 pcs .;
• carrots - 2 pcs .;
• garlic - 2-3 medium cloves;
• chanterelles - 200 g;
• seasoning for pilaf - 1 pack;
• sunflower oil - 70-100 ml.

It is necessary to cook in a cauldron with a volume of 3 liters.

In the first stage, cut all the components into cubes. Before you begin cutting, you need to fill the grits with cold water, and mushrooms - boiling water, if you use dry chanterelles.

Sliced ​​vegetables and meat are roasted for 10-15 minutes in the following sequence: garlic 1 minute (then remove), meat - 10 minutes, then add onions and, after 2 minutes, carrots.

When using fresh mushrooms, they must be subjected to heat treatment and also fry.

In a cauldron at the very bottom place 50 grams of butter, then vegetable and meat stew, add mushrooms.

Pour the cereal on top and pour water over it, after boiling, cover with a lid, reduce the flame so that the dish languishes slightly.

It is best to cook in the oven, at a temperature of 200-230 degrees.

After 30 minutes, open the cauldron, quit seasoning for the pilaf, mix thoroughly, add salt and, if necessary, leave to stew for another 20 minutes.

Important:  during cooking less stir the dish.

Buckwheat croquettes with minced meat and mushrooms

Unusual use of boiled buckwheat. To cook buckwheat croquettes you need to take:

• boiled buckwheat porridge - 400 g;
• minced pork or mixed - 300 g;
• egg - 2 pcs .;
• champignon mushrooms - 250 g;
• salt pepper;
• flour - 100 g;
• onion - 1 pc.

Sliced ​​mushrooms fry with onions until the moisture evaporates.

Pour boiled buckwheat into the mixing container, add meat and mushrooms, spices and mix well, add eggs one by one and mix again. Then make small balls and roll in flour, make round or oblong meatballs.

Place cutlets on a board covered with cling film and send to the freezer for 1 hour. Such a preparation makes it possible to always cook something quickly.

Meatballs can be fried over low heat until cooked, but it is best to cook them in the oven. The cooking process will take no more than 20 minutes if there is a billet in the freezer.

Put the meatballs in a heat-resistant form, and cover with sauce. Roasting time - 25 minutes at a temperature of 250 degrees.

For gravy for buckwheat with meat and with any mushrooms it is good to use a combination of mayonnaise and sour cream in the ratio of one to one. Or make a tomato roast, which will also be a rather tasty addition to buckwheat croquettes.

   Calorie:   Not specified
   Time for preparing:   Not specified

  In pursuit of fashionable recipes from overseas ingredients, we often forget about the recipes of Russian cuisine, which are not only cheap, but also tasty, healthy and nutritious. This is especially true of lenten dishes: lately couscous, bulgur, quinoa are found in them much more often than buckwheat. Meanwhile, from buckwheat you can cook a lot of different, tasty. Take at least lean buckwheat with mushrooms in the oven - it can be done in different versions: with onions, and with carrots ... And can be served as a main dish or as a side dish to. It is easy to prepare, and the necessary products are always in the nearest store.
  To get buckwheat steamed, soft and crumbly, you need to comply with one single condition - to intervene less in the cooking process. As soon as they put everything in the cauldron or in a deep pan, pour water, salt and that's all - we just have to wait for the end of cooking. If you mix buckwheat, then the integrity of the steamed grains will be broken, and instead of crumbly porridge you will get buckwheat-rye. This is the main secret of loose buckwheat porridge, which every hostess should know. Well, do not forget the proportions - for each glass of cereal will need two glasses of liquid.

Ingredients:

- buckwheat - 2 glasses;
- water (boiling water) - 4 glasses;
- champignons - 300 gr;
- onion - 2 large onions;
- carrots - 1 pc;
- sweet Bulgarian pepper - 1 large;
- Salt - 1.5 tsp (to taste);
- vegetable oil - 5-6 Art. spoons;
- green onions - a few feathers - to serve the finished dish.

Recipe with photos step by step:

  The taste of buckwheat becomes richer and more interesting if, in addition to mushrooms, add roasted vegetables to it. First of all onions - buckwheat porridge with onions, sauteed in oil until golden brown - this is a classic of Russian cuisine. Onions need to take more than other vegetables. In addition, add carrots and sweet peppers. Dice the carrots or chop into cubes and cut the onion into small cubes.




  Sweet peppers use fresh or frozen pieces. Fresh, cut into cubes, dab freezing with cool water. Mushrooms cut not very large - large mushrooms, medium and small into two to four parts.




  Cooking buckwheat with mushrooms in the oven can be in any heat-resistant dishes, but a cauldron or a deep cast-iron pan (without a handle or with a removable) is best. Pour oil on the bottom, heat it up and pour onion cubes. Fry without being distracted by other matters - the onion has the ability to burn in just a few seconds. Constantly stirring, bring the onion to a light golden color so that it has a characteristic aroma and taste.




  Reduce the heat, add carrots and in a few minutes the cubes of sweet pepper. We continue to fry until the vegetables are saturated with oil.






  Pour champignons. Mix with vegetables. Fry on low heat until the mushroom juice evaporates.




  Mushrooms will roast for about five minutes. This time is enough to thoroughly wash the grits and select black motes and other impurities from it. We pour pure buckwheat into the cauldron, make a strong fire and evaporate all the water. It is advisable to fry the grits, but after the water evaporates, reduce the fire so that the vegetables do not burn.




  Pour in hot or boiling water. We take the standard ratio - for two glasses of buckwheat four glasses of water - this is a proven proportion at which buckwheat will turn out soft and crumbly. Immediately add salt to taste. We stir, we wait for the beginning of boiling and we try on salt - if it is necessary, we add some salt.




  Over high heat, without covering with a lid, wait until almost all the water is absorbed into the rump. The oven by this time already warmed up to 180 degrees. Tightly cover buckwheat with a lid and send to a hot oven to an average level.






During the stew in the oven, we do not mix buckwheat, give it time to slowly steam up, soak in the aromas of mushrooms and vegetables. In 30-35 minutes it will be ready and can be laid out on plates. But tastes better than buckwheat porridge if you leave it in the oven for 25-30 minutes off. Or prepare in advance and wrap in a warm blanket, wrap a blanket for a couple of hours.




  We spread tasty yummy buckwheat with mushrooms on plates, sprinkle with green onions and serve. You can add anything: tomato juice, homemade adzhika, light vegetable salad, pickled cucumbers, pickled or fresh tomatoes.




Enjoy your meal!
  See more interesting recipes.

Buckwheat is considered by many to be tasteless, but one can argue with that. In fact, it has a delicate, recognizable and incomparable aroma. How it transforms with the addition of onions and carrots, bacon or butter. This article will focus on cooking buckwheat with mushrooms in the oven. Mushrooms fit any - and forest and store.

With vegetables

What do you need:

• a cup of crap;
• half a kilo of mushrooms;
• bulb;
• bulgarian pepper;
• carrot;
• two glasses of water;
• a tablespoon of soy sauce;
• four tablespoons of olive oil;
• tablespoon of balsamic vinegar;
• half a teaspoon of salt.

How to cook:

1. Fry mushrooms in olive oil for 10 minutes.
2. Grate carrots, dice onions.
3. Fry the onion in olive oil until transparent.
4. Remove the seeds from the bell pepper, then cut it into cubes.
5. To the onions add carrots, sweet peppers, balsamic vinegar, soy sauce, how to mix and fry for 3 minutes.
6. Mix vegetables with mushrooms and mix.
7. Rinse the buckwheat several times and put in a mixture of mushrooms and vegetables. Stir and send in a baking dish.
8. Pour water into the form, cover with foil and put in a hot oven, preheated to 190 degrees, for 35 minutes. Water should be absorbed into the grits.

This dish turns out tasty and appetizing. To him you can submit fresh greens.

In a pot

Cooked with mushrooms in pots - this is a healthy food, and an excellent vegetarian dish, and a hearty dinner. Moreover, it is prepared very simply from a small amount of the most affordable products.

What for him to take:

• One and a half cup of buckwheat.
• Two small bulbs.
• Mushrooms - 200 g
• Dill.
• Green onion.
• Salt.

How to cook:

1. Enumerate and rinse the cereal in cold water, salt and put in a pot.
2. Peel and chop the onions, lightly fry in sunflower oil until light golden brown.
3. Bust, wash and slice the mushrooms into slices. Transfer to a pan with onions, salt and fry for a little while until a blush appears.
4. Send the onions and mushrooms to the pot and mix.
5. Cut the dill and green onions, put in a pot and pour water almost to the top.
6. Put in preheated oven for one hour.

Get buckwheat with mushrooms from the oven and you can immediately start lunch or dinner.

With meat

Cooked in the oven, buckwheat with mushrooms and pork is a fragrant dish that will delight your loved ones. The following products will be required:

• Buckwheat - 450 g
• Pork - 450 g.
• 2 small carrots.
• Mushrooms or forest mushrooms - 250 g
• 0.8 liters of water.
• 2 onions.
• Vegetable oil.
• Spices (bay leaf, pepper and salt).

How to cook:

• Rinse the meat slightly, dry and cut into small pieces.
• Rinse the mushrooms, cut into thin plates.
• Grate carrots, cut onions into small cubes.
• In vegetable oil, fry the meat pieces for 5 minutes over high heat until it changes color.
• Put mushrooms in the meat and fry for another 7 minutes with constant stirring until the liquid evaporates.
• Before the end of frying, salt and pepper.
• Add the onions and carrots to the pan and cook another 4-5 minutes.
• Transfer the contents of the pan to the refractory form and evenly distribute, add the bay leaf.
• Wash the buckwheat properly and put in shape, level with a spoon.
• Hot water, salt and pour the contents of the form. Water should be 1 cm higher than buckwheat.
• Cover with a lid (you can wrap tightly with foil) and put in the oven for 20 minutes. The temperature in the oven - 200 degrees. When the time is up, get the form, remove the lid, mix the dish and then half an hour more. If necessary, add water.

There is buckwheat with meat and mushrooms should be immediately, as they say, piping hot. If it cools, the taste will be different.

Stuffed Mushrooms

This original dish will surely enjoy the taste and design of all family members, so do not spare time for such a variety.

For the dish you need to take:

• eight large champignons;
• one onion;
• a cup of crap;
• two teaspoons of soy sauce;
• three tablespoons of vegetable oil;
• greens (parsley and dill).

How to cook:

1. Wash the champignons and separate the caps from the feet.
2. Boil buckwheat until fully cooked, adding one teaspoon of soy sauce to the boil.
3. Cut off the legs of the mushrooms and chop them together and chopped onion in vegetable oil.
4. Mix buckwheat with fried mushrooms, add a second spoonful of soy sauce and some greens.
5. Stuff the champignon caps with the prepared mixture.
6. Baking pan and caps with vegetable oil.
7. Bake mushrooms stuffed with buckwheat in the oven for about 20 minutes at a temperature of 160 degrees.

With Chiken

Very quickly and simply cooked buckwheat with mushrooms and chicken in the oven.

Ingredients to be prepared for work:

• Cereals - 400 g
• 4 chicken thighs (or legs).
• Water - 0.8 ml.
• 2 cloves of garlic.
• 1 onion.
• Butter - 30 g
• Mushrooms (champignons) - 70 g.
• Dill.
• Salt and pepper.

How to do:

1. Enumerate the grits, thoroughly wash in cold water.
2. Garlic and onions are very finely chopped.
3. Buckwheat, onions and garlic put in the cauldron.
4. Boil the water and pour it into the cauldron, cover, leave for 10-15 minutes to infuse.
5. When time passes, add the mushrooms and chicken thighs.
6. Salt, pepper, sprinkle with chopped dill.
7. For greater juiciness, you can throw in a cauldron a piece of butter.
8. Preheat oven to 180 degrees.
9. Cover the dish with a lid and send it to the oven. Bake until cooked meat and evaporation of water.
10. To make the chicken redden, remove the lid 5 minutes before the end of cooking.

Conclusion

You can make buckwheat with mushrooms in the oven in different ways - there are many recipes. But it is always a satisfying and tasty dish, and most often it is cooked very quickly and simply.