Today we will talk about the delicious and lean dish that you can easily cook in a slow cooker. We will cook buckwheat with mushrooms. A simple “empty” buckwheat porridge is far from being enjoyed by everyone, and buckwheat with mushrooms turns out to be really tasty and nutritious. Buckwheat in itself is an incredibly useful product, not without reason it is called the "queen of cereals" and valued for a long time. It goes well with mushrooms, be it shop mushrooms or forest aromatic mushrooms. The technology of cooking buckwheat with wild mushrooms and mushrooms will be slightly different, but in both cases the dish will turn out delicious.

Ingredients:

• buckwheat - 1 cup.
• mushrooms - 300-400 gr.
• onion - 1 pc.
• carrots - 1 pc.
• vegetable oil - 2-3 st.l.
• water - 2 cups.
• salt, pepper, bay leaf or other spices - to taste.
• butter - 40 gr. (optional).

How to cook buckwheat with mushrooms in a slow cooker:

The first step is to clean and boil fresh forest mushrooms. For cooking buckwheat with mushrooms you can use boletus, aspen, boletus and other varieties of noble mushrooms. When cooking mushrooms need to follow certain rules. As you know, mushrooms absorb harmful substances from the air, and therefore this product needs to be pre-cooked for a long time. When boiling wild mushrooms, you must change the water at least twice. Most varieties of mushrooms need only 1 hour of cooking, but to accurately determine whether the mushrooms have boiled, use this advice: lift the pan with the mushrooms up, and if the mushrooms “go” to the bottom, they are definitely ready.

Another thing, if you are going to cook buckwheat with mushrooms. The process of cooking such a dish will take significantly less time, because the champignons do not need preliminary boiling.

So, boiled mushrooms or fresh champignons need to be cut into small pieces.

Pour vegetable oil into the multi-cooker bowl and start the “frying” or “baking” program. Onion cut into small cubes, and grate carrots. Put the vegetables in the bowl, and, stirring with a plastic or wooden spatula, fry them for a couple of minutes.

Then add the prepared mushrooms to the bowl. Cooking, without changing the mode, about 15 minutes.

Buckwheat should be washed and sorted. Put the cereal in the bowl, pour water and add spices.

By the way, if you want to make the dish more nutritious, you can easily replace the water with hot chicken broth. It will be very tasty!

Change the mode of operation of the multicooker to “Buckwheat”, “Pilaf” or “Rice” (the name of the mode may vary depending on the model of your multicooker) and prepare the dish before the unit's signal.

After the beep, the multicooker lid can be opened. If you were cooking a dish in water, and not in chicken broth, now is the time to add a piece of butter to the bowl. Stir and wait for the butter to melt. Aromatic buckwheat porridge with mushrooms in the slow cooker is ready! The dish can be laid out on plates and serve while it is hot. If desired, decorate with greenery, and as a supplement is perfect.

Enjoy your meal!!!

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Sincerely, Natalia

I propose to cook in a slow cooker delicious buckwheat with mushrooms. Porridge is crumbly, with a rich mushroom flavor and very fragrant. This dish perfectly diversifies the menu. Try it!

Ingredients

To make buckwheat with champignons in a slow cooker, you will need:

carrots - 1 pc .;

vegetable oil - 3 tbsp. l .;

onion - 1 pc .;

fresh champignons - 200 g;

hot water - 250 ml;

butter - 20 g;

buckwheat - 1 cup;

salt, spices - to taste.

Cooking stages

Pour vegetable oil into the bowl of the multicooker and set the “Frying” program for 20 minutes. 5 minutes after the start of the program, put carrots and onions in a bowl, fry for 10 minutes, stirring occasionally.

Mushrooms cut into 6-8 pieces.

To the onions and carrots in the bowl of the slow cooker put mushrooms and, stirring, fry the remaining 5 minutes.

Next to the mushrooms, onions and carrots add buckwheat, salt, spices to taste, hot water and a piece of butter, close the lid of the slow cooker.

Set the program of the porridge or Buckwheel multicooker for 45 minutes. Cooked buckwheat porridge with mushrooms.

Delicious, crumbly, fragrant buckwheat with champignons, cooked in a slow cooker, serve with vegetables or pickles.

Good appetite!

Buckwheat is an ideal cereal for cooking Lenten dishes. Rich in many useful and necessary human substances, it tastes great and combines well with meat, poultry, fish, and vegetables. A popular duet of ingredients is buckwheat with mushrooms. Such a tasty and quite self-sufficient dish can be slightly complemented and diversified with sweet onions, minced meat, greens or something else. Consider a few examples of how to cook buckwheat with mushrooms in a slow cooker.

Lenten dishes, if they are properly and interestingly prepared, are tasty, original, nutritious, and even beautiful from an aesthetic point of view. We will cook in a slow cooker buckwheat with mushrooms, in which we put the following:

• buckwheat - 1.5 cups;
• champignons - 200 g;
• sweet pepper - 1 pc .;
• carrot - 1 pc .;
• canned corn - ½ cup;
• onion - 1 pc .;
• vegetable oil - 50 g;
• chopped green onions - 2 tbsp. l .;
• salt, pepper - to taste.

Prepare lean buckwheat with mushrooms, pepper and corn in a slow cooker:

1. Take a large onion and a carrot of medium size, brush them, cut them into small cubes.
2. Let's find the “Frying” mode among multicooker programs, pour vegetable oil on the bottom of the bowl.
3. Lay out the vegetables, without closing the lid, fry them. Having made onions with carrots soft and sweet, we can add to them champignons and paprika. And the pod of pepper, and mushrooms, we also need to cut into cubes.
4. Put the ingredients in a bowl, pickle, after which they put the juice. Stew vegetables in their own juice for 10 minutes. At this stage, we can choose the program “Stewing”.
5. In our free time we wash buckwheat. After 10 minutes, you can add it to vegetables and pour boiling water. 1.5 cups of buckwheat will take about 3-4 cups of boiling water. We immediately salted and peppered porridge.
6. Stew buckwheat with mushrooms in a slow cooker for about 40 minutes, monitor the amount of water. The croup should swell and completely absorb boiling water. Then you can add corn and green onions. Mix them with porridge, let it stand for another 10 minutes.

Buckwheat with dried mushrooms and eggs in a slow cooker

If dried mushrooms are used in the recipe, they are first soaked in water. Unlike champignons, dried forest mushrooms smell stronger and impregnate the whole dish with their expressive aroma. They are perfectly combined with buckwheat, so let's prepare a simple and tasty porridge in a slow cooker, using:

• buckwheat - 2 cups;
• dried mushrooms - 50 g;
• onions - 3 pcs .;
• chicken eggs - 3 pcs .;
• sunflower oil - 4 tbsp. l .;
• salt, black pepper.

Make cooking buckwheat with dried porcini mushrooms in a slow cooker:

1. Mushrooms before cooking should be soaked, for which we fill them with cool water and set aside for 2 hours. So that they were even softer, after 2 hours we boil them in clean water for 10 minutes. In this form, they can be cut, so that chop the mushrooms into strips, and at the same time cut into 3 onions with cubes.
2. We select the “Frying” program, pour oil into the container of the device and fry only the onion in it first. After about 10 minutes, it will reach the state we need, after which you can put mushrooms on the bow. We fry them for about 10 minutes.
3. Buckwheat, pour into the bowl. Fill our porridge with 0.5 l of hot boiled water, but instead you can take mushroom or meat broth instead - it will be even tastier.
4. Add salt and pepper, and optionally some other seasonings. We put the program "Quenching" or "Cooking" and cook buckwheat with mushrooms in a slow cooker for 20-30 minutes.
5. When the water in the porridge disappears, we make small holes in the buckwheat with a spoon and drive in chicken eggs. Then we look for the "Baking" option and bake buckwheat for another 20-30 minutes until the eggs are cooked. Then you can get them and cut them into pieces, or you can simply arrange them into plates.

Buckwheat with mushrooms and chicken breast in a slow cooker

Meat buckwheat porridge just will not spoil. A diet chicken in such a dish will not be superfluous, for all its nutritional value, white poultry meat will hardly add calories to porridge, but it will give the best taste. For buckwheat with mushrooms and chicken breast in a slow cooker you will need:

• buckwheat - 1 cup;
• champignons - 150 g;
• chicken breast - 300 g;
• onion - 1 pc .;
• chopped fresh oregano leaves - 1 tbsp. l .;
• sunflower oil - 50 g;
• black pepper and salt.

Make buckwheat with mushrooms, chicken and oregano in a slow cooker:

1. Chicken breast turn into a fillet, removing the skin and bone. Then we cut this fillet into cubes. We will wash the cereal, chop the onion and oregano, cut the mushrooms into plates.
2. We fry products in a slow cooker in the following sequence: first, in hot oil, pass onion for about 10 minutes, then add mushrooms to it, which we cook for the same amount of time. Then put the chicken, salt and pepper it, fry again for 10 minutes.
3. It's time to add groats to the dish. Pour it and level, add some more salt. Pour boiling water into porridge at a rate of 1: 3.
4. Choose the mode of "stewing" and cook buckwheat with mushrooms and chicken in a slow cooker for 40-50 minutes.
5. Fresh leaves of oregano put in the end, mix with porridge.

Buckwheat with mushrooms in cream in a slow cooker

Buckwheat and mushrooms can be cooked together, but if you separate the two components and make a separate sauce from the mushrooms, you also get tasty and aesthetically beautiful. Mushrooms in this case, we will have chanterelles. They will be the basis of a gentle cream sauce. For the recipe we will use the following products:

• buckwheat - 1 cup;
• fresh chanterelles - 400 g;
• large bulb onion - 1 pc .;
• flour - 2 tbsp. l .;
• mushroom taste bouillon cubes - 2 pcs .;
• cream - 2 glasses;
• sunflower oil - 3 tbsp. l .;
• fresh parsley - 0.5 bunch;
• salt and black pepper.

Now prepare the buckwheat with mushrooms in a slow cooker by doing the following:

1. Washed buckwheat broth in a multi-cooker bowl in the program for cooking cereals or in the standard mode "Cooking". Take water at a rate of 1: 3, be sure to salt porridge. When it is ready, empty the bowl, wash it and dry it dry.
2. Cut the chanterelles and the onion. In hot oil, fry the onions until soft and sweet. Then together with him we cook and chanterelles. While they are fried, dilute 2 tbsp in cold cream. flour.
3. Open the bouillon cubes, add to the bowl to the mushrooms. Salt sauce in addition, most likely, is not needed, but black pepper can be added to it.
4. Pour into the container with chanterelles cream with flour, begin to stir with a spatula and wait for the sauce to thicken. Then season it with chopped parsley.
5. Chanterelles in cream served with buckwheat on the same plate.

Buckwheat with mushrooms, tomato and ground beef in a slow cooker

For a hearty dinner, such porridge fits perfectly. This recipe of buckwheat with mushrooms in a slow cooker involves the use of the following components:

• buckwheat - 300 g;
• champignons - 200 g;
• beef - 200 g;
• butter - 50 g;
• eggs - 1 pc .;
• sunflower oil - 3 tbsp. l .;
• bulbs - 1 pc .;
• tomato paste - 1 tbsp. l .;
• sour cream - 200 g;
• chopped parsley or dill - 2 tbsp. l .;
• garlic - 2 cloves;
• salt.

This buckwheat with meat and mushrooms in a slow cooker is done in the following way:

1. Buckwheat grains fall asleep in a slow cooker, pour 750 ml of water, salt and cook in cooking mode until ready.
2. Then we shift the porridge to the bowl, and in a clean multi-cooker bowl, heat the sunflower oil. A piece of butter put the same. In it we fry finely chopped onion and champignons diced.
3. After 15 minutes in the bowl lay out the beef, ground into minced meat. Simmer another 15-20 minutes, adding salt and a little water.
4. In the stuffing put tomato paste, garlic, herbs. Stew again, but not for long, 5 minutes.
5. Now we will return buckwheat porridge to the slow cooker and mix with meat and mushrooms. We turn the egg with sour cream into a pot, pour it on a buckwheat with mushrooms in a slow cooker, put the program "Baking".
6. Cooking dish for half an hour.

Buckwheat with mushrooms and chicken hearts in a slow cooker

1. Cut the chicken hearts into halves, throw in a slow cooker, pour vegetable oil and salt. Turn on the "Fry" mode, in which we prepare them for about 20 minutes.
2. Carefully wash the oyster mushrooms and cut into strips. Add onions and add to hearts together with mushrooms. Stew for another 15 minutes.
3. Pour buckwheat into the bowl in an even layer, add salted porridge, pour 3 cups of boiling water. In the mode of "Quenching" cook buckwheat with mushrooms and chicken hearts in a slow cooker until cooked cereals.
4. Add the chopped dill, and our dish can be served.

Buckwheat with mushrooms in a slow cooker. Video

Almost everyone knows about the benefits of buckwheat, but not everyone likes this porridge in its purest form. Cooked with mushrooms, it acquires a unique taste, turning into a dish that is hard to refuse. Buckwheat porridge with mushrooms in a slow cooker is cooked easier than in a saucepan, but it turns out to be even more delicious, as if cooked in a Russian oven.

Cooking features

Cook buckwheat tasty and crumbly, with mushrooms or not, it turns out not all. The task is complicated when it comes to cooking porridge with mushrooms. However, the culinary process will be on the shoulder even for an inexperienced hostess if she carefully studies the peculiarities of the technology.

• Buckwheat can be of different quality, it can contain pebbles and dust, blotches of other cereals. Therefore, before cooking porridge, buckwheat must be sorted and washed. If this is not done, the dish may turn out to be far from useful, and the pebbles that come across will force the plate to even away a very hungry person.
• Mushrooms for cooking any suitable, but they require prior preparation. How to prepare mushrooms depends on their type. It is enough to wash and boil mushrooms in salted water for 20–30 minutes. Before boiling, some mushrooms should also be soaked in salted or acidified water, regularly replacing it with fresh water. But the champignons do not even need to boil, just wash and cut them.
• Spoiled mushrooms (wormy, overgrown) are unacceptable for cooking any dishes.
• The dish will be tastier if you follow the correct sequence of product bookmarks.
• After completion of the main program, the multicooker should be left for 20 minutes in the heating mode. Due to this, buckwheat will become crumbly and appetizing.

The rest of the preparation of buckwheat porridge with mushrooms will depend on the recipe and the model of the multicooker.

Buckwheat porridge with forest mushrooms in a slow cooker

• buckwheat - 0.2 kg;
• fresh forest mushrooms - 0.3–0.4 kg;
• onions - 100 g;
• carrots - 100 g;
• vegetable oil - 50 ml;
• water - 0.5 l;
• butter - 50 g;
• salt, black pepper - to taste.

Cooking method:

• Boil the prepared mushrooms until cooked, that is, until they sink to the bottom; rinse.
• Onions cut into small cubes.
• Grate carrots on a grater with small holes.
• Sort through, wash the buckwheat.
• In the bowl multicooker pour oil. Put the onions and carrots in it.
• Fry in the “Frying” mode (or “Baking”, if there is no frying program in your multicooker) for 5 minutes with the lid open.
• Mushrooms and fry them, using the same program, 15 minutes.
• Pour buckwheat, salt, pepper, cover with water.
• Close the multicooker lid and select the Buckwheat program, if available. The programs “Rice”, “Plov” and similar ones will also be suitable. Set the timer for 30 minutes.
• After the beep, open the lid, place the butter, stir and close the lid again. Set the heating mode to 15 minutes.

Instead of water, you can use chicken broth, in this case, the oil is not added. Not necessarily put it in the event that the dish is cooked in the post.

Buckwheat porridge with mushrooms in a slow cooker

• buckwheat - 0.2 kg;
• champignons - 0.3 kg;
• garlic - 4 cloves;
• vegetable broth - 0.75 l;
• fresh spinach - 50 g;
• parmesan cheese - 100 g;
• vegetable oil - 50 ml.

Cooking method:

• Wash champignons, cut into plates.
• Wash and chop the spinach.
• Grate the cheese.
• Crush garlic with a special press.
• Take the buckwheat and rinse well.
• Put the mushrooms in the multicooker bowl, add the butter and fry in the Baking mode (or Frying, if present) 10 minutes. Do not close the lid.
• Add the garlic and fry for another 5 minutes.
• Put buckwheat, fry it for 5 minutes, then pour in a glass of broth, close the lid and set for half an hour the mode “Porridge”, “Rice” or another similar.
• After 10 minutes, add another glass of broth, mix.
• After another 10 minutes, repeat the same steps.
• After completion of the program, add spinach to the porridge, stir. Leave to languish under the lid in heating mode for 20 minutes.
• Arrange in plates, sprinkle a small amount of grated cheese on each serving.

This is not an ordinary recipe, but for some it is a favorite one. So worth a try.

Buckwheat porridge with mushrooms and meat

• buckwheat - 0.2 kg;
• mushrooms - 0.5 kg;
• vegetable oil - 50 ml;
• beef - 1 kg;
• onions - 100 g;
• carrots - 0.2 kg;
• broth - 0.5 l.

Cooking method:

• Boil beef in salted water, cut it into small pieces.
• Broth strain.
• Peel and chop carrots and onions.
• Prepare the mushrooms, chop.
• Fry in a slow cooker in baking mode, meat, previously poured oil into the bowl of the slow cooker.
• Add the mushrooms and fry them with the meat in the same way until the excess liquid is evaporated.
• Add chopped vegetables, lay buckwheat, fill with broth.
• Turn on the mode "Porridge" or another most suitable ("Buckwheat", "Rice", "Pilaf"). Set the timer for half an hour.
• After the beep, leave the dish in heating mode for another 20 minutes.

Serve well mixed. According to this recipe, buckwheat with mushrooms is nourishing and will appeal to those who love not only mushrooms, but also meat.

Buckwheat porridge with mushrooms - one of the most popular dishes. Traditionally, it is cooked in a pot, but nowadays it is successfully replaced by a slow cooker.

Step 1: prepare buckwheat.

First of all, the tabletop is covered with a sheet of baking paper or parchment paper, pouring buckwheat on it and sorting out the grits from any kind of litter, for example, husks, pebbles, or something else. After that, we throw the grains in a colander, rinse thoroughly until a light stream of water goes, and leave in the sink until use.

Step 2: prepare onions, mushrooms and other ingredients.

Then pour the purified water into the kettle and put it on medium heat, let it boil. We don’t lose a minute, using a kitchen knife, peel off the onion peel, and remove each root from the roots and rinse these products thoroughly under running water. Dry them with paper kitchen towels, take turns moving to a cutting board and continue preparing. Onions we chop straws, half rings, quarters or cubes with a thickness of 1 centimeter. Shred champignons with the same-sized seams, chop out the rest of the food you need to prepare the dish, and proceed to the next step.

Step 3: Cooking buckwheat with mushrooms in a slow cooker.

Insert the plug of the multicooker into the outlet, install a Teflon bowl into it and pour in some vegetable oil. Choose mode Baking 20 minutesand   click "Start". About after 60 seconds We put onions and mushrooms in warmed fat. Fry them until almost complete readiness, stirring occasionally with wooden, and preferably with a silicone kitchen spatula. First over 10–11 minutes  they will stew in their own juice, but then they begin to brown.

At the end of the program, we add to the slow cooker the buckwheat that has had time to dry, pour all the boiling water from the kettle, season it with salt, black pepper and laurel leaf and cover the slow cooker with a tight-fitting lid. We display on the board a new program "Buckwheat", "Porridge" or "Krupa", again press "Start"  and go to do other important things, while the wonder-technology copes with the task.

When the kitchen appliance is turned off again, notifying about it with an appropriate sound signal, we very carefully lift the lid, let off steam and stir the finished dish to a uniform consistency. After that, lay the buckwheat with mushrooms in portions on plates, put the fragrant food on the table and call the family to eat!

Step 4: serve buckwheat with mushrooms in a slow cooker.

Buckwheat with mushrooms in a slow cooker is served hot as a complete second vegetarian or lean dish or as a side dish to meat, poultry, fish and game dishes. Serve this porridge portions on plates, optionally sprinkled with fresh chopped greens of dill or parsley, well, and vegetable salads, pickles and pickles can refresh this culinary masterpiece. Cook with love and enjoy!
Enjoy your meal!

To make porridge more fragrant, it can be cooked in meat or vegetable broth, and it happens that they put some sour cream, cream or tomato paste in hot water;

Very often, together with mushrooms and onions, they extinguish a mixture of frozen vegetables, as well as fresh sweet pepper, cut into small cubes, and carrots chopped on a medium or coarse grater;

The dish will turn out more gentle if it is cooked on creamy fats;

This dish was prepared in a multicooker of the trademark “Panasonic” SR TMH18, volume 4.5 l, power 670 W.