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

Most often, cereals were really prepared from cereals: friable, viscous, liquid. They added meat, vegetables, eggs, mushrooms.

Porridge was served for breakfast, lunch and dinner.

Buckwheat has always been appreciated. No wonder the soldiers are often fed with it.

There are more than a dozen options for cooking buckwheat porridge. If the household is supportive of buckwheat, then it will not be difficult for the hostess, without repeating, to cook different dishes with the addition of this healthy cereal.

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

This dish turns out to be hearty, tasty and very aromatic. Especially if forest mushrooms with their inimitable 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, cooked according to all the rules.

Indeed, buckwheat has a pungent, concentrated flavor, especially after roasting. And if you overcook it, then during cooking it will spread 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. Saved in butter and added to buckwheat, it smooths out its harsh spirit, makes the porridge aromatic, oily and very tasty.

Buckwheat porridge with meat is a classic. But during fasts, when a taboo is imposed on animal products, mushrooms help out the hostess: fresh, dried, canned, frozen.

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

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

Previously, buckwheat came to store shelves unroasted, so it had to be sorted out first, removing impurities, and then fried in a dry frying pan or on a baking sheet, placed in the oven.

Now buckwheat is sold already pre-fried, which simplifies its preparation.

According to the rules described in the 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 it will cook faster if, after sorting, it is washed and then soaked in warm water for 2-3 hours. During this time, it will swell well and increase in volume by 2-3 times. Such buckwheat will be ready in just 15–20 minutes.

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

• buckwheat - 1 tbsp.;
• champignon mushrooms - 300 g;
• onions - 2 pcs.;
• water - 1.5 tbsp.;
• ghee - 50 g;
• salt;
• black pepper.

• Finely chop the peeled onions.
• Wash the mushrooms, dry on a towel or sieve. Cut into small cubes.
• Heat the ghee in a frying pan, add the onion and sauté until soft. Add mushrooms, stir. The mushrooms will first release a large amount of liquid, which will soon evaporate.
• When the mushrooms are slightly fried (this will happen in about 10 minutes), add the sorted buckwheat. Pour boiling water over, salt and pepper, stir. When the liquid boils, reduce the heat to low, and cover the pan. Cook the porridge without stirring until the cereal is soft. Turn off the heat, let the porridge sweat a little under the lid, then stir and place in plates.

• unground buckwheat - 1 tbsp.;
• dried porcini mushrooms - 30 g;
• mushroom broth - 2 tbsp.;
• onions - 1-2 pcs.;
• salt;
• butter - 50 g.

• Scald the dried mushrooms with boiling water, rinse well, put in a bowl and cover with cold water for 2-3 hours. Then dip in boiling salted water and boil until soft. Throw in a colander. Cut into slices.
• Strain the mushroom broth, measure the required amount. Pour it into a cauldron or a thick-walled pan, add salt, bring to a boil.
• Fry the buckwheat in a dry frying pan. Transfer to a cauldron with broth. Add mushrooms immediately, stir. Cook with the lid closed and simmer for half an hour.
• When the porridge thickens, put the cauldron in the oven heated to 180 ° and simmer for another half hour.
• Melt the butter in a frying pan, fry the onion in it until golden brown. Mix it with the finished porridge.

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

• buckwheat - 1 tbsp.;
• ghee - 60 g;
• boiled mushrooms - 300 g;
• onion - 1 pc.;
• mushroom broth - 2-3 tbsp.;
• mushroom broth;
• salt.

• Wash the mushrooms, cut into slices. Cook in salted water until tender (about 25-30 minutes). Throw in a colander.
• Strain the broth.
• Finely chop the onion and fry in melted butter.
• Sort the buckwheat groats, pour into the cauldron. Add mushrooms, onions. Stir. Pour in enough mushroom broth so that it covers the cereal by three fingers.
• Close the cauldron tightly with a lid, put in an oven preheated to 180-200 ° for 1-1.5 hours.
• When the cereal is well steamed, stir it.

• buckwheat - 1 tbsp.;
• fresh russula mushrooms - 4-5 pcs .;
• water - 2 tbsp.;
• onion - 1 pc.;
• salt;
• vegetable oil - 50 g.

• Sort the buckwheat, pour into the cauldron, pour boiling water over it, salt.
• Wash the mushrooms, cut into slices. Chop the onion. Combine with cereals, stir. Place on the stove. On low heat, covering the dishes with a lid, cook the porridge for about an hour. Mix the prepared porridge carefully.

• buckwheat - 1 tbsp.;
• water - 2-3 tbsp.;
• onions - 2 pcs.;
• fresh mushrooms - 300 g;
• salt;
• ghee - 50 g;
• black pepper - a pinch.

• Sort the buckwheat, fill it with warm water. Leave on for 2 hours.
• Finely chop the onion, save in melted butter until golden brown.
• Wash the mushrooms, cut into slices. Combine with onions. 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 pot along with the remaining liquid. Add onion and mushrooms, salt and stir. Pour in enough water so that it covers the buckwheat by two centimeters.
• Cover the pot with a lid, leaving a small gap for steam to escape. Put in the microwave. Cook on low power for 20 minutes. Mix the prepared porridge.

You've probably noticed that each recipe has a different amount of water for cooking 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 have poured little water and the buckwheat turns out to be dry, pour in a little more boiling water, stir, close the lid, simmer over the fire, and your porridge will become soft and crumbly.

In case of excess liquid, on the contrary, open the lid, gently mix the cereal and, cooking over low heat, wait until the excess water evaporates.

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

There are many useful substances in buckwheat porridge, therefore, it is recommended for children from an early age, prescribed for elderly and weakened people, and prescribed for various therapeutic diets.

Buckwheat porridge, including mushrooms, is also popular as part of a diet menu for weight loss, as it is low in calories (both buckwheat and mushrooms).

If you have porridge for breakfast, then you eat right. You get the maximum of the necessary substances and fats (after all, porridge is necessarily served with butter, animal or vegetable). Buckwheat porridge is an excellent energy drink, so it is especially good to start a difficult, eventful day with it.

Cooking buckwheat with mushrooms will take you little time, so it can be cooked in the morning and in the evening for dinner. This recipe uses fresh frozen chanterelles, some of the most delicious mushrooms in the world.

Ingredients

• buckwheat - 1 glass
• fresh frozen chanterelles - a couple of handfuls
• onion - 1 medium
• refined olive oil - 3 tbsp. spoons
• freshly ground pepper and salt

Preparation

The chanterelles must be thawed by the time of cooking. Cook buckwheat porridge separately.

Pour the cereal into a saucepan, add two glasses of water and put on high heat until the water boils, then salt thereafter. Cover the saucepan, reduce heat to low and cook porridge until tender.

Peel the onion and cut into thin half rings.

Pour olive oil into a frying pan, put onions and mushrooms, salt and pepper. While stirring, fry the chanterelles until tender.

Put the finished buckwheat in a pan for the mushrooms, stir and keep on fire for 3-4 minutes.

Delicious porridge is ready. While it is hot, place on plates.

Wild mushrooms are used in this recipe for their amazing aroma and flavor. But you can also replace them with oyster mushrooms, champignons and other forest fresh (frozen) mushrooms.
If you are using not very fragrant mushrooms, then add a couple of dried porcini mushrooms, after grinding them into dust.

Fresh and dry herbs are perfect for buckwheat porridge with mushrooms. For example, finely chopped dill is perfect, which can be added either to the pan along with porridge, or by sprinkling the finished dish already on the plate.

Instead of olive oil, you can use another odorless vegetable. If you have fried with a little oil and are not afraid to gain weight, put a piece of butter on a plate.

If you want to have a quick and tasty meal or feed your family, stop at buckwheat with mushrooms. It's delicious, it's relatively fast, it's simple and easy!

Buckwheat porridge with mushrooms, the recipe of which we will be happy to present to you today, is suitable for cooking in fasting, only the amount of oil on which vegetables are sautéed should be slightly reduced. Just 30 minutes of time, and you will get a delicious, satisfying and simply wonderful dish for the whole family! In addition, buckwheat contains so many useful things for the body!

It is not for nothing that our ancestors considered buckwheat porridge one of the most satisfying, so this dish has always been one of the most popular in Russian, Ukrainian, Belarusian national cuisines. Buckwheat was grown and is still grown in these countries everywhere, but in Western Europe it is sown exclusively for the sake of delicious buckwheat honey. Buckwheat dishes themselves are practically not used there and are traditionally considered native Russian.

And completely in vain. If the Europeans knew about the advantages of buckwheat, they would have introduced it to their menu long ago. And she has a lot of them - ranging from unpretentiousness in growing and ending with a valuable composition.

Buckwheat is an absolutely unassuming plant. It does not require fertilizers, it knows how to "stand up" for itself in the fight against various pests and weeds. Therefore, this is, perhaps, one of those few plants that genetic engineers did not reach, which means that our buckwheat porridge with mushrooms can be considered a dish under the sign of "GMO-free".

Dishes from it are mandatory in the diet of every person who cares about their health. Iron, iodine, magnesium, calcium, vitamins of group B and P, folic acid, flavonoids - this is not a complete list of useful substances contained in it. Therefore, regular consumption of buckwheat has a beneficial effect on the human body, helps to strengthen the immune system, improves the functioning of the gastrointestinal tract and the cardiovascular system, increases stress resistance and protects against cancer.

In addition, buckwheat is a dietary product, so it is recommended to use it for those suffering from diabetes mellitus and those who want to lose a few extra pounds.

Finally, buckwheat is an ideal product for observing the fasts prescribed by the Orthodox Church. It contains, among other things, amino acids similar to those found in animal products. Therefore, it can be an excellent and at the same time quickly digestible alternative to meat.

There are countless options for cooking buckwheat porridge - from ordinary with butter to dairy, with meat, vegetables and even fruits. The perfect combination and buckwheat porridge with mushrooms, and not only with mushrooms, as in our recipe.

For cooking, you need the following ingredients:

- buckwheat - 300 g;
- champignons - 400g;
- onion - 1 pc .;
- carrots - 1 pc.;
- sunflower oil - 20 ml;
- salt, pepper - to your taste.
From the specified number of products, you will receive 3 servings (for adults or 6 servings for children) of a ready-made meal.

Recipe for cooking buckwheat porridge with mushrooms

First, we clean the mushrooms from dirt, wash them, leave them on a paper towel so that the water is glass. Next, cut into thin strips. It is not necessary to chop finely; when frying, the mushrooms will already decrease in size due to the loss of water.

Then we move on to preparing vegetables. You need to wash and peel carrots and onions. We rub the carrots on a coarse grater, and chop the onions into large cubes.

Now we heat the vegetable oil in a frying pan and only then put the prepared vegetables in it. Saute over medium heat for about 3 minutes. Then you can add mushrooms. We continue to sauté for 5 minutes over low heat.

When the mushrooms are browned, add water to them (preferably pre-prepared boiling water), add spices and salt. Simmer for 2-3 minutes under the lid.

Well, we have a delicious mushroom sauce ready. It remains to cook buckwheat porridge. Here, too, no special problems are foreseen, since even novice housewives can handle the preparation of porridge. And in general, buckwheat porridge with mushrooms is one of the easiest recipes.

We sort out the groats, removing unnecessary "rubbish". Then we thoroughly rinse the buckwheat with water several times. Fill it with cold water (take 2 times more water than cereals). Cook porridge over medium heat, when it boils, be sure to salt it. In total, it will take 15-20 minutes for the porridge to be ready. When the water boils off, turn off the fire, cover the buckwheat with a lid, leave it for 10 minutes so that the porridge stops.

Advice from Edana:

To make the buckwheat porridge tasty and crumbly, I sometimes "brown" it a little in a frying pan with a thick bottom before cooking. Then I put it in a saucepan and then cook it in all proportions. And if you have a thick cast-iron skillet, you can skip the pot at all, but leave the cereal in the pan, add water and cook until tender.

Buckwheat contains many health benefits. It helps to prevent the occurrence of iron deficiency anemia, improves the body's resistance to stress and infections, and helps to normalize metabolism. This product is indicated for those following a diet to lose weight. It is recommended to be included in the diet along with legumes for people who do not eat meat. Buckwheat porridge is an indispensable dish during fasting. Buckwheat with mushrooms, and onions, and carrots turns out to be so tasty that it rarely gets boring. Even those who are cool about cereals eat it with pleasure.

Cooking features

Buckwheat with mushrooms, onions and carrots will be pleasant to eat if cooked correctly. Otherwise, it will have an unappetizing appearance, an inharmonious taste.

• Before cooking, buckwheat must be sorted out and rinsed in three to five waters. For this, the cereal is poured with water, washed. Then the water must be drained. The operation is repeated until the drained liquid is completely clean and transparent.
• Buckwheat is boiled in water, mixing them in a ratio of one to two. It is calculated taking into account the volume, not the weight of the products. A glass of buckwheat will require two glasses of water. In a glass with a capacity of 0.25 liters, 210 g of cereal is placed.
• When cooking with mushrooms and vegetables, buckwheat can be cooked separately or together with other ingredients - the choice depends on the specific recipe. If the groats are cooked together with mushrooms, onions and carrots, the dish turns out to be more aromatic. Another option allows you to use buckwheat left over after lunch or dinner, so as not to throw away food.
• You can use fresh, frozen or dried mushrooms for cooking. The frozen product must be allowed to thaw in natural conditions, the dried mushrooms are pre-soaked in cool water to restore their shape. Sometimes they also need to be boiled.

Buckwheat with mushrooms, onions and carrots is most often cooked in a large frying pan, cauldron or thick-walled saucepan. There are recipes for cooking this dish in the oven and slow cooker.

A simple buckwheat recipe with mushrooms, onions and carrots

• buckwheat - 0.21 kg;
• water - 0.5 l;
• fresh mushrooms (porcini, champignons) - 0.25 kg;
• onions - 100 g;
• carrots - 100 g;
• salt, spices - to taste;
• vegetable oil - how much is required;
• butter (optional) - 20 g;
• fresh herbs (optional) to taste.

Cooking method:

• Sort the buckwheat, rinse, fill with water and put on the stove. After boiling, reduce heat, cook until tender. Shortly before readiness, the cereal will not hurt to salt.
• Wash the mushrooms, pat dry with napkins and cut into strips.
• Wash and peel vegetables.
• Coarsely grate the carrots.
• Cut the onion into small cubes.
• Fry the onions and carrots in vegetable oil for 5 minutes.
• Add the mushrooms and cook until the juice evaporates from the pan.
• Mix buckwheat with mushrooms and vegetables by placing in a cauldron or a thick-walled saucepan.
• Simmer on low heat, covered for 10 minutes.
• Put a piece of butter, herbs, stir.

After removing the pot of buckwheat from the heat, leave it for 10 minutes under the lid, then put it on plates and serve. If you are fasting, you will have to exclude butter from the recipe.

Buckwheat with mushrooms, onions and carrots in a slow cooker

• buckwheat - 0.21 kg;
• fresh champignons - 0.4 kg;
• carrots - 0.2 kg;
• onions - 0.2 kg;
• vegetable oil - 40 ml;
• water - 0.5 l;
• salt, seasonings - to taste.

Cooking method:

• Sort the buckwheat, rinse.
• Finely chop the onion, coarsely grate the carrots.
• Wash the champignons, dry with a napkin, cut into thin plates.
• Pour oil into the multicooker bowl. Turn it on by selecting the "Fry" mode. If this function is not available, select the Bake mode.
• Put vegetables in oil, cook for 5 minutes.
• Add mushrooms and continue cooking for 10 minutes.
• Mix water with salt and seasoning.
• Put buckwheat on top of the mushrooms.
• Fill with water.
• Activate the Buckwheat program. If such a program is not provided in your unit, select the "Rice", "Pilaf" or similar mode. Set the timer to 30 minutes.
• After the end of the program, stir the food and leave it in the heating mode for another 10–20 minutes.

Cooking a dish of buckwheat, mushrooms and vegetables in a slow cooker will not take a lot of energy from the hostess. Soaked in the aroma of mushrooms and vegetables, buckwheat becomes especially tasty.

Buckwheat with dried mushrooms, onions and carrots

• buckwheat - 0.3 kg;
• dried porcini mushrooms - 50 g;
• garlic - 2 cloves;
• onions - 0.3 kg;
• carrots - 150 g;
• vegetable oil - 80 ml;
• water or mushroom broth - 0.75 l;
• salt, spices - to taste.

Cooking method:

• Pour the dried mushrooms with three glasses of water, leave for at least 4 hours, or overnight.
• Rinse the mushrooms, cut into small pieces.
• Peel the onion and chop finely.
• Peel carrots, chop on a coarse grater, or cut into strips.
• Chop the garlic as finely as possible with a knife.
• Heat oil in a cauldron, put onion and garlic in it, fry until golden brown.
• Add the carrots and fry them with the onions for 5 minutes.
• Place the mushrooms, continue cooking for another 5 minutes.
• Put buckwheat with vegetables with mushrooms, cover with water or broth.
• Cook over low heat, stirring occasionally, until buckwheat is cooked.

Dried mushrooms give the buckwheat dish a unique aroma. Vegetables harmoniously complement the bouquet. The dish turns out to be hearty and tasty. Suitable for those who are fasting, for a vegetarian menu.

Buckwheat with mushrooms, onions and carrots in a merchant's way

• buckwheat - 0.3 kg;
• pork - 0.2 kg;
• fresh porcini mushrooms - 0.2 kg;
• carrots - 100 g;
• onions - 100 g;
• water - 0.75 l;
• vegetable oil - as needed;
• salt, pepper - to taste.

Cooking method:

• Boil buckwheat in salted water until tender.
• Finely chop onions, carrots and mushrooms, after washing and drying them. You can use mushrooms instead of boletus. The dish with them will turn out to be a little less aromatic, but also tasty.
• Wash the pork, dry it with a napkin. Cut into small cubes or strips.
• Preheat a frying pan, pour a small amount of oil into it.
• Add pork and sauté for 5 minutes.
• Add vegetables. Continue frying for the same amount.
• Add mushrooms. Fry everything together until excess liquid evaporates from the pan.
• Mix with buckwheat, arrange in pots, put them in the oven.
• Simmer for 10 minutes at the lowest temperature.

Such a dish will not be ashamed to serve even to the festive table. Serve in pots or on plates. It will be useful to sprinkle buckwheat with fresh herbs.

Buckwheat porridge with mushrooms, onions and carrots is a hearty, tasty and aromatic dish. Suitable for a daily menu, but there are recipes to make it for the holiday.

Buckwheat with mushrooms, onions and carrots

For those who are fasting, I have prepared a new lean recipe - buckwheat with mushrooms and onions and carrots, the dish is very satisfying and tasty. Once cooked, you will cook over and over again, and not just during the fast. Extremely simple preparation, availability and low cost of products, a win-win combination of ingredients and an excellent result - this is not the dream of every housewife! You can use a variety of mushrooms: frozen, dry, boiled, fresh, forest mushrooms or more affordable mushrooms. I chose just this option - it is not always possible to prepare forest mushrooms, and it is not a problem to buy champignons.

In the recipe for buckwheat with mushrooms, in addition to carrots and onions, I added sweet peppers, frozen in pieces. You can eliminate it, substitute it with tomatoes, or season it with chopped herbs when serving.

Ingredients

To prepare buckwheat stew with mushrooms, onions and carrots you will need:

• buckwheat (dry) - 1.5 cups;
• fresh mushrooms - 300 g;
• carrots - 1 large;
• onions - 2-3 heads;
• sweet pepper frozen in cubes - a handful;
• sunflower oil - 4 s. l;
• salt - to taste (about 1.5 tsp);
• water, vegetable, mushroom broth - 3.5 cups.

How to cook buckwheat with mushrooms, carrots and onions. Recipe

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

I did not defrost the pepper, it will melt during frying. I washed the mushrooms, cut the legs a little. I cut it in half, then chopped it with plates about 1 cm thick.

Pour vegetable oil into a deep frying pan. I let it warm up well, pour the onion. Fry on a lighter than medium heat until soft, lightly brown.

I add carrots. I increase the fire a little. While stirring, I continue to fry the vegetables: the carrots will become softer, the color will hardly change, and the onions will begin to turn golden at the edges. Do not fry too much, otherwise buckwheat will have a bitter taste of overcooked vegetables.

I spread the pepper without defrosting. Literally in two to three minutes, the liquid will evaporate, the pepper is slightly fried.

I transfer the mushrooms to the pan. I evaporate the juice over high heat, then curl until low and leave the mushrooms to fry.

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

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

I wash the buckwheat, draining the water several times until it comes off clean. I choose blackies and other rubbish. I pour the washed cereals to the vegetables. I make the fire stronger in order to quickly evaporate the water and fry the buckwheat a little - then it will not stick together, it will be crumbly and very tasty.

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

I bring it to a boil, add some salt. Stir gently, taste for salt until the liquid is absorbed. If there is not enough salt, I add salt immediately so as not to disturb the buckwheat later, not to mix anything.

As soon as it boils again, I reduce the heating to the minimum. Cover with a lid, leave for half an hour. While buckwheat is steaming, it absorbs water, it is undesirable to mix it so as not to violate the integrity of the grains. If you mix it at least once - instead of fluffy, crumbly buckwheat porridge, you will get the one that is called "smear".

Before turning off, I try to be ready - if it seems watery - I remove the lid, leave it for five minutes.

Ready-made buckwheat with mushrooms, onions and carrots should infuse a little, gain taste. It will be time to get pickles from a barrel, tomatoes or open a can of tomato juice. In summer, it is delicious with fresh tomatoes or with a light salad. Well, when the fast is over, recipes with meat will come in handy, for example, with pork it turns out very tasty! Bon appetit, everyone! Your Plyushkin.

Another version of the recipe can be viewed in video format