Buckwheat and mushrooms what to cook. The most delicious and healthy options for cooking buckwheat with champignons

Thinking about what to cook for breakfast or dinner? Pay attention to buckwheat. This porridge is hearty and very healthy. Of course, not everyone loves her. Therefore, you need to try very hard so that the dish is to the taste of all family members. Now we will tell you how you can cook tasty and fast

Buckwheat with mushrooms

Now we will describe how buckwheat with porcini mushrooms or champignons is properly prepared.

For cooking you will need:

Buckwheat (groats) - one glass;

Water - two glasses;

Mushrooms (you can take not white, but champignons) - 300 grams;

Bulb - one or two pieces;

Pepper (freshly ground);

Vegetable oil;

The process of preparing a delicious side dish with mushrooms

The first stage - cook porridge

1. First, take the cereal, sort it out, place it in a saucepan and rinse.

2. Then fill with water (two glasses).

3. Bring to a boil, then remove the foam and reduce the flame.

4. Then cover the pan with a lid, cook over low heat for about 20 minutes until the water boils away. During cooking, you do not need to stir the porridge.

The next stage of preparation

1. Now take the mushrooms, wash them and cut them into slices. If you take champignons, then they do not need to be boiled first. If, for example, ceps or forest mushrooms, then they should be boiled for about five minutes.

2. Peel and finely chop the onion.

3. In a preheated pan, fry the onion until soft for five minutes. Then add mushrooms to it. Fry until tender about 10 minutes. After that, salt and pepper everything that is in the pan.

Buckwheat in a pot - an original and tasty dish

Cooking in the oven. This is done quite simply. At the same time, many people like this dish very much. "Why?" - you ask. Yes, because it turns out to be more useful than cooked, for example, in a pan with a lot of oil. Products made in pots are juicier and more tender.

To prepare such a dish, we need (for one pot):

Mushrooms (of your choice, preferably champignons) - a quarter of a glass;

Buckwheat (groats) - 0.5 cups;

Water - 1 tablespoon;

Brisket (boiled-smoked) - two or three slices;

One egg;

Onions - 1-2 pcs.;

Carrots - one piece;

Butter - 35 grams.

cooking

1. It turns out such buckwheat with mushrooms and onions and carrots is very tasty. Therefore, you will not regret the time spent. So, let's start ... First, rinse the mushrooms, then chop very finely or crush in a mortar (if you use dried ones).

2. Peel and cut the onions and carrots into small pieces.

4. After that, salt the dish, season with spices and fill in. Buckwheat is being prepared in a pot in the oven. This process takes approximately 50 minutes. To make buckwheat crumbly, you do not need to mix it during cooking.

5. Remove the pots about five minutes before being ready. Place a dab of butter in each. To get a kind of lid on top of the dish, you need to break one egg at a time. Then buckwheat with mushrooms and onions and carrots in pots is sent back to the oven. It should be there until the egg is cooked. After that, you need to let the dish cool down a little and you can serve it on the table, and right in the pots, because it’s more interesting.

Buckwheat with vegetables in tomato sauce

Now let's look at how to cook buckwheat with mushrooms and vegetables in This wonderful dish will appeal even to those who do not really like the aforementioned porridge.

To cook buckwheat, you will need:

Water - 300 ml;

Butter - 30 grams;

Sunflower oil;

Tomato (medium size) - 3 pieces;

Mushrooms - 200 grams;

seasonings;

Carrot - 1 pc.;

Sauteed tomatoes - 150 ml;

Bulb - 2 pcs.;

Buckwheat - 1.5 cups (gram 330).

How to prepare a dish?

The first stage of cooking

1. First peel the carrots and onions, then cut into small cubes.

2. Wash and cut the mushrooms the way you like.

3. Add diced tomatoes there.

4. Now you need a frying pan, and deep enough. Pour oil there and fry the onion and carrot for three minutes over high heat.

5. Then add the mushrooms and simmer for another two minutes, while reducing the flame a little.

Second stage of cooking

1. Now the final stage has come. It is necessary to add buckwheat (washed), tomatoes (sautéed), herbs and, of course, water. Next, salt, pepper and mix the dish.

2. Cover the buckwheat with a lid, reduce the heat and cook for twenty minutes. By the way, if you want buckwheat with mushrooms and onions and carrots to be tastier, replace the water with chicken broth. Then the dish will be even more nutritious. In the process of cooking, if you see the need, then add liquid so that the porridge does not burn.

3. After it is cooked, let it brew for fifteen minutes (do not open the lid). That's all, buckwheat with mushrooms and vegetables is ready. It turns out tasty and fragrant. It can be used both as a separate dish and as a side dish, for example, with cutlets or fried meat.

A small conclusion

Now you know how buckwheat with mushrooms and onions and carrots is prepared. As you can see, this is done quite simply and quickly. Such a dish can be a wonderful breakfast for the whole family, because it contains a lot of vitamins and minerals. We hope that you will be able to translate the recipes proposed in the article into reality.

Buckwheat with mushrooms, onions and carrots

5 (100%) 2 votes

For those who fast, I have prepared a new lean recipe - buckwheat with mushrooms and onions and carrots, the dish is very satisfying and tasty. Having cooked once, you will cook again and again, and not only in fasting. Extremely simple preparation, availability and low cost of products, a win-win combination of ingredients and an excellent result - is this not a dream of every housewife! Mushrooms can be used in a variety of ways: frozen, dry, boiled, fresh, forest or more affordable champignons. I chose just such an 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 omit it, replace 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 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

Onions and carrots were peeled and rinsed under cold water. I cut the onions in half, cut into half rings, then into cubes. Big or small, whatever you like. Carrot cut into cubes, not very small. You can grate it 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 when roasted. Washed the mushrooms, trimmed the legs a little. I cut it in half, then chopped it into plates about 1 cm thick.

Pour vegetable oil into a deep frying pan. I let it warm up well, pour out the onion. I fry over a weaker medium fire until soft, lightly browned.

I add carrots. I increase the fire a little. 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 around the edges. It is not worth frying too much, otherwise the buckwheat will have a bitter aftertaste of overcooked vegetables.

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

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

In five minutes everything will be ready. Just remember to keep stirring so nothing burns.

Advice.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 needs to be prepared. Boletus cut into pieces, fry with vegetables. Sort and boil the mushrooms, it is not necessary to boil the chanterelles, you can immediately put them in the pan. Pour dried in 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. Chernushki and other rubbish I choose. I pour the washed cereal 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 the rate of two to one and another half a glass, taking into account vegetables and mushrooms. This ratio of cereals and liquid is considered optimal, buckwheat will soften, but will not become watery.

I bring it to a boil, I add 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, do not mix anything.

As soon as it boils again, I reduce the heat to the minimum. I cover with a lid, leave for half an hour. While buckwheat is steaming, absorbing 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 get what is called “slurry”.

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

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

Another version of the recipe can be viewed in video format

Do you want to have good health, slim figure, good skin and energy every day? Of course, you answer, who does not want to. Well, it is clear that all this is possible thanks to a well-composed balanced diet, proper nutrition, which everyone and everywhere is now talking about. You think that such a menu is not very diverse, because it contains only cereals, vegetables, fruits and boiled meat. But no, the right diet can be very, very different, and we will prove to you today using the example of the most useful cereals. Buckwheat with mushrooms - that's what we'll talk about today, you will find out how many different dishes you can cook based on these two products and something else.

Offers a selection of the best recipes for buckwheat with mushrooms for family and guests.

Buckwheat with champignons

We will need:

• champignons - 0.5 kg;
• buckwheat - a glass;
• carrots and onions - one large piece or two medium ones of each vegetable;
• salt - to taste;
• butter - a tablespoon;
• herbs and spices - at your discretion;
• sunflower oil or olive oil - 4 tablespoons.

Cooking a dish

Buckwheat with mushrooms, onions and carrots is a healthy product, and you can eat it with vegetable oil in fasting. Everything is prepared very simply. We put fresh or frozen mushrooms in a pan, after cutting them, fry them in vegetable oil and butter at the same time. Mushrooms should release a little juice, browned.

If you are preparing a lean dish, then, of course, animal products such as butter should not be in the dish. It is better to take a frying pan with high sides, thick walls and a bottom. You can use a good pot.

Advice! Mushrooms complement seasonings such as oregano, suneli hops, dried dill, thyme, cumin and basil very well.

So, the mushrooms are ready, now you lay out a layer of carrots. Of course, first you wash the vegetables, chop them on a coarse grater. Mushrooms and carrots are stewed for about five minutes, the next layer will be onion half rings. It is best to cut the vegetables coarsely, laying them in layers. The technique is similar to how traditional pilaf is prepared. Now it's time for cereals - you clean it of impurities, if any, wash it, put it in a cauldron, level it with a spoon.

Pour boiled, hot water in a volume twice as large as cereals. But try so that the layers do not break their structure, mushrooms, onions and carrots do not flare up on top of the cauldron. Now pour salt, your favorite spices. Cover tightly with a lid, put on fire for 35-40 minutes, until all the liquid has evaporated. Do not stir the dish until it is fully cooked, but make sure that your buckwheat with mushrooms does not burn when there is very little water left. The finished dish is served as an independent or in addition to vegetables, chicken breast.

Good to know! Buckwheat is a cereal we need for health, it contains a lot of vitamins and minerals important for the human body. But the leader among them is iron, and those who suffer from anemia, loss of strength need to include cereals in their daily diet.

Buckwheat with mushrooms - cooking a dish in a pot in the oven

The oven allows you to cook a lot of different dishes. Their taste is completely different than on fire, when we cook in the traditional way. But it tastes even better when the food is cooked in clay pots, which our ancestors have used for centuries. Every housewife should have these, because the pots make the taste unique, keep warm for a long time, look very cozy in the kitchen, creating an unsurpassed atmosphere at the table.

We will need:

• buckwheat - 300 gr.;
• mushrooms - 0.5 kg. It can be butter, champignons, oyster mushrooms, honey mushrooms in ice cream or fresh;
• onions - 2 medium pieces;
• vegetable oil - 3 tablespoons;
• greens - dried or fresh dill and onions;
• pepper, salt - to taste;
• spices - optional.

Cooking a dish

A very simple and delicious recipe. Wash the mushrooms, cut them into cubes, slices, as you like and are accustomed to. Fry them in oil in a frying pan until half cooked. Peel the onion, chop it in half rings, pour it into mushrooms, simmer all 3-5 minutes.

Now you wash the buckwheat, removing all black blotches from it. Next, distribute the cereal over the number of your pots so that it is about a third of the volume or a little less. Put the mushrooms overcooked with onions on top. Pour all this with water so that it is twice as large as buckwheat in volume or almost reaches the edge. Sprinkle salt, black pepper, spices. Heat the oven to 190-200 degrees, put the pots in it for 40-50 minutes.

Advice! When you turn off the oven, let the dish stand for another 7-10 minutes, put fresh dill and green onions here. Buckwheat with mushrooms and onions will sweat, be saturated with the aroma of greens and will be very tender, airy.

With chicken breast

A very nutritious and tasty dish, perfect for men who love meat, while the breast is considered healthy and dietary. You can cook buckwheat in pots in the oven or use a common container, such as glass pans for the stove. Both in the first and in the second case, the dish looks very aesthetically pleasing.

We will need:

• buckwheat - 1.5 cups;
• water - 3 glasses;
• chicken fillet - two pieces;
• greens - dried or fresh dill;
• garlic - 3-4 cloves;
• oil for frying;
• carrots - 1 medium;
• onions - 2 medium pieces;
• mushrooms - 400 grams (fresh, frozen or pickled).

Cooking a dish

Buckwheat with mushrooms, vegetables and meat can be prepared in different ways. That is, you can boil the fillet first with bay leaves, or you can fry it with vegetables. Try both options and choose the best one. By the way, you can use chicken broth instead of water to pour buckwheat.

My mushrooms, cut into slices, fry for five minutes in a pan. Wash vegetables, clean, cut onion into cubes, chop carrots on a coarse grater. Fry vegetables in oil for about three minutes along with mushrooms. My fillet, cut into strips. We put in a pan with vegetables, crush the garlic here, season everything with pepper, spices and salt at the end. Fry the meat until half cooked.

Advice! The fillet can be pre-marinated with onions, spices, sour cream and tomato paste. You can put it out with these products. And to make the meat easier to cut, put it in the freezer for 30-40 minutes.

We put vegetables with mushrooms and meat in pots or a saucepan, spread a layer of buckwheat on top, which we pre-wash. Fill the contents with water, put in a preheated oven to 200 degrees for 40 minutes. In the dish you need to add salt to taste, and at the end decorate with herbs. Pairs well with a fresh cucumber and tomato salad.

Buckwheat casserole with mushrooms in the oven

This version of the dish will delight both family and guests, a baking sheet with cheese casserole looks very appetizing, and everyone will definitely ask you for an addition.

We will need:

• buckwheat - 1.5 cups;
• hot water - 2 times more cereals;
• egg - 2 pieces;
• onions - 3 medium pieces;
• mushrooms - 400 grams;
• cheese - you can take any hard - 200 grams;
• sour cream - 200 ml;
• salt, spices - to taste;
• butter - 2-3 tablespoons.

Cooking a dish

As you already understood, we will bake our buckwheat with mushrooms according to this recipe on a baking sheet. We cook porridge in the most traditional way. Wash the cereal, clean it of impurities, pour hot water in a saucepan 1: 2, salt to taste, bring to a boil and simmer under the lid for about 15 minutes.

Advice! Experienced cooks know the secret of the most delicious and fragrant buckwheat porridge - before cooking, the groats must be calcined in a pan or baking sheet for about ten minutes without adding oil, but only buckwheat should not burn.

We clean the onion, chop, wash the mushrooms and cut into slices. Next, fry everything in butter until golden brown. At the end, just add salt and ground pepper. Put buckwheat porridge on a baking sheet, which is pre-lubricated with butter on all sides. At first we put buckwheat only half of the volume, level everything along the perimeter, now we distribute onion and mushrooms on this substrate. And again we cover everything with a layer of porridge.

Now we fill in to get our casserole. Beat the eggs with a whisk together with sour cream, for this it should not be too thick. Pour the mass onto the cereal with vegetables and mushrooms, sprinkle the entire surface with grated cheese. In the oven, the baking sheet will stand for only 15-20 minutes, since all the components are almost ready, after which, at the end, decorate everything with fresh herbs.

Advice! Some types of cheese can dry out too much in the oven, forming a hard crust, so you can sprinkle them on the dish five minutes before they are done. The same recipe can be prepared with chicken fillet, which is fried with onions and mushrooms.

Cabbage rolls with buckwheat and mushrooms

Many people know recipes for buckwheat in the oven or in a saucepan, but do you want to surprise even experienced housewives with your abilities? Certainly! Then the cabbage rolls, which we will offer you below, you must prepare for the next arrival of guests. But seriously, the dish is simply prepared, but at the same time it is unusual, not everyone knows such a recipe, and your family and husband will be pleasantly surprised by your culinary delights.

We will need:

• buckwheat - a glass;
• cabbage - one medium fork, but its leaves should be large so that it is convenient to wrap cabbage rolls;
• carrots, onions and peppers - 2 pieces of each vegetable;
• mushrooms - 400 grams;
• ketchup or sauce - 500 ml;
• salt and spices - to taste;
• frying oil.

Cooking a dish

We clean the cabbage from the upper, damaged leaves, dip it in boiling water for a minute, after which the leaves will be removed very well and at the same time not torn, broken and deformed. Pour buckwheat after it has been washed with water in a ratio of 1: 2, salt it, cook it so that it is slightly hard.

All vegetables are washed, peeled, pepper from seeds, after which the onion mode is diced and carrots are three on a grater, pepper mode. We fry all this in oil in a pan, we also put our favorite mushrooms here, which also need to be washed well and cut into slices. Fry vegetables and mushrooms with salt and spices, and then combine them with porridge.

We separate the cabbage leaves from the fork, cut off the solid base, beat them off slightly to make it more convenient to wrap the cabbage rolls. We put our mixture in the middle, wrap everything in sheets. We put the cabbage rolls in a saucepan or deep frying pan, pour in tomato sauce or ketchup, pour in a little water and simmer after boiling for 10-15 minutes. You can replace this step with light frying. Served with sour cream, fresh herbs and salad.

Step-by-step recipes for buckwheat porridge with mushrooms and onions with various ingredients are simple and original

2017-10-22 Irina Naumova

Grade
prescription

7322

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

4 gr.

carbohydrates

11 gr.

91 kcal.

Option 1: Classic recipe for buckwheat porridge with mushrooms and onions

This is a very tasty and healthy dish, easy to prepare. The taste of such porridge can vary significantly depending on which mushrooms you use. Perfect for the recipe: champignons, porcini mushrooms, honey mushrooms, chanterelles and even butternut squash. Due to the complex carbohydrates in its composition, buckwheat porridge will give strength and vigor for the whole day.

Ingredients:

• water - 0.5 l;
• champignons - 250 gr;
• a glass of buckwheat;
• onion - 2 pcs;
• little growth. - 40 gr;
• salt - 4 gr;
• dill and parsley - 2-3 sprigs;
• pepper - 4 gr.

Step-by-step recipe for buckwheat porridge with mushrooms and onions

Sort the cereal, put in a saucepan, rinse thoroughly. Fill with water.

Put the buckwheat on the fire, wait until the water boils. Immediately make a small fire, remove the foam.
Cover and cook for 25 minutes. All water must boil away. Most importantly, do not interfere during cooking.

Rinse the mushrooms, remove dirt, cut into thin slices.

Tip: If you decide to use forest mushrooms. Then they first need to be sorted out, then cleaned and boiled a little in salted water. Wait until the water boils, reduce the heat and cook for about a quarter of an hour.

Peel the onion, chop. Now it needs to be fried in a pan for about five minutes. During this time, it will become soft.

Add the mushrooms to the onion and sauté for 10 minutes. Add salt and pepper, stir occasionally.

Put the fried mushrooms with onions in a saucepan with porridge, mix. Taste and add salt if needed.

Cover the pan with a lid, cover with a thick towel or blanket. Leave for an hour. You can also preheat the oven to 120 ° and simmer the porridge for an hour.

Before serving on plates, sprinkle with chopped herbs and mix.

Option 2: A quick recipe for buckwheat porridge with mushrooms and onions

To cook buckwheat with mushrooms and onions faster, soak the groats in boiling water for half an hour, and take canned mushrooms from a jar. They are already cut and ready to eat. They can be lightly fried with onions to make them more fragrant.

Ingredients:

• water;
• canned mushrooms. - ¼ kg;
• buckwheat - 150 gr;
• two bulbs;
• oil for frying;
• salt;
• pepper.

How to quickly cook buckwheat porridge with mushrooms and onions

Pour boiling water over buckwheat and leave for half an hour under the lid.

In the meantime, remove the chopped canned mushrooms from the jar. Heat up a frying pan and fry them together with chopped onions for about 7 minutes.

Drain the water from the porridge, add new water and bring to a boil.

Put the mushrooms and onion to the porridge, salt and pepper. Mix thoroughly.

Ready porridge should be allowed to brew. If desired, you can immediately put chopped greens, then the finished dish will be more fragrant.

Advice: Buckwheat turns out to be tastier if it is pre-soaked in hot water. Which is what we did. The ideal time is two hours. Then a quarter of an hour is enough to cook it.

Option 3: Lean buckwheat porridge with mushrooms and onions

If you chose this recipe, porcini mushrooms can be replaced with any other forest mushrooms. Suitable for both fresh and frozen. The total cooking time is two hours. The cooking itself will take about a third of an hour.

Ingredients:

• a glass of buckwheat;
• mushroom broth - 0.5 l;
• white mushrooms - 1/3 kg;
• two bulbs;
• greens to choose from;
• salt;
• pepper;
• a little oil for frying.

How to cook

First you need to disassemble and clean the mushrooms. From the legs you need to separate the top layer, it is convenient to do this with a small knife. Leave the hats as they are. Separate the legs from the caps, cut into medium pieces. Keep in mind that the mushrooms will boil down and fry.

Put the mushrooms in a saucepan, cover with water, bring to a boil. Reduce the heat, remove the foam and cook for about 10 minutes.

Throw the mushrooms in a colander, save the broth.

Cool the mushroom broth and fill it with buckwheat. You need to cook until completely evaporated for about half an hour.

Heat up a frying pan, add some oil. Put the mushrooms and fry for about five minutes, then add the chopped onion. Fry, stirring constantly, for ten minutes.

Mix mushroom fried with porridge, add salt and pepper. You can measure with teaspoons or add pinches to the eye.

Preheat the oven to 120 °, put a cast-iron with porridge in it for an hour.

Serve with chopped greens.

Note to the owner: Porcini mushrooms can be added to buckwheat and raw, boiled together until tender. The main thing is to rinse and clean the mushrooms, and then add to the porridge.

Option 4: Buckwheat porridge with mushrooms and onions

This recipe is for those who gather mushrooms in the summer and dry them for the winter. You don't have to use white. It can be any noble mushrooms. In any case, they will give their flavor, add satiety. Such porridge will be very tasty.

Ingredients:

• a glass of buckwheat;
• dried mushrooms - 50 gr;
• mushroom decoction - 50 ml;
• one bulb;
• drain oil. - 50 gr;
• salt.

Step by step recipe

Scald mushrooms, rinse thoroughly, remove particles of earth and sand, twigs. Put in any container, fill with water and leave for 2-3 hours.

Dip the soaked mushrooms in water, salt and cook until tender.

Drain the broth into a separate bowl, we will still need it. Mushrooms cut into pieces.

Pour the decoction of mushrooms into a cauldron, salt a little more and bring to a boil.

Buckwheat needs to be sorted out, put in a frying pan without adding oil. Fry and put in the broth.

Now we put the mushrooms in the cauldron, mix everything and cook for half an hour under a closed lid.

As soon as the buckwheat porridge becomes thick, put the cauldron in the oven for half an hour. The required temperature is 180°.

Onions need to be peeled, finely chopped and fried with a little butter.

When the porridge is ready, put the onion in it and mix. Let it brew for another 5-7 minutes.

Advice: If you have dried mushrooms. First, they need to be soaked in water or milk, and then boiled or fried with onions. Approximate soaking time - hour. Mushrooms should absorb all the liquid and become soft.

Option 5: Buckwheat porridge with mushrooms and onions in the oven

It is not necessary to pore over the porridge while it is cooking on the stove. You can simplify the preparation and do everything in the oven. For this, it is best to use a small cauldron.

Ingredients:

• buckwheat (unground kernel) - 170 gr;
• drain oil. - 60 gr;
• mushrooms - 300 gr;
• one onion;
• decoction of mushrooms - 3 table. lodges;
• salt and pepper.

How to cook

Rinse the mushrooms, clean and cut into medium-sized pieces. Put in a saucepan, bring to a boil. Remove the foam, reduce the heat and boil in salted water for half an hour.

Throw the mushrooms in a colander, do not pour the broth.

Strain the broth through a sieve, set to cool.

Melt the butter in a frying pan, put the finely chopped onion and fry.

Sort the grits, put in a cauldron. We send mushrooms and onions there, mix everything.

Pour a little mushroom broth into the cauldron, it should cover the buckwheat by 4-5 cm. Cover with a lid.

Preheat the oven to 200 °, cook buckwheat porridge for 90 minutes.

Be sure to stir the cereal when it is ready. Chopped herbs can be added if desired.

Helpful Hints:

1. When you cook buckwheat porridge, the amount of water you fill it with depends on several factors. For example, the quality of cereals, whether it was soaked in water or not, whether it was previously fried in a dry frying pan.

2. If you fried the cereal, then it will be even tastier and you need to cook it less.

3. If you poured too little water, it doesn't matter - add more. Then cover with a lid and simmer until done. As a result, you will get friable buckwheat.

4. If there is too much water, remove the lid and let the excess moisture evaporate.

5. In any case, if you cook buckwheat porridge, then it will be very difficult to spoil it.

- a fragrant and very healthy dish in which buckwheat is adjacent to the classic dressing of mushrooms, onions, carrots and boiled eggs. In season, you can cook with forest mushrooms: russula, chanterelles, porcini. In winter or when there is no desire to go to the forest for mushrooms, you can use champignons, which are available in stores all year round. Buckwheat with mushrooms perfectly satisfies hunger and gives a feeling of satiety for a long time. The dish has a large amount of proteins, fats and B vitamins. Buckwheat with mushrooms can be cooked for vegetarians and during religious fasting.

Ingredients

• buckwheat 1 glass
• mushrooms 300 g
• onion 150 g
• carrot 150 g
• eggs 2 pcs.
• water 2 glasses
• vegetable oil for frying
• butter for filing
• salt
• black pepper

Cooking

First, let's prepare the dressing. Wash the onion, peel and finely chop.

Carrots are also washed, peeled and rubbed on a coarse grater.

Wash mushrooms and cut into small pieces. By the way, as you can see, I still used mushrooms.

Fry the onion in a pan in vegetable oil over medium heat, stirring occasionally.

After 3-4 minutes, add carrots to the onion and fry them together.

After another 3-4 minutes, add the mushrooms to the pan, mix and simmer over medium heat for about 20 minutes (or until the liquid that the mushrooms give boils away). At the end, salt and pepper the dressing to taste.

While the mushrooms are stewed, we boil the eggs for 10-12 minutes from the moment of boiling (you can add 1 teaspoon of salt - if the eggs crack, the protein will not spread). Cool by pouring cold water.

Peel the eggs and cut into cubes. And then we turn to buckwheat, about which some have probably already forgotten. Wash buckwheat in warm water. Pour one glass of cereal with two glasses of cold water, salt (1/3 teaspoon) and cook over low heat under the lid for 20 minutes from the moment of boiling (until the water has completely evaporated).

When the buckwheat is cooked, put a portion on a plate, grease with a piece of butter. Spread mushrooms with onions and carrots and chopped eggs on top. Fans of spiciness can pepper a little. ready! The combination of buckwheat and mushrooms is very successful. Do not miss! Bon appetit!