Buckwheat with mushrooms in a frying pan

Crumbly, incredibly tasty, buckwheat with mushrooms, cooked in a frying pan - a simple dish at first glance. Since ancient times, porridge has occupied a central place on the tables of the Russian people. And this love is not surprising. Buckwheat was grown everywhere, and therefore was inexpensive. After eating a bowl of porridge, people felt full for a very long time. The cereal was poured with milk or honey and eaten with butter or fried onions. But buckwheat cooked with mushrooms was considered the most delicious.

Buckwheat has long been one of the foundations of lenten and vegetarian cuisine. If you are fasting or on a diet, take note of the recipe with onions and carrots . But, since cereals are universal and can be combined not only with vegetables, but also with meat, buckwheat porridge can be prepared not only with mushrooms, but also with chicken, pork, and beef. It will be very tasty with liver, stewed meat or sour cream.

Buckwheat with mushrooms in a frying pan with onions and carrots

The most unpretentious version of the dish that we have become accustomed to since childhood. Take champignons, they are available all year round, although, unfortunately, they do not have the same aroma as wild ones.

Take:

Cereals - a glass.
Water – 2 glasses.
Champignons – 250 gr.
Carrots – 140 gr.
Onion – 140 gr.
Sunflower oil – 2 large spoons.
Pepper – 1/3 small spoon.
Salt - a small spoon.

Step by step recipe:

Peel the onion and chop into small cubes.

Pour oil into the frying pan and add the slices. Fry for a minute.

Cut the carrots into cubes the size of onion cubes.

Send to the onion. Fry the vegetables together over medium heat for a couple more minutes.

Chop the champignons into slices.

Transfer to vegetables. Continue cooking for 2 minutes.

Add the cereal and stir.

Immediately pour in the required amount of water. Salt and season with pepper.

When the contents boil, reduce the heat to low. Cover the pan with a lid. Cook for 20 minutes.

Bon appetit!

Casserole with mushrooms

The dish is original, unpretentious, yet filling and tasty. To prepare it you will need the following ingredients:

250 g buckwheat;
350 g champignons;
2 eggs;
50 g butter;
150 g onions;
150 ml sour cream 15%;
150 g cheese;
salt.

How to cook:

Wash the buckwheat, put it in a saucepan, pour in 0.5 liters of water, and add salt. After boiling, cook for ten minutes.
Dice the onion. Melt butter in a frying pan, add onion and fry until transparent.
Wash the mushrooms, cut into slices or plates, put in a frying pan, add salt, and simmer until the liquid evaporates.
Place the butter into the buckwheat, leaving a little to grease the pan, and stir.
Break eggs into a bowl, add sour cream, salt and beat.
Preheat the oven to 200 degrees.
Grease a baking dish with butter, add ½ buckwheat. Then add a layer of mushrooms, reserving a few for garnish.
Lay out the remaining buckwheat, pour in a mixture of eggs and sour cream. Sprinkle with grated cheese and add the reserved mushrooms.
Place in the oven and bake for 15 minutes.
Cool the finished casserole slightly and serve.

Advice! For the casserole, you can use buckwheat porridge left over from lunch or dinner.

Buckwheat with chicken and mushrooms

An excellent dish, nourishing, tasty, and, most importantly, prepared very quickly.

You will need:

Cereals – 200 gr.
Legs – 2 pcs.
Champignons - 6-8 pcs.
Bulb.
Sunflower oil – 2 tablespoons.
Salt – 1.5 small spoons.
Black pepper - to taste.

How to cook:

Chop the onion into cubes. Cut the champignons into slices.
Fry, adding one at a time, starting with the onion. After 5-7 minutes of frying together, add salt and pepper.
Divide the legs into thighs and legs and place in a frying pan.
Add the cereal immediately. Fill with water. Calculate how much water to add: per 200 grams. buckwheat – 400 ml. liquid, plus 100 ml. will go to chicken.
Salt and pepper. Add any chicken seasonings if desired.
Let it boil, cover. Simmer over low heat for 30-35 minutes.

In a slow cooker

What you will need:

200 g buckwheat;
200 g carrots;
200 g onions;
400 g champignons;
50 ml vegetable oil;
500 ml water;
seasonings to taste;
salt.

How to cook:

Sort out the buckwheat and rinse.
Chop the onion and grate the carrots.
Wash fresh champignons, dry, cut into slices.
Pour oil into the multicooker bowl and turn on the “Frying” or “Baking” program.
Place onions and carrots in a bowl and cook for five minutes.
Then add the mushrooms and cook for another 10 minutes.
Pour seasonings and salt into the water, stir, pour into the bowl.
Turn on the “Buckwheat” program (you can “Pilaf” or “Rice”) for half an hour.
After the beep, stir the buckwheat and set “Warming” for 15 minutes.

A multicooker will help make the task of preparing buckwheat with mushrooms easier.

Buckwheat with mushrooms in sour cream in a frying pan

The recipe contains oyster mushrooms , which can be replaced with any other mushrooms, but keep in mind that their cooking time is different.

Compound:

Cereals – 150 gr.
Oyster mushrooms – 400 gr.
Shallots – 3 pcs.
Sour cream – 100-130 gr.
Garlic – 2 cloves.
Sunflower oil for frying.
Ground pepper, salt.

Cooking:

Chop the oyster mushrooms, cut 1 clove of garlic into slices, crush the second clove with a press, chop the onion.
Place the onion and garlic slices in a frying pan with hot oil. When the characteristic garlic aroma appears, remove it.
Add oyster mushrooms, stir, fry over medium heat for 5-7 minutes.
Add washed buckwheat and stir.
Dilute sour cream with water in an amount twice the weight of the cereal. Pour into the frying pan. Season with salt and pepper.
Let the contents boil, reduce the heat. Cover the pan. Cook for about 20 minutes. No need to open or stir.

Selection and preparation of ingredients

When purchasing buckwheat, you should carefully look at its shade. Try not to buy a product that has a deep brown color. It means that the cereal has been subjected to severe heat treatment and there are not many useful substances left in its composition.

Important! Your health depends on your attentiveness. If you choose fruiting bodies that have already begun to deteriorate, this can cause food poisoning.

When choosing mushrooms, consider the following external factors:

color . It should be uniform, without stains or cracks;
surface features. Porcini mushrooms are characterized by dullness. If they have a pronounced shine, it means they have deteriorated;
best before date . If you buy a product in a supermarket, it must have a label indicating the storage rules and time of use.

Preparation of ingredients involves washing. The cereal can be soaked in clean water for 1 hour so that all the burnt and empty grains float to the surface. Mushrooms need to be cleaned of dirt and peel. Pay special attention to the legs of the fruiting bodies, since it is in them that the most toxins from the soil accumulate.

Buckwheat with meat, dried mushrooms and tomato

An unusual recipe for preparing buckwheat porridge in tomato-mustard sauce, which adds very interesting flavor notes.

We take:

Dried porcini mushrooms – 50 gr.
Buckwheat - a glass.
Meat (pork, veal, turkey) – 200 gr.
Carrots, onions – 1 pc.
Tomato paste – 2 large spoons.
Ready mustard – 1.5 tablespoons.
Dill - several sprigs.
Olive oil - a couple of spoons.
Pepper mixture, salt.

How to cook:

Pour boiling water over dried porcini mushrooms and leave for half an hour. When they have swollen enough, drain and cut into pieces.
Cut the meat product into small pieces. Grate the carrots with coarse shavings and chop the onion.
Heat the oil in a frying pan, add the sliced meat. Fry over moderate heat until golden brown.
Add vegetables with mushrooms, fry for 3-4 minutes.
Mix mustard and tomato in a separate bowl. Add 2 cups of hot water and stir the sauce.
Pour into meat with vegetables, add buckwheat. Add another ½ cup of liquid.
Simmer over low heat for 20-25 minutes.
Finally, season with salt and seasonings of your choice.

Chefs' tips

Cooking buckwheat with porcini mushrooms is not difficult even for an inexperienced cook. For ease of preparation, we recommend using the secrets of experienced chefs:

If you don’t have fresh ones, frozen mushrooms will do just fine. They must first be defrosted at room temperature, constantly draining the melt water so as not to become sour.
In the autumn, you should use fresh boletus mushrooms to prepare the dish, and in winter, dried ones. In the second case, you need to soak them before cooking in cool water, which can then be used to cook buckwheat.
Buckwheat can be cooked not in water, but in chicken broth - this way it will not be dry. Porridge cooked in broth is more aromatic, has a rich taste and a delicate texture.
Mushrooms must be fried in a very hot frying pan to rid them of excess water. In the case of dried products, they must first be soaked for a couple of hours in cool water or milk. Do not soak them in warm liquid, otherwise they will become tough.
For variety, you can add carrots, peppers, tomatoes and various sauces, cream, and dressings to the dish.

Important. Buckwheat with mushrooms can be made as a stuffing for goose or duck. To enhance the taste, add apple and prunes.

Buckwheat porridge with porcini mushrooms is not only a healthy lunch or dinner, but also an exquisite delicacy with a minimum of calories.

How to cook buckwheat porridge with porcini mushrooms

A very interesting way to prepare a dish.

Necessary:

Buckwheat - a glass.
Dry porcini mushrooms – 20 gr.
Bulb.
Garlic – 2 cloves.
Eggs.
Vegetable oil.

Preparation:

Grind the dried mushrooms in a coffee grinder.
Fry diced onion in a frying pan.
Pour buckwheat and add water in a ratio of 1:2.
Immediately add chopped mushrooms.
When the contents boil, cook covered for 20-25 minutes.
Shortly before the end, add the crushed garlic into the puree.
In the finished porridge, put a piece of butter and eggs, hard-boiled in advance and cut into cubes.

Ingredients

To prepare the dish you need to prepare:

120 g buckwheat;
300 g porcini mushrooms;
60 g sour cream;
25 g butter;
onion;
salt, pepper, spices.

Reference! The calorie content of buckwheat with porcini mushrooms per 100 grams is about 107 kcal, so the dish is deservedly dietary and at the same time easy to prepare. The porridge contains: 3.75 g of protein, 4.09 g of fat, 15.04 g of carbohydrates.

Delicious buckwheat with pork and vegetables

Ingredients:

Buckwheat - a glass.
Pork - 600 gr.
Champignons – 200 gr.
Carrots, onions – 1 pc.
Bell pepper – ½ fruit.
Garlic – 2 cloves.
Water – 2 glasses.
Salt, pepper mixture, pork seasoning.

Cooking:

Cut the meat into cubes and fry until nicely browned. Add a little water and simmer over low heat until done.
Add chopped champignons, sweet peppers, grated carrots, chopped onions. Continue simmering together for another 5 minutes.
Add the cereal. Pour in the required amount of water, add salt, and add the selected seasonings.
Simmer over low heat until the water has completely evaporated.

With sausages

What you will need:

200 g buckwheat;
350 g champignons;
500 g hunting sausages;
0.5 l of water;
1 onion;
salt;
ground pepper;
2 green onions;
2 tbsp. spoons of vegetable oil.

How to cook:

Rinse the buckwheat, put it in a saucepan, add water, put it on the stove, add salt after boiling and cook over low heat under the lid for 15 minutes. After the water has evaporated, turn off the gas and let the porridge swell.
Cut sausages into circles, onions into cubes, champignons into slices.
Heat vegetable oil in a frying pan, add onion, fry, stirring constantly, for seven minutes. The onion should become golden and soft.
Add mushrooms to the pan and cook for another 15 minutes. The liquid released from the champignons should evaporate.
Add the sausage slices and cook for another five minutes.
Reduce heat to low, add buckwheat to the pan and stir. Add salt and pepper, cook for another 3 minutes, stir.
Serve with chopped green onions.

A good everyday version of buckwheat is with mushrooms and hunting sausages. You can also use other sausages

Buckwheat pilaf with mushrooms and nuts

Buckwheat porridge can be prepared in the form of sweet pilaf, and mushrooms won’t hurt, they’ll be just right. If you take frozen forest products, defrost them and boil them until half cooked.

We take:

Buckwheat - a glass.
Champignon mushrooms – 100 gr.
Carrot – 1 pc.
Bulb.
Celery stalks – 60 gr.
Walnuts – 20 gr.
Dried apricots – 8 pcs.
Seasoning for pilaf – ½ teaspoon.
Sweet paprika - a teaspoon.
Vegetable oil – 60 ml.
Salt.

How to do:

Soak the dried apricots in advance by pouring boiling water over them. Then cut into strips.
Chop the champignons, onions, grate the carrots. Chop the celery stalks. Chop the nuts into large pieces.
Fry the onion slices, add mushrooms, fry until the liquid evaporates.
Add celery, dried apricots, nuts. Throw in paprika, a seasoning for pilaf. Stir, simmer for 5-7 minutes.
Place the washed cereal into the frying pan. Pour 2 glasses of water. Cook over low heat until the liquid is absorbed into the cereal.

With carrots

What you will need:

400 g mushrooms;
2 cups buckwheat;
1 carrot;
1 onion;
50 ml vegetable oil;
ground pepper;
salt.

How to cook:

Prepare the ingredients: cut the mushrooms into slices, onions into small cubes, grate the carrots.
Pour oil into a frying pan, add onions and carrots, fry for 2 minutes, then add mushrooms and cook all together for about 5 minutes with constant stirring. Then add ground pepper and salt.
Sort through the grains, rinse, place in a frying pan on top of the overcooked mixture, and smooth out.
Boil water, pour in buckwheat, vegetables and mushrooms so that the water covers the contents of the container by 1.5 cm. Make the heat low, cover the pan with a lid and cook for 35 minutes.
Serve hot buckwheat with mushrooms, onions and carrots, garnished with a sprig of parsley.

Often classic buckwheat with mushrooms and onions is prepared with the addition of carrots