Recipe Buckwheat with mushrooms in sour cream. Calorie, chemical composition and nutritional value.

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Prepared by: Julia Vetrina

04/27/2016 Cooking time: 40 min

Buckwheat is my favorite grain. But sometimes I get tired of just cooking it and want some variety. Nothing comes to mind, so I decided to find a new recipe.

Cooking features

It is important to prepare buckwheat with mushrooms and onions correctly. Then its taste will be harmonious and its appearance will be appetizing.

The cereal must be thoroughly washed in several waters - 4-5. First you need to fill it with water, then drain it and repeat 3-4 more times. The water should become clean and transparent. They usually take twice as much water as buckwheat: for 1 glass of cereal – 2 glasses of water.

The porridge can be cooked separately, then mixed with overcooked other ingredients. You can put it in a container with the food you are preparing in a dry form, then add water and cook until the liquid evaporates. If buckwheat is cooked together with vegetables, it turns out more aromatic and juicy.

You can take any mushrooms. These can be forest gifts: white or honey mushrooms. The easiest way to buy store-bought ones is oyster mushrooms or champignons.

Fresh, dried, and frozen mushrooms are suitable. Dried ones must first be soaked in cold water. Wild mushrooms must be boiled first.

Advice! Buckwheat with mushrooms and onions goes well with meat, chicken, liver, beans, eggs, other vegetables and herbs, and sour cream. All of them can be used and experimented with.

The calorie content of the simplest dish of buckwheat, onions and mushrooms is about 100 kcal. Therefore, it is quite suitable for dietary nutrition.

Recipe Buckwheat porridge with mushrooms in sour cream. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Buckwheat porridge with mushrooms in sour cream.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of buckwheat porridge with mushrooms in sour cream is 109.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

With mushrooms and onions: classic recipe

Buckwheat prepared according to this recipe turns out crumbly.

What you will need:

• 2 cups buckwheat;
• 700 g of fresh mushrooms, for example champignons;
• 3 glasses of water;
• 2 medium sized onions;
• 70 g butter;
• salt.

How to cook:

1. Wash the buckwheat, pour it into a saucepan, add water, and put it on the fire.
2. After boiling, add salt and cook until the water evaporates. Then turn off, cover and wrap.
3. Heat the butter in a saucepan, add the onion, cut into rings or half rings, and fry until golden brown.
4. Add sliced ​​champignons and cook until the liquid has evaporated.
5. Combine mushrooms with buckwheat porridge, heat through, leave for 10 minutes.
6. The dish is ready, you can put it on plates.

Buckwheat porridge with onions and champignons - an affordable and win-win option

Useful tips and tricks

To obtain a dietary dish, you should use skinless chicken fillet or breast with minimal fat content, as well as fresh champignons, the calorie content of which is significantly lower than, for example, boletus or white mushrooms.

Adviсe:

• Light buckwheat with a slight greenish tint (product compliance with GOST) has more beneficial properties. Such cereals have not been subjected to heat treatment, which means they have retained their unique natural composition;
• On store shelves you can find 2 types of buckwheat - Siberian (light, with clear edges on the grains) and “Chinese” (dark, heavily toasted). Knowing the reason for such external features, it is not difficult to draw the correct conclusion about preferences in choosing a product;
• to obtain crumbly buckwheat, you should opt for the kernel;
• Frozen meat needs to be completely thawed under natural conditions - initially move the product to the bottom shelf of the refrigerator, leave overnight, then keep at room temperature. If you don't do this, the chicken pieces will cook unevenly;
• An excellent way to preserve the maximum amount of nutrients in meat is to pre-bake the product, divided into the required portions;
• dry mushrooms must be soaked in advance (you can leave them like this overnight). The broth should not be thrown away after such a procedure - it is better to use it during the cooking process instead of plain water;
• fresh champignons cannot be left in liquid for a long time - lamellar ones absorb moisture extremely quickly, while losing their unique taste and elasticity, becoming soft and unappetizing;
• The prepared dish should be prepared in a tightly closed thick-bottomed roasting pan without stirring its contents for the specified time. Only under such conditions will all components of the treat be able to fully exchange mutual tastes and aromas.

Buckwheat cooked in a frying pan is in perfect harmony with mushrooms, vegetables and chicken, subject to the approximate ratio of products 1: 1: 1: 2, that is, there should be 2 times more meat than other ingredients.

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:

1. Prepare the ingredients: cut the mushrooms into slices, onions into small cubes, grate the carrots.
2. 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.
3. Sort through the grains, rinse, place in a frying pan on top of the overcooked mixture, and smooth out.
4. 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.
5. 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

Chicken rolls

The presented treat will be an excellent decoration for the holiday table.

Ingredients

To prepare the dish you will need:

• butter and sunflower oil - 100 g and 300 ml, respectively;
• chicken breasts - 7–8 pcs.;
• champignons - 1 kg;
• premium flour - 60 g;
• corn flakes (unglazed) - 350 g;
• buckwheat - 600 g;
• chicken eggs - 4 pcs.;
• table salt, pepper - optional.

Step-by-step cooking process

Cooking algorithm:

1. Peel the mushrooms, chop them into slices, place in a saucepan with butter.

2. Add peeled, finely chopped onion and grated carrots, simmer until soft.
3. Add washed buckwheat to the champignons, continue cooking for 15 minutes, gradually pouring in hot drinking water.
4. In 5 min. Before the end of the process, you should stop adding liquid and wait until the moisture has completely evaporated.
5. Divide the chicken breasts lengthwise into equal layers, beat the meat into thin sheets, then salt and pepper them.
6. Place portions of buckwheat filling with mushrooms and vegetables, roll into rolls, and secure the edges of the meat with toothpicks.
7. Beat the eggs in a bowl with a fork, add 4 tbsp. l. filtered water (can be replaced with milk).
8. In a separate bowl, thoroughly grind the corn flakes with your hands, and place a plate with sifted flour next to them.
9. Dip each roll in flour, then dip in the egg mixture, bread with flakes, then place in a frying pan with hot sunflower oil.
10. Fry the semi-finished products over medium heat, gradually turning the rolls over as they form a golden brown crust.

Buckwheat with chicken and mushrooms in a frying pan in the presented recipe is a treat that is as tasty as it is beautifully presented. Before serving, you must remember to take out the toothpicks, place the food on a wide dish, and generously sprinkle the treat with chopped herbs.

With dried mushrooms

To prepare delicious buckwheat, you can take dried mushrooms. White ones are best, but this is not necessary.

What you will need:

Eggplants with onions and garlic for the winter

• 300 g buckwheat;
• 2 cloves of garlic;
• 50 g dried mushrooms;
• 300 g onions;
• 150 g carrots;
• mushroom broth (boiled water);
• 80 ml vegetable oil;
• spices to taste;
• salt.

How to cook buckwheat with dried mushrooms:

1. Pour water over dried mushrooms and leave for 4-6 hours.
2. After the mushrooms are soaked, rinse them and cut into pieces.
3. Cut the onion into cubes, grate the carrots, chop the garlic with a knife as finely as possible.
4. Heat oil in a cauldron, add garlic and onion and fry until golden brown.
5. Add grated carrots and fry for five minutes.
6. Add the mushrooms and cook for another five minutes.
7. Pour in the buckwheat, smooth it out, pour in the broth with spices and salt or water.
8. Simmer over low heat until the buckwheat is ready.

Wild mushrooms, collected and prepared with your own hands, are the best option for cooking buckwheat

Buckwheat with champignons and shrimp

Mushrooms with buckwheat and shrimp will appeal to all those who love seafood. The dish turns out aromatic, tasty, satisfying, and healthy. To prepare it, take:

• cereal - 300 g;
• water - 600 ml;
• mushrooms - 300 g;
• garlic - 3 cloves;
• butter - 20 g;
• shrimp - 200 g;
• salt and black pepper - to taste.

Step-by-step cooking recipe:

1. Boil the buckwheat until tender over medium heat, covered.
2. Peel the garlic, cut into thin slices and fry in butter until soft.
3. Cut the mushrooms into thin slices and add them to the garlic. Wait for the mass to simmer. Then add shrimp to it, cover with a lid and leave for 10-15 minutes.
4. Mix buckwheat with the prepared dressing and serve.

How to make buckwheat cutlets with canned champignons.

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:

1. Sort out the buckwheat and rinse.
2. Chop the onion and grate the carrots.
3. Wash fresh champignons, dry, cut into slices.
4. Pour oil into the multicooker bowl and turn on the “Frying” or “Baking” program.
5. Place onions and carrots in a bowl and cook for five minutes.
6. Then add the mushrooms and cook for another 10 minutes.
7. Pour seasonings and salt into the water, stir, pour into the bowl.
8. Turn on the “Buckwheat” program (you can “Pilaf” or “Rice”) for half an hour.
9. 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.

Quick recipe for buckwheat with champignons and chicken fillet in a slow cooker

Buckwheat with mushrooms is prepared quickly in a slow cooker. When cooking, use white meat to make the dish more filling. Full list of ingredients:

• cereal - 250 g;
• purified water - 130 ml;
• chicken fillet - 200 g;
• mushrooms - 200 g;
• onion - 1 pc.;
• salt and pepper - 0.5 tsp each;
• oregano - 1 tsp;
• vegetable oil - 40 ml.

Cooking process:

1. Rinse the chicken fillet, dry it lightly on a paper towel, place on a cutting board and cut into small cubes about 1 cm.
2. Peel the onion and chop.
3. Cut the prepared mushrooms into slices.
4. The multicooker is set to the “Frying” mode, vegetable oil is poured into the bowl and heated. Then the champignons are fried in it for 2-3 minutes. Then the onion is added, everything is mixed and additionally fried for 5 minutes.
5. Add chicken fillet to the main ingredients and fry for about 10 minutes.
6. Pour the cereal into the bowl, add the specified amount of water, spices and salt, mix everything and close the multicooker lid. Set the “Baking” mode and cook the dish for half an hour.

Buckwheat porridge with mushrooms and fillet in a slow cooker turns out crumbly and tasty due to the use of a small amount of liquid.

Recipe for buckwheat with champignons and chicken fillet in a slow cooker.

Like a merchant

This recipe makes a hearty dish with pork and fresh porcini mushrooms.

What you will need:

• 300 g buckwheat;
• 200 g of fresh porcini mushrooms;
• 200 g pork pulp;
• 100 g carrots;
• 750 ml water;
• 100 g onions;
• ground pepper;
• vegetable oil;
• salt.

How to cook buckwheat with porcini mushrooms:

1. Pour the prepared buckwheat into a saucepan, add water, add salt and cook until tender.
2. Wash the meat, dry it with a paper towel, cut into small cubes.
3. Chop the onions and mushrooms, grate the carrots.
4. Heat oil in a frying pan, add pork and fry for five minutes.
5. Add onions and carrots and cook for another five minutes.
6. Add mushrooms and cook until liquid evaporates.
7. Place porridge and fried porcini mushrooms, carrots and onions into pots. Place in the oven for 10 minutes. Cooking temperature no more than 80 degrees.

Merchant-style buckwheat with meat and porcini mushrooms - a truly royal dish

Preparing the main ingredients

The main ingredients are mushrooms and cereals - it is important to prepare them correctly. Then the dish will turn out especially tasty and aromatic.

Buckwheat

Follow these guidelines when preparing and cooking buckwheat:

1. Be sure to sort through the cereal before cooking, removing stones and unpeeled kernels.
2. Buckwheat is washed with plenty of cool water. Then all the dirt and flour impurities will go away.
3. Dry the cereal before cooking. If you have time, fry additionally in a frying pan.
4. The best option is to use a cast iron pan for cooking cereals. If it is not there, then dishes with a thick bottom will do. It is better not to use an aluminum pan for cooking buckwheat.
5. There is no need to stir it while cooking porridge.

The lower part of the stem of each champignon is cut off in a thin layer.

Champignon

Before cutting, mushrooms are washed under running water. Then they are laid out on a paper kitchen towel and dried. The lower part of the stem of each champignon is cut off in a thin layer. Additionally, use a sharp knife to remove the thin skin of the cap.

Lenten in a royal way

Buckwheat is an ideal food for vegetarians and those who adhere to a lean diet. The dish prepared according to this recipe is not just dietary, but also delicious.

What you will need:

• 1.5 cups buckwheat;
• ½ bell pepper;
• 5 large champignons;
• 1 carrot;
• ½ can of canned corn;
• 1 onion;
• 4 green onions;
• 50 ml vegetable oil;
• 1 pinch of ground black pepper;
• 1 pinch of salt.

We recommend reading: Fried eggplants with garlic and sour cream Recipe for eggplants with garlic in the oven

How to cook:

1. Cook buckwheat. First, rinse the cereal, put it in a saucepan, pour in 3 cups of cold water, put it on the stove, bring to a boil and immediately remove from heat. Leave to swell under the lid. After some time, the water will be completely absorbed into the cereal and the buckwheat can be considered ready. Prepared in this way, it turns out airy.
2. Cut the onion into quarters of rings, carrots into cubes or small strips. Fry them in sunflower oil.
3. Cut the mushrooms into slices, quite thinly. Then put them in a frying pan and continue frying everything together.
4. Cut the sweet pepper into cubes and place in a frying pan. Do not simmer it for a long time, it should not soften - it is necessary that it remains crispy.
5. Then season the contents of the pan with salt and pepper.
6. Next add corn and chopped green onions.
7. Mix everything and remove from heat.
8. Combine vegetables with buckwheat, add salt and pepper if necessary. Add a little vegetable oil.

The finished dish looks very appetizing.

With sour cream

Fermented milk product has an amazing ability to combine harmoniously with both meat (chicken, beef, pork, turkey) and mushrooms/vegetables.

Buckwheat with chicken and mushrooms with sour cream, recipe.

Each component makes its own contribution to creating the flavor bouquet of the treat.

Ingredients

To prepare the food you will need:

• sunflower oil - 30 ml;
• filtered water - 2 tbsp;
• onions, carrots - 2 pcs.;
• buckwheat - 1 tbsp.;
• zucchini - 2 pcs.;
• mushrooms (champignons, other type) - 10 pcs.;
• sour cream - 150 g;
• chicken fillets - 5–6 pcs.;
• rock salt, pepper - according to preference.

Step-by-step cooking process

Step-by-step creation of treats:

1. Cut the peeled onion into half rings, coarsely grate the carrots, fry the vegetables in oil until golden brown.
2. Add washed, dried, sliced ​​mushrooms to the mixture and continue the process until the champignon slices are golden brown.
3. Remove the skin from the zucchini. If the fruits are young, you can omit this procedure.

4. Chop the vegetables into small cubes, add them to the frying pan with the other ingredients, mix everything well, continue frying for 5-8 minutes. over high heat, without stopping working with a spatula.
5. In a separate bowl, quickly cook the chicken fillets cut into small pieces until half cooked, then transfer them to the rest of the ingredients.
6. Pour washed and dried buckwheat onto the resulting mass, level the layer, pour in hot drinking water, salt and pepper the mixture.
7. Close the pan tightly, heat the food to a boil, reduce the heat to low.
8. As soon as the cereal has completely absorbed the liquid, add sour cream, mix everything well, and cook for another 10 minutes. closed.

Sour cream will give the treat such a delicate and pleasant taste that even small buckwheat lovers will not be able to refuse such food.

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:

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

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

Mushrooms stuffed with buckwheat – unusual, beautiful, tasty

This dish is prepared from leftover buckwheat porridge, and for stuffing it is best to use large champignons.

1. Cut off the stems of the mushrooms and scoop out some of the pulp to form a depression.
2. Coat the inner surface of the cap with sour cream, mayonnaise or a mixture of both.
3. Mix buckwheat porridge with a raw egg and chopped green onions, fill a mushroom cup with sour cream with the mixture.
4. Sprinkle grated hard cheese on top.
5. Place the stuffed champignon caps on a greased baking sheet and place in a preheated oven for 20 minutes.

The finished dish looks original and can serve as a decoration even for a festive table.

Guerrilla porridge

This porridge is cooked from three types of cereals that combine well with each other.

What you will need:

• 500 g of fresh forest mushrooms;
• 50 g each of rice, buckwheat, millet cereals;
• 0.4 l of water;
• 1 onion;
• 50 g butter;
• 100 ml vegetable oil;
• salt;
• ground pepper.

How to cook:

1. Peel the mushrooms, remove any debris, rinse in several waters, cut into pieces. Place in a saucepan, add water, add salt, bring to a boil, skim off the foam and cook for 30 minutes. Drain in a colander and rinse.
2. Mix the cereal, rinse, add water and cook. When it boils, cover and cook for 20 minutes over low heat.
3. Cut the onion into half rings and fry in a frying pan for two minutes. Chop the mushrooms, add to the onions and cook for another ten minutes.
4. Add butter to buckwheat and stir.
5. Mix porridge from three cereals with mushrooms and onions. The dish is ready.

Three-grain porridge with mushrooms is a suitable dish for cooking over a campfire while camping.

With boletus

Buckwheat prepared with chicken and fresh mushrooms will turn out especially tender and crumbly when cooked in a frying pan. This recipe uses the perfect combination of poultry, cereals, mushrooms and aromatic herbs.

Ingredients

To create the dish you will need:

• vegetable oil - 50 ml;
• chicken fillets - 6 pcs.;
• onions, carrots - 2 pcs.;
• dried herbs (parsley, basil, turmeric, rosemary, paprika, saffron, oregano) - to choose from;
• chili pepper - 1 pod;
• cereal - 2 tbsp.;
• frozen boletus - 600 g;
• Adyghe salt - to taste.

Step-by-step cooking process

The sequence of stages of food creation:

1. Place the mushrooms in boiling, slightly salted filtered water.

2. If the product is in a factory vacuum bag, there is no need to defrost it - the contents of the package are already cut.
3. Bring the mixture to a new boil, cook the mushrooms for 3 minutes, then strain the liquid and rinse the mixture under running water.
4. Divide the poultry fillet into small cubes, place the pieces in a frying pan with heated oil, and fry for 6–8 minutes. with periodic stirring.
5. Add peeled onion, chopped into half rings, chopped chili, carrots chopped into thin slices to the meat, fry the ingredients until the vegetables are soft.
6. Add mushrooms to the products, mix everything well, then distribute the pre-washed, slightly dried cereal over the resulting mass.
7. Pepper and salt the composition, sprinkle with aromatic herbs, pour 2 tbsp. filtered water.

Simmer the contents of the dish for 25–30 minutes. closed.

With liver

What you will need:

• 1 glass of buckwheat;
• 400 g veal liver;
• 250 ml broth;
• 1 onion;
• 200 g mushrooms;
• 100 ml sour cream;
• salt;
• 3 bay leaves;
• black pepper.

How to cook:

1. Place the washed cereal in a saucepan, add water, put on fire, add salt. Cook until half cooked.
2. Wash the liver, pat dry with a paper towel, and cut into pieces. Heat oil in a frying pan, fry on each side.
3. Cut the onion into half rings, place in the liver, and lightly fry. Add 1 tbsp. spoon of sour cream, mix, melt. Remove the pan from the stove. Add salt and pepper.
4. Place buckwheat in three pots, then add soy liver. Next, add sour cream and bay leaf to each. Pour in the broth.
5. Place the pots in the oven, heated to 180 degrees. Cook for 30 minutes.

Buckwheat with champignons and cheese in the oven

Buckwheat porridge with champignons and onions and cheese in the oven turns out appetizing, satisfying and aromatic. To prepare the dish you will need the following ingredients:

• mushrooms - 400 g;
• carrots - 1 pc.;
• onion - 2 pcs.;
• cereal - 200 g;
• olive oil - 4 tbsp. l.;
• water - 200 ml;
• hard cheese - 150 g;
• salt and pepper - to taste.

To prepare this dish, follow the step-by-step instructions:

1. Peel the onions, wash the carrots and cut the vegetables into large strips. Fry them in a frying pan in olive oil. It is necessary that the carrots and onions acquire a golden color.
2. Cut the prepared champignons into large cubes. Add them to the vegetables, salt and pepper and fry until medium cooked.
3. Place the washed buckwheat in a baking dish. Place the next layer of champignons and vegetables.
4. Pour a glass of purified water into the mold and bake in the oven for 40 minutes at +180°C.
5. Grate the hard cheese. Sprinkle it over the dish 10 minutes before it’s ready.

Buckwheat with champignons and cheese in the oven.

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:

1. 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.
2. Cut sausages into circles, onions into cubes, champignons into slices.
3. Heat vegetable oil in a frying pan, add onion, fry, stirring constantly, for seven minutes. The onion should become golden and soft.
4. Add mushrooms to the pan and cook for another 15 minutes. The liquid released from the champignons should evaporate.
5. Add the sausage slices and cook for another five minutes.
6. Reduce heat to low, add buckwheat to the pan and stir. Add salt and pepper, cook for another 3 minutes, stir.
7. Serve with chopped green onions.

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

General principles of cooking

The popularity of the presented treat is explained by its versatility - the ability to create a variety of food variations.

In order not to make mistakes in the design of your culinary delights, you need to take into account the features of the technological process:

• In order for buckwheat to turn out fluffy and crumbly, you must always follow the principle of preparing this product - be sure to maintain a 1:2 ratio of water/broth and cereal. To obtain a viscous consistency of food (many buckwheat lovers prefer slurry porridge), the proportion of grain and liquid is 1:3;

• Buckwheat and other ingredients should be salted immediately after placing them in the bowl;
• The combined products should be cooked in a closed container over low heat for 25–30 minutes;
• After evaporation/absorption of the liquid component in the prepared ingredients, you should check the readiness of the buckwheat - run a spoon or spatula along the bottom of the dish, make sure there is no liquid. It is advisable to do this in time to prevent the products from burning after absorption/evaporation of moisture;
• if the water has evaporated and the buckwheat has not had time to cook, you can add a little hot mixture or remove the pan from the heat, cover the dish with a folded towel, and leave it like that to “ripen”;
• It is recommended to fry/sauté the main components of the recipe (vegetables, meat, mushrooms) separately, and then combine them for final cooking.

The ideal utensil for cooking would be a thick-bottomed cast-iron frying pan (a container with a non-stick coating) with high walls and a tight-fitting lid.

Buckwheat cutlets with canned champignons

You can prepare delicious and satisfying cutlets using buckwheat with canned champignons. For this dish you will need the following ingredients:

• cereal - 400 g;
• canned mushrooms - 400 g;
• onion - 1 pc.;
• parsley - 1/2 bunch;
• salt and spices - to taste;
• vegetable oil - 50 ml;
• eggs - 2 pcs.;
• bread crumbs - 20 g;
• sour cream - 30 ml;
• soy sauce - 10 ml.

Buckwheat cutlets are prepared as follows:

1. Fry buckwheat in a frying pan, add water and cook until tender. It is important not to overcook it, otherwise the cutlets will fall apart.
2. Finely chop the onion and fry in vegetable oil until golden brown.
3. Cut the mushrooms into small cubes.
4. Pass onions, mushrooms, porridge through a meat grinder. Add eggs, chopped parsley, salt and spices to the finished mixture. Mix everything thoroughly until a homogeneous consistency is obtained.
5. Make cutlets from the resulting mass, roll them in breadcrumbs and fry in oil until golden brown.
6. Mix soy sauce with sour cream, add some spices. Serve the finished marinade to the cutlets. Boiled potatoes are suitable as a side dish.

You can prepare various dishes based on buckwheat and champignons. Each of them will surprise you with its taste and aroma, making your daily diet more healthy. Experiment with buckwheat and mushrooms, preparing different dishes and delighting your family.