Buckwheat porridge with mushrooms, onions and carrots: how to cook, recipes

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.

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.

Other options for preparing buckwheat

Traditional porridge is prepared by boiling; it can be eaten as a main dish and as a side dish for meat, vegetables, and mushrooms. Instead of cooking, buckwheat can be steamed with boiling water in the proportions of 1 cup of cereal to 1.2 cups of water.

Boiled buckwheat with mushroom sauce

This dish is a Lenten dish; it is also called monastic buckwheat.

Ingredients:

1 glass of cereal;
2.5 glasses of water;
salt.

For the gravy:

0.5 kg g of any mushrooms;
1 onion;
1 carrot;
fresh herbs;
1 bay leaf;
5-6 peas of allspice;
vegetable oil for frying - 3 tbsp.

Preparation:

Sort and rinse the buckwheat.
Pour water, add salt, cook over low heat for 15 minutes, covered.
Turn off the heat, cover and leave for 10 minutes.
Peel the mushrooms, cut them, boil for 10 minutes.
Peel and cut the onions and carrots, fry in oil to soften.
Add mushrooms, spices, salt. Pour in 100 ml of boiling water and simmer for 5-7 minutes under the lid.
Serve the buckwheat with mushrooms hot.

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:

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

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

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:

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.
Cut the prepared champignons into large cubes. Add them to the vegetables, salt and pepper and fry until medium cooked.
Place the washed buckwheat in a baking dish. Place the next layer of champignons and vegetables.
Pour a glass of purified water into the mold and bake in the oven for 40 minutes at +180°C.
Grate the hard cheese. Sprinkle it over the dish 10 minutes before it’s ready.

Buckwheat with champignons and cheese in the oven.

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

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.

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:

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

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.

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.

Rich and satisfying

Buckwheat porridge is one of the root dishes of traditional Russian cuisine. It is not only very tasty, but also extremely satiating, serving as a source of many minerals necessary for the human body, primarily iron.

The calorie content of porridge cooked in plain water with the addition of butter is 132 kcal per 100 grams. product (in this case, it all depends on the amount of oil). Raw buckwheat is a slow carbohydrate, which allows the person who eats it to feel full for a long time. Buckwheat contains a large amount of vitamins B1, B2, B5, B6, and is also rich in potassium, magnesium, zinc, selenium and copper. That is why this porridge is often present in various diets and is recommended in the diet of people exposed to great physical and mental stress.

Buckwheat also goes well with a huge variety of other ingredients in a wide variety of dishes, including mushrooms.

To prepare buckwheat and mushroom dishes, you can use either purchased champignons or oyster mushrooms, or freshly picked forest mushrooms. You can use frozen, pickled or dried forest products.

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:

Pour the prepared buckwheat into a saucepan, add water, add salt and cook until tender.
Wash the meat, dry it with a paper towel, cut into small cubes.
Chop the onions and mushrooms, grate the carrots.
Heat oil in a frying pan, add pork and fry for five minutes.
Add onions and carrots and cook for another five minutes.
Add mushrooms and cook until liquid evaporates.
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

Green buckwheat with mushroom sauce

Uncooked cereals are considered healthier than brown ones. It contains more nutrients and vitamins. True, the taste of green buckwheat is slightly inferior, it is neutral, so it is better to cook it with various additives. Nutritionists also warn that you should not give porridge made from unroasted cereal to small children, as this causes bloating and flatulence.

Products:

1 glass of green buckwheat;
2 glasses of water;
a pinch of salt.

For the sauce:

50 g dried porcini mushrooms;
1 glass of water;
1 onion;
salt pepper;
3 tbsp. sunflower oil.

How to cook:

Wash the mushrooms and soak for 2-3 hours in warm water.
Chop the onion and fry in vegetable oil until golden.
Add chopped mushrooms and water, simmer until a thick sauce forms, add salt and pepper to taste.
Rinse the cereal, add water, add salt and cook for 15 minutes, cover with a lid for 5-7 minutes.
Serve green buckwheat, pouring mushroom sauce over it.

Buckwheat balls with mushrooms

During fasting or during a diet without meat, buckwheat cutlets with mushrooms will be an excellent dish. To do this you will need the following products:

1 glass of cereal;
300 g mushrooms;
2 eggs;
70 g hard cheese;
1 onion;
1 clove of garlic;
1 tbsp. flour;
several sprigs of greenery;
2 tbsp. vegetable oil;
breadcrumbs for coating, oil for frying.

Preparation:

Wash and boil the buckwheat.
Peel, cut, boil the mushrooms, drain and rinse.
Chop the onion and fry in oil.
Add mushrooms to the pan, fry for 10 minutes, stirring.
Grate the cheese on a coarse grater.
Mix buckwheat, mushrooms, cheese, eggs, chopped herbs, a spoonful of flour, salt and pepper into a homogeneous mass.
Form large balls, roll in breadcrumbs and fry on both sides.

These meatballs go great with fresh vegetable salads, sauces and just herbs.

Baking buckwheat merchant style with porcini mushrooms

The dish received its unusual name back in the 19th century and is due to the fact that meat was rare on the tables of the inhabitants of those times; only rich people could afford to buy it every day. Therefore, such a popularly loved porridge with a lot of meat began to be called merchant porridge. And poor people prepared it with the available gifts of nature - mushrooms.

Ingredients:

1 cup roasted buckwheat;
0.5-0.7 kg of fresh porcini mushrooms;
1 large onion;
1 carrot;
3-4 cloves of garlic;
2 bay leaves;
vegetable oil;
2 tbsp. tomato paste.

Preparation:

To cook, you need to take a frying pan with high sides or a saucepan (cauldron) with a thick bottom - in this case, you can cook in the oven - it will turn out like in a Russian oven.

Check the buckwheat, rinse it several times, add cold water and let it soak.
Peel the garlic, cut into slices and fry them in oil until golden brown. This will give the dish a delicious aroma.
Add chopped onions and carrots, fry until softened. Add tomato paste.
Finely chop the mushrooms, wash them, add them to the vegetables, stir, cover and simmer until tender for 25-30 minutes.
Salt, pepper, add bay leaf.
Rinse the buckwheat again, place it on top of the mushrooms, and pour boiling water over it so that it covers the grain by half a centimeter.
Add a little more salt and leave to simmer covered for 20 minutes.
Then turn off the heat and simmer the porridge for another 10 minutes.
Serve with herbs, fresh vegetables or sauerkraut.

A quick way to cook buckwheat with mushrooms in a slow cooker

A very tasty and juicy dish with an indescribable mushroom aroma.

Rinse 2 cups of buckwheat and place in a multicooker bowl.
Add a little salt, your favorite spices, you can cut carrots into slices, parsley root.
Place chopped, pre-soaked mushrooms on top.
Pour in 2 glasses of water.
Cook in Buckwheat or Porridge mode for 20 minutes.
Leave for another 10 minutes, turning on the Heating mode.
Delicious buckwheat with mushrooms is ready.

Buckwheat porridge is a valuable food product; a large number of recipes with it allow you to diversify your diet: from dietary ones to dishes with numerous ingredients. You can choose a recipe for breakfast, lunch, dinner, and even make dessert with buckwheat. Cooking cereal is not difficult; it should definitely be included in the diet of children and adults.

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:

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.
Cut the onion into quarters of rings, carrots into cubes or small strips. Fry them in sunflower oil.
Cut the mushrooms into slices, quite thinly. Then put them in a frying pan and continue frying everything together.
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.
Then season the contents of the pan with salt and pepper.
Next add corn and chopped green onions.
Mix everything and remove from heat.
Combine vegetables with buckwheat, add salt and pepper if necessary. Add a little vegetable oil.

The finished dish looks very appetizing.

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:

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.
Finely chop the onion and fry in vegetable oil until golden brown.
Cut the mushrooms into small cubes.
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.
Make cutlets from the resulting mass, roll them in breadcrumbs and fry in oil until golden brown.
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.

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.

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.

Cut off the stems of the mushrooms and scoop out some of the pulp to form a depression.
Coat the inner surface of the cap with sour cream, mayonnaise or a mixture of both.
Mix buckwheat porridge with a raw egg and chopped green onions, fill a mushroom cup with sour cream with the mixture.
Sprinkle grated hard cheese on top.
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:

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.
Mix the cereal, rinse, add water and cook. When it boils, cover and cook for 20 minutes over low heat.
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.
Add butter to buckwheat and stir.
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.

Preparing the main ingredients

Any recipe begins with preparing the ingredients. The main ingredients of this dish are buckwheat and mushrooms, and both require careful preparation before cooking. Of course, the basic preparation will be described step by step in the recipes themselves. However, there are still a few points that should also be noted. Therefore, in the next block of the article, we will look at how to prepare champignons and buckwheat for cooking in as much detail as possible, so that you do not have any questions about this (and if there are still points that you would like to clarify, then this can always be done in the comments under the article) . Now let's learn how to prepare the main ingredients of a dish before cooking it in a pan.

Buckwheat

In fact, buckwheat requires little preparation, which many often neglect. The fact is that you need to sort through the buckwheat to find and throw away the spoiled grains. After this, the buckwheat must be thoroughly rinsed under running water several times (until the liquid remains clean). Most home cooks prefer to only rinse the buckwheat and almost never sort it out. In this case, the choice is yours. After washing the buckwheat, it must be lightly fried in a frying pan to make the side dish crumbly, more tasty and tender, but this will be described in detail in the step-by-step cooking recipes.

Champignon

Mushrooms require more careful and lengthy preparation. First, you need to either collect champignons in the forest or buy them in a store. This article explains how to choose store-bought mushrooms and avoid stumbling upon false champignons in the forest. After this, the mushrooms must be washed and peeled before frying, and this must be done correctly. In order not to write a huge amount of information here, I recommend going to the article “Processing champignons before cooking” and reading it. It describes in detail how to peel mushrooms, how to wash them, and also discusses several useful life hacks.

After cleaning the champignons, you can start preparing the dish. It is important to note that it is advisable to peel the mushrooms on the same day you prepare the dish. If you are using frozen champignons rather than fresh, then you need to take these mushrooms out of the freezer a few hours before you start cooking and put them on a plate. In 5-6 hours, the mushrooms will thaw naturally. It is not recommended to defrost in a microwave oven, as meat and mushrooms lose their taste under the influence of waves. Now let's look at a step-by-step recipe for cooking buckwheat with champignons in a frying pan.

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:

Place the washed cereal in a saucepan, add water, put on fire, add salt. Cook until half cooked.
Wash the liver, pat dry with a paper towel, and cut into pieces. Heat oil in a frying pan, fry on each side.
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.
Place buckwheat in three pots, then add soy liver. Next, add sour cream and bay leaf to each. Pour in the broth.
Place the pots in the oven, heated to 180 degrees. Cook for 30 minutes.

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.

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

To summarize

This is how you can prepare buckwheat with champignons at home in a variety of ways. I recommend paying special attention to the last recipe, the casserole, a classic version of cooking, as well as buckwheat with mushrooms and chicken with creamy sauce. All these cooking methods are so different from each other, although they use the same basic ingredients - buckwheat and champignons. Write in the comments which cooking option you liked best, and also ask your questions under the article. Bon appetit, see you soon!

Preliminary preparation

If you use fresh mushrooms, then before using them for preparing various dishes, the forest gifts need to be prepared for further culinary processing.

The collected fruiting bodies must be carefully sorted, cleaned of dirt and forest debris, and wormy or rotten specimens removed. If the damage is minor in volume, you can carefully remove it with a knife. You also need to cut off the very bottom parts of the legs.
Rinse the fruiting bodies under running water and then cut into equal-sized pieces.

These rules are used for species from the unconditionally edible group. If you want to use conditionally edible mushrooms, then read the rules of pre-treatment for each specific type, since they are different for different types of mushrooms in this group. As a rule, they need to be further soaked and boiled before use.

If you use frozen forest products, they must first be thawed; if dried, they must first be soaked for 6 hours in clean water.