Buckwheat with champignons and onions is a delicious dish that can be served for both lunch and dinner. The advantages include low cost per serving, small amount of ingredients, simplicity and high speed of preparation (especially if you use a multicooker), as well as a pleasant taste and delicate aftertaste. In addition, almost all families love to cook buckwheat, thanks to the large number of advantages discussed above. Therefore, in this article we will first look at the classic recipe, and then we will try to surprise you with unusual cooking options. Now let's find out how to cook buckwheat with champignons quickly and tasty in several ways.
Buckwheat with mushrooms in the oven in a pot
Having prepared buckwheat porridge with mushrooms and various vegetables in pots just once, you will repeat this recipe again and again. A complete meal perfect for a family meal that even the kids are sure to love.
Cooking time – 55 minutes.
Cooking time – 20 minutes.
Servings – 4.
Ingredients:
- Buckwheat – 1 tbsp.
- Water – 2 tbsp.
- Mushrooms – 200 gr.
- Onion - 1 pc.
- Carrots – 1 pc.
- Olive oil - to taste.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
1. To speed up the action, place all the necessary products on the table, rinse the vegetables under running water and dry.
2. Wash the cereal several times and boil it in salted water until half cooked.
3. Grate the peeled carrots on a coarse grater, cut the onion lek into thin feathers, and slice the mushrooms.
4. Fry mushroom slices in a small amount of olive oil and combine with buckwheat.
5. In a separate frying pan, sauté chopped onions and carrots until soft.
6. Place the cereal mixed with mushrooms in pots and form a “coat” of fried vegetables on top.
7. Bake cereal with vegetables and mushrooms in the oven for about 30-40 minutes at a temperature of 180-200 degrees. Bon appetit!
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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!
How to cook delicious buckwheat with mushrooms in a slow cooker?
Stewed buckwheat with mushrooms is a win-win dish that has an incredibly pleasant aroma and taste. Thanks to cooking in a slow cooker, the housewife requires a minimum of time and effort; the appliance will do everything itself.
Cooking time – 60 minutes.
Cooking time – 20 minutes.
Servings – 4.
Ingredients:
- Buckwheat – 200 gr.
- Champignons – 10 pcs.
- Onions – 1-2 pcs.
- Carrots – 2 pcs.
- Soy sauce - to taste.
- Vegetable oil – 4 tbsp.
- Canned corn – 5 tbsp.
- Bell pepper – ½ pc.
- Water – 300 ml.
Cooking process:
1. Peel the onions and carrots and chop them finely. Fry the vegetable pieces in a multicooker bowl with a small amount of oil, turning on the “Frying” / “Baking” mode until almost ready.
2. Cut the washed and dried mushrooms into cubes or slices.
3. Place the champignons in the frying pan with the sauteed vegetables and fry for about 7-10 minutes, until the color of the mushrooms changes.
4. Add chopped sweet pepper, a few tablespoons of corn, soy sauce - mix the ingredients thoroughly.
5. While the vegetables are simmering, add buckwheat to the pan, add water and cook the porridge until half cooked (without adding salt, butter or other additives).
6. Pour the softened cereal into the frying pan with the other ingredients, stir (you can add a little water), simmer over low heat under a closed lid for another 7-10 minutes.
7. After the time has passed, turn on the “Heating” mode and set the timer to 20 minutes. This is enough for all the ingredients to be filled with each other’s taste and aroma. Bon appetit!
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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.
Merchant style buckwheat with mushrooms
A tender, light and at the same time simple dinner option - stewed buckwheat porridge with chicken breast, champignons and vegetables. The porridge is soaked in juice from chicken and mushrooms, which gives it a unique rich taste.
Cooking time – 40 minutes.
Cooking time – 20 minutes.
Servings – 4.
Ingredients:
- Buckwheat – 1 tbsp.
- Chicken fillet – 400 gr.
- Champignons – 200-250 gr.
- Onions – 2 pcs.
- Carrots – 1-2 pcs.
- Bay leaf – 3 pcs.
- Allspice black pepper – 5 pcs.
- Water – 2 tbsp.
- Sunflower oil – 2 tbsp.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
1. Clean the fillet from inclusions of fat and white films, cut into small pieces and fry in oil for about 10 minutes.
2. When the bird turns white, add chopped onions and carrots and sliced mushrooms.
3. Season the meat, vegetables and champignons with salt, ground black pepper, mix and cook for 7-8 minutes.
4. After the time has passed, pour the washed cereal into the frying pan, add laurel leaves and peppercorns.
5. Fill all the ingredients with two glasses of filtered water, close the lid and simmer over low heat for about 20 minutes.
6. Serve hot. Bon appetit!
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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.
A simple and delicious recipe for buckwheat with mushrooms and minced meat
An original way to prepare everyone's favorite porridge - buckwheat, along with minced meat and any mushrooms you like. The dish is cooked in the oven, which allows all the products to soak in each other’s juices.
Cooking time – 55 minutes.
Cooking time – 20 minutes.
Servings – 2.
Ingredients:
- Buckwheat – 1 tbsp.
- Minced meat – 400 gr.
- Salt – 1 tsp.
- Ground black pepper – ½ tsp.
- Carrots – 1 pc.
- Onions – 1 pc.
- Vegetable oil – 3-4 tbsp.
- Water – 2 tbsp.
Cooking process:
1. Prepare the frying. Finely chop the onion and grate the carrots on a coarse grater. Fry the chopped onion in oil until transparent, add the carrots and cook until soft.
2. Add the minced meat to the softened vegetables, knead it with a fork, season with salt and ground pepper, and fry for no more than 5 minutes.
3. Rinse the cereal thoroughly under running water and “burn” it in a dry frying pan for several minutes. Afterwards, mix the meat and vegetables together with buckwheat.
4. Place the contents of the frying pan into two pots and pour a glass of purified water into each. It is important that the food fills the container no more than halfway, and the water should cover the ingredients by about 1 centimeter.
5. Place the pots in a cold oven, heat to 200 degrees and cook for about half an hour. After 30 minutes, do not open the oven, but let the dish brew for another 10-15 minutes. Bon appetit!
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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.
Buckwheat porridge with mushrooms and chicken
For those who like to cook both the main dish and a side dish at the same time, this is a simple option for dinner or lunch, the preparation of which will take you no more than half an hour, and the result will definitely please you.
Cooking time – 30 minutes.
Cooking time – 10 minutes.
Servings – 4.
Ingredients:
- Chicken fillet – 400 gr.
- Buckwheat – 1 tbsp.
- Onions – 1 pc.
- Mushrooms – 300 gr.
- Water – 2 tbsp.
- Butter – 20 gr.
- Vegetable oil – 2 tbsp.
- Dill – ½ bunch.
- Spices - to taste.
- Salt - to taste.
- Ground black pepper - to taste.
- Bay leaf – 2 pcs.
Cooking process:
1. Prepare the necessary components: carefully sort the cereal and rinse it several times under running water, rinse the meat and dry it with paper towels, peel the onion head.
2. Place the fresh fillet on a cutting board along with the washed dill.
3. We clean the bird from films and fat - cut it into medium-sized cubes. Chop the greens and onion.
4. Fry the chopped onion in vegetable oil until golden brown.
5. After 5-7 minutes, add finely chopped mushrooms to the frying pan (it is recommended to use wild mushrooms, as they have the richest taste and aroma).
6. After 5-7 minutes, add the chicken fillet to the sauteed onions and mushrooms - mix.
7. As soon as the pieces of meat turn white, add the cereal.
8. Season the dish with chopped herbs, peppercorns, two bay leaves, season with your favorite spices, salt and ground black pepper.
9. Fill the contents of the frying pan with two cups of purified water and bring to a boil. Afterwards, close the lid and simmer over low heat for 20 minutes.
10. Place the crumbly cereal with chicken and mushrooms on portioned plates and serve. Bon appetit!
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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.
Delicious buckwheat porridge with mushrooms in creamy sauce
You can prepare buckwheat in different ways, however, today we will talk about the creamy version with the addition of mushrooms. Often boiled bowls turn out dry, so we prepare the side dish and sauce at the same time.
Cooking time – 40 minutes.
Cooking time – 15 minutes.
Servings – 3.
Ingredients:
- Buckwheat – 300 gr.
- Mushrooms – 250 gr.
- Onions – 1 pc.
- Sunflower oil – 2 tbsp.
- Cream 30% - 200 ml.
- Dill – ½ bunch.
- Dry white wine – 100 ml.
- Salt - to taste.
- Ground white pepper - to taste.
Cooking process:
1. Rinse the cereal thoroughly several times under running water and fry in a hot dry frying pan until the liquid evaporates, then boil in salted water until half cooked.
2. Chop the onion and fry in a small amount of vegetable oil until golden brown.
3. Add mushrooms, cut into quarters, add to the onion, pour in white wine, salt, pepper and fry until golden brown.
4. Pour in the cereal, pour in heavy cream, mix and heat over low heat for about 20 minutes under a closed lid.
5. Before serving, decorate with finely chopped dill and enjoy. Bon appetit!
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Classic recipe
To prepare champignons with buckwheat according to the classic recipe, you will need the following ingredients:
- cereal - 200 g;
- water - 400 ml;
- mushrooms - 200 g;
- onions - 2 pcs.;
- sunflower oil - 3 tbsp. l.;
- parsley and dill - 1/4 bunch each;
- salt - to taste.
Step-by-step cooking recipe:
- Cut the champignons into thin slices, cover with water and place on high heat. Bring to a boil, add salt and let sit for 1-2 minutes until the mushrooms reduce in volume.
- Add the prepared buckwheat to the mushrooms, stir and cook over moderate heat, covered, until tender (about 20 minutes). Cut the peeled onion into small cubes.
- Heat oil in a frying pan. Add the prepared onion and fry until golden brown.
- Wash the greens and chop.
- Mix the fried onions with the prepared porridge and serve, first sprinkled with fresh herbs.
Champignons with buckwheat according to a classic recipe.
Step-by-step recipe for preparing buckwheat with porcini mushrooms
Buckwheat is good in any form: with meat, granulated sugar and milk. But the signature combination is definitely porridge with mushrooms, especially white ones, since this type has the richest taste and aroma.
Cooking time – 2 hours 10 minutes.
Cooking time – 25 minutes.
Servings – 4.
Ingredients:
- Buckwheat – 1 tbsp.
- Dried mushrooms – 70 gr.
- Water – 2.5 tbsp.
- Carrots – 1 pc.
- Onions – 1 pc.
- Butter – 30 gr.
- Salt - to taste.
Cooking process:
1. Place one small handful of dried mushrooms into a deep bowl.
2. Pour boiling water over it and leave to steep for an hour and a half.
3. We sort out the grains and also soak them in purified water.
4. After 1.5 hours, pour 2.5 glasses of water into the pan, add some salt, transfer the mushrooms into it and put it on the stove.
5. Boil porcini mushrooms over medium heat for about 15 minutes.
6. After the time has passed, carefully remove the mushrooms from the boiling water using a slotted spoon.
7. Sauté chopped onions and carrots, grated on a coarse grater, in a small amount of butter.
8. Chop the slightly cooled mushrooms and add them to the pan with the vegetables, cook together for 2-3 minutes.
9. Transfer the roast into the broth in which the mushrooms were cooked.
10. Next, add slightly swollen buckwheat.
11. Place the pan back on the fire and simmer until the liquid has completely evaporated. In order for the dish to be crumbly, it is recommended not to mix the components during the heat treatment process. Bon appetit!
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How to cook buckwheat porridge with dried mushrooms?
Did you know that dried mushrooms develop better aroma and taste during heat treatment than fresh mushrooms? That is why it is recommended to use these ingredients when preparing a hearty side dish of buckwheat.
Cooking time – 4 hours 30 minutes.
Cooking time – 30 minutes.
Servings – 5.
Ingredients:
- Buckwheat – 1.5 tbsp.
- Dried mushrooms – 50 gr.
- Carrots – 1 pc.
- Onion – 1 pc.
- Garlic – 2 teeth.
- Vegetable oil – 4 tbsp.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
1. Wash the dried mushrooms you have chosen thoroughly several times under running water and pour three glasses of boiling water, leave for at least 4 hours, and preferably overnight.
2. The next morning, drain the water from under the mushrooms into a saucepan.
3. Finely chop the slightly cooled mushrooms.
4. Bring the broth to a boil and remove from heat.
5. Chop the onion and garlic, grate the carrots on a fine grater.
6. Heat vegetable oil in a frying pan and fry the onion and garlic for one minute.
7. Afterwards, add the grated carrots and sauté for another 3 minutes, stirring occasionally, not allowing the onions to burn.
8. After a few minutes, add the washed buckwheat, stir and heat for 2-4 minutes.
9. The next step is to add the chopped mushrooms to the frying pan and mix everything again.
10. Pour hot mushroom broth over all the ingredients, bring to a boil and immediately reduce the heat, cover with a lid and simmer for about half an hour.
11. Mushroom aromatic buckwheat is ready and goes well with fresh seasonal vegetables. Bon appetit!
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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.
