Buckwheat with honey mushrooms: recipes in pots, in a slow cooker, in the microwave, in a frying pan

Reviews (5)

5

Prepared by: Oksana Ch.

06/12/2019 Cooking time: 40 min

Buckwheat with mushrooms is a tasty and satisfying dish that can be served either on its own or as a side dish. I'll tell you how to cook buckwheat with honey mushrooms. Take note of the recipe!

Rules for preparing buckwheat porridge with honey mushrooms

Cooking buckwheat porridge is simple, but in order for the taste of the ingredients to reveal themselves brighter, you need to follow some simple rules:

• the lid should fit tightly to the dish; it is better not to remove it during the cooking process;
• Buckwheat kernels must be washed and dried before cooking;
• after the buckwheat boils, the flame should be reduced to a minimum and do not open the pan until the water is absorbed;
• The finished cereal must be simmered in a closed saucepan for 10 minutes to allow it to brew.

Advice!
Before cooking, the cereal should be fried a little in a frying pan. You should choose butter, because then the taste will become richer. When calcining buckwheat, it is important that every grain is covered with an oily coating.

Traditional recipe for buckwheat porridge with honey mushrooms

The easiest recipe for buckwheat with honey mushrooms. Lunch is considered fast.

Ingredients:

• 0.5 l of water;
• 1 glass of buckwheat;
• 250 g honey mushrooms;
• 2 small onions;
• 40 g vegetable oil for frying;
• salt pepper;
• favorite greens - for decoration.

Cooking method:

1. Carry out the preparatory stage of the cereal.
2. Cook the dried buckwheat porridge according to the rules.
3. Prepare mushrooms for frying.
4. Remove the skins and finely chop the onion. Fry for 5-7 minutes until the pieces turn golden.
5. Add boiled honey mushrooms, pepper, salt and cook over low heat for 15 minutes.
6. Transfer the vegetable mixture to the cooked buckwheat. Mix thoroughly, close the pan to prevent air from entering, and wrap with a warm towel. Let it brew for 2 hours.
7. Place the finished lunch on plates and season with herbs.

Note! It is worth giving preference to fresh mushrooms, but if the season has passed, frozen or dried ones will do. Fresh ones must be thoroughly washed, dirt removed, peeled and boiled for 15-20 minutes over a low flame in salted water.

Buckwheat salad with pickled butter mushrooms (honey mushrooms)

This is another interesting way to make buckwheat with mushrooms. For cooking you will need:

• 1 cup buckwheat;
• 0.5 l of water;
• 0.5 l jar of oil;
• 1 carrot;
• 1 onion;
• 1 tbsp. ketchup or adjika;
• 1 pickled cucumber;
• salt pepper.

Preparation:

1. Rinse the cereal and boil until tender.
2. Chop the onion and carrots and fry in vegetable oil;
3. Drain the marinade from the mushrooms, chop them and the cucumber.
4. Mix all ingredients, salt and pepper to taste.

Once the dish is cooked, it can be served either warm or cold. This recipe for buckwheat with mushrooms can be made piquant by adding a spoon or two of spicy adjika.

Buckwheat recipe with honey mushrooms and onions

The technology takes only 40 minutes, and the result is a hearty lunch.

Ingredients for 2 servings:

• 200 ml water;
• 200 g buckwheat;
• 150 g honey mushrooms;
• 1 medium onion head;
• 1 tbsp. l. sunflower oil for frying;
• salt;
• dill and green onions.

Cooking method:

1. Prepare mushrooms and buckwheat.
2. Cut the peeled onion into medium-thick rings and then into quarters.
3. Cook onion slices over high heat.
4. Add mushrooms. Cook for about 5 minutes over high heat, remembering to stir.
5. Place the dried buckwheat into the fried mixture.
6. Add water and mix thoroughly.
7. Keep the flame low after boiling, cover the pan and simmer the buckwheat for 15-20 minutes until the moisture has completely evaporated without disturbing.
8. 2 minutes before readiness, sprinkle with dill and onions, stir and cover the pan again.
9. Once cooked, let sit in the covered pan for about 10 minutes.

Delicious and unusual buckwheat with mushrooms

Buckwheat with mushrooms is a fragrant and very healthy dish in which buckwheat is combined with a classic dressing of mushrooms, onions, carrots and boiled eggs. In season, you can cook with forest mushrooms: russula, chanterelles, porcini. In winter or when you don’t feel like going into the forest to pick mushrooms, you can use champignons, which are available in stores all year round.

Buckwheat with mushrooms will perfectly satisfy your hunger and give you a feeling of fullness for a long time. The dish contains a large amount of proteins, fats and B vitamins. Buckwheat with mushrooms can be prepared for vegetarians and during religious fasts. The authors of the site “Quick Recipes” have prepared an unusual selection of recipes for cooking buckwheat with mushrooms. You can see it below.

Buckwheat porridge with mushrooms and vegetables

Ingredients:

• Buckwheat - 2 cups
• Champignons - 400 gr.
• Onion - 1 pc.
• Carrots - 1 pc.
• Vegetable oil - 40 gr.
• Salt - to taste
• Spices - to taste

General information:

• Cooking time: 40 minutes;
• Number of servings 5.

Cooking method:

1. Peel the carrots, wash them, grate them on a coarse grater. Wash the champignons and cut into thin slices or pieces. Peel and wash the onion, cut into cubes.
2. Heat a frying pan, pour in vegetable oil. Place onions, mushrooms and carrots in hot oil. Simmer over medium heat, stirring, for 3–5 minutes. Salt, pepper, add your favorite spices.
3. Sort the buckwheat and rinse well with cold water. Boil the kettle. Sprinkle the buckwheat in an even layer over the vegetables. Smooth over the entire surface with a spoon.
4. Pour boiling water over all ingredients 1–1.5 cm above the level of the buckwheat. Reduce heat to low. To cover with a lid. Cook buckwheat porridge with champignons without removing the lid for 40 minutes.
5. Buckwheat porridge with mushrooms and vegetables is ready. Buckwheat porridge with champignons can be served. Bon appetit!

Buckwheat with mushrooms, onions and dill

Ingredients:

• buckwheat 1 cup
• fresh chanterelles 2 handfuls
• onion 1 pc.
• Garlic 1 clove
• small bunch of dill 1 sprig
• olive oil 3 tbsp. l.
• freshly ground black pepper 1 pinch
• sea ​​salt ⅔ tsp.

General information:

• Cooking time: 35 minutes;
• Number of servings 2.

Cooking method:

1. Pour buckwheat with 2 cups of water, bring to a boil, add salt, cover and cook over low heat until tender. Peel the onion and clove of garlic and chop finely.
2. Heat 1-2 tbsp in a frying pan. spoons of olive oil and fry the onion and garlic until golden brown. Finely chop the dill.
3. Add chanterelles to the pan, salt and pepper, sprinkle with dill. Fry, stirring occasionally, until the mushrooms are cooked. Place buckwheat in a frying pan with mushrooms, stir.
4. Before serving, drizzle buckwheat porridge with mushrooms with olive oil.

Buckwheat with champignons

Ingredients:

• Buckwheat 1 glass;
• Water 2 glasses;
• Champignons 200 gr.;
• Carrots 70 gr.;
• Vegetable oil 1 tbsp;
• Salt to taste;
• Dry spices to taste;
• Greens to taste.

General information:

• Cooking time: 40 minutes;
• Number of servings 2.

Cooking method:

1. First you need to cook the buckwheat, to do this, rinse it thoroughly, put it in a saucepan, add water, add a little salt. To improve the taste of the dish, you can also add a small pinch of sugar and 1 tbsp. melted butter. Bring the contents of the pan to a boil, reduce the heat to low and cook the porridge for 15–20 minutes.
2. While the buckwheat porridge is cooking, use your free time to prepare a light roast of carrots and champignons. To do this, rinse the mushrooms thoroughly, remove them with a knife, or simply cut them off, all dubious places, dirty and dark. Cut the champignons prepared in this way into slices of any shape: slices or cubes. Wash, peel and cut the carrots into small cubes.
3. Heat vegetable oil in a frying pan, add and heat the spices in the oil. Add chopped champignons and carrots, fry these products all together until lightly browned, stirring occasionally.
4. At the end of cooking, add clean and finely chopped greens. Place all or part of the prepared buckwheat porridge into the prepared mushroom fry. Bon appetit!

Crumbled buckwheat with honey mushrooms, onions and carrots

This recipe for buckwheat with honey mushrooms has a special aroma and rich taste.

Ingredients:

• 2 cups of water or ready-made chicken broth;
• 1 glass of buckwheat;
• 500 g honey mushrooms (can be frozen);
• 3 onion heads;
• 1 large carrot;
• 1 tbsp. l. vegetable oil for frying;
• a small piece of butter;
• salt;
• a bunch of parsley.

Cooking method:

1. Wash, sort and dry the mushrooms.
2. Wash the buckwheat, dry it and cook it in water or chicken broth.
3. Chop the peeled onion and fry until soft.
4. Grate the carrots or cut into small cubes. Add to the onion.
5. When the frying becomes golden, add mushrooms and salt. Cook for 10 minutes over low heat, remembering to stir.
6. Add buckwheat porridge, stir and simmer over low heat for 10-15 minutes.
7. Add butter and herbs.

Important! To cook buckwheat, it is better to choose a pan with a thick, preferably convex bottom.

Buckwheat with chicken and mushrooms

Ingredients:
• 180-200 g buckwheat,
• 300 g chicken fillet,
• 1 carrot,
• 1 onion head,
• 2 cloves of garlic,
• 100 g champignons,
• Salt and ground black pepper.

Buckwheat, coupled with lean chicken and mushrooms, are excellent foods for those who want to stay slim and healthy. Both together and separately, they will not pose a threat to your waistline or digestion. Moreover, they will help improve intestinal function and provide a complete set of nutrients and beneficial substances. After all, buckwheat contains a lot of iron - about the same as in meat and fish, as well as B vitamins, including rare folic acid. But due to the fact that there are few carbohydrates in buckwheat, and they are absorbed by the body for a long time, after eating buckwheat you will not feel hungry for a long time. It’s not for nothing that there is such a Russian proverb: “Buckwheat porridge praises itself!” And “enhanced” with delicious chicken and aromatic mushrooms...

How to deliciously cook buckwheat with chicken and champignons - step-by-step recipe

Pre-soak the buckwheat in cold water for 1 hour or more. Afterwards, drain off excess water.

Cut the poultry fillet into small cubes and fry for 2 minutes in a frying pan with a little oil.

Add chopped mushrooms and garlic, continue frying for another 2 minutes.

Grease a saucepan with oil, add chopped carrots and onions.

Fry vegetables for 5 minutes. Then, add chicken with mushrooms, buckwheat and pour 50 ml of boiled water.

Salt and pepper.
Cover with a lid, bring to a boil, turn off the heat and leave the dish to stand for 10 minutes. You can serve! There are a lot of options for preparing buckwheat with chicken and mushrooms. This includes stuffed chicken, which is quite labor-intensive to prepare, and “quick buckwheat,” a simple dish that every woman can prepare in 15 minutes after returning from work in the evening... Well, we want to offer you a very easy-to-prepare and tasty option. It will not require much effort and will give you the authentic taste of Russian cuisine.

A simple recipe for buckwheat with chicken and mushroom powder

This recipe is two in one. The buckwheat is cooked in chicken broth, and the mushrooms are replaced with mushroom powder: a seasoning that gives a great taste. The quantity of products is designed for four persons.

You will need:

Chicken wings – 0.5 kg, Mushroom powder – 2 tablespoons, Buckwheat – 2 cups, Water – 4 cups, Onion – 1 pc., Carrots – 1 pc., Garlic – 1-2 cloves, Vegetable oil for frying, salt taste.

Cut the wings into two parts at the joints, wash the cereal, cut the onion and garlic into cubes, grate the carrots on a coarse grater. In a saucepan or cast iron skillet, fry the wings until golden brown - this will take about 10 minutes. Add chopped vegetables, mushroom powder, stir. Fry for another 5 minutes, then add buckwheat and pour hot water. Add salt, and when it boils, reduce the heat, cover the pot with a lid and leave on low heat. Buckwheat with stewed chicken and mushroom flavor will be ready in 25 minutes.

Buckwheat loves “arithmetic”: it is always cooked using the calculation “one volume of cereal – two volumes of water.” Prepare it, respecting this rule, and the result will always be excellent. To cook viscous porridge, add water based on a ratio of 1:2.5, and increase the cooking time by 10 minutes.

Chicken with buckwheat and mushrooms is good served on a large platter. If the buckwheat was cooked separately, then it is placed in the center, with pieces of chicken and mushrooms laid out around the circumference. Pickled apples and cranberry sauce will be a good addition to this simple and healthy dish. Chicken stuffed with buckwheat and mushrooms is also brought to the table in a dish and cut into portions. Parsley goes well with this type of food.

– One faceted glass (200 ml) holds 165 grams of buckwheat. If you have any doubts about the volume of the dishes, and you need to know the exact weight of the cereal being measured, use other measurements: about 20 grams of buckwheat fit in one tablespoon.

– By pouring boiling water over buckwheat in the morning, in the evening you get a semi-finished product, which you just have to heat up - and the buckwheat is ready!

– Chicken fillet is tough and dry meat with not the most expressive taste. To make its taste richer, cook the fillet in cream or add sour cream during the stewing process.

– If your diet contains enough valuable nutrients, avoid cooking chicken breast with the skin on. By removing it, you will protect the body from excess cholesterol.

– Make it a rule to take the chicken fillet out of the freezer in the morning so that by the time you get home from work it will be thoroughly thawed and ready for further cooking.

– Champignons do not require long-term cooking and are dangerous only if they are stale. This is easy to notice by their appearance - the mushrooms darken and cease to cause appetite.

– It’s easy to make mushroom powder yourself by grinding dried mushrooms in a coffee grinder. By the way, this is an excellent way of processing - safer than putting mushrooms collected in the forest into jars.

How to cook buckwheat porridge with honey mushrooms in a monastery style

This kind of buckwheat porridge was prepared in monasteries, and after that the recipe became popular among the people.

Ingredients:

• water;
• 1 cup buckwheat;
• 300 g honey mushrooms;
• 2 onions;
• 3 tbsp. l. sunflower oil for frying;
• salt pepper.

Cooking method:

1. Wash, peel and boil fresh honey mushrooms.
2. Wash and dry the buckwheat porridge.
3. Peel the onion head and finely chop it.
4. In a heated frying pan, simmer the onion until soft.
5. Add mushrooms, salt.
6. Add the prepared buckwheat, mix and add liquid so that the contents are covered by 4 cm from above.
7. Simmer under the lid on a low flame until the moisture has completely evaporated without disturbing.
8. Decorate buckwheat porridge with herbs if desired.

How to cook buckwheat porridge with mushrooms, and what is its calorie content

In many diets, both for weight loss and medicinal ones, buckwheat and mushrooms are included in the diet. The advantage of this easy-to-prepare dish is its satiety and wonderful taste.

Also attractive is the relatively low calorie content of dietary buckwheat porridge with mushrooms: 100 grams of the finished dish contains only 70 kcal.

A dietary recipe for buckwheat with mushrooms involves the use of both wild mushrooms (ceps, boletus, honey mushrooms, etc.) and purchased ones - champignons and oyster mushrooms. The recipe also includes vegetables - onions, carrots, garlic, if desired, you can also take zucchini, eggplant, roots, fresh and dried herbs.

For 4 servings you will need the following ingredients:

• buckwheat (brown or green) - 250 g;
• water - 1.2 l;
• 400 g mushrooms (champignons);
• 1 carrot;
• 1 onion;
• 1 clove of garlic;
• vegetable oil - 2-3 tbsp.
• salt and pepper to taste.

Preparation:

1. Sort the buckwheat for foreign inclusions and rinse several times.
2. Fill with cold water, add 1 tsp. salt, cook covered over low heat for 20 minutes.
3. Then turn it off and leave it to finish.
4. Peel the mushrooms, cut into slices, rinse.
5. Boil for 2-3 minutes in salted water, rinse with hot water.
6. Cut the onion and carrots into half rings and fry in vegetable oil for 10-12 minutes.
7. Mix the prepared buckwheat with mushrooms, add salt and pepper to taste, and stir.
8. Let it sit for a few minutes and you can serve.

This dish can also be made in the form of a casserole: put boiled cereal in a mold, fried mushrooms and onions on top, beat two eggs with two tablespoons of sour cream, pour into their mold and bake for 10 minutes at 200 degrees. The result will be a very juicy and tasty dish.

The calorie content of porridge with champignons and onions is within 70 calories. Other types of mushrooms have different nutritional values. For example:

• calorie content of buckwheat with porcini mushrooms, carrots and onions - 110 kcal per 100 grams of finished dish;
• if oyster mushrooms - 84 kcal:
• The calorie content of buckwheat with carrots, onions and honey mushrooms or chanterelles is about 100 kcal.

Buckwheat with fried onions and mushrooms in creamy or sour cream sauce has the highest calorie content - almost 300 kcal. This dish can no longer be called dietary.

Buckwheat with honey mushrooms and tomatoes in a frying pan

This buckwheat porridge can be served at any table, because the combination of ingredients will be an excellent addition to meat.

Ingredients:

• 1 cup chicken broth;
• 1 cup buckwheat;
• 500 g honey mushrooms;
• 6 tomatoes;
• 2 onion heads;
• vegetable oil for frying;
• salt pepper.

Cooking method:

1. Prepare the mushrooms.
2. Cut the onion into cubes.
3. Scald the tomatoes, remove the skin and cut into cubes.
4. Fry the mushrooms for about 15 minutes over medium heat.
5. Add onion, salt and cook for 8 minutes, stirring.
6. Add chopped tomatoes, reduce heat and simmer for 10 minutes.
7. Pour the washed buckwheat into the vegetables, stir, turn the flame to low and close the saucepan.
8. After 10 minutes, pour in the chicken broth and stir. After 30 minutes, buckwheat porridge can be served.

Honey mushrooms fried with buckwheat and tomatoes

It is worth saying that fried honey mushrooms with buckwheat and tomatoes are considered the best combination. This dish will look great on the table of any celebration. In addition, honey mushrooms with buckwheat and tomatoes have a delicate taste that goes well with meat and fresh vegetables.

• Honey mushrooms – 500 g;
• Buckwheat – 1 tbsp.;
• Tomatoes – 6 pcs.;
• Chicken broth – 1 tbsp;
• Vegetable oil;
• Onion – 2 pcs.;
• Salt;
• Freshly ground black pepper – 0.5 tsp.

Clean the mushrooms from dirt, rinse and boil for 20 minutes in salted water. Place in a colander and allow excess liquid to drain.

Place the mushrooms in a saucepan, add oil and fry them for 15 minutes over medium heat.

Add diced onions to the mushrooms and fry for 5-8 minutes, stirring occasionally with a wooden spatula.

Peel the tomatoes and cut them into cubes, add them to the mushrooms and simmer over low heat for 10 minutes.

We sort out the buckwheat, rinse and add it to the saucepan with the main mass, cover with a lid and turn on low heat. At this rate, buckwheat porridge will turn out very tasty, as it will simmer and not cook.

After 10 minutes, pour in the broth, add ground pepper, add salt to taste and mix.

Cover with a lid and leave to simmer for another 30 minutes.

When serving, you can garnish the dish with chopped herbs (optional).

Source

Buckwheat porridge with honey mushrooms, onions and eggs

An easy recipe for a satisfying, protein- and vitamin-rich lunch.

Ingredients:

• 0.5 liters of mushroom broth;
• 300 g buckwheat;
• 300 g honey mushrooms;
• 1 large onion;
• 3 boiled eggs;
• sunflower oil for frying;
• Bay leaf;
• salt pepper.

Cooking method:

1. Wash and boil the mushrooms. The resulting decoction will still be useful.
2. Chop the onion and fry for a few minutes.
3. Add mushrooms, salt and pepper and, stirring, keep on fire for about 15 minutes.
4. Strain the mushroom broth, pour into the prepared cereal, throw in a bay leaf. Once boiling, reduce the flame, cover the pan and cook until the liquid has evaporated.
5. Peel and finely chop pre-boiled eggs.
6. Combine the cooked buckwheat porridge, fried mixture and eggs and simmer on the quietest setting under the lid for 5-10 minutes until cooked.

How to cook buckwheat with frozen honey mushrooms

A recipe suitable for every season.

Ingredients:

• water;
• 100 g buckwheat;
• 250 g honey mushrooms;
• vegetable oil for frying;
• salt pepper.

Cooking method:

1. Let the frozen mushrooms thaw overnight in the refrigerator.
2. Wash the buckwheat and let it dry.
3. Add water to the cereal and place on the stove.
4. Once boiling, reduce the flame, cover the pan and cook until the liquid has evaporated.
5. Rinse defrosted mushrooms with water.
6. Fry the mushrooms with salt and pepper for about 15-20 minutes.
7. Add cooked buckwheat porridge and stir. Close the pan and simmer for about 7 minutes.

Important! You cannot defrost frozen mushrooms in a microwave oven or on a radiator. The thawing process should take place overnight in the refrigerator.

Recipe for buckwheat with honey mushrooms and egg filling

A cooking option in the oven that requires little time.

Ingredients:

• 1 cup buckwheat;
• 200 g fresh or frozen honey mushrooms;
• 1 carrot;
• 4 cloves of garlic;
• 2 raw eggs;
• 0.5 glasses of milk;
• mayonnaise and ketchup optional;
• salt pepper.

Cooking method:

1. Prepare the main components.
2. Cook the fried buckwheat porridge until the moisture has completely evaporated.
3. Sauté the onion.
4. Grate the carrots on a fine grater and mix with the onion. Fry for 10 minutes.
5. Add mushrooms, pepper and salt.
6. Mix the prepared buckwheat with vegetables in a heat-resistant form.
7. Beat raw eggs with milk and salt. Add squeezed garlic. If desired, add ketchup and mayonnaise.
8. Pour the mixture over the buckwheat and mushrooms and place in an oven preheated to 180° for 20-25 minutes.

Description of preparation:

The dish is ideal for those who fast or love healthy and low-fat food.
Buckwheat itself is quite healthy, and when combined with mushrooms it turns out even tastier and more nutritious. I have honey mushrooms, but you can replace them with any other mushrooms if you wish. A special aroma and incomparable taste are obtained with wild mushrooms. Be sure to try it! Purpose: For lunch / For dinner / Inexpensive / Family dinner / best at home Main ingredient: Mushrooms / Cereals / Buckwheat / Honey mushrooms Dish: Hot dishes Diet: Lenten dishes / Vegetarian food

Buckwheat recipe with honey mushrooms and chicken

A hearty, protein-packed lunch that will be a healthy meal for the whole family.

Ingredients:

• 2 glass of water;
• 1 cup buckwheat;
• 300 g mushrooms;
• 400 g chicken fillet;
• 1 onion head;
• 2 tbsp. l. sunflower oil for frying;
• 25 g butter;
• salt, pepper, herbs.

Cooking method:

1. Thaw the mushrooms. Wash and boil fresh ones.
2. Wash the fillet and cut into small cubes.
3. Chop the onion and fry until golden brown.
4. Add mushrooms. Cook for 7 minutes, stirring.
5. Add chopped fillet and mix.
6. 15 minutes before readiness, add the washed cereal. If desired, you can add a few bay leaves and chopped herbs. Mix.
7. Pour in water. After boiling, turn the flame to low and cover the buckwheat porridge with a lid.
8. After 20 minutes the dish is ready.

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:

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

1. Wash and boil the buckwheat.
2. Peel, cut, boil the mushrooms, drain and rinse.
3. Chop the onion and fry in oil.
4. Add mushrooms to the pan, fry for 10 minutes, stirring.
5. Grate the cheese on a coarse grater.
6. Mix buckwheat, mushrooms, cheese, eggs, chopped herbs, a spoonful of flour, salt and pepper into a homogeneous mass.
7. 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.

1. Check the buckwheat, rinse it several times, add cold water and let it soak.
2. Peel the garlic, cut into slices and fry them in oil until golden brown. This will give the dish a delicious aroma.
3. Add chopped onions and carrots, fry until softened. Add tomato paste.
4. Finely chop the mushrooms, wash them, add them to the vegetables, stir, cover and simmer until tender for 25-30 minutes.
5. Salt, pepper, add bay leaf.
6. 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.
7. Add a little more salt and leave to simmer covered for 20 minutes.
8. Then turn off the heat and simmer the porridge for another 10 minutes.
9. 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.

1. Rinse 2 cups of buckwheat and place in a multicooker bowl.
2. Add a little salt, your favorite spices, you can cut carrots into slices, parsley root.
3. Place chopped, pre-soaked mushrooms on top.
4. Pour in 2 glasses of water.
5. Cook in Buckwheat or Porridge mode for 20 minutes.
6. Leave for another 10 minutes, turning on the Heating mode.
7. 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.

Buckwheat porridge with honey mushrooms and onions in chicken broth

Low-calorie food for those who watch their figure.

Ingredients:

• 2 cup chicken broth;
• 1 glass of buckwheat;
• 300 g honey mushrooms (can be frozen);
• 1 onion;
• olive oil for frying;
• salt, spices;

Cooking method:

1. Carry out preliminary preparation of mushrooms depending on their condition.
2. Wash and dry the buckwheat.
3. Cut the onion head into half rings and fry.
4. Add mushrooms, seasonings, and salt to taste. Stir and simmer for 15 minutes.
5. Add dried cereal. To stir thoroughly.
6. Pour the strained chicken broth into the buckwheat porridge and let it boil.
7. Reduce heat, close the lid and simmer until the broth boils away.
8. Serve fresh vegetables with the finished dish.

A little about the history of the dish

All dishes that have the prefix “monastic style” in their names, including ours, originated in the kitchens of Old Russian monasteries. At that time, the Lenten table was quite rich and varied. It featured fresh and pickled vegetables, juicy and aromatic pickles, fish and, of course, mushrooms in a wide variety of designs. Cereal porridge was usually served as a side dish. And this is not surprising, since they are a source of fiber and protein, and contain a decent portion of vitamins and minerals. But the most delicious and healthy among them was the “queen of cereals” - buckwheat.

On a note! Among other cereals, buckwheat has the most valuable composition, so it often takes part in both dietary and therapeutic nutrition!

By combining buckwheat porridge with mushrooms, you will get a very healthy dish that will not allow you to leave the table hungry. Monastic buckwheat can be a nutritious breakfast, a hearty lunch, and a light dinner.

Fried honey mushrooms with buckwheat in a frying pan

A simple lunch to add variety to your daily menu.

Ingredients:

• water;
• 1 cup buckwheat;
• 300 g of any honey mushrooms;
• 1 onion;
• vegetable oil for frying;
• salt, spices;

Cooking method:

1. Prepare mushrooms and cereals.
2. Fry buckwheat porridge for about 5 minutes.
3. Pour into a saucepan and add liquid. Cook over high heat until boiling. Then cover with a lid and simmer over low heat until the liquid is absorbed.
4. Chop the onion head and fry.
5. Add prepared mushrooms. Add salt and stir.
6. Add prepared buckwheat porridge. Mix thoroughly, cover with a lid and fry for 10-15 minutes.
7. Serve the dish hot.

How to cook buckwheat with honey mushrooms in a slow cooker

With the help of a multicooker, dinner is prepared quickly without losing its taste.

Ingredients:

• 2.5 cup chicken broth;
• 1 glass of buckwheat;
• 500 g honey mushrooms;
• 1 onion;
• 1 carrot;
• butter for frying;
• salt, seasonings;
• dried basil;
• Bay leaf.

Cooking method:

1. Prepare buckwheat and mushrooms.
2. Peel the onions and carrots and chop them into cubes.
3. Add a piece of butter, chopped vegetables to the multicooker container and set the “Fry” mode. Cook for 7 minutes.
4. Add mushrooms to onions and carrots. Select the same mode and fry for 15 minutes.
5. Pour the prepared buckwheat into the vegetables, pour in the chicken broth, add spices, basil, bay leaf, butter and mix thoroughly.
6. Set the “Buckwheat”, “Pilaf” or “Rice” mode depending on the brand of the multicooker.
7. A sound signal will indicate readiness.

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:

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

Cooking honey mushrooms with buckwheat in pots

Another easy to prepare dish with lots of flavor.

Ingredients:

• 1.5 cup buckwheat;
• 300 g honey mushrooms;
• 1 large onion;
• sunflower oil for frying;
• salt, seasonings, herbs.

Cooking method:

1. Prepare cereals and mushrooms.
2. Chop the onion and fry until golden brown.
3. Mix prepared mushrooms with vegetables. Add salt and simmer for 15 minutes.
4. Place the dried buckwheat in a pot and add salt to taste.
5. Place the mushrooms and onions into the buckwheat and mix gently.
6. Fill with water to the top. Add greens if desired.
7. Place the pots in an oven preheated to 180-200°, depending on the power, for 40-60 minutes.
8. Serve buckwheat porridge hot.

With champignons in a slow cooker

In order to make buckwheat monastery style according to this recipe you will need:

• one and a half glasses of cereal;
• 450 g champignons;
• large head of onion;
• 25 ml vegetable fat;
• 5 g salt.

Cooking process: step by step

1. We wash the mushrooms, cut off the lower part of the legs in a thin layer, and clean if necessary. Cut the prepared mushrooms into thin slices.
2. We remove the peel from the onion and chop it into small cubes.
3. We sort out the grains, rinse them in several waters and place them in a colander, waiting for the excess liquid to drain.
4. Pour oil into the bowl of the device, select the “Frying” or “Baking” program, set the timer for 20 minutes. Saute the mushrooms along with the onions. Don't forget to turn the food over from time to time so that it cooks evenly.
5. After the specified time, add the prepared cereal and continue to fry everything for five minutes.
6. Salt to taste, add a little ground pepper if desired. Mix.
7. Pour in 400 ml of boiling water, close the lid, set the “Grain”, “Porridge” or “Buckwheat” mode and cook for 20 minutes.
8. After the multicooker signal, place the buckwheat monastery-style on plates and serve immediately.

Recipe for buckwheat with honey mushrooms, cooked in the microwave

The simplest recipe for those who have little free time.

Ingredients:

• 100 g buckwheat;
• 100 g of fresh honey mushrooms;
• 1 small onion;
• 1.5 tbsp. l. vegetable oil for frying;
• 20 g butter;
• salt, spices, herbs.

Cooking method:

1. Prepare the main components.
2. Peel and chop the onion.
3. Pour sunflower oil into a microwave-safe plate and place onions.
4. Cook in the oven for 3-6 minutes at maximum temperature, depending on power, without covering.
5. Add mushrooms, stir and repeat the previous step.
6. Pour in the dried buckwheat porridge, add salt, seasonings, butter and add water so that the liquid completely covers the cereal. Cover with a lid and place in the microwave oven for 5 minutes at medium temperature.
7. After the beep, take out the plate, mix the contents and put it back in the microwave for 5 minutes. Stir again and return to oven for another 5 minutes.