Delicious buckwheat porridge with mushrooms. Porridge with mushrooms is ideal for a family dinner. With barley

Calories: Not specified
Cooking time: Not indicated

Inexpensive, uncomplicated and absolutely homemade recipe– buckwheat porridge with mushrooms and onions. We take more onions, not forgetting that buckwheat really “loves” fried onions, and dried mushrooms Let them be whatever they find, it doesn’t have to be white at all.
There is no need to boil the mushrooms first, but they must be soaked or in cold water for several hours (you can leave it overnight) or pour boiling water over it and leave tightly covered for 1-2 hours. After this, filter. With the mushroom infusion, they do whatever they see fit - some add half and half water to the buckwheat, and others pour it out. After soaking, mushrooms must be rinsed under running clean water to remove all possible contaminants. Chop into smaller pieces, sort through the grains and you can start preparing buckwheat porridge with onions and mushrooms.

Buckwheat with mushrooms and onions - recipe with photo

Ingredients:

- buckwheat (dry) – 1 cup;
- dried mushrooms – 30 g;
- onion – 2 large onions (the size of an apple);
- carrots – 1 piece;
- water – 1 glass;
- mushroom infusion (mushroom water) – 1.5 cups;
- vegetable oil – 3-4 tbsp. spoons;
- salt - to taste.

Recipe with photos step by step:

Pour one and a half cups of boiling water (just boiled water) into a bowl with dried mushrooms and leave covered for 1.5-2 hours.

After the specified time, pour the water in which the mushrooms were soaked through a sieve into a clean container - we will need it for cooking buckwheat porridge. If you do not use mushroom infusion in cooking, throw it away.

We wash the soaked mushrooms in clean water, then cut them into not very large pieces. As a rule, the caps are already cut into small pieces, and the legs need to be cut into several parts.

To prepare the onion, we use more onions; they go wonderfully with boiled buckwheat. Cut the onion finely into cubes, cut the carrots into small pieces (straws or also cubes).

Heat the oil and pour the onion into a deep frying pan. Fry it until the edges begin to brown. Add carrots and mix. Fry the vegetables over medium heat for a few minutes so that the onion has time to brown and release its flavor into the oil.

Add soaked mushrooms and mix them with vegetables. Fry for 3-5 minutes, leaving the heat on medium.

Pour out clean buckwheat(you need to rinse it under running water and select all the nigella). Stirring, lightly fry the buckwheat so that the cereal is saturated with oil and the aroma of vegetables and mushrooms.

Mix the mushroom infusion with a glass of boiling water, pour in the buckwheat with mushrooms. The recipe calls for a little more water than usual. This is due to the fact that mushrooms and vegetables also absorb liquid during cooking; if you take the standard ratio of one to two, the cereal may remain dense. Salt to taste - this must be done immediately so as not to mix the cereal later.

Bring the liquid to a boil over high heat. Turn the flame down to low and cover the pan with a lid. Do not stir the cereal any more; let the porridge steam for 30 minutes. After half an hour, open it and check that all the water has been absorbed. As a rule, cereals, vegetables and mushrooms absorb all the liquid, buckwheat turns out steamed, soft, but remains crumbly.

Buckwheat porridge with onions and dried mushrooms is ready. This tasty and nutritious dish of Russian cuisine is best accompanied by homemade pickles and marinades: pickled or marinated cucumbers, tomatoes, salads canned for the winter and much more. Bon appetit!

Author Elena Litvinenko (Sangina)

Buckwheat with mushrooms is a delicious budget dish for the whole family. Its other advantages are the speed of preparation and easy digestibility by the body. Without adding meat, the dish is suitable for fasting and those practicing a diet. You can diversify the taste by adding additional ingredients and various spices, herbs, and sauces.

The five most commonly used ingredients in buckwheat and mushroom recipes:

You can cook different ways: steam, boil, stew, bake in the oven, slow cooker, pressure cooker, partially fry. The simplest recipe looks like this:

Boil buckwheat in salted water.
Make a fry of onions and mushrooms.
Mix buckwheat with roast and serve hot.
It all takes less than 10 minutes if you cook the cereal in a pressure cooker.

Recipe variations:

add sour cream and tomato paste by making sauce or gravy
add grated carrots or other vegetables to the roast
for meat lovers, complement the dish with chicken, beef, or pork of your choice
put into a mold, sprinkle with grated cheese and bake in the oven
cook a dish in a pot

Five of the fastest buckwheat and mushroom recipes:

Buckwheat will turn out tastier if you lightly fry it without oil before cooking.
for viscosity, use chopped buckwheat instead of buckwheat
the creamy taste of the dish can be provided by frying in ghee
cook buckwheat well with adding a spoon of vegetable oil

Often from simple products you can prepare real culinary masterpieces. Buckwheat with mushrooms and onions is one of these royal dishes. Gray everyday life will become festive if you add a little creativity to it. The proposed recipes will help the housewife quickly feed her family with an appetizing side dish. And the satisfied smiles of your family will be the highest praise for your mother’s kitchen.

Technology for preparing crumbly buckwheat

Preparing lunch begins with washing the cereal under running water several times. Then 2 cups of buckwheat pour 2.5 tbsp. cold but boiled liquid. After boiling, add salt to taste to the porridge. Buckwheat with mushrooms and onions will turn out delicious if you let it brew in boiling water. Therefore, the cereal is boiled until thickened, turned off, covered with a lid and wrapped in a towel for 1-2 hours. In other cases, the technology for preparing buckwheat porridge has some differences.

It is filled with water, after which:

bring to a boil;
collect foam;
reduce the fire;
remove the cover;
simmer for 20-25 minutes. until the liquid boils away.

At the same time, it is not recommended to stir the contents, otherwise the cereal will definitely burn. Meanwhile, the hostess is busy frying mushrooms and onions. A few tricks of the upcoming process will help a caring mother achieve an excellent result.

Among other things, buckwheat is also cooked in a slow cooker. For 250 g of cereal, add 3 glasses of water, salt to taste and set the “Stew” mode. To add piquancy to the dish, add bay leaves and pepper.

Appetizing buckwheat with mushrooms and onions

Fried onions make the porridge even more aromatic and add a special note of sweetness to it. Therefore, there can never be too much juicy root vegetable. The standard recipe for this portion of buckwheat with onions is 2-3 onions.

They are cleaned and thinly sliced using one of the following options:

rings;
slices;
feathers;
half rings;
cubes.

Dried will give the onions a rich aroma and make the taste more pronounced. In European cuisines, a little soy sauce is also added to it.

The method of cutting largely depends on the preferences of the family. How larger than a lobule vegetables, the more refined the taste will become. Then melt 70 g of butter in a saucepan or frying pan and unload the chopped onion. It is fried until golden brown. In parallel with this process, they are working on mushrooms.

The taste of buckwheat will differ depending on the accompanying ingredients:

champignons;
honey mushrooms;
oyster mushroom;

Wild mushrooms are pre-boiled (boil for only 10 minutes), chopped into relatively large pieces. Salt, onion and bay leaf are added to them. The decoction is usually used to make porridge.

Sliced mushrooms are fried in a separate frying pan. Once the liquid has evaporated, the ingredients are mixed and fried until the desired consistency is achieved. Then the side dish is mixed with onions and mushrooms, salt and pepper.

When serving, buckwheat is poured with ketchup and garlic sauce, and also decorated with herbs:

parsley;
dill;
cilantro.

Green onions serve original decoration for any porridge. The feathers are cut into rings so that its pungent aroma blends harmoniously with vegetables and buckwheat.

The porridge with mushrooms and onions is placed in an oven preheated to 120˚C, but turned off, for only 60 minutes. This heat treatment will allow the cereal to reach readiness.

Juicy buckwheat with mushrooms and carrots

Vegetables make the porridge unusually juicy and at the same time healthy. Best suited for this type of preparation. sweet carrots. As noted earlier, there are never enough such products. Therefore, many cooks take 2-3 medium-sized fruits and peel them.

Root vegetables are crushed in several ways:

on a coarse grater;
straws;
cubes.

The technology for preparing buckwheat with mushrooms, onions and carrots differs in only one step. At the stage of frying onions, garlic is added to it. Next, the dish is prepared according to the already familiar scheme: champignons are added, and then cereals. Be sure to put bay leaf, herbs and other seasonings in it. Sometimes tomato paste (1.5 tbsp) and red pepper (up to 100 g) are used. This combination of flavors will add a spicy spiciness to the porridge.

With such ingredients, buckwheat is often cooked in separate pots.

Pour 2 tsp onto the bottom. oil, pour in washed cereal (100 g), unload root vegetables and mushrooms, and then season with spices. At the end, the mass is poured with boiling water and sent to a hot oven (180˚C) for 1 hour.

When it comes to buckwheat with carrots and onions, cooks often use dietary recipe cooking cereals. Diced root vegetables and champignons (150 g) are poured into a saucepan with water (300 ml).

pour in 30 g of sunflower oil;
cover with a lid;
bring to a boil;
simmer over low heat for up to 7 minutes, stirring occasionally;
add 1 glass of cereal;
simmer over low heat until fully cooked.

So useful and hearty porridge will be an excellent side dish for poultry, fish or meat. In addition, it is usually used as an independent dish. Appetizing buckwheat with mushrooms and onions is so tasty that it will rightfully become the housewife’s signature dish. At the same time, it will take mom less than one hour to prepare a masterpiece.

Video recipe for cooking buckwheat with assorted mushrooms

Mushrooms and buckwheat – it’s hard to imagine a more Russian combination of products in one dish. Especially if for cooking you do not use store-bought champignons and oyster mushrooms, but real forest trophies collected with your own hands.

Many people compare mushrooms with fish in their benefits, and buckwheat is not deprived of excellent properties, which makes the dish unique, healthy and extremely tasty. Only its calorie content is quite high - approximately 105 kcal per 100 g of product.

Buckwheat with mushrooms can be served as an independent dish with coleslaw, pickled tomatoes or pickled cucumbers, and also as a side dish for cutlets, stewed meatballs, meatballs or homemade chops.

Depending on your taste preferences, you can add a pinch of chili, coriander, ginger or nutmeg to the recipe. All these spices will enrich the taste of banal buckwheat porridge, making it original and piquant.

Buckwheat with mushrooms and onions – step-by-step photo recipe

An interesting, very nutritious version of an appetizing side dish created on the basis of buckwheat and honey mushrooms. In winter, can be used as pre-prepared (frozen) Forest mushrooms, and replace them with oyster mushrooms and even champignons.

Your mark:

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

Buckwheat: 200 g
Honey mushrooms: 300 g
Onion: 1/2 pcs.
Vegetable oil: 2-3 tbsp. l.
Salt: to taste
Water: 400-500 ml

Cooking instructions

Variation with the addition of carrots

Carrots add a little sweetness and a sunny appearance to the usual porridge. So that the taste and color are not lost, it is better to cut it into small cubes and simmer together with chopped onion. When the vegetables turn golden, add mushrooms.

Chanterelles look most impressive with carrots. You don’t need to boil them first, just wash them and cut them into 2-3 pieces.

Then pour the washed buckwheat into the pan, put the fried buckwheat in it vegetable mixture, add salt and add water at the rate of 1.5 cups of water per 1 cup of cereal.

Stir gently, bring to a boil and cook covered for 30-40 minutes. Season the finished dish with butter.

With meat

This old recipe, which is still called buckwheat in the merchant's way, because expensive meat was used to prepare it, and not everyone could afford it.

They also used carrot “coins” for decoration, which were also stewed together with the frying, and then set aside separately to decorate on top when serving.

By the way, this dish is somewhat similar to oriental pilaf, so it can even be cooked in a cauldron.

First, fry 2 pieces of meat so that the oil is saturated with its smell.
Remove the meat, add onion, diced or diced carrots and fry until golden color.
Add meat, cut into small pieces, to the sauteed root vegetables and fry it until grayish in color.
Add the chopped mushrooms and simmer for 10 minutes, stirring the contents of the cauldron all the time.
Pour well-washed buckwheat on top of the stew and pour over it hot water in a ratio of 1:2 (for 1 cup of buckwheat - 2 cups of water, or better yet, mushroom broth).
Cook, uncovered and without stirring, until the cereal is cooked. In this case, it will cook as if steamed, all the liquid will concentrate at the bottom of the cauldron. This will take approximately 40 minutes.
At the end of cooking add butter and mix well. Serve, don’t forget to garnish with carrot coins.

Although boletus mushrooms do not belong to the first category of mushrooms, they are the ones with their oily cap that can make this dish special. White mushrooms, boletus and champignons will not differ much from pieces of meat.

Recipe for buckwheat with mushrooms in pots

A good opportunity to make a dish dietary, using only 2 ingredients - buckwheat and mushrooms, taken in an arbitrary ratio.

Fry the washed cereal and any mushrooms in a frying pan in a small amount of oil.
Place the hot mixture into shoulder-length portioned pots and add water or mushroom broth.
Cover the top with foil, or better yet, with a thin flatbread of unleavened dough.
Place in the oven preheated to 120°C for 40 minutes.
Sprinkle the finished dish with herbs, for example, dill.

Pre-boiled honey mushrooms are well suited for this recipe, especially if they are small - you don’t even need to cut them. And to enhance the mushroom aroma, it’s a good idea to add dry white mushrooms crushed in a mortar into powder.

In a slow cooker

Buckwheat porridge according to this recipe is prepared in 2 stages.

First, the “Baking” mode is used for onions, carrots and mushrooms. Having set the multicooker to this mode and set the time to 40 minutes, pour a little vegetable oil into the bottom of the bowl.
First of all, add chopped onions (1 head) and cover with a lid.
After a few minutes, the grated carrots (1 joke) are also added to the bowl with the simmering onions.
Next, cut the mushrooms into pieces and stew along with the vegetables, adding salt before doing so, until the end of the set time.
At the second stage, add washed buckwheat (1 cup) to the vegetable mixture and add water (2 cups).
Set the “Buckwheat” mode and cook with the lid closed for another 40 minutes.
Before serving, stir the porridge carefully, as the mushrooms end up on the surface.

Mushrooms for this dish can be used either fresh or frozen, after defrosting. 300-400 g is enough.

How to cook buckwheat with dried mushrooms

Buckwheat - 2 cups
Dried mushrooms - 1 handful
Water - 2 l
Onions - 2 heads
Vegetable oil

How to cook:

Rinse the dried mushrooms thoroughly and soak in cold water for an hour.
When they swell, cut into pieces and cook in the infusion in which they were soaked.
Pour washed buckwheat into it.
After the porridge thickens on the stove, you need to bring it to readiness in the oven, where it should simmer for an hour - dry mushrooms require a longer cooking time.
Separately on vegetable oil fry the onion until golden brown.

Buckwheat with mushrooms and fried onions are served separately, and everyone mixes them on a plate in the proportion they like.

From dried mushrooms White ones have an unsurpassed aroma - during drying, the mushroom smell in them is concentrated many times over. If you use them in this recipe, the dish will turn out unusually aromatic.

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 them.
Mix buckwheat porridge with raw egg and chopped green onions, fill the 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.

It doesn't matter what kind of mushrooms are used for this dish, you can even use a mushroom mixture.

Forest mushrooms, unlike store-bought champignons and oyster mushrooms, must first be boiled for 20 minutes.
It is not necessary to boil only white and chanterelles. The mushroom broth is not poured out, but buckwheat is poured over it instead of water.
Before cooking, washed and dried cereals can be calcined in a dry frying pan. This will make it more flavorful.
Sometimes, before calcination, raw grains are mixed with a raw egg and fried, stirring constantly.

Buckwheat with mushrooms is a dish that becomes tastier the longer it is simmered (up to 3 hours). And it's best to do this in the oven. In this case, the dishes should be covered with a lid or dough - the mushroom spirit is infused and the dish becomes unusually appetizing.

We look forward to your comments and ratings - this is very important to us!

Scientists have long come to the conclusion that mushrooms are not only very tasty, but also incredibly healthy foods. They are recommended for adults and children to eat; they are an irreplaceable source of valuable substances and microelements for those who, for health reasons, should adhere to dietary nutrition. A healthy diet also invariably includes grains. Porridge with mushrooms is ideal for breakfast, lunch and even dinner. We invite you to choose yours perfect recipe from our collection of such tasty and healthy dishes:

Ingredients:

millet – 1 cup;
water – 0.3 l.;
onions - several pieces;
mushrooms – 0.3 kg;
milk – 0.3 l.;
sugar and salt to taste.

Cooking process:

Rinse the millet porridge under tap water, and then pour the required amount of boiling water over the cereal, sprinkle with salt and sugar. Light sweetness will do ready dish even more delicious. Wait for the porridge to boil. The water should almost completely boil away. Then all that remains is to remove the pan from the heat, cover the lid and leave it to finish, wrapping the dish in a kitchen towel. Don't be afraid if the millet porridge turns out slightly undercooked, that's how it should be.
Rinse the mushrooms thoroughly and remove the skin if necessary. Separate the caps from the stems and cut them into thin pieces or strips. Remove the skins from the onions and cut the vegetable into thin half rings. Fry the food together in a frying pan until fully cooked. The juice should evaporate thoroughly.
Now pour the prepared porridge directly into the frying pan with the mushroom mixture, pour in milk, mix the ingredients and simmer for about five minutes. Millet porridge with mushrooms is served with sour cream, chopped parsley or green onions. Bon appetit!

With wheat cereal

Ingredients:

wheat cereal – 0.2 kg;
water – 0.5 l.;
onions – 1 pc.;
mushrooms – 0.3 kg;
refined oil – 2 tablespoons;
salt and pepper to taste.

Cooking process:

Main culinary secret concerning proper preparation wheat cereal, is that it needs to be thoroughly rinsed under running water several times. Be sure to drain the last water, transfer the cereal to a saucepan for cooking, add two parts of clean water, season with salt and pepper to taste.
Brew wheat porridge over medium heat for about 20 minutes, with the lid not completely covered. This will make it much easier and faster to obtain the required consistency. In the meantime, you can start preparing the mushrooms and onions. Cut the onion into thin quarters, and the mushrooms into larger slices.
According to the recipe, you first need to fry the onions in vegetable oil, and then the mushrooms. Bring the ingredients until golden brown. When the mushrooms release juice, cover them with a lid and simmer for about 10 minutes until tender.
Mix boiled wheat porridge with mushrooms and onions; it should be saturated with mushroom juice and the sweetness of the spicy vegetable. Now you can enjoy exquisite taste this healthy dish. It turns out no less tasty rice porrige with mushrooms(137). Bon appetit!

Mushrooms with peas

Ingredients:

peas - 2 cups;
water – 4 glasses;
fresh or frozen mushrooms – 0.4 kg;
onions – 3 pcs.;
refined oil - a few tablespoons;
salt and pepper to taste.

Cooking process:

Use green peas, yellow peas, or a mixture of the two as you see fit. It is important to adhere to the proportions indicated in the list of ingredients. Chop the washed and peeled onions using a sharp knife, turn them into half rings or neat quarters.
Fry some onions in hot oil, later add mushrooms, pre-chopped petals. Will fit raw champignons or frozen wild mushrooms. Cook for about 15 minutes over medium heat.
It is most convenient to cook pea porridge in a cast iron pot or in a clay mold. Pour boiling water over the thoroughly washed peas. Add the mixture by frying onions and mushrooms, then stir and cover with a lid. Place the dish in an oven preheated to 200 degrees. Cooking time is about 30 minutes.
Ready pea porridge with mushrooms almost ready to serve. All that remains is to fry one chopped onion until golden brown. According to the recipe, you can add it directly to the pea mixture or simply crush it on top for beauty. Bon appetit!

With corn grits

Ingredients:

corn grits – 0.4 kg;
mushrooms – 0.4 kg;
milk – 0.5 l.;
olive and butter - 2 tablespoons each;
greens, grated garlic, lemon and salt to taste;
saffron and ground pepper.

Cooking process:

Choose any mushrooms that you like best for this recipe. You can use aromatic gifts of the forest or store-bought champignons. Rinse the products thoroughly, and then fry them in vegetable oil or a mixture of olive and butter. Wait until all the juice has evaporated from the mushrooms, add chopped garlic petals. As soon as the characteristic spicy aroma fills the entire kitchen, immediately remove the roasting pan from the heat.
Mix one part milk with part water, place the saucepan with the liquid on the fire, and bring to a boil. Only after this season the broth with saffron, salt and fresh ground pepper. Slowly, stirring constantly, add corn grits to the milk and water. Take care not to form lumps. Cook the porridge for about three minutes, without stopping stirring.
When corn grits starts to become thicker, add the fried mushrooms to it, stir, cook for another three minutes and remove the pan from the heat. In a separate frying pan, melt the butter, mix with lemon juice and chopped parsley. Mix the sauce well and turn off the heat. Corn porridge with mushrooms cream sauce It will turn out especially tender and fragrant. Bon appetit!

With barley

Ingredients:

barley - 1 cup;
mushrooms – 0.2 kg;
onion – 1 pc.;
carrot – 1 pc.;
butter, ground pepper and sea salt.

Cooking process:

Pour the cereal over the barley porridge into a deep bowl for rinsing. Repeat the procedure until the water becomes completely clear. Then drain it, put it in a saucepan and pour two cups of boiling water. As soon as the mixture boils, cover it with a lid and cook for 25 minutes over low heat.
While cooking the mushrooms, prepare the mushrooms and onions with carrots. Grate the peeled vegetables on a fine grater, chop the washed mushrooms and onions into cubes or strips. First fry the onion, then the mushroom slices, and at the very end add grated carrots. Simmer the ingredients together for up to 10 minutes.
Next, transfer the finished porridge into a frying pan with the mushroom mixture and simmer for about 10 minutes over low heat. Barley porridge with mushrooms is ready to serve; it will be especially tasty with sour cream or mayonnaise. Bon appetit!