Buckwheat porridge with mushrooms

This is a lean buckwheat porridge with mushrooms, the taste of which directly depends on the mushrooms and, above all, olive oil. If they themselves are of the highest quality, then it is not at all necessary – out of habit – to season the porridge with butter.

180 g buckwheat
150 g onion
300 g champignons
400 ml water
vegetable oil
salt, freshly ground dark pepper
fresh herbs for serving

STEP-BY-STEP COOKING RECIPE

Key words

Buckwheat flour produces tender pancakes with a wonderful coffee color. The only failure is that on .

Buckwheat porridge is one of the most popular and delicious. There are a huge number of recipes for making.

The most popular buckwheat dish is buckwheat porridge. Crumbly or viscous, with milk or as a side dish.

Just

How to cook buckwheat? This is not an idle question at all, especially for those who have not yet turned 18.

Julia, you shouldn’t be so indignant. The tags have been corrected, now this porridge does not belong to the Lenten category.

I’m outraged..why don’t administrators or moderators look at the recipes. This recipe is located in LENTEN dishes, and there is drained butter! I, of course, understand that it’s up to everyone whether to add it or not, but even then it’s necessary to combine it with similar ingredients not in “Lenten”. I’ve already looked at the Lenten recipe and in fact the violations are constantly severe

Benjamin, we do not borrow anything from other people's websites. They borrow from us - yes.

Dear website owners! If you pass off everything you borrowed from other people’s websites as your Lenten recipes, then please have at least a little respect for the website guests and make a small edit. Or remove the title - Lenten menu!

Honored guest, thank you for your comment. But probably anyone who fasts will think of changing the butter to vegetable oil; this will not make the porridge any worse.

Like porridge with added butter, it can be lean.

Buckwheat with mushrooms – crumbly, rich and satisfying

How to prepare savory, crumbly and rich buckwheat porridge with mushrooms. About different recipes for making this dish, the necessary properties of buckwheat and the technology for preparing raw mushrooms for upcoming culinary use.

Rich and satisfying
Preparatory preparation
Recipes
With Chiken
With pork
With pickled mushrooms
Like a merchant
With meat in a slow cooker
Baked in a pot

Rich and satisfying

Buckwheat porridge is one of the most root dishes of classical Russian cuisine. It is not only very tasty, but also extremely satiating, serving as a source of a huge amount of minerals necessary for the human body, first of all, iron.

The calorie content of porridge cooked in ordinary 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 huge 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 included in various diets and is recommended for people exposed to enormous physical and intellectual overload.

Buckwheat also mixes well with quite a lot of other ingredients in a wide variety of dishes, including mushrooms.

To make buckwheat and mushroom dishes, you can use both purchased champignons or oyster mushrooms, and freshly picked wild mushrooms. You can eat frozen, pickled or dried forest products.

Preparatory preparation

If you use the freshest mushrooms, then, before using them for making various dishes, the forest gifts must be prepared for the upcoming culinary process.

The collected fruiting bodies must be painstakingly sorted, cleaned of dirt and forest debris, and wormy or rotten specimens removed. If the damage is small in size, you can carefully remove it with a knife. It is also necessary to cut off the very bottom parts of the legs.
Wash the fruiting bodies under running water, and then cut them into pieces of uniform size.

These rules are used for species from the necessarily edible group. If you want to eat conditionally edible mushrooms, then familiarize yourself with the rules of preparatory processing for each specific type of mushroom, because they are different for different types of mushrooms in this group. Usually, they need to be further soaked and boiled before use.

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

Recipes

Below are several recipes for delicious buckwheat and mushroom dishes.

With Chiken

Mushrooms – 300 gr.
Buckwheat – 300 gr.
Chicken fillet – 400 gr.
Onions – 2 pcs.
Vegetable oil – 2 tablespoons.
Butter – 20 gr.
Salt, pepper and herbs - to taste.

Wash the meat and cut into small pieces, and then fry in a frying pan in oil until golden brown.
Fry the diced onion in another frying pan in oil until soft.
Add the chopped fruiting bodies to the onion and fry, stirring, for 10 minutes.
Transfer the frying into a frying pan with the meat, pour buckwheat on top and add water (in the proportion buckwheat - water 1:2). Add salt and pepper to taste and simmer for 20 minutes until the water evaporates. Serve the dish by adding a piece of butter and garnishing with herbs.

With pork

Mushrooms – 150 gr.
Pork belly – 550 gr.
Buckwheat – 1 glass.
Onions – 1 pc.
Water – 2 glasses.
Carrots – 1 pc.
Vegetable oil – 4 tbsp. spoons.
Salt and pepper - to taste.
Ready seasoning for meat – 1 teaspoon.

Wash the meat and cut into cubes.
Heat the oil in a frying pan, add the meat and fry, stirring, for 4 minutes until it becomes light in color. Then sprinkle it with seasoning and place it on a plate.
Cut the onion into cubes and fry in a frying pan in oil until golden brown.
Add grated carrots and fry for another 4 minutes.
Cut the fruiting bodies into slices, add to the pan and fry for another 4 minutes.
Pour half a glass of hot water into the frying pan, add the meat, cover and simmer over low heat for 15 minutes.
Add buckwheat and pour in about 150 ml. boiling water - if there is not enough water in the pan, add salt and pepper and simmer, covered, until the cereal is ready, about 15 minutes.
Turn off the heat, cover the porridge with a towel and let it steam on the stove for 10 minutes.

With pickled mushrooms

Buckwheat – 1.5 cups.
Water – 3 glasses.
Pickled mushrooms – 0.5 liters.
Onions – 3 pcs.
Garlic – 3 cloves, medium size.
Homemade adjika – 3 tbsp. spoons.
Vegetable oil – 3 tbsp. spoons.
Butter – 2 tbsp. spoons.
Salt and pepper - to taste.

Boil the cereal in boiling salted water until cooked.
Fry the onion, cut into small cubes, in a frying pan in oil until golden brown, then add chopped garlic and cook for another minute.
Cut the fruiting bodies into slices, add to the frying, add salt and pepper and cook for 5 minutes, then add adjika, mix and cook for another 4 minutes.
Steam the cooked buckwheat under a closed lid for 5 minutes, and then add butter and fry. After this, the porridge can be served, here it mixes very well with pickles.

Like a merchant

Mushrooms – 300 gr.
Pork – 400 gr.
Carrots – 1 piece, medium size.
Onions – 2 pieces.
Buckwheat – 1 glass.
Vegetable oil – 2 tbsp. spoons.
Paprika – 1 teaspoon.
Salt and pepper - to taste.

Cut the meat into pieces, the onion into medium-sized cubes, and the carrots into strips.
Fry the meat in a frying pan in oil for 7 minutes, then add onions and carrots, mix everything thoroughly and fry over medium heat for 7 minutes.
Add the chopped fruiting bodies and fry, stirring constantly, until soft. Then add salt, pepper and paprika.
Pour buckwheat into the frying pan, stir and add water so that it covers the contents of the frying pan by 2 cm.
Then cook the dish until the buckwheat is ready, about 20 minutes. It should be served hot and garnished with herbs.

With meat in a slow cooker

Mushrooms – 300 gr.
Buckwheat – 2 cups.
Pork – 400 gr.
Carrots – 1 piece, medium size.
Onions – 1 pc.
Vegetable oil – 30 mg.
Tomato paste – 2 tbsp. spoons.
Salt and pepper - to taste.
Water – 700 ml.

Wash the meat, dry it and cut it into small pieces, and then fry it in oil in a multicooker bowl, in the “Fry” mode, until golden brown, with the lid ajar, for about 20 minutes. The dish must be stirred from time to time.
Cut the carrots into cubes, and the onion into cubes and add to the bowl.
Cut the fruiting bodies into slices and add to the bowl along with tomato paste, mix thoroughly and cook in the same mode for 5 minutes.
Add washed buckwheat, salt and pepper to the bowl. Then add water and mix everything thoroughly.
Close the lid, turn on the “Grain” mode for 40 minutes and cook until done.

Baked in a pot

Mushrooms – 200 gr.
Buckwheat – 1.5 cups.
Onions – 2 pcs., medium size.
Green onion, salt and dill - to taste.

Sort the grains, wash them in cool water, put them in a pot and add salt to taste.
Cut the onion into cubes and fry in a frying pan in oil until golden brown.
Cut the fruiting bodies into small pieces and add to the onion, add salt and fry together until tender.
Add the roast to the buckwheat pot, stir, add the greens and fill with water almost to the top.
Bake the dish in the oven at 180 degrees for 60 minutes until cooked.

Hearty buckwheat porridge is amazingly mixed with mushrooms in a wide variety of dishes, and the combination of flavors of these two ingredients will undoubtedly impress even the most sophisticated gourmet of mushroom cuisine.

Buckwheat porridge with mushrooms

Option 1: Traditional buckwheat porridge with mushrooms

For traditional buckwheat porridge with mushrooms, some vegetables are also useful. This dish is crumbly, but not dry, and no gravy is needed. Champignons are used here as the most common and harmless mushrooms.

Ingredients

200 g buckwheat;
250 grams of champignons;
100 grams of onion;
400 ml water;
80 g carrots;
50 g butter (butter);
salt pepper.

Step-by-step recipe for buckwheat porridge with mushrooms:

Step 1:
Wash the buckwheat, put it in a saucepan, add a little salt and the recipe water. Place on the stove. After boiling, reduce the heat and cook the porridge until all the moisture has evaporated.

Step 2:
Place a piece of butter in a frying pan and melt. Wash the mushrooms, cut the champignons into slices, and place in a frying pan. Start frying, cook for approximately 5-7 minutes.

Step 3:
Cut the onions into small cubes and add them to the mushrooms. Stir and cook for a few minutes.

Step 4:
Peel the carrots, grate, add to the mushrooms and onions. Fry until vegetables are cooked and soft. Finally, add salt to the mushroom mixture.

Step 5:
Place the buckwheat porridge into a frying pan, stir together with the mushrooms, cover, and heat everything together over low heat for another minute.

If you don’t like the use of butter or simply don’t have it, then you can replace it with vegetable oil. To further reduce calorie content, the amount can be reduced to 2 tablespoons.

Option 2: Frisky recipe for buckwheat porridge with mushrooms

The recipe for frisky buckwheat porridge with mushrooms uses pickled champignons, but you can also use honey mushrooms. The dish does not require a lot of utensils, just one large frying pan or saucepan is enough.

Ingredients

a glass of buckwheat;
2 glasses of water;
200 g champignons (marinated);
100 grams of onion;
4 tbsp. l. oils

How to quickly cook buckwheat porridge with mushrooms:

Option 3: Buckwheat porridge with mushrooms and chicken

A recipe for a hearty dish that can be called mushroom pilaf. The porridge comes out very fragrant and rich; it is better to cook it in a cauldron or use a high saucepan.

Ingredients

400 g chicken;
300 grams of champignons;
2 cups buckwheat;
2 carrots;
2 onions;
60 ml oil;
1 tsp. seasonings for chicken or pilaf;
1 head of garlic;
salt.

Step-by-step recipe for buckwheat porridge with mushrooms and chicken:

Step 1:
Cut the onion into large cubes, pour into a cauldron with heated oil, and begin to fry. Grate the carrots into strips or cut them with a knife, add them to the onion, and fry everything together for about 3 minutes.

Step 2:
Cut the chicken into pieces. If you eat poultry with bones, then by the joints. Add to the vegetables and cook the bird for 5 minutes.

Step 3:
Cut the champignons into random pieces and add them to the cauldron with the poultry. Moisture will begin to release from them, evaporate it all. As soon as the mushrooms begin to “crackle,” you need to pour in the spices, mix everything thoroughly, and add the buckwheat.

Step 4:
Follow the buckwheat with water, add exactly 4 cups of boiling water, and add salt.

Step 5:
Remove the top husk from the head of garlic, then insert it completely into the center of the cauldron. Throw a bay leaf on top of the porridge.

Step 6:
Cover the cauldron and cook buckwheat porridge for 20 minutes. Stir at the end.

The dish is best served with fresh and canned vegetables. Natural tomato juice goes great with this porridge.

Option 4: Buckwheat porridge with mushrooms and stew

Another version of hearty buckwheat porridge with mushrooms, but it is prepared with stewed meat. One small jar will come in handy. You can eat beef or pork.

Ingredients

2 cups buckwheat;
1 can of stew;
1 onion;
200 grams of champignons;
2 tbsp. l. oils;
spices to taste.

How to cook - step by step recipe:

Step 1:
Pour oil into a frying pan and heat it up. Add chopped onion, fry for a few minutes.

Step 2:
Cut the mushrooms into random pieces, add to the onion, fry until almost done.

Step 3:
Open the can of stew. Usually a layer of fat accumulates on top. Carefully remove it and add it to the frying pan. Break the meat or cut it into small pieces. Place in the pan along with the broth. Over high heat, evaporate excess water.

Step 4:
Add buckwheat to the frying pan, stir with stew and mushrooms. Add salt to taste, add any spices, you can throw in a clove of garlic.

Step 5:
Pour in two glasses of water. After boiling, reduce the heat to low, cover the pan, and simmer the porridge until cooked. Usually it is determined by the lack of water on the bottom of the pan; you need to push the grains apart with a spatula and take a look.

If you come across light or even greenish cereal, then the porridge from it will not be very fragrant. Before cooking, it is recommended to wash and dry the buckwheat, pour it into a dry frying pan and fry until brownish, then cook it using the usual method according to the chosen recipe. You can create this using butter. This type of cereal produces the most delicious porridge.

Option 5: Lenten buckwheat porridge with mushrooms and vegetables

A recipe for a Lenten dish that will appeal not only to believers, but also to vegetarians. Summer vegetables will be used here; if desired, something can be excluded or added.

Ingredients

1.5 tbsp. buckwheat;
2.5 tbsp. water;
2 peppers (bell peppers);
1 eggplant;
1 tomato;
1 tsp. tomato paste;
1 carrot;
2 onions;
250 grams of champignons;
spices;
4 tbsp. l. oils

How to cook - step by step recipe:

Step 1:
Cut the eggplant into cubes, sprinkle with salt, and let sit for a while. Cut peppers, onions, and carrots into small pieces, but do not combine them.

Step 2:
Place two frying pans on the stove. Divide the oil and onion between them and start frying.

Step 3:
Chop the mushrooms, place them in one pan, and continue cooking.

Step 4:
Place the eggplants, washed from salt and squeezed out, into the second frying pan with the onions, after another minute add the carrots, and then the peppers and tomatoes. Cook the vegetables together for about 5 minutes, then transfer to the mushrooms.

Step 5:
Add a spoonful of tomato paste, it will make the dish taste better, add salt, pepper, and stir.

Step 6:
Add buckwheat to the vegetables and mushrooms, add the recipe water. There is no need to pour more because the vegetables are juicy. Cover the pan and cook for 20 minutes.

Instead of tomato paste, you can use ketchup or add one grated tomato, which also makes it juicy and tasty.

Option 6: Buckwheat porridge with mushrooms (dry)

You can also make a very tasty porridge with dried mushrooms. This dish will turn out much more aromatic and exciting than a similar one with champignons. In order not to delay the manufacturing process too much, it is better to soak the mushrooms in advance.

Ingredients

50 grams of dried mushrooms;
2 cups of cereal;
2 onions;
30 ml oil;
spices.

How to cook - step by step recipe:

Step 1:
Boil the soaked mushrooms for 15 minutes in boiling water, place in a colander. Throw one glass of broth for porridge, the rest can be poured out or used for other purposes.

Step 2:
Peel the onions, you can replace one with carrots. Cut into cubes, transfer to heated oil, and fry briefly over medium heat.

Buckwheat porridge with wild mushrooms

Almost everyone will agree that buckwheat is very good for health and is popular. It is available to anyone these days and is quite inexpensive.

Low calorie content is one of the features of buckwheat, which is why dishes with it are often included in all dietary and lenten menus.

Crumbly buckwheat porridge is delicious on its own, just with milk; fascinating dishes stuffed with buckwheat with various fragrant additives; without hesitation - and simply as a side dish for meat or chicken, it is great.

It may not be a tricky thing to cook buckwheat porridge, but if you know and apply some simple rules, it will turn out much tastier!

And to really pamper yourself, let’s cook it in a pot with wild mushrooms.

Firstly, at the moment autumn is their best season - it would be unforgivable not to take advantage of this. Well, secondly, in addition to the inimitable smell and taste, mushrooms are a rich source of proteins and vitamins for our diet. It’s not in vain that nutritionists include dishes with this “forest meat” in their menus for fasting and fasting days - despite their low calorie content, they have the ability to quickly fill you up.

The porridge prepared using this method comes out very tasty, crumbly and fragrant, almost like in a Russian oven.

Total cooking time – 1 hour 20 minutes
Active cooking time – 0 hours 25 minutes
Cost - very economical
Calorie content per 100 g – 133 kcal
Number of servings – 4 servings

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How to cook buckwheat porridge with wild mushrooms

Ingredients:

Buckwheat – 200 g
Butter – 20 g when frying cereals
Mushrooms – 300 g boiled
Onions – 1 pc. large
Sunflower oil – 30 ml
Broth – 400 ml
Salt - to taste
Dark pepper - to taste
Butter – 20 g upon serving
Greens – optional for serving

Manufacturing:

The freshest mushrooms need to be carefully sorted (in case you get caught with a wormhole!), cleaned of sand and pine needles, and washed well.

Cut into large pieces.

Boil in salted water for 15-20 minutes after boiling. Don’t forget to skim off the resulting foam.

When cooked, discard in a colander. Do not pour out the broth - it will make a beautiful mushroom soup if desired. Well, we will also need it later for porridge.

All this can be created in advance, because for making porridge we will need not such a huge amount of already boiled mushrooms.

Peel the onion and cut into small cubes.

Heat vegetable oil in a frying pan. Fry the onion over medium heat until softened and lightly golden.

Add the boiled mushrooms to the onions and fry everything together for another 5-8 minutes. Season to taste with black pepper and salt and stir.

Note: fresh mushrooms can be replaced with frozen or dry ones. Frozen ones will have to be thawed in advance, and dry ones will have to be soaked in water for 2-3 hours until they swell. Well, as an option, if you don’t have wild mushrooms, you can simply eat the freshest champignons; they are literally sold in any hypermarket all year round.

To begin with, it would be better to sort out the buckwheat; even in packaged buckwheat you may come across small pebbles or unpeeled, hard grains.

Later wash several times in cool water. Lastly, drain off excess water.

In a separate hot, dry frying pan, you need to dry the washed cereal for a couple of minutes until a pleasant smell appears. This needs to be done by stirring constantly so that the cereal does not burn under any circumstances.

At the end, add butter and stir so that each grain is “buttered” - thanks to this, the porridge will come out crumbly, grain by grain.

Later add the mushrooms fried with onions and mix well with the cereal.

Divide the resulting mass into pots, but no more than 2/3 of their size, leaving space for it to swell.

Pour in mushroom broth in a ratio of 1:2, i.e. if you have 100 g of cereal in a pot, then you need to pour in 200 ml of water.

If required, you can add salt - just remember that the broth and mushrooms are already salted.

Note: instead of mushroom broth, you can use any other broth, vegetable or meat, for example, or just water - here you need to control only your personal taste and the taste of family members.

Close the pots with lids, if suddenly there are none, then you can cover the top with regular food foil.

Place the pots in an oven preheated to 200 degrees for 15 minutes at first. Later, having reduced the heat to 160 degrees, let the porridge simmer for another 40 minutes.

During this period of time, buckwheat will absorb all the broth and swell. The porridge will turn out crumbly, airy and, due to the fried mushrooms and onions, very fragrant.

When you take the pots out of the oven, open them and add a piece of butter, stir - you can’t spoil the porridge with butter, right?!