Were there any summer mushrooms in the year? When do they start collecting honey mushrooms?
Buckwheat porridge contains a lot useful substances, so it is recommended for children from the very beginning early age, prescribed to elderly and weakened people, prescribed for various therapeutic diets.
Buckwheat porridge, including mushrooms, is also popular as part of diet menu for weight loss, as it is low in calories (both buckwheat and mushrooms).
If you have porridge for breakfast, then you are eating right. You get the maximum amount of necessary substances and fats (after all, porridge must be served with oil, animal or vegetable). Buckwheat porridge is an excellent energy drink, so it’s especially good to start a difficult, busy day.
Cooking buckwheat with mushrooms will take you little time, so you can cook it both in the morning and in the evening for dinner. This recipe uses freshly frozen chanterelles - one of the most delicious mushrooms in the world.
Ingredients
- buckwheat - 1 cup
- fresh frozen chanterelles - a couple of handfuls
- onion - 1 medium
- Refined olive oil - 3 tbsp. spoons
- freshly ground pepper and salt
Preparation
Chanterelles must be thawed before cooking. Cook buckwheat porridge separately.
Pour the cereal into a saucepan, pour in two glasses of water and put on high heat until the water boils, then add salt afterwards. Cover the pan with a lid, reduce the heat to low and cook the porridge until cooked.
Peel the onion and cut into thin half rings.
Pour olive oil into a frying pan, add onions and mushrooms, salt and pepper. Stirring, fry until the chanterelles are done.
Place the finished buckwheat in a frying pan with the mushrooms, stir and simmer for 3-4 minutes.
Delicious porridge is ready. While it's hot, place it on plates.
This recipe uses wild mushrooms as they provide amazing aroma and flavor. But you can also replace them with oyster mushrooms, champignons and other fresh (frozen) forest mushrooms.
If you don't use it very much aromatic mushrooms, then add a couple of white ones dried mushrooms, having previously ground them into dust.
Fresh and dry herbs are perfect for buckwheat porridge with mushrooms. For example, finely chopped dill is perfect, which can be added either to the pan along with porridge or sprinkled ready dish already on the plate.
Instead of olive oil You can use another unscented vegetable. If you fried with a small amount of oil and are not afraid to put on weight, put a piece of butter on a plate.
Buckwheat porridge is good in any form, and if you add wild mushrooms to it, the taste will be even better. If there are no forests nearby, and you don’t risk buying the product from mushroom pickers, then you can use champignons. These mushrooms grow under artificial conditions and can be eaten even raw.
If you have the opportunity to choose fresh or dried mushrooms, then turn your attention to porcini mushrooms, chanterelles and honey mushrooms. Porcini, undoubtedly, occupies a leading position in cooking, but its price is not suitable for every wallet. A product purchased from the market may disappoint you because pests love it. Chanterelles are very fragrant and delicious mushrooms, which are not susceptible to pests - you will never find larvae or worms in them. But chanterelles need to be thoroughly washed and cleaned, as they grow on sandy soil. Honey mushrooms are small, inconspicuous mushrooms, but very aromatic and tasty. They are easy to wash, and pests are not very fond of mushrooms, so today we will give preference to these mushrooms.
In the old days, buckwheat with mushrooms was a popular dish because it was a filling and healthy dish. Buckwheat porridge with mushrooms and onions still surprises with its unusual taste, we invite you to try cooking it.
Taste Info Second: cereals
Ingredients
- buckwheat – 1 glass;
- water – 2 glasses;
- mushrooms – 300 g;
- onion – 1 piece;
- carrots – 1 piece;
- salt to taste;
- greenery.
How to cook buckwheat with mushrooms, carrots and onions
We sort out the buckwheat so that there is nothing unnecessary in the cereal, and rinse it well. Pour 2 glasses cold water and set to cook over very low heat. When the buckwheat boils, add salt to it.
Let's take care of the mushrooms. Honey mushrooms need to be washed well, cleaned of debris, and the stem cut off at the cut site. These mushrooms must be boiled before frying. Chanterelles and porcini mushrooms can be used without pre-cooking. If you are cooking champignons, then immediately after washing they can be placed in a frying pan.
Cook the honey mushrooms for 10 minutes, then drain the water and bring to a boil again and cook for 15 minutes. Then place them in a colander to drain excess water.
While the water is draining from the mushrooms, cut the onion into cubes and grate the carrots on a coarse grater. Fry the vegetables in a frying pan with the addition of vegetable or butter.
After 5-7 minutes, add boiled honey mushrooms to the pan. If you have large mushrooms, then chop them first. I had small mushrooms, so I didn’t cut them, but left them whole. Fry vegetables and mushrooms for 10 minutes over low heat, remembering to stir.
Add prepared buckwheat to the fried mushrooms. Mix well, add salt and pepper to taste. Add greens to the finished dish at your discretion.
Buckwheat with mushrooms, onions and carrots turns out aromatic and crumbly. Eating such a dish is a pure pleasure.
- If you decide to use for a recipe dried mushrooms, then 2 hours before cooking you should soak them in warm water. After this, the mushrooms are boiled for 20 minutes, chopped and, after frying, mixed with boiled buckwheat porridge.
- Enhance the aroma and taste qualities buckwheat is possible by frying in a hot frying pan. First, buckwheat should be sorted and washed. Just remember to constantly stir the cereal so that it does not burn.
- Buckwheat with honey mushrooms will turn out tastier if, at the end of cooking, you simmer all the ingredients a little in a frying pan with the addition of mushroom broth or chicken broth, add a little liquid so that you don’t end up with soup, and simmer with the lid open. With this method of cooking, buckwheat should be left slightly undercooked; after mixing with other products, it will finally cook during the stewing process.
- You can supplement the recipe by adding a hard-boiled egg to the ingredients; it goes well with buckwheat and mushrooms. Simply chop an egg and sprinkle on top of the finished dish.
- Spice lovers can season the mushrooms while frying with pepper, nutmeg, coriander or marjoram.
- Buckwheat with mushrooms is easy to cook in the oven in a pot. For this, mushrooms are prepared as in our recipe. The buckwheat is washed; for a standard 700-800 ml pot you will need half a glass of buckwheat. Place buckwheat and mushrooms in a pot and fill with 1.5 cups of water. Place the pot in the oven at 170-180 degrees for 35-40 minutes. It turns out to be a delicious Lenten dish, if you do not fast, then... buckwheat porridge you can add a piece of butter.
Step-by-step recipes for original and very tasty buckwheat porridge with mushrooms
2017-10-11 Marina VykhodtsevaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
3 gr.
4 gr.
Carbohydrates
13 gr.102 kcal.
Option 1: Classic buckwheat porridge with mushrooms
For classic buckwheat porridge with mushrooms, you will additionally need some vegetables. This dish is crumbly, but not dry, and no gravy is needed. Champignons are used here as the simplest and safest mushrooms.
Ingredients
- 200 grams of buckwheat;
- 250 grams of champignons;
- 100 grams of onion;
- 400 ml water;
- 80 grams of carrots;
- 50 grams of butter (butter);
- salt pepper.
Step-by-step recipe for buckwheat porridge with mushrooms:
Step 1:
Rinse 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 about 5-7 minutes.
Step 3:
Cut into small cubes onion, pour over the mushrooms. Stir and cook for a couple of 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 using butter or simply don’t have it, you can replace it with vegetable oil. To further reduce calories, the amount can be reduced to two tablespoons.
Option 2: Quick recipe for buckwheat porridge with mushrooms
The recipe for quick buckwheat porridge with mushrooms uses pickled champignons, but you can also use honey mushrooms. The dish does not require a lot of dishes, just one large frying pan or saucepan is enough.
Ingredients
- a glass of buckwheat;
- 2 glasses of water;
- 200 grams of champignons (marinated);
- 100 grams of onion;
- 4 tbsp. l. oils
How to quickly cook buckwheat porridge with mushrooms:
Step 1:
Heat vegetable oil in a frying pan. Finely chop the onion, add and fry for a minute.
Step 2:
Cut the marinated champignons into slices, add to the onion, and cook over high heat for a couple of minutes. If honey mushrooms are used, they can be thrown in whole, but they also need to be warmed up and excess moisture removed.
Step 3:
Sort through, rinse the buckwheat, pour into the frying pan with the mushrooms, and smooth with a spatula to form a layer of equal thickness.
Step 4:
Add 2 cups of boiling water and add salt. The amount of salt is at your discretion. If there is a lot of it in mushrooms, then it is better to add one small pinch.
Step 5:
Cover the frying pan and cook the porridge with mushrooms for 15 minutes. Turn off and let the dish sit on the stove for another 5 minutes.
In a similar way, you can prepare porridge with fresh champignons, but they will take a little longer to fry with onions. If the mushrooms were collected in the forest, then they will also need to be boiled.
Option 3: Buckwheat porridge with mushrooms and chicken
A recipe for a hearty dish that can be called mushroom pilaf. The porridge turns out to be very aromatic and rich; it is better to cook it in a cauldron or use a tall saucepan.
Ingredients
- 400 grams of 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 three minutes.
Step 2:
Cut the chicken into pieces. If poultry with bones is used, then at the joints. Add to the vegetables and cook the bird for about five minutes.
Step 3:
Cut the champignons into arbitrary 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, add salt.
Step 5:
Remove the top husk from the head of garlic, then stick it entirely 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. You will need one small jar. You can use beef or pork.
Ingredients
- 2 cups buckwheat;
- 1 can of stew;
- 1 onion;
- 200 grams of champignons;
- 2 tbsp. l. oils;
- spices to taste.
Step 1:
Pour oil into a frying pan, heat. Add chopped onion, fry for a couple of minutes.
Step 2:
Cut the mushrooms into arbitrary pieces, add to the onion, fry until almost done.
Step 3:
Open a 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 moisture.
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 absence of water at the bottom of the pan; you need to push the cereal apart with a spatula and look.
If you come across light or even greenish cereal, then the porridge from it will not be very flavorful. Before cooking, it is recommended to rinse, dry the buckwheat, pour into a dry frying pan and fry until brownish, then cook in the usual way according to the chosen recipe. You can do this on butter. This type of grain makes 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, let it sit for a while. Cut the peppers, onions, and carrots into small pieces, but do not mix 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 in one pan, continue cooking.
Step 4:
Place the eggplants, washed from salt and squeezed out, into the second frying pan with the onions, after another minute the carrots, and then the peppers and tomatoes. Cook the vegetables together for about five minutes, then add to the mushrooms.
Step 5:
Add a spoonful of tomato paste, it will improve the taste of the dish, add salt, pepper, and stir.
Step 6:
Add buckwheat to the vegetables and mushrooms and add the recipe water. There is no need to pour more as the vegetables are juicy. Cover the pan and cook for 20 minutes.
Instead of tomato paste, you can use ketchup or add one additional grated tomato, it also turns out juicy and tasty.
Option 6: Buckwheat porridge with mushrooms (dry)
You can also cook very well with dried mushrooms. delicious porridge. This dish will turn out much more aromatic and interesting than a similar one with champignons. In order not to delay the cooking 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 and place in a colander. Leave one glass of broth for porridge, the rest can be poured out or used for other purposes.
Step 2:
Peel the onion heads, you can replace one with carrots. Cut into cubes, transfer to heated oil, fry a little over medium heat.
Step 3:
Cut the boiled mushrooms into pieces and add to the onion. Cook together until golden brown.
Step 4:
Now you can immediately add the buckwheat, the reserved broth and three glasses of water, add salt and pepper, cover and cook the porridge until tender. Or add separately cooked porridge to the mushrooms, stir, add spices, and heat everything together for a couple of minutes.
It is believed that dry mushrooms lose their taste when soaked for too long, so there is no need to soak them overnight or keep them in water for more than five hours. As soon as they become soft and increase in size, you can begin to boil them, and then prepare a tasty and aromatic porridge according to the recipe.
Buckwheat with mushrooms is not only tasty, but also very healthy dish, which has big amount proteins, fats and B vitamins. Some cook it salted, others add sugar, and some prefer to cook the cereal with milk and cottage cheese. But buckwheat occupies a special place with fresh mushrooms. To prepare such a dish you don’t need to have any special skills, just a small set of ingredients, and the porridge is ready.
A simple and delicious recipe for buckwheat with mushrooms in a pot
A dish cooked in the oven is significantly different from one cooked over a fire. Buckwheat stewed in a clay pot has an unusual taste and aroma. The presented recipe for buckwheat with mushrooms is the simplest and most delicious. In order to make an unforgettable dish, you will need to use a minimum set of ingredients that can be found in the kitchen of any housewife.
To prepare buckwheat porridge you need:
- 300 grams of buckwheat;
- 150 grams of fresh mushrooms;
- 2 onions (medium);
- 6 tsp. sunflower oil;
- pepper, dill;
- salt.
The cereal should occupy a third of the pot.
Sequencing:
When all the ingredients are in the pot, you can add salt and pepper. Then preheat the oven to 200 C and place a container inside. Simmer should be for 50 minutes.
In order for buckwheat with fresh mushrooms and onions to become tender and airy, at the end of the cooking time, you need to let the dish sit inside for another 10 minutes.
Buckwheat with mushrooms in a slow cooker - video recipe
Buckwheat with dried mushrooms
It is very nutritious and hearty dish. Compared to fresh mushrooms, dried ones have a brighter and richer aroma. This is what gives buckwheat its unusual taste.
Ingredients:
- buckwheat – 1 glass;
- dried porcini mushrooms – 70-80 grams;
- fine salt – 1 tsp;
- sugar - half a teaspoon;
- sunflower oil – 1 tbsp. spoon;
- spices (optional).
Rinse mushrooms under running water. Place them in a deep bowl and pour cold liquid for 30 minutes. This procedure must be carried out in order to clean the mushrooms from debris and sand.
Then put them in a saucepan, add water and put on fire. Cook the mushrooms until half cooked.
After this, sort out the buckwheat and rinse it under running water. Place the cereal in a saucepan. Pour 400 ml of water over the grains. Add salt and sugar to the mixture to your taste. Cook for 15 minutes.
Remove the pan with mushrooms from the heat and drain the water. Then pour some into the frying pan vegetable oil and add some spices to it.
Place boiled mushrooms in heated oil. Grind if necessary. Fry over low heat. It is important to ensure that they do not dry out.
Then combine buckwheat porridge with mushrooms and mix thoroughly. The dish is ready. When serving, sprinkle some chopped herbs on top.
Mushrooms should only be soaked in cold water.
Buckwheat with mushrooms, onions and carrots
This cooking method is very simple. This porridge can also be eaten during Lent by people who do not eat meat. The dish can be prepared both on the stove and in the oven.
To give buckwheat porridge an unusual taste, add a small piece of butter at the end of cooking.
To prepare you will need to use:
- 100 grams of dry cereal;
- 300-350 grams of fresh champignons;
- one medium onion;
- small carrot;
- a little sunflower oil (for frying vegetables);
- salt and herbs.
Cooking steps:
It is better to serve the dish with chopped herbs. Also add a little butter to warm buckwheat.
If the carrots are not juicy, add a little cold water to the pan at the end of frying. This will allow her to become softer.
Buckwheat with onions and mushrooms in the microwave
This porridge is prepared very quickly. Even a child can cook buckwheat this way.
Components required:
- 200 grams of cereal;
- 600 ml clean water;
- – 2 pieces (medium size);
- 300 grams of mushrooms (fresh);
- 50 g butter;
- iodized salt, ground allspice.
Sequencing:
To allow excess moisture to evaporate from the porridge, you should open the lid slightly before placing the vessel in the microwave.
Each of the above recipes for buckwheat with mushrooms has its own unique taste. By following the sequence of actions and tips, the dish will turn out flavorful and satisfying.
Step-by-step recipes for buckwheat porridge with mushrooms and onions with various ingredients, simple and original
2017-10-22 Irina NaumovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
3 gr.
4 gr.
Carbohydrates
11 gr.91 kcal.
Option 1: Classic recipe for buckwheat porridge with mushrooms and onions
This is a very tasty and healthy dish, easy to prepare. The taste of this porridge can vary significantly depending on what mushrooms you use. Perfect for this recipe: champignons, porcini mushrooms, honey mushrooms, chanterelles and even boletus. Due to complex carbohydrates In its composition, buckwheat porridge will give you strength and vigor for the whole day.
Ingredients:
- water - 0.5 l;
- champignons - 250 gr;
- a glass of buckwheat;
- onion - 2 pcs;
- few plants - 40 gr;
- salt - 4 g;
- dill and parsley - 2-3 sprigs;
- pepper - 4 gr.
Step-by-step recipe for buckwheat porridge with mushrooms and onions
Sort out the cereal, put it in a saucepan, and rinse thoroughly. Fill with water.
Put the buckwheat on the fire, wait until the water boils. Immediately turn the heat to low and remove the foam.
Cover and cook for 25 minutes. All water should boil away. The main thing is not to stir during cooking.
Wash the mushrooms, remove any dirt, and cut into thin slices.
Tip: If you decide to use wild mushrooms. Then you first need to sort them out, then peel them and boil them a little in salted water. Wait until the water boils, reduce the heat and cook for about a quarter of an hour.
Peel the onion and chop. Now you need to fry it in a frying pan for about five minutes. During this time it will become soft.
Add the mushrooms to the onions and fry for 10 minutes. Add salt and pepper, stir occasionally.
Place the fried mushrooms and onions in the pan with the porridge and stir. Taste and add salt if required.
Cover the pan with a lid and a thick towel or blanket. Leave for an hour. You can also preheat the oven to 120° and simmer the porridge for an hour.
Before placing on plates, sprinkle with chopped herbs and stir.
Option 2: Quick recipe for buckwheat porridge with mushrooms and onions
To cook buckwheat with mushrooms and onions faster, soak the cereal in boiling water for half an hour, and take canned mushrooms from a jar. They are already cut and ready to eat. They can be lightly fried with onions to make them more flavorful.
Ingredients:
- water;
- canned mushrooms - ¼ kg;
- buckwheat - 150 gr;
- two onions;
- frying oil;
- salt;
- pepper.
How to quickly cook buckwheat porridge with mushrooms and onions
Pour boiling water over buckwheat and leave covered for half an hour.
Meanwhile, remove the chopped canned mushrooms from the jar. Heat a frying pan and fry them along with the chopped onion for about 7 minutes.
Drain the porridge, add new water and cook until done.
Add mushrooms and onions to the porridge, add salt and pepper. Mix thoroughly.
The finished porridge should be allowed to brew. If you wish, you can immediately add chopped herbs, then the finished dish will be more flavorful.
Advice: Buckwheat turns out more tasty if it is pre-soaked in hot water. That's what we did. Perfect time- two hours. Then a quarter of an hour is enough to cook it.
Option 3: Lenten buckwheat porridge with mushrooms and onions
If you choose this recipe, porcini mushrooms can be replaced with any other forest mushrooms. Both fresh and frozen are suitable. Total time preparation - two hours. The cooking itself will take about a third of an hour.
Ingredients:
- a glass of buckwheat;
- mushroom broth - 0.5 l;
- porcini mushrooms - 1/3 kg;
- two onions;
- greens of your choice;
- salt;
- pepper;
- a little oil for frying.
How to cook
First you need to disassemble and clean the mushrooms. You need to separate the top layer from the legs; this is convenient to do with a small knife. Leave the hats as is. Separate the stems from the caps and cut into medium pieces. Please note that the mushrooms will boil down and become fried.
Place mushrooms in a saucepan, add water, and bring to a boil. Reduce heat, skim off the foam and simmer for about 10 minutes.
Drain the mushrooms in a colander and save the broth.
Cool the mushroom broth and pour it over the buckwheat. You need to cook until completely evaporated for about half an hour.
Heat a frying pan, pour a little oil. Add the mushrooms and fry for about five minutes, then add the chopped onion. Fry, stirring constantly, for ten minutes.
Mix mushroom frying with porridge, add salt and pepper. You can measure by teaspoons or add pinches by eye.
Preheat the oven to 120°, place a cast iron pot with porridge there for an hour.
Serve with chopped herbs.
Note to the owner: Porcini mushrooms can be added to buckwheat and raw, and cooked together until tender. The main thing is to rinse and peel the mushrooms, and then add them to the porridge.
Option 4: Buckwheat porridge with mushrooms and onions
This recipe is for those who collect mushrooms in the summer and dry them for the winter. You don't have to use white ones. It could be any noble mushrooms. In any case, they will give off their flavor and add satiety. This porridge will be very tasty.
Ingredients:
- a glass of buckwheat;
- dried mushrooms - 50 g;
- mushroom broth - 50 ml;
- one onion;
- oil drain - 50 gr;
- salt.
Step by step recipe
Scald the mushrooms, rinse thoroughly, remove particles of soil and sand, and twigs. Place in any container, fill with water and leave for 2-3 hours.
Place the soaked mushrooms in water, add salt and cook until tender.
Drain the broth into a separate bowl, we will need it later. Cut the mushrooms into pieces.
Pour the mushroom broth into the cauldron, add a little more salt and bring to a boil.
You need to sort out the buckwheat and put it in a frying pan without adding oil. Fry and add to the broth.
Now put the mushrooms in the cauldron, mix everything and cook for half an hour under a closed lid.
As soon as the buckwheat porridge becomes thick, put the cauldron in the oven for half an hour. The required temperature is 180°.
The onion needs to be peeled, finely chopped and fried with a small amount butter.
When the porridge is ready, add the onion and stir. Let it brew for another 5-7 minutes.
Advice: If you have dried mushrooms. First they need to be soaked in water or milk, and then boiled or fried with onions. Approximate soaking time is an hour. The mushrooms should absorb all the liquid and become soft.
Option 5: Buckwheat porridge with mushrooms and onions in the oven
You don't have to pore over the porridge while it's cooking on the stove. You can simplify the preparation and do everything in the oven. For this, it is best to use a small cauldron.
Ingredients:
- buckwheat (kernel) - 170 g;
- oil drain - 60 gr;
- mushrooms - 300 gr;
- one onion;
- mushroom decoction - 3 tables. lodge;
- salt and pepper.
How to cook
Wash the mushrooms, peel and cut into medium-sized pieces. Place in a saucepan and bring to a boil. Skim off the foam, reduce the heat and cook in salted water for half an hour.
Place the mushrooms in a colander; do not pour out the broth.
Strain the broth through a sieve and leave to cool.
Melt the butter in a frying pan, add finely chopped onion and fry.
Sort out the cereal and put it in a cauldron. We also send mushrooms and onions there, mix everything.
Pour a little mushroom broth into the cauldron; it should cover the buckwheat by 4-5 cm. Cover with a lid.
Preheat the oven to 200°, cook buckwheat porridge for 90 minutes.
Be sure to stir the grains when they are ready. If desired, you can add chopped herbs.
Helpful Tips:
1. When you prepare buckwheat porridge, the amount of water you pour into it depends on several factors. For example, the quality of the cereal, whether it was soaked in water or not, whether it was pre-fried in a dry frying pan.
2. If you fried the cereal, it will be even tastier and you need to cook it less.
3. If you poured too little water, no problem - add more. Then cover with a lid and simmer until done. As a result, you will get crumbly buckwheat.
4. If there is too much water, remove the lid and let the excess moisture evaporate.
5. In any case, if you cook buckwheat porridge, it will be very difficult to spoil it.