Clean and wash mushrooms.

Cut mushrooms into plates (as in the photo) and put in a pan.

Fry mushrooms for 7-10 minutes over low heat, stirring occasionally. At first, a lot of liquid will be released from the mushrooms, you need to wait until the water has completely evaporated.

Peel the onion and cut into small cubes.

Put the carrots with onions to the fried champignons.

Fry vegetables with mushrooms, stirring, for about 5 minutes. Vegetables should become soft, then (if necessary) add more salt and pepper to taste.

Rinse buckwheat in several waters (until clear water), drain the water.

Pour clean water into the pan (2 cups of water per 1 cup of cereal), bring to a boil, add salt (I add 0.5 teaspoon without a hill of salt per 2 cups of water). Pour the washed buckwheat into boiling water, bring to a boil, mix, cover and cook over medium heat for about 15 minutes (during this time, the buckwheat should be completely cooked, and the liquid should be absorbed).

Put the mushrooms fried with onions and carrots to the finished buckwheat.

appetizing, delicious buckwheat porridge Divide with mushrooms into serving bowls and serve hot. Fresh or pickled vegetables are a great accompaniment to this dish.

Enjoy your meal!

There are dishes that we are accustomed to since childhood. Buckwheat belongs to these dishes. It is prepared quickly and at the same time very tasty and healthy. But how to make familiar dishes acquired new taste? Especially for this, we have prepared for you some simple and at the same time delicious recipes in a new way.

Buckwheat with champignons a la merchant

For cooking you will need:

  • two glasses of buckwheat;
  • 400 grams of champignons (you can take other mushrooms);
  • two bulbs;
  • one egg;
  • 50 grams of butter;
  • four tablespoons of mayonnaise.

Cooking method:

Buckwheat should be boiled in the usual way (pour two cups of buckwheat with 4 cups of water, salt a little, then add a little oil and put on a small fire). While the cereal is cooking, fry the onion and mushrooms.

AT ready-made buckwheat add fried mushrooms with onion, butter, egg, mayonnaise. Mix everything thoroughly and put in the oven for about 15 minutes.

Buckwheat with champignons and suluguni cheese

You will need the following ingredients (for three servings):

  • two hundred grams of champignons (can be replaced with other mushrooms);
  • two hundred grams of buckwheat;
  • two glasses of water;
  • one onion (medium);
  • 75 grams of butter;
  • one hundred grams of suluguni cheese;
  • 20 grams of vegetable oil;
  • garlic clove.

Cooking method:

First you need to cook buckwheat. To do this, pour washed buckwheat into it, stir and cook over high heat for about ten minutes. Then we reduce the fire and cook for another 10-15 minutes. There is no need to stir the porridge at this time. Then we salt our buckwheat, add 50 grams of butter and stir everything well. Porridge should increase in volume about one and a half times. Now you can leave the porridge in a warm oven so that it "reaches".

While the porridge comes, you can cook the mushrooms. They must first be washed, peeled and cut into pieces. In a heated frying pan, you need to fry the garlic (finely chopped), onion (also finely chopped) and mushrooms. You can add a little to the mushrooms butter. You can also add some tomatoes if you like. At the end, add spices.

We take and put pieces of butter on the bottom, then buckwheat, then mushrooms with onions and close the pots with a lid and put in a preheated oven for about 20-30 minutes so that the porridge “dries out” a little.

Served with champignons, sprinkled with herbs and tomatoes.

Buckwheat with meat and mushrooms

Required Ingredients:

  • one glass of buckwheat;
  • 300-500 grams of mushrooms (champignons, chanterelles or other mushrooms);
  • one bulb;
  • 300 grams of meat (veal, turkey, chicken);
  • two glasses of water (you can broth);
  • one carrot (you can without it);
  • salt pepper.

Cooking process:

Cook according to your usual recipe.

We're making gravy. First, wash, clean and boil the mushrooms (if you take champignons, then you do not need to cook). Fry mushrooms with onions (add carrots if desired). Meat cut into cubes and fry separately. We put everything in a saucepan, a saucepan, you can even in a slow cooker, then pour boiling water (or broth) and simmer over low heat for about an hour. This gravy can be served not only with buckwheat, but also with rice or pasta.

Buckwheat with champignons and meat in a pot

The ingredients are the same as the previous recipe.

Cooking process:

The preparatory stage is the same: fry the mushrooms, meat, onions and put everything in pots. The pots must be filled in such a way that 2/3 remains to the brim. Otherwise, buckwheat will come out of the pots.

We wash the buckwheat, put it in pots and add water (broth) at the rate of one glass of buckwheat and 2 water. We put the pots in the oven and bring to readiness. Enjoy your meal!

We hope that you and your loved ones will like buckwheat with champignons according to our recipe and become an indispensable dish in your diet.

Mushrooms are one of the most popular foods that pair with virtually any type of side dish. Such a dish as buckwheat with champignons is prepared not only quickly and easily, but also at a cost - quite an affordable luxury. Both cereals and mushrooms are rich in their healing powers, which is why this dish is always popular among home cooks. And if you include them in the menu of the New Year's table, then many guests will remain grateful to you for such an easy side dish option.

Studies by Western scientists have confirmed that champignons are very beneficial for the human body. The substances found in these mushrooms have a noticeable positive effect on immune system person, because they are able to activate the activity of its critical cells. Scientists have also found that regular consumption of this product in food stimulates the production of antiviral proteins in our body.

Therefore, do not pass by vegetable showcases, on which white mushroom caps are beautifully laid out! And we will tell you how to cook these mushrooms tasty and preserving their beneficial properties.

Festive garnish "For a quick hand"

Ingredients

  • - 1 glass + -
  • – 400-500 g + -
  • - 1 PC. + -
  • - 2 tbsp. l. + -
  • Oregano - a pinch + -
  • - taste + -
  • Pepper mix - to taste + -
  • - 2.5 cups + -

Cooking

  1. Finely chop the onion, pour it into a deep frying pan and sauté until light golden brown.
  2. Mushrooms cut into large pieces and sent to the onion. Salt, add spices and oregano. Lightly fry the mushrooms with onions until they are soaked in spices and salt.
  3. We sort and wash the buckwheat, put it on top of the mushrooms in a pan, pour water and salt. Close the lid tightly, bring to a boil and reduce the heat to a minimum.
  4. After 30 minutes of simmering buckwheat with mushrooms, you get very healthy, aromatic food on your dinner table!

Alternatively, you can mix buckwheat with mushrooms (optional) and stew already in this form.

Enjoy your meal!

Ingredients

  • - 2 glasses + -
  • - 2 glasses + -
  • - 500 g + -
  • — 1 PC. medium size + -
  • - taste + -
  • Seasonings - to taste + -
  • - 2-3 tbsp. l. + -
  • Tomato paste - 2 tbsp. l. + -
  • - 2 tbsp. l. + -

Cooking

  1. Pour water into a saucepan. After boiling, we lower the washed cereal into it, salt it, and after boiling the water, turn the fire to a minimum.
  2. Cut the mushrooms the way you like. Onion cut into half rings.
  3. We spread the oil in a hot saucepan, pour the onion and fry until a beautiful golden color. Next, add mushrooms to the onion, salt, add spices and fry everything together.
  4. While the onion and white mushroom parts are fried, mix tomato paste with the same amount of water, add sour cream to the resulting sauce. Pour into a saucepan with mushrooms and onions. Simmer the entire contents of the saucepan for 10 minutes.
  5. We spread buckwheat porridge on plates, make a depression in the center of each serving of buckwheat and fill it with mushrooms in sauce.

Tip: the mushrooms in the sauce can be used as a gravy for other side dishes, so you can use more of all the ingredients.

Enjoy your meal!

Buckwheat with champignons can be tasty and quickly cooked in a slow cooker, if it is available in your kitchen arsenal. In a slow cooker beneficial features buckwheat and our favorite mushrooms are preserved in a significant amount.

Champignons are the most used mushrooms in the cuisines of different peoples of the world. They are also used more often than others in the author's recipes of the most famous culinary experts in the world. And our the National dish- buckwheat with champignons - will not yield to them either in terms of nutritional or taste properties!


Calories: Not specified
Time for preparing: Not specified


We present you a master class with step by step photos excellent tasty, satisfying, but at the same time fast food- buckwheat porridge with mushrooms and onions. The ease of preparation makes this recipe very popular. Actually, fragrant buckwheat- always a welcome guest in our house. In winter, due to its invaluable property to have a positive effect on the absorption of vitamin C, the demand for it increases many times over. Originally from Greece, this wonderful cereal is popular in many countries of the world, its second name is black rice. Despite the relatively high calorie content, the unground is one of the important components of numerous diets, since all minerals are completely broken down. In terms of the amount of protein contained in its composition, it is practically not inferior to meat, which is why it is so necessary for baby food. Although french cuisine does not contain cereals, buckwheat is grown to produce natural honey. In home gardens, this delicate grass with small white and pink flowers enriches the soil and fights weeds. Possessing an incredible ability to restore the body after an illness, she successfully fights anemia. By eating buckwheat porridge with mushrooms and onions for breakfast, lunch or dinner at least twice a week, you run the risk of parting with a whole bunch of diseases without medication. Wonderful buckwheat will appeal to children and adults. Prepares easily and quickly. Appetizers, salads from fresh and pickled vegetables will be a great addition to such a magical dish. I often make delicious buckwheat for this.
Ingredients:
- 2 glasses of purified water,
- 1 glass of buckwheat,
- 1 head of onion,
- 300 grams of oyster mushrooms,
- coarse table salt,
- a few green onions
- vegetable oil for frying.



How to cook with a photo step by step

Pour the cereal into a saucepan and rinse thoroughly. Remove small stones, peel. Fill with water and put on medium fire. After boiling, salt, reduce the heat to the very minimum and simmer for 25-30 minutes.
If you plan to cook porridge for breakfast, fill it with drinking water overnight, in the morning you just have to bring it to a boil and boil for 5-7 minutes until cooked.




Peel the onion and cut into small pieces. Saute over hot sunflower oil to transparency.
Wash the mushrooms thoroughly under running water, remove dirt. It is not necessary to clean the oyster mushroom. Cut it into medium pieces, since the mushrooms lose a lot of liquid and are significantly reduced in size - you should not chop them much. Lubricate the pan with vegetable oil and pour the mushrooms. Simmer over medium heat until liquid boils off, then combine with fried onions. Add salt, black ground pepper, stir and simmer until tender, 10 minutes.




fragrant mushroom appetizer pour over to the finished porridge. To saturate the ingredients, wrap the pan and place it close to a heat source for 1-2 hours.






If you don't have time, place a heatproof bowl in the oven for 30-40 minutes, keeping the heat to a minimum. Loose hot buckwheat will appeal to your home. When serving, generously sprinkle with chopped herbs. Enjoy your meal!




Based on this porridge, you can also cook delicious

Step-by-step recipes for amazing buckwheat with champignons and onions in tomato, creamy and sour cream dressing on the stove, in a slow cooker and pots with vegetables and herbs

2018-05-07 Julia Kosich

Grade
prescription

1149

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

3 gr.

carbohydrates

25 gr.

154 kcal.

Option 1: Classic recipe for buckwheat with champignons and onions

Don't have time to prepare a side dish and a main course separately? Do crumbly buckwheat with mushrooms and onions. Moreover, each time you can make different dressings and transfer the process to a slow cooker, oven (in pots) or a saucepan (on the stove). Whatever you choose, the result of a simple but delicious and hearty meal sure to please everyone who tries it.

Ingredients:

  • 205 grams of buckwheat;
  • water and salt for cooking cereals;
  • 195 grams of champignons;
  • salt / seasoning "For mushrooms";
  • 95 grams of onions;
  • oil for frying onions and mushrooms;
  • three tablespoons of sour cream;
  • dill for sprinkling.

Step-by-step recipe for buckwheat with champignons and onions

Sort out dry buckwheat, throwing out small pebbles and other debris, if present.

Pour the cereal into a saucepan. Throw in salt. Immediately pour water inside in a ratio of 2 to 1. Put the porridge on medium heat to cook. In the process, if necessary, add small amounts of water so that the grains become soft and do not burn.

In a quarter of an hour, buckwheat will be ready. Turning off the burner under the saucepan, cut the peeled mushrooms without legs and onions.

Fry champignon cubes and small onion slices in a small amount of calcined oil. Time - 3-4 minutes.

Mix buckwheat with mushrooms and onions with a spatula. Cover up. Reduce the temperature of the burner to the minimum.

Simmer the cereal in sour cream dressing for 10-13 minutes until the liquid is almost completely absorbed. At the end, cover with chopped dill, turn off the stove and completely close the lid.

Buckwheat, like any other cereal, absorbs dressing even after the fire is turned off. So be sure to leave ready meal stay covered with a closed lid. Not only will this provide incredible juiciness, but it will also allow the dill to fully release its flavor.

Option 2: A quick recipe for buckwheat with champignons and onions

To make today's dish quickly, we suggest immediately stewing onions and mushrooms without preliminary frying, along with buckwheat, briefly steamed in boiling water. Especially this option will appeal to those who avoid cooking ingredients in a pan.

Ingredients:

  • 155 grams of buckwheat;
  • 145 grams of champignons;
  • 75 grams of onion;
  • spoon (dessert) butter;
  • two glasses of cool water;
  • mushroom spices/salt;
  • two full spoons of sour cream.

How to quickly cook buckwheat with champignons and onions

Wash the buckwheat examined for garbage in several waters. Pour boiling water from the kettle and set aside, covered.

Now remove the tough skin from the onion. Also remove the legs from each mushroom. Wash both ingredients with a sponge and finely chop.

Heat oil in a frying pan over high heat. Immediately add mushrooms and onions. After mixing, fry for a couple of minutes.

Reduce the strength of the fire to an average and throw in buckwheat, draining the water in which it was steamed. Pour a couple of glasses of water. Salt. Add the mushroom spices at the same time.

Stew buckwheat with mushrooms and onions for 12-14 minutes. Then add sour cream and mix. Simmer porridge with mushrooms for another 3-4 minutes.

Keep an eye on the amount of water while cooking in the pan. The specified amount should be enough. But if the liquid evaporates too quickly, and the buckwheat remains hard, we recommend adding water as needed.

Option 3: Buckwheat with champignons and onions in spicy tomato dressing

Buckwheat, which is cooked with mushrooms and onions in sour cream dressing, is very different. delicate taste. Want to make something more vibrant? Then mix the traditional sauce with spicy tomato sauce with chili and garlic.

Ingredients:

  • 74 grams of onion;
  • a couple of spoons of tomato paste;
  • two glasses of water;
  • 130 grams of buckwheat;
  • vegetable oil in a saucepan;
  • 165 grams of mushrooms (champignons);
  • three cloves of garlic;
  • small chili pod;
  • salt / paprika (ground);
  • a third of a glass of water for pasta;
  • cilantro to taste.

How to cook

Boil pure buckwheat in two glasses of water, not forgetting to add salt to the groats.

While the grits are soft, prepare the mushrooms, chili, onion and garlic. Rinse and chop all these ingredients: finely garlic and chili, diced mushrooms, and quartered onion rings.

In a thick-walled saucepan, heat the oil. Place the onion inside. Introduce mushrooms. Fry for 2-3 minutes.

Dissolve the tomato paste in a glass of water. Pour inside. At the end add chopped cilantro. Mix.

Stew buckwheat with champignons and onions over low heat. The time during which the dish is finally cooked is 5-7 minutes.

If liquid remains during the quenching, continue the process for as long as necessary. In any case, before serving porridge with mushrooms for lunch, let it brew. The dressing at this time will be completely absorbed, guaranteeing the dish a pleasant juiciness.

Option 4: Buckwheat with champignons and onions in a spicy creamy dressing

As a rule, buckwheat is stewed in sour cream or tomato sauce. However, in this recipe, we suggest taking dressings as a basis. tender cream and a few spices. You will get a very spicy and aromatic dish. Try it!

Ingredients:

  • half a glass of non-fat cream;
  • 176 grams of champignons;
  • 84 grams of onion;
  • laurel leaf;
  • 205 grams of buckwheat;
  • two and a half glasses of water;
  • salt / ground coriander;
  • black and allspice;
  • vegetable oil for frying;
  • dill and parsley (dried).

Step by step recipe

Put a saucepan with buckwheat, salt and water over medium heat. Cook for a quarter of an hour. Set aside soft cereals with completely evaporated liquid.

Heat vegetable oil in a deep, flat-bottomed pan. Throw in pre-peeled and finely chopped mushrooms and onions.

Fry the ingredients for a couple of minutes. After that, fall asleep boiled cereals. Pour all the spices: salt, ground coriander, both peppers, dried dill and parsley. Lay a laurel leaf.

Now pour in all the planned cream. Mix right there. Reduce burner fire. Simmer under a loose lid for 5-6 minutes.

As soon as the buckwheat dressing with champignons and onions thickens, turn off the stove. Serve warm with bread and pickles.

Be sure to remove the bay leaf before transferring the dish from the pan to the serving dish. As for the rest of the spices, you can add or substitute your favorites. But instead of dried dill and parsley (especially in summer), it is better to use fresh herbs.

Option 5: Buckwheat with champignons, herbs and onions in a slow cooker

It is always a pleasure to cook cereals in a slow cooker, as they always turn out soft and crumbly without much effort. Therefore, we could not ignore this method of cooking buckwheat with mushrooms.

Ingredients:

  • half a bunch of dill, cilantro and parsley;
  • 205 grams of champignons (fresh);
  • 115 grams of onions;
  • 255 grams of buckwheat (dry);
  • three full glasses of water;
  • coarse salt;
  • laurel leaf;
  • oil (spoon) in a frying bowl;
  • 95 grams of ketchup with garlic.

How to cook

Remove the husk from the onion, and cut the legs from the mushrooms. Remove stems from greens. Wash all ingredients well.

Chop the mushrooms into cubes, chop the onion, and chop the parsley, dill and cilantro.

Pour oil into the bowl. Warm up (mode - "Frying"). Add onions and mushrooms inside. Fry under an open lid for a couple of minutes.

In parallel, reconsider buckwheat. Rinse the cereal. Pour it into a bowl. Immediately pour three glasses of water.

Salt the contents of the bowl and put a bay leaf. Close the car. Change the mode to "Extinguishing".

Cook buckwheat with champignons and onions for half an hour. Then, as carefully as possible, trying not to get under the hot steam, open the multicooker.

Pour in garlic ketchup. Fall asleep with three types of greens. Stir using a silicone spatula. Snap the lid.

Simmer the porridge for another 6-7 minutes, then disconnect the machine from the network. Leave to insist.

In a slow cooker, water evaporates much more slowly than on a stove. Therefore, before adding the last ingredients (ketchup and herbs), pay attention to the volume of liquid. If there is a lot of it, leave the slow cooker open at the last stage.

Option 6: Buckwheat with champignons and vegetables in pots

Finally, we left the option of buckwheat, which we will cook in ceramic pots with several vegetables at once. It will be healthy, juicy and incredibly tasty!

Ingredients:

  • 300 grams of buckwheat;
  • 300 grams of champignons;
  • salt / mushroom seasoning;
  • 185 grams of red pepper;
  • 150 grams of onion;
  • 95 grams of carrots;
  • three cloves of garlic;
  • three small bay leaves;
  • a bunch of dill;
  • 595 grams of water;
  • three teaspoons of oil;
  • three teaspoons of tomato paste.

Step by step recipe

Wipe three pots (750 grams each) dry. Pour in a teaspoon of oil. Pour 100 grams of washed buckwheat.

Peel onions, garlic and carrots. Finely chop all root vegetables. Lay in equal parts on buckwheat.

Place on a laurel leaf. Pour boiling water into a separate container. After adding salt, tomato paste and seasonings, knead the dressing until smooth.

Pour to the brim in pots. Sprinkle with chopped dill (fresh). Put them on a wire rack set in a preheated oven.

At 180 degrees, bake buckwheat with champignons and onions for about an hour, without covering the ceramic pots with lids.

In the process of cooking, monitor the condition of the buckwheat. The volume of the pots should be enough so that their contents do not spill out. If you're worried this will happen, put the pots on a baking sheet. This will save the oven and your nerves.