What is buckwheat with mushrooms called? Buckwheat with mushrooms, onions and carrots. Buckwheat with vegetables in tomato sauce

11.03.2023

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Cereals cooked with the addition of mushrooms and vegetables will turn out to be especially aromatic and tasty. It is better to cook buckwheat with mushrooms and onions in a saucepan, cauldron or thick-walled pan. Mushrooms will dilute lean buckwheat porridge and add nutritional value to the dish.

To prepare buckwheat porridge with mushrooms and onions, you do not need to have any special culinary skills. There is a fairly simple recipe for preparing a dish that will not leave guests indifferent.

You will need:

buckwheat – 400 g;
mushrooms – 200 g;
butter – 40 g;
one onion;
one tbsp. spoon of sugar;
salt to taste.

Step-by-step instruction:

Sort out the buckwheat. Rinse the cereal until the water is clear.
Cook buckwheat over low heat for 20–25 minutes.
Coarsely chop the onion and fry in melted butter.
Add sugar and salt.
Wash the mushrooms and cut into small slices.
Add the mushrooms to the onions and fry until golden brown.

You can simply mix the frying with buckwheat, or using a special cooking ring, place the boiled cereal on a dish, and place mushrooms and onions on top.

With added carrots

By supplementing buckwheat with mushrooms and onions with carrots, you can prepare an appetizing and healthy dish. If you use a multicooker instead of a frying pan and saucepan, then at the end of cooking there will be a minimum of dirty dishes left.

You will need:

one glass of buckwheat;
mushrooms – 350 g;
one head of onion;
one carrot;
two tbsp. spoons of sunflower oil;
two glasses of water;
butter – 40 g;
salt, spices to taste.

Step-by-step instruction:

If wild mushrooms are used, they should be boiled. For most types, one hour of cooking is enough. If champignons are used, they do not need to be boiled first.
Cut the mushrooms into small cubes.
Pour sunflower oil into the multicooker bowl. Set the program to “Frying” or “Baking”.
Cut the onion into small cubes.
Grate the carrots.
Place vegetables in a slow cooker and fry for 2-3 minutes.
Add chopped mushrooms to the vegetables and cook for 15 minutes.
Wash and sort the cereal. Place in a slow cooker, add water and add spices.
Switch the multicooker to the “Buckwheat”, “Rice” or “Pilaf” mode. Wait for the sound signal.
At the end of cooking, add butter to the buckwheat with mushrooms in a slow cooker.

The finished dish is placed on plates hot. Garnish with fresh herbs or complement with vegetable salad.

With vegetables

You can diversify buckwheat porridge with mushrooms and onions with fresh vegetables. They will give the dish an interesting taste.

You will need:

one glass of buckwheat;
champignons – 300 g;
one carrot;
one onion;
two small tomatoes;
one bell pepper;
vegetable oil for frying;
salt and spices to taste.

Step-by-step instruction:

Rinse and sort the cereal. Boil it in salted water.
Finely chop the onion and cut the carrots into cubes.
Chop the mushrooms as desired. Large pieces retain the taste of champignons better.
Cut tomatoes and peppers into cubes.
Fry onions and carrots for two minutes in vegetable oil.
Add mushrooms to the frying, add salt and simmer all together for 15 minutes.
After stewing the mushrooms, add tomatoes and peppers to the pan. Simmer the vegetables for another 7–10 minutes.
Place fried mushrooms and vegetables into the boiled cereal and mix thoroughly.

The dish can be used as a side dish or a full meal.

Lenten buckwheat porridge with mushrooms and onions in the oven

Many people adhere to fasting, so buckwheat with mushrooms and onions in the oven is especially relevant. The baked dish does not lose its beneficial properties and will appeal to both adults and children.

You will need:

buckwheat – 200 g;
fresh or frozen mushrooms – 300 g;
water – 500 ml;
one onion;
salt and pepper to taste.

Step-by-step instruction:

Sort the grains and rinse well in cold water. Before cooking, it is advisable to heat the buckwheat in a frying pan without oil, so it will turn out especially crumbly.
Boil buckwheat over low heat for 20 minutes.
Set the finished porridge aside and let cool.
Finely chop the onion and fry in vegetable oil until golden brown.
Wash the mushrooms and cut into small pieces.
Add the mushrooms to the onions, simmer everything together over medium heat for 15 minutes.
Add the resulting frying to the buckwheat, along with the butter. Add salt and pepper to taste.
Place all ingredients in ceramic pots or heat-resistant form. The mold must first be greased with oil.
Bake the dish in the oven at 200 degrees for 10–15 minutes.

It is advisable to serve buckwheat from the oven hot, without resorting to reheating the dish.

Chicken option

Mushrooms go well with chicken. Buckwheat porridge with chicken and mushrooms is an original dish for a family dinner.

You will need:

buckwheat – 300 g;
chicken fillet – 400 g;
fresh wild mushrooms – 300 g;
two onions;
two tbsp. spoons of vegetable oil;
butter – 20 g;
salt and pepper to taste.

Step-by-step instruction:

Wash the chicken fillet and cut into small cubes.
Fry the meat until crusty.
Wash the mushrooms and chop finely. Chop the onion.
In a separate pan, fry the onion for 1-2 minutes, then add the mushrooms. Fry everything together for 10-12 minutes, stirring regularly.
Add mushrooms and onions to the chicken fillet, and top with buckwheat.
Pour water over all the ingredients until the cereal is covered by 1 cm.
Add spices and simmer until the water has completely evaporated.

You will need:

lean meat – 500 g;
champignons – 150 g;
one and a half glasses of buckwheat;
one carrot;
one onion;
vegetable oil – 25 ml;
salt and pepper to taste.

Step-by-step instruction:

Wash the meat, cut it into cubes (approximately 3 cm).
Place the chopped meat on a hot frying pan. Fry in vegetable oil until golden brown.
Finely chop the onion and carrots.
Place the fried meat in a saucepan and add vegetables.
Pour in water so that the meat and vegetables are completely covered.
Cover the pan and simmer until the meat is cooked.
Rinse and sort the cereal.
Peel the champignons, cut into slices or cubes.
Add the cereal with mushrooms to the pan with the remaining ingredients.
Cook over low heat for 25–30 minutes.

Serve hot, garnished with herbs.

Buckwheat contains many substances that are beneficial to health. It helps prevent the occurrence of iron deficiency anemia, improves the body's resistance to stress and infections, and helps normalize metabolism. This product is indicated for those who are on a diet to lose weight. It is recommended to include it in the diet along with legumes for people who do not eat meat. Buckwheat porridge is an indispensable dish during fasting. Buckwheat with mushrooms, onions, and carrots turns out so tasty that you rarely get tired of it. Even those who are lukewarm about cereals eat it with pleasure.

Cooking features

Buckwheat with mushrooms, onions and carrots will be pleasant to eat if it is prepared correctly. Otherwise, it will have an unappetizing appearance and an inharmonious taste.

Before cooking, buckwheat must be sorted and washed in three to five waters. To do this, the cereal is poured with water and washed. Then the water needs to be drained. The operation is repeated until the drained liquid is completely clean and transparent.
Boil buckwheat in water, mixing them in a ratio of one to two. It is calculated taking into account the volume, not the weight of the products. For a glass of buckwheat you will need two glasses of water. A glass with a capacity of 0.25 liters holds 210 g of cereal.
When cooking with mushrooms and vegetables, buckwheat can be cooked separately or together with other ingredients - the choice depends on the specific recipe. If the cereal is cooked together with mushrooms, onions and carrots, the dish becomes more flavorful. Another option allows you to use buckwheat left over from lunch or dinner so as not to throw away food.
To prepare the dish, you can use fresh, frozen or dried mushrooms. The frozen product must be allowed to thaw in natural conditions; dried mushrooms are pre-soaked in cool water so that they regain their shape. Sometimes they also need to be boiled.

Buckwheat with mushrooms, onions and carrots is most often prepared in a large frying pan, cauldron or thick-walled saucepan. There are recipes for preparing this dish in the oven and slow cooker.

A simple recipe for buckwheat with mushrooms, onions and carrots

buckwheat – 0.21 kg;
water – 0.5 l;
fresh mushrooms (ceps, champignons) – 0.25 kg;
onions – 100 g;
carrots – 100 g;
salt, spices - to taste;
vegetable oil - as much as needed;
butter (optional) – 20 g;
fresh herbs (optional) - to taste.

Cooking method:

Sort out the buckwheat, rinse, add water and place on the stove. After boiling, reduce heat and cook until tender. Shortly before the grain is ready, it won’t hurt to add some salt.
Wash the mushrooms, dry with napkins and cut into strips.
Wash and peel the vegetables.
Coarsely grate the carrots.
Cut the onion into small cubes.
Fry the onions and carrots in vegetable oil for 5 minutes.
Add the mushrooms and cook until any of their juices have evaporated from the pan.
Mix buckwheat with mushrooms and vegetables, placing in a cauldron or thick-walled pan.
Simmer on low heat under the lid for 10 minutes.
Add a piece of butter, herbs, and stir.

Recipe for the occasion::

After removing the pan with buckwheat from the heat, leave it covered for 10 minutes, then place it on plates and serve. If you are fasting, you will have to exclude butter from the recipe.

Buckwheat with mushrooms, onions and carrots in a slow cooker

buckwheat – 0.21 kg;
fresh champignons – 0.4 kg;
carrots – 0.2 kg;
onions – 0.2 kg;
vegetable oil – 40 ml;
water – 0.5 l;
salt, seasonings - to taste.

Cooking method:

Sort out the buckwheat and rinse.
Finely chop the onion and coarsely grate the carrots.
Wash the champignons, dry with a napkin, cut into thin slices.
Pour oil into the multicooker bowl. Turn it on by selecting the “Frying” mode. If this function is not available, select the “Baking” mode.
Place vegetables in oil and cook for 5 minutes.
Add mushrooms, continue cooking in the same mode for 10 minutes.
Mix water with salt and seasonings.
Place the buckwheat on top of the mushrooms.
Fill with water.
Activate the Buckwheat program. If such a program is not provided in your unit, select the “Rice”, “Pilaf” or similar mode. Set the timer for 30 minutes.
After the program has completed, stir the dish and leave in warm mode for another 10–20 minutes.

Cooking a dish of buckwheat, mushrooms and vegetables in a slow cooker will not take much effort from the housewife. Once soaked in the aroma of mushrooms and vegetables, buckwheat becomes especially tasty.

Buckwheat with dried mushrooms, onions and carrots

buckwheat – 0.3 kg;
dried white mushrooms – 50 g;
garlic – 2 cloves;
onions – 0.3 kg;
carrots – 150 g;
vegetable oil – 80 ml;
water or mushroom broth – 0.75 l;
salt, spices - to taste.

Cooking method:

Pour three glasses of water over dried mushrooms, leave for at least 4 hours, or overnight.
Wash the mushrooms and cut into small pieces.
Peel the onion and chop finely.
Peel the carrots, chop them using a large-hole grater or cut them into strips.
Chop the garlic as finely as possible with a knife.
Heat the oil in a cauldron, add onion and garlic, fry until golden brown.
Add carrots, fry them along with onions for 5 minutes.
Add mushrooms and continue cooking for another 5 minutes.
Place buckwheat with vegetables and mushrooms, add water or broth.
Cook over low heat, stirring occasionally, until the buckwheat is cooked.

Dried mushrooms add a unique flavor to buckwheat dishes. Vegetables harmoniously complement the bouquet. The dish turns out nourishing and tasty. Suitable for those who are fasting, for a vegetarian menu.

Buckwheat with mushrooms, onions and carrots merchant style

buckwheat – 0.3 kg;
pork – 0.2 kg;
fresh porcini mushrooms – 0.2 kg;
carrots – 100 g;
onion – 100 g;
water – 0.75 l;
vegetable oil - as much as needed;
salt, pepper - to taste.

Cooking method:

Boil buckwheat in salted water until tender.
Finely chop the onions, carrots and mushrooms, after washing and drying them. Instead of boletus mushrooms, you can use champignons. The dish with them will turn out a little less aromatic, but still tasty.
Wash the pork and dry it with a napkin. Cut into small cubes or strips.
Heat a frying pan, pour a small amount of oil into it.
Add pork and fry for 5 minutes.
Add vegetables. Continue frying for the same amount.
Add mushrooms. Fry everything together until excess liquid evaporates from the pan.
Mix with buckwheat, put in pots, put them in the oven.
Simmer for 10 minutes at minimum temperature.

Such a dish would not be a shame to serve even at a festive table. You can serve in pots or on plates. It would be a good idea to sprinkle the buckwheat with fresh herbs.

Buckwheat porridge with mushrooms, onions and carrots is a hearty, tasty and aromatic dish. Suitable for the daily menu, but there are recipes that allow you to make it for the holiday.

Product Matrix: 🥄

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 it in various ways: steamed, boiled, stewed, baked in the oven, slow cooker, pressure cooker, partially fried. 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 to make a 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

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 cabbage salad, pickled tomatoes or pickled cucumbers, or 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, you can use either pre-harvested (frozen) forest mushrooms or 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 roasted vegetable mixture in it, 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 is an old recipe, which today is 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 brown.
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 fill it with 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.
Add washed buckwheat groats there.
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, fry the onion in vegetable oil until golden brown.

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

Among dried mushrooms, white mushrooms 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 both.
Mix buckwheat porridge with a raw egg and chopped green onions, fill a 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.

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