Boiled buckwheat with mushrooms. Buckwheat porridge with mushrooms and fried onions

Scientists have long come to the conclusion that mushrooms are not only very tasty, but also incredibly healthy foods. They are recommended to be eaten by adults and children, they are an indispensable source of valuable substances and trace elements for those who, for health reasons, should adhere to diet food. A healthy diet also invariably includes cereals. Porridge with mushrooms - perfect option for breakfast, lunch and even dinner. We invite you to choose your perfect recipe from our collection of such delicious and healthy dishes:

Ingredients:

• millet - 1 glass;
• water - 0.3 l.;
• onions - a few pieces;
• mushrooms - 0.3 kg;
• milk - 0.3 l.;
• sugar and salt to taste.

Cooking process:

1. Rinse millet porridge under tap water, and then pour the grits with the required amount of boiling water, sprinkle with salt and sugar. Light sweetness will make ready meal even more delicious. Wait for the porridge to boil. The water should almost completely boil away. Then it remains only to remove the pan from the heat, cover the lid and leave it to reach, wrapping the dish with a kitchen towel. Do not be afraid if the millet porridge turns out to be slightly undercooked, as it should be.
2. Rinse the mushrooms thoroughly, if necessary, remove the skin from them. Separate the caps from the legs, cut them into thin pieces or straws. Remove the husk from the onion and cut the vegetable into thin half rings. Fry food in a pan together until fully cooked. The juice should evaporate well.
3. Now pour the prepared porridge directly into the pan to mushroom mix, pour milk, mix the food and simmer for about five minutes. Millet porridge with mushrooms is served with sour cream chopped parsley or green onion feathers. Enjoy your meal!

With wheat groats

Ingredients:

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

Cooking process:

1. Main culinary secret concerning proper cooking wheat groats, lies in the fact that it must be thoroughly rinsed under running water several times. The last water must be drained, put the cereal in a saucepan for cooking, pour two parts of clean water, season with salt and pepper to taste.
2. brew wheat porridge over medium heat for about 20 minutes, under a partially covered lid. So getting the desired consistency will be much easier and faster. In the meantime, you can prepare the mushrooms and onions. Cut the onion into thin quarters, and the mushrooms into larger slices.
3. According to the recipe, you need to fry onions in vegetable oil first, and then mushrooms. Bring food to a golden hue. When the juice is released from the mushrooms, cover them with a lid and simmer for about 10 minutes until cooked.
4. Mix boiled wheat porridge with mushrooms and onions, it should be saturated with mushroom juice and sweetness spicy vegetable. Now you can enjoy exquisite taste this healthy dish. It turns out no less tasty and rice porrige with mushrooms (137). Enjoy your meal!

Mushrooms with peas

Ingredients:

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

Cooking process:

1. Use green peas, yellow peas, or a mix of the two, as you see fit. It is important to adhere to the proportions indicated in the list of ingredients. Chop the washed and peeled onions with a sharp knife, turn it into half rings or neat quarters.
2. Fry a little onion in hot oil, then add it with mushrooms, previously chopped with petals. fit raw champignons or frozen Forest mushrooms. Cook for about 15 minutes over medium heat.
3. It is most convenient to cook pea porridge in a cast-iron pot or in a clay mold. Pour thoroughly washed peas with boiling water. Supplement the mass with fried onions and mushrooms, and then stir and cover with a lid. Place the dish in the oven, preheated to 200 degrees. Cooking time is about 30 minutes.
4. Finished pea porridge with mushrooms almost ready to serve. It remains only to fry one chopped onion until golden brown. According to the recipe, it can be added directly to the pea mass or simply sprinkled on top for beauty. Enjoy your meal!

With corn grits

Ingredients:

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

Cooking process:

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

With barley groats

Ingredients:

• barley groats - 1 cup;
• mushrooms - 0.2 kg;
• onion - 1 pc.;
• carrot - 1 pc.;
• oil, ground pepper and sea salt.

Cooking process:

1. Pour the grits over barley porridge into a deep bowl for washing. Repeat the process until the water is completely clear. Then drain it, transfer it to a saucepan and pour two cups of boiling water over it. As soon as the mass boils, cover it with a lid and cook for 25 minutes over low heat.
2. While cooking mushrooms, prepare mushrooms and onions with carrots. Grate the peeled vegetables on a fine grater, chop the washed mushrooms with onions into cubes or straws. Fry the onion first, then the sliced ​​mushrooms, and at the very end, add the grated carrot there. Simmer foods together for up to 10 minutes.
3. Then transfer the finished porridge to the pan to the mushroom mass, simmer for about 10 minutes on minimum heat. Barley porridge with mushrooms is ready to serve, it will be especially tasty with sour cream or mayonnaise. Enjoy your meal!

Often from simple products you can cook real culinary masterpieces. Buckwheat with mushrooms and onions is one of such royal dishes. Gray weekdays will become festive if you add a little creativity to them. The proposed recipes will help the hostess quickly feed the family with a delicious side dish. And the happy smiles of the household will become highest praise for my mother's kitchen.

Technology for the preparation of friable buckwheat

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

It is filled with water, after which:

• bring to a boil;
• collect foam;
• put out the fire;
• remove the cover;
• simmer for 20-25 minutes. until the liquid boils off.

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

Among other things, buckwheat is also cooked in a slow cooker. For 250 g of cereals, add 3 glasses of water, salt to taste and set the "Extinguishing" mode. To add spice to the dish, bay leaves and pepper are placed in it.

Appetizing buckwheat with mushrooms and onions

Fried onions make the porridge even more aromatic and add a special touch of sweetness to it. Therefore, there is never a lot of juicy root crop. As a standard, 2-3 onions are indicated in the recipe for such a portion of buckwheat with onions.

They are cleaned and thinly cut into one of the proposed options:

• rings;
• slices;
• feathers;
• half rings;
• cubes.

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

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

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

• champignons;
• honey agaric;
• oyster mushroom;

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

Sliced ​​mushrooms are fried in a separate pan. Once the liquid has evaporated, the ingredients are mixed and fried until the desired consistency is obtained. Then the garnish is mixed with onions and mushrooms, salted and peppered.

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

• parsley;
• dill;
• cilantro.

Green onion serves original decoration for any porridge. Feathers are cut into rings so that its pungent aroma blends harmoniously with vegetables and buckwheat.

Porridge with mushrooms and onions is sent to the oven preheated to 120˚C, but the oven is turned off for only 60 minutes. Such heat treatment will allow the cereal to reach readiness.

Juicy buckwheat with mushrooms and carrots

Vegetables make porridge unusually juicy and at the same time healthy. For this cooking option, it is best suited sweet carrot. As noted earlier, such products are never enough. Therefore, many cooks take 2-3 medium fruits, peel them.

Root crops are crushed in several ways:

• on a coarse grater;
• straws;
• cubes.

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

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

2 tsp are poured onto the bottom. oil, pour out the washed cereals (100 g), unload root crops and mushrooms, and then season with spices. At the end, the mass is poured with boiling water and sent to a hot oven (180˚С) for 1 hour.

When it comes to buckwheat with carrots and onions, chefs often use diet recipe cereal preparation. Root crops and champignons (150 g) chopped into cubes are unloaded into a saucepan with water (300 ml).

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

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

Video recipe for cooking buckwheat with mushroom platter

Buckwheat with mushrooms - delicious budget dish for the whole family. Its other advantages are in the speed of preparation and easy digestibility by the body. Without the addition of meat, the dish is suitable for fasting and dieters. You can change the taste by adding additional ingredients and various spices, herbs, sauces.

The five most commonly used ingredients in buckwheat with mushroom recipes are:

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

1. Boil buckwheat in salted water.
2. Make a stir-fry with onions and mushrooms.
3. Mix buckwheat with roast and serve hot.
   Everything takes less than 10 minutes if you cook cereals 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 fry
• for meat lovers, complement the dish with chicken, beef, pork to choose from
• transfer to a mold, sprinkle with grated cheese and bake in the oven
• cook a dish in a pot

The five fastest recipes for buckwheat with mushrooms:

• buckwheat will turn out tastier if it is lightly fried without oil before cooking
• for viscosity instead of buckwheat, take chopped
• the creamy taste of the dish can be provided by frying in ghee
• cook buckwheat well with the addition of a spoonful of vegetable oil

Calories: Not specified
Time for preparing: Not specified

Inexpensive, uncomplicated and absolutely home recipe- buckwheat porridge with mushrooms and onions. We take more onions, not forgetting that buckwheat “loves” fried onions very much, and dried mushrooms let there be some, it does not have to be white at all.
It is not necessary to boil the mushrooms first, but they must be soaked or in cold water for several hours (you can leave it overnight) or pour it with boiling water and leave it tightly covered with a lid for 1-2 hours. After that, they filter. With mushroom infusion, whoever sees fit is treated - someone adds it to buckwheat in half with water, and someone pours it out. Mushrooms after soaking must be rinsed under running clean water, remove all possible contaminants. Cut into smaller pieces, sort out the cereal and you can start cooking buckwheat porridge with onions and mushrooms.

Buckwheat with mushrooms and onions - recipe with photo

Ingredients:

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

Recipe with photo step by step:

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

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

Wash the soaked mushrooms in clean water, then cut into not very large pieces. As a rule, the caps are already cut into medium-sized pieces, and the legs need to be cut into several parts.




To prepare the onion, we take more, it just goes well with boiled buckwheat. We cut the onion finely, into cubes, cut the carrot into small pieces (straws or also cubes).

We heat the oil and pour the onion into a deep frying pan. Fry it until the edges start to brown. Pour the carrots, mix. Fry the vegetables over medium heat for a few minutes so that the onion has time to brown and give its flavor to the oil.

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

Pour out clean buckwheat groats (it must be washed under running water and all blackies are selected). While stirring, lightly fry the buckwheat so that the grits are saturated with oil and the aroma of vegetables with mushrooms.

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

Bring the liquid to a boil over high heat. Turn the flame down to low and cover the pan with a lid. We no longer mix the cereal, leave the porridge to steam for 30 minutes. After half an hour, we open it, check whether all the water has been absorbed. As a rule, cereals, vegetables and mushrooms absorb all the liquid, buckwheat turns out to be steamed, soft, but remains crumbly.




Buckwheat porridge with onions and dried mushrooms is ready. To this delicious nutritious meal Russian cuisine is best suited for homemade pickles and marinades: pickled or pickled cucumbers, tomatoes, salads canned for the winter, and much more. Enjoy your meal!




Author Elena Litvinenko (Sangina)