How to quickly and tasty cook buckwheat with mushrooms

Buckwheat is a popular cereal. Today we will cook very tasty buckwheat with mushrooms and onions. Let's add carrots to it. The recipes will be very different. If you cook these dishes in vegetable oil, you can eat them on numerous fasting days.

Buckwheat porridge is delicious on its own. And when combined with mushrooms and onions, it becomes a real delicacy. For cooking, you can take both forest and ordinary champignons from the supermarket. Fresh, frozen and dried mushrooms are suitable - use what you have in store!

Several wonderful recipes for buckwheat with mushrooms and onions were prepared for our meeting today by Irina Rybchanskaya, our regular host of the Culinary Etude column. I give her the floor.

Greetings, dear readers of Irochka Zaitseva’s wonderful blog! I’ll start from afar - almost every dish from the family recipe box brings back memories for me...

Buckwheat with mushrooms was a specialty of my great-grandmother Fanny. Reverently pulling the heavy cast-iron pot filled with buckwheat, mushrooms and onions from the warm belly of the Russian stove, she reproachfully reprimanded herself: “You put the onions in - like you stole them! Next time the rash will be more generous, Gerasimovna!

The mushroom aroma wafted into his nose, causing him to sneeze sweetly. Hands themselves reached out to the old peeling wooden spoons - from them, buckwheat with fried onions and porcini mushrooms seemed especially tasty.

Neighbors often came to visit grandma - old Aunt Seda and Uncle Arshak. Once upon a time they left their hometown of Kars, running away from a terrible disaster. With longing they remembered their abandoned homeland, where places dear to their hearts remained. My father’s house remained there, permeated with the aromas of home-cooked food. Oh, what kind of barbecue they made in Kars!

My brother Slavik, my neighbors’ grandson Samvel, and I, dazed by the cozy warmth of the stove and the murmur of a story we knew by heart about a distant city in the East, were always sincerely perplexed and amazed: “Why is this distant Kars nicer than our Sochi?”

From a blissful half-sleep, we were brought back to reality by a grandmother’s voice, hoarse from the Belomor and salty Solovetsky drafts: “The Chukhonsky pilaf is ripe! Not lordly kebab, but simple, ours!”

The elders ate slowly, sedately, carefully plunging spoons into the steaming buckwheat and mushrooms and listening to grandma's lamentations about the small amount of fried onions. The kids went wild: first of all, they fished out pieces of mushrooms, and pushed fried twigs of golden onions onto the edges of the plates.

A leisurely meal always ended with our favorite Krasnodar tea. They drank it from porcelain cups with images of pastoral landscapes. Well-fed shepherdesses and rosy-cheeked shepherdesses looked warily at Grandma's swaying, multi-legged table, as if they were afraid of falling off it onto the floor.

The cups quietly clinked something plaintive in German when grandma arranged them with her strong, trembling-free hand. In all likelihood, in Meissen, where they were from, they were treated much more delicately...

His large Armenian family gathered in the fashionable apartment of the famous Parisian lawyer Samuel Markarian, located not far from the Eiffel Tower. The tables were laden with delicious dishes. Among the delicious food, in a place of honor were pots in which lurked buckwheat with fried onions and mushrooms.

The impressive owner with a shock of silver curly hair told his grandchildren and great-grandchildren with quiet sadness about his long-abandoned father's house. And they mentally wondered: “Why is this distant Sochi better than our Paris?”

Buckwheat with mushrooms and onions - recipe with photos step by step

I give you, dear readers, step by step with photos the same recipe for buckwheat with porcini mushrooms and onions from my great-grandmother. Only I cook not in the oven, but on the stove in a special pan with an energy-saving bottom.

Ingredients

• 400 g buckwheat;
• 280-300 g frozen or fresh porcini mushrooms;
• two onions;
• 60 g butter (82% fat no less);
• 740-800 ml of water;
• one small bay leaf;
• ground black pepper;
• salt.

How to cook

If there is a lot of debris in the buckwheat, then sort it out, rinse it, spread it in a thin layer on a towel, and dry it completely. You can do this in the evening and cook in the morning, or vice versa - rinse in the morning and cook in the evening.

Fry the dried buckwheat in a frying pan over a low burner flame. When a pleasant aroma of toasted nuts appears, we stop the process.

Grind the peeled onion into a thin julienne - first cut the onion lengthwise, then cut it thinly across. Fry in melted butter until a beautiful color appears.

Sort out fresh porcini mushrooms, wipe dry, peel, and cut into arbitrary pieces. Keep frozen mushrooms (I used raw ones) under running cold water for about 60-80 seconds.

Send mushrooms along with fried onions. Cook together for about five to seven minutes. Don’t forget to stir the fragrant mass conscientiously.

In a suitable container, heat the water; when it boils, add the prepared mushrooms, onions, and buckwheat. Add salt, ground black pepper, and bay leaf. We heat it up again, and when the mass boils, cook on a low burner flame for about twenty to twenty-five minutes.

The finished dish can be left covered, wrapped in something warm, so that it slowly “cooks” for five to ten minutes. I just leave it covered for five minutes - the energy-saving bottom holds the temperature for a long time.

Buckwheat with dried mushrooms

This is a very nutritious and satisfying 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 cover with 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 a little vegetable oil into the frying pan 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.

On this topic:

Everything you need to know about how to grow champignons in...

A piece of sunshine in a jar - pumpkin juice, recipe in...

Sour dessert for gourmets - how to soak apples for the winter...

Useful viburnum - harvesting for the winter and methods...

BACK FORWARD 1 of 143

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, carrots and onions

Let's prepare buckwheat not just with mushrooms and onions, but also with carrots. This time we will cook buckwheat and mushrooms completely separately. Let's combine them into a finished dish already on the plate. We will cook the mushrooms with caramelized onions and carrots, and simply boil the buckwheat in boiling water.

Ingredients

• Two carrots;
• two decent sized onions;
• 400 g buckwheat;
• 740-800 ml of water;
• a teaspoon of sugar;
• 60-70 g vegetable or butter (preferably melted);
• 300-400 g of mushrooms (wild or simple store-bought champignons);
• ground black pepper;
• salt.

How to cook

Sort out the buckwheat and fry a little until a pleasant aroma of toasted nuts appears. Boil water, add buckwheat to it, cook over low heat until tender. Leave under the lid to “cook” for five to ten minutes. Cook the buckwheat so that it is ready by the time the mushrooms, onions and carrots are ready.

Wash the carrots, peel them, cut them into cubes or into blankets. Peel the onion, cut it in half lengthwise, then cut it lengthwise into large “feathers”.

Fry onions and carrots in hot oil until beautifully colored, add a little water (2 tablespoons), cook until the water evaporates. Repeat the procedure 3-4 times. Before the last addition of water, add sugar, cook for thirty seconds, then pour in the last portion of water. Try it.

If the carrots are almost ready, then add the peeled and sliced ​​mushrooms. Simmer, stirring occasionally, over low heat until the mushroom juice evaporates. Add salt and ground black pepper.

Place buckwheat on serving plates and place mushrooms, onions and carrots on it. It turns out to be a very unusual dish, even exquisite. My husband said that it would be very suitable even for a romantic dinner - light, piquant, easy on the stomach and goes well with white wine.

Step-by-step preparation

1. Choose buckwheat with whole kernels. Pour it onto the table and sort it out. Rinse thoroughly with running water. Fill with warm water and leave for 20 minutes.

2. Rinse the meat with water and dry with a paper towel. Cut into large pieces. Pour vegetable oil into a frying pan, heat it and add the meat. Fry over high heat until golden brown.

3. Salt and pepper the meat. Remove the meat with a slotted spoon and place in the pots.

4. Peel the onions, celery and carrots. Rinse under running water. Cut the vegetables into rings or half rings.

5. Fry vegetables in hot oil until golden brown.

6. Place the fried carrots, onions and celery in equal parts into pots. Wash the mushrooms. Chanterelles are perfect for this dish. Cut into large pieces, heat in a frying pan until the liquid comes out.

7. Drain the liquid. Pour in vegetable oil and fry the mushrooms for 10 minutes. Don't forget to add salt and pepper. Transfer to pots.

8. Place the pre-prepared cereal on the top layer. Add spices, herbs, bay leaf, salt. Fill with water. Preheat the oven to 200 degrees. After an hour, add butter to the pots according to the recipe. When the dish is ready, leave it in the oven for 15 minutes with the gas turned off so that the ingredients can absorb each other's aromas and flavors. Buckwheat porridge with onions and mushrooms is ready. Garnish with herbs and fresh vegetables.

Buckwheat with dried porcini mushrooms and onions stewed in pots

Buckwheat with dried porcini mushrooms and onions baked in pots is very tasty. There is practically no fuss, but the food turns out great!

Ingredients for three 250 ml pots

• One incomplete glass (250 ml) of buckwheat (approximately 160 g);
• 300 ml of liquid in each pot;
• a handful of dried mushrooms (white ones are best);
• one large onion for frying;
• one small onion for boiling mushrooms;
• one tablespoon of butter or vegetable oil;
• 5-6 black peppercorns;
• one bay leaf
• salt.

How to cook

Soak dried mushrooms for two to four hours in hot water, remove the mushrooms, strain the water through four layers of gauze to trap sand and dirt. Pour water (about 500 ml) over the mushrooms and cook over low heat for an hour. Place an onion, a bay leaf, a little salt and a grain of black pepper into the water.

Remove the boiled mushrooms, squeeze them a little, chop them finely, fry with onion cubes until the onion becomes a beautiful color.

Place the buckwheat and mushrooms with onions in three pots, pour each with about 100 ml of boiling liquid in which the mushrooms were cooked (without spices). If there is not enough liquid, add boiled water to the required volume. Add salt, stir, cover the pots with lids.

Simmer the buckwheat in the oven at 170-180°C for about an hour. Leave in the switched off oven for another fifteen minutes or a little longer, so that the buckwheat becomes especially tasty.

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:

1. Wash the mushrooms thoroughly and chop them. Any cutting method can be used. If you don’t have fresh mushrooms, you can use frozen ones. These can be boletus, champignons, oyster mushrooms, honey mushrooms.

2. Place the mushrooms in a heated frying pan with sunflower oil and fry until half cooked.

3. Then you will need to peel the onion, cut into half rings or small cubes. Add the chopped vegetables to the mushrooms and continue to simmer everything over low heat. Remove from heat after 3-5 minutes.

4. Prepare the cereal. Carefully sort the grains and remove all debris. Rinse buckwheat in cold water several times. Then move it into a pot. Place fried mushrooms and onions on top of the buckwheat. Fill everything with cold water. There should be twice as much liquid as the cereal itself.

When all the ingredients are in the pot, you can add salt and pepper. Then preheat the oven to 2000C and place a container inside. Simmer should be for 50 minutes.

On this topic:

We are preparing a fragrant dessert - pear jam for the winter,...

Aug 2, 2020

It will completely replace cognac on the festive table - vodka...

Jul 31, 2020

BACK FORWARD 1 of 284

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.