Cooking:

Peel the onion, cut into small cubes, wash the carrots, peel and grate on a coarse grater.

Wash mushrooms, clean, cut into small slices. If not fresh mushrooms, can be replaced with frozen or canned, including champignons, but still, fresh or frozen forest ones are better, but if there are none, canned ones.

Peel the garlic and finely chop.

Tomatoes, first scald in boiling water for about a minute, then catch them with a slotted spoon or put them in a colander and pour from the tap cold water, so it will be much easier for you to peel them. After peeling off the skin, cut into small pieces. Preheat the pan, put the tomato pieces and some water in it, after they boil, simmer under a closed lid for no more than a couple of minutes, remove from heat. If, like us, you use tomato salad canned in your own juice, we skip this step.

In a frying pan heated with vegetable oil (2-3 tablespoons), fry the onion for 1 minute, add the carrots and fry for another 2-3 minutes, transfer everything to a bowl, and place the chopped mushrooms in the same frying pan.

For convenience, it is better to fry immediately in the dishes in which you will cook the dish; for these purposes, a deep frying pan or a stainless steel pan with a thick bottom is better suited.

Fry the mushrooms for 3-5+ minutes, until golden brown blush, fresh mushrooms take less time, frozen and canned more. 1-2 minutes before the end of frying, add chopped garlic.

Mix everything and cook for 10 minutes under a closed lid, stirring occasionally, then salt, add spices, stir, cook for another 5 minutes, check for salt, cover, turn off the stove and let it infuse for 10-15 minutes.

If you use dried greens, add it at the very beginning before infusion, fresh - at the end of infusion, before serving.

Buckwheat - 1 cup

Mushrooms - 200-250 g

Vegetable oil - 50 ml.

Aromatic spices - 0.5 tsp.

• 118 kcal
• 25 min.
• 25 min.

Photo of the finished dish

Photo reports

Step by step recipe with photo

Buckwheat is very tasty with mushrooms, especially with forest mushrooms, but with champignons, too, very much nothing! The dish can be independent or act as a side dish for chicken or meat, suitable for fasting menu.

Prepare: buckwheat, mushrooms, carrots, onions, vegetable oil, salt, aromatic spices, such as Italian herbs with paprika.

Rinse the buckwheat, cover with water in the ratio of 1 part of buckwheat 2 cups of water, bring to a boil, and then cook over low heat under a lid until the water is absorbed and evaporated (about 20 minutes).

Chop the onion, and grate the carrots on a coarse grater, salt and sweat them over medium heat for vegetable oil five minutes.

Add coarsely chopped mushrooms to the pan with vegetables.

Simmer everything together under a lid over medium heat for five minutes.

Add aromatic spices to taste.

When the buckwheat is ready, add it to the pan with mushrooms and vegetables and mix.

Buckwheat with champignons is very tasty dish, which in preparation will not require any special efforts from you. The recipe for traditional Russian cuisine involves baking the ingredients in the oven, after putting them in a clay pot. Today we want to offer you a version of this dish adapted to modern times and a couple more variations to diversify the menu.

So, the main components today are champignons and buckwheat. And in order for the dishes to turn out very tasty, these ingredients must be properly prepared.

Buckwheat

To prepare buckwheat, we need a saucepan and a spoon. Ingredients:

• a glass of cereal;
• water - 2 glasses;
• salt;
• vegetable oil.

We put a saucepan on the stove, pour water into it and bring to a boil. Add a couple of pinches of salt. For taste, you can pour a few milliliters of vegetable oil - preferably fragrant. Pour buckwheat into boiling water and cook over low heat for about a quarter of an hour, stirring gently from time to time. When most of the liquid is absorbed into the buckwheat, turn off the heat, cover the saucepan with a lid or towel and let stand for several minutes.

Champignon

In order to prepare the mushrooms, we need a cutting board and a sharp knife. We wash the mushrooms under running water, cut off the lower part of the stem with a thin layer of each and carefully remove the thin skin on the hat with a knife. Cut the mushrooms into slices of the desired thickness or divide each into 4 parts.

Buckwheat porridge with mushrooms and onions

The total cooking time for buckwheat with mushrooms and onions is about an hour. For this dish you will need:

• a glass of cereal;
• 400 ml of water;
• 250 g of champignons;
• 1 large head of onion;
• fat for frying;
• salt;
• greenery.

We carefully sort out the buckwheat, remove all the rubbish and grains found in the black husk. Pour into a colander and rinse in several waters. Boil until ready. We do mushrooms. Wash and clean them thoroughly. We cut into slices, but not very thin - here it is necessary to take into account that when frying, they decrease somewhat in size. We free the onion from the husk, cut into two or four parts and chop.

On a note! You can completely replace champignons with wild mushrooms, only they must first be boiled in salted water for 7-10 minutes. And on the broth that remains of them, you can cook buckwheat porridge.

We put a frying pan on the stove, heat the fat (vegetable oil) on it and spread the onion. Fry until it softens - usually it takes 4-5 minutes. Then add the mushrooms to the onion and, with constant stirring, fry for another ten minutes. Salt to taste, if desired, put a little ground pepper.

On a note! Onions and mushrooms can be fried in different pans and only then combined in a dish.

Add fried mushrooms with onions to the finished buckwheat porridge. Stir, add salt if necessary and add more pepper. We wrap the pan in a warm blanket and leave it for a couple of hours to soak. This can also be done in the oven, heating it to 120 ° and leaving buckwheat with mushrooms and onions there for about an hour.

According to the recipe for buckwheat with champignons under cream sauce you will need:

• 200 g of cereals;
• 300 g of champignons;
• ¾ cup cream (preferably 20%);
• a couple of tablespoons of wheat flour;
• 1 medium onion;
• salt;
• mixture of Italian herbs.

Boil buckwheat in a saucepan until tender. We clean the onion, wash it under running water and chop it randomly. Wash mushrooms, clean and cut into slices.

On a note! Simmer until all the liquid has evaporated!

We first remove the cream from the refrigerator - their temperature should be at room temperature. Pour them into a large bowl, add flour, a small handful of Italian spices and salt. Mix everything thoroughly with a fork so that there are no lumps left. Pour the resulting mixture into the pan. Simmer everything for 10 minutes, then turn off the heat and let it brew a little.

Put buckwheat porridge on a large dish and white mushroom sauce on top or next to it.

Buckwheat with mushrooms and vegetables

Buckwheat porridge with champignons and vegetables is a wonderful Lenten dish, which, despite the absence of meat, turns out to be incredibly satisfying and at the same time very fragrant. Here you can use absolutely any vegetables, but to make the most of it, it is better to prefer seasonal products.

To prepare this dish you will need:

• a glass of buckwheat;
• 250 g of champignons;
• litere of water;
• 45 ml of vegetable oil;
• 2 small pods bell pepper;
• carrot root;
• 3 tomatoes;
• 2 onions;
• 1 celery stalk;
• basil;
• salt.

We wash the champignons under running water and sort them out: cut the small ones into two parts, the larger ones into slices. Remove the husk from two large onions and chop into small cubes.

On a note! For this onion dish, it’s better not to regret it, as it goes well with other vegetables and with buckwheat porridge itself!

We clean the carrots and chop into thin sticks. Wash the bell pepper pods, cut lengthwise into two equal parts and remove the stalk with seeds. White internal partitions also need to be carefully cut. Cut the pulp into medium cubes, cubes or arbitrary pieces. At the same time, it’s good if you have peppers of different colors - with them the dish will look more appetizing.

We divide the stalk of celery into parts and remove coarse fibrous veins from each, after which we thoroughly wash it, paying special attention to the parietal area where earth may remain. We chop into small pieces.

In a separate pan, fry the mushrooms and spread them to the vegetables. We bring our vegetable sauce with mushrooms to taste with salt and pepper, put the basil, mix and bring to a boil over high heat. As soon as the products boil, we taste and, if there are no complaints, reduce the heat to the minimum mark, cover with a lid and cook for about 5 minutes.

We take out a cauldron, put pre-washed buckwheat, vegetables with mushrooms into it and add 4 cups of boiling water. Cover with a lid and leave on low heat for about 20 minutes. Remove from the stove, insist for 10 minutes and arrange on plates.

Buckwheat with champignons is very tasty, and it is incredibly easy to prepare. Bon appetit!

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Buckwheat with champignons - a traditional dish Russian cuisine. Previously, it was cooked in an oven in clay pots. Today, there are adapted versions of such a dish, allowing you to cook it on the stove, in the oven and in the slow cooker. Using different recipes, you can diversify your menu.

Preparation of the main ingredients

The main ingredients are mushrooms and cereals - it is important to properly prepare them. Then the dish will turn out especially tasty and fragrant.

Buckwheat

1. Be sure to sort through the cereal before cooking, removing pebbles and unpeeled kernels.
2. Buckwheat is washed with plenty of cool water. Then all the dirt, flour impurities will go away.
3. Dry the cereal before cooking. If you have time, then additionally fry in a pan.
4. The best option is to use a cast-iron pan for cooking cereals. If it is not available, then dishes with a thickened bottom will do. It is better not to use an aluminum pan for cooking buckwheat.
5. During the preparation of porridge, you do not need to mix it.

Champignon

Mushrooms are washed under running water before cutting. Then they are laid out on a paper kitchen towel and dried. For each champignon, the lower part of the leg is cut off with a thin layer. Additionally, a thin skin is removed from the hat with a sharp knife.

Classic recipe

To cook champignons with buckwheat classic recipe you will need the following ingredients:

• cereals - 200 g;
• water - 400 ml;
• mushrooms - 200 g;
• onions - 2 pcs.;
• sunflower oil - 3 tbsp. l.;
• parsley and dill - 1/4 bunch each;
• salt - to taste.

1. Cut the mushrooms into thin slices, cover with water and put on a strong fire. Bring to a boil, season with salt and simmer for 1-2 minutes to reduce the volume of the mushrooms.
2. Add the prepared buckwheat to the mushrooms, stir and cook over moderate heat under a lid until tender (about 20 minutes). Chop the peeled onion into small cubes.
3. Heat oil in a frying pan. Add the prepared onion and fry until golden brown.
4. Wash the greens and chop.
5. Mix the fried onions with the finished porridge and serve, sprinkled with fresh herbs beforehand.

Buckwheat porridge with white mushroom sauce

Buckwheat porridge under white mushroom sauce – delicious side dish to meat. To prepare it, you will need the following ingredients:

• cereals - 200 g;
• water - 500 ml;
• mushrooms - 300 g;
• cream 20% - 60 ml;
• vegetable oil - 3 tbsp. l.;
• flour premium- 2 tbsp. l.;
• onion - 1 pc.;
• salt to taste;
• Italian herbs - 2 tsp

Step by step cooking process:

1. Boil buckwheat until tender. To make it crumbly, after cooking, wrap the pan with a towel or thick cloth, leave for 20 minutes.
2. Peel the onion, rinse under running water and cut into thin slices.
3. Mushrooms cut into medium slices.
4. Pour vegetable oil into a frying pan, heat it up and add the onion. Sauté it until golden brown, then add the mushrooms and fry for 3-5 minutes.
5. Add 100 ml of water to the pan with onions and mushrooms, cover with a lid, reduce the heat to a minimum and simmer for 10-15 minutes. It is necessary that all the liquid evaporates.
6. Pour the cream into a bowl, add flour, salt, spices and mix thoroughly. You need to get a consistency without lumps. Pour the prepared mixture into the pan and simmer for another 10 minutes.
7. Put the porridge on a dish and pour the mushroom sauce.

A quick recipe for buckwheat with champignons and chicken fillet in a slow cooker

Buckwheat with mushrooms is cooked quickly in a slow cooker. When cooking, use white meat to make the dish more satisfying. Full list of ingredients:

• cereals - 250 g;
• purified water - 130 ml;
• chicken fillet - 200 g;
• mushrooms - 200 g;
• onion - 1 pc.;
• salt and pepper - 0.5 tsp each;
• oregano - 1 tsp;
• vegetable oil - 40 ml.

Cooking process:

1. Rinse the chicken fillet, pat dry on a paper towel, place on a cutting board and cut into small cubes about 1 cm.
2. Clean the onion and chop.
3. Cut the prepared mushrooms into slices.
4. The slow cooker is set to the “Frying” mode, vegetable oil is poured into the bowl and heated. Then champignons are fried in it for 2-3 minutes. Then the onion is added, everything is mixed and additionally fried for 5 minutes.
5. Lay out to the main ingredients chicken fillet and fry for about 10 minutes.
6. Pour cereal into the bowl, add the indicated amount of water, spices and salt, mix everything and close the multicooker lid. Set the "Baking" mode and cook the dish for half an hour.

Buckwheat porridge with mushrooms and fillet in a slow cooker turns out crumbly and tasty due to the use of a small amount of liquid.

Buckwheat with champignons and cheese in the oven

Buckwheat porridge with champignons and onions with cheese in the oven turns out to be appetizing, satisfying and fragrant. To prepare the dish, you will need the following ingredients:

• mushrooms - 400 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• cereals - 200 g;
• olive oil - 4 tbsp. l.;
• water - 200 ml;
• hard cheese - 150 g;
• salt and pepper - to taste.

To prepare such a dish, follow the step-by-step instructions:

1. Peel the onions, wash the carrots and chop the vegetables large straws. Fry them in a frying pan olive oil. It is necessary that the carrots and onions acquire a golden color.
2. Cut the prepared champignons into large cubes. Add them to the vegetables, salt, pepper and fry until medium cooked.
3. Put the washed buckwheat in a baking dish. Lay the mushrooms with vegetables in the next layer.
4. Pour a glass of purified water into the mold and bake in the oven for 40 minutes at a temperature of +180°C.
5. Grate hard cheese. Sprinkle it over the dish 10 minutes before it's done.

Buckwheat with champignons and vegetables in pots

Buckwheat with mushrooms and vegetables in pots with the addition chicken meatballs will be an excellent second course for family and holiday table. To prepare it, take the following ingredients:

• cereals - 400 g;
• mushrooms - 150 g;
• carrots - 2 pcs.;
• onions - 3 pcs.;
• chicken fillet - 350 g;
• egg - 1 pc.;
• tomatoes - 2 pcs.;
• tomato paste - 10 ml;
• vegetable oil - 40 ml;
• garlic - 2 cloves;
• parsley and greens - 1/4 bunch each;
• water - 1 l;
• spices and salt - to taste.

Cooking process:

1. Twist the chicken fillet with the onion through a meat grinder. Add egg, salt, spices. Make chicken meatballs from the resulting mass.
2. Peel 2 onions and garlic, chop and fry until golden brown.
3. Grate the carrots, cut the tomatoes into cubes, chop the greens.
4. Add the carrots to the garlic and onion and saute for about 2 more minutes over medium heat. Then add the tomatoes and hold for another 2-3 minutes.
5. Cut the prepared mushrooms into strips. Fresh champignons when preparing such a dish, you can replace dried ones. They need to be soaked first.
6. Add the mushrooms to the skillet with the garlic, tomatoes, onions and carrots and let simmer for 5-7 minutes.
7. Divide the fried ingredients among the pots. Pour an equal amount of washed buckwheat into each of them, distribute the meatballs. Pour the ingredients with water so that the liquid covers the cereal by 4-5 cm.
8. Dissolve the tomato paste in a little water. Add salt and spices to taste. Ready tomato sauce distribute into pots.
9. Preheat the oven to +180°C and place the pots with closed lids for 20 minutes. Then open them and hold for another 10 minutes.

Buckwheat with champignons and shrimps

Mushrooms with buckwheat and shrimp will appeal to all those who love seafood. The dish turns out fragrant, tasty, satisfying, healthy. To prepare it, take:

• cereals - 300 g;
• water - 600 ml;
• mushrooms - 300 g;
• garlic - 3 cloves;
• butter - 20 g;
• shrimp - 200 g;
• salt and black pepper - to taste.

Step by step cooking recipe:

1. Boil buckwheat until tender over medium heat under a lid.
2. Peel the garlic, cut into thin slices and fry until soft in butter.
3. Cut the mushrooms into thin slices and add them to the garlic. Wait until the mass is extinguished. Then add shrimp to it, cover with a lid and leave for 10-15 minutes.
4. Mix buckwheat with ready-made dressing and serve.

Buckwheat cutlets with canned champignons

You can cook delicious and satisfying meatballs with canned champignons based on buckwheat. For this dish you will need the following ingredients:

• cereals - 400 g;
• canned mushrooms - 400 g;
• onion - 1 pc.;
• parsley - 1/2 bunch;
• salt and spices - to taste;
• vegetable oil - 50 ml;
• eggs - 2 pcs.;
• breadcrumbs - 20 g;
• sour cream - 30 ml;
• soy sauce - 10 ml.

Buckwheat cutlets are prepared as follows:

1. Fry buckwheat in a pan, add water and cook until tender. It is important not to digest it, otherwise the cutlets will fall apart.
2. Finely chop the onion and fry in vegetable oil until golden brown.
3. Cut mushrooms into small cubes.
4. Pass onions, mushrooms, porridge through a meat grinder. Add to ready mix eggs, chopped parsley, salt and spices. Mix everything thoroughly until a homogeneous consistency is obtained.
5. Make cutlets from the resulting mass, roll them in breadcrumbs and fry in oil until golden brown.
6. Mix soy sauce with sour cream, add some spices. Serve the finished marinade to the cutlets. As garnish will do boiled potatoes.

Based on buckwheat and champignons, you can cook various dishes. Each of them will surprise with taste and aroma, will make the daily diet more useful. Experiment with buckwheat and mushrooms while cooking different dishes and making your family happy.

If you want something tasty and light, healthy and quick to prepare, then our next article is for you.Buckwheat with mushrooms and vegetables cooked without oil.

You can improvise with the ingredients. It can be broccoli, carrots, cauliflower, spinach. Buckwheat is good because it is friends with almost all vegetables.

In our recipe we use champignons, onions and tomatoes.

Many articles have been written about the benefits of buckwheat and, nevertheless, it is often forgotten. If you include buckwheat in your diet and cook it at least once a week, then you will not only strengthen your immunity, but also normalize the digestive system, start the process of cleansing the body of toxins and toxins, and, accordingly, begin to lose weight!

Buckwheat is also useful for children. Rich in vitamins and microelements, it is simply indispensable for the physical and mental development of the child.

Everyone knows about the benefits of onions, especially in winter. In our recipe, it is not fried, as is customary. All vegetables are cooked in their own juice. Salt will replace soy sauce, tomato will add sourness to the dish.

Ingredients:

• buckwheat - 150 g
• champignons - 5-6 pcs.
• onion - 1 pc.
• tomato - 1 pc.
• soy sauce - 1 tbsp. the spoon
• hops-suneli - 1 tbsp. the spoon

KBJU per 100 grams: 106.21 / 5.32 / 2.38 / 16.72

Buckwheat with mushrooms and vegetables. How to cook:

Prepare the ingredients.Buckwheat sort, rinse and fill with hot water.

O chop vegetables and mushrooms: onion and tomato - finely, mushrooms - larger.

Put the onion, tomato, seasoning and spoon into the pan soy sauce. Mix everything, cover with a lid and put on the stove. Simmer over low heat for 4-5 minutes.

Vegetables have given juice, now you can add champignons. Stir, cover and simmer for another 5 minutes.

While the vegetables were stewing, the buckwheat slightly absorbed water and became softer. Drain the remaining water and add the grits to the vegetables. If you want more flavor, add a pinch of cumin or cumin. Mix well.

Pour in water to cover the grits, cover and simmer for 12-15 minutes.

Useful and tasty buckwheat with mushrooms and vegetables is ready. Bon appetit!

Ruzanna specially for "Food and Figure"

Ingredients

• Buckwheat - 1 cup.
• Water - 2 glasses.
• Champignons (oyster mushrooms or Forest mushrooms)-500g.
• Bow-2pcs.
• Carrot-1pc.
• Celery root (a piece, about the size of an onion).
• Vegetable oil.
• Salt.
• Freshly ground pepper.

STAGE 1

Peel the carrots and celery root, wash and cut into cubes or rub on a coarse grater.

STAGE 2

Peel the onion, cut into cubes.

STAGE 3

Wash the mushrooms, dry and cut into large pieces.

If you use wild mushrooms, you need to boil them a little first.

To do this, put them in a pot of water, bring to a boil, remove the foam, add a little salt and cook for 5-10 minutes, then the broth can be drained or added to buckwheat porridge.

STAGE 4

Sort the buckwheat, rinse, pour 2 cups of boiling water. Cover with a lid and bring to a boil over high heat. Then reduce the fire to a minimum and cook for about 12-20 minutes. At this time, it is better not to open the pan and do not stir the porridge.

STAGE 5

Fry the onion in vegetable oil until golden brown.

STAGE 6

Add carrots and celery, stir and fry for 5-7 minutes. It is important that the vegetables remain slightly crispy (al dente). Salt and pepper to taste. Transfer the vegetables to a bowl and cover with a lid.

STAGE 7

In the same pan, fry the mushrooms until the liquid has completely evaporated. Salt and pepper to taste.

STAGE 8

AT ready porridge add mushrooms and vegetables, mix.

BON APPETIT!

Buckwheat with mushrooms and vegetables rich in vitamins and minerals such as: vitamin B5 - 14.9%, vitamin C - 25.4%, vitamin PP - 13.5%, potassium - 12.1%, silicon - 14.5%, cobalt - 63, 4 %

What is useful Buckwheat with mushrooms and vegetables

• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.

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