How to cook buckwheat porridge with mushrooms: interesting recipes and tips from professionals

Porridge made from buckwheat has long been considered one of the most popular dishes among residents of many countries of Central and Eastern Europe. Over the years, it has firmly entered the everyday diet of almost every family. Fragrant and very tasty, this porridge can be either an independent dish or an excellent garnish option. It is prepared in water or milk, made viscous or crumbly. Buckwheat porridge with mushrooms is especially tasty. You can cook it in a variety of ways.

Classic version

Buckwheat porridge with mushrooms is prepared very simply. This is its main distinguishing feature. To cook such a dish, you do not need to be a professional chef. First of all, you need to collect all the necessary products:

• 1 cup buckwheat;
• salt;
• 1 onion;
• 2 glasses of cold water;
• 400 grams of fresh mushrooms (it is better to take mushrooms);
• 35 grams of olive oil;
• 1 bunch of parsley (optional).

The whole process consists of three stages:

1. First you need to cook the buckwheat itself. There are two main rules for this. Firstly, cereals and water must be taken in a ratio of 1: 2. Secondly, during cooking, buckwheat should never be mixed. The lid must be closed until the end of the process. Croup should be poured into salted boiling water and cook over low heat. That’s all wisdom. As soon as the water boils completely, we can assume that buckwheat is ready.
2. At this time, you can deal with other products. The peeled onions and mushrooms must be washed and then chopped randomly. Mushrooms are best cut into thin slices. After that, in a preheated pan, first lightly fry the onions in boiling oil. As soon as it is browned, chopped mushrooms can be added. Fry foods together for 5-6 minutes.
3. Combine the mushrooms with buckwheat and mix them well. If desired, you can add chopped greens.

It turns out an unusually tasty buckwheat porridge with mushrooms. Rich and fragrant, it will be a good option for a full dinner.

Buckwheat with mushrooms and prunes

Many housewives, trying to give the dishes that are already familiar to themselves, original taste and aroma, try to experiment. This is easy to do if you add traditional ingredients to the traditional recipe. For example, buckwheat porridge with mushrooms will become much more flavorful if you add a little prune to it. Moreover, the process technology will be completely different. You will need the following required set of products:

• 500 milliliters of water;
• 210 grams of buckwheat;
• 200 grams of mushrooms;
• 10 grams of salt;
• ½ teaspoon coriander seeds;
• 4 smoked prunes;
• 2 onions;
• bay leaf;
• sunflower oil.

It usually takes no more than half an hour to cook such a dish:

1. First, the onion must be peeled, and then finely chopped.
2. Chopped washed mushrooms randomly. Pieces should not be very small.
3. Preheat the pan. Pour prepared foods onto it and fry them a little in oil.
4. Add spices.
5. Pour the cereal into the pan and let it warm up a little along with the other components.
6. Add prunes and fill everything with water.
7. Cook under the lid for 25 minutes from the moment of boiling liquid.

Prunes can be removed from the finished porridge. He has already fulfilled his role: strengthened the taste of buckwheat and gave it a pleasant aroma of a fire.

Buckwheat with dried mushrooms

To prepare a delicious porridge, it is not necessary to take only fresh mushrooms. Moreover, for example, in winter it is almost impossible to do. Buckwheat porridge with mushrooms and onions will be no less tasty if you use dried forest products for work. This is easy to see for yourself. First you need to prepare all the necessary ingredients:

• 315 grams of buckwheat;
• 10 grams of salt;
• 2 onions;
• 50 grams of dried mushrooms;
• 60 grams of butter.

Such porridge is prepared for a long time, but the result is worth it:

1. First you need to boil the mushrooms. But first they must be washed well, and then put in a pan, pour cold water (750 milliliters) and leave to swell for about an hour and a half. After that, the gifts of the forest should be squeezed and arbitrarily cut. Put the crushed products back into the pan and cook in the same water.
2. Sort buckwheat and lightly fry in a hot pan.
3. Add fried cereal to boiling mushrooms. As soon as the porridge begins to thicken, it must be removed from the heat, wrapped tightly and left for an hour and a half for evaporation.
4. Chop the peeled onions and lightly fry in butter.
5. Combine it with the finished porridge.

After this treatment, buckwheat becomes tender and soft, and onion makes it even more delicious, successfully complementing the pleasant mushroom aroma.

Buckwheat with mushrooms and tomatoes

There is another interesting recipe. Buckwheat porridge with mushrooms will turn out much tastier if you add some other vegetables besides onions. It can be carrots or tomatoes. As an example, it is worth considering the option when the following main components are used to make porridge:

• 100-110 grams of buckwheat;
• 4 champignons;
• salt;
• half of the onion;
• 1 tomato
• vegetable oil;
• ground pepper;
• fresh herbs (optional).

Method of cooking porridge:

1. First, grits must be boiled separately using any of the known methods.
2. Fry the onion sliced ​​in half rings in oil in a frying pan. It should become a little transparent as a result.
3. Add mushrooms to the onion, cut into 4-6 parts. Products should lightly brown.
4. Wash and cut the tomatoes into slices. Add them to the pan.
5. Sprinkle with pepper and salt.
6. Add buckwheat, chopped greens, mix and simmer for about a couple of minutes.

Juicy and aromatic porridge with vegetables and mushrooms is ready. Now it can be safely laid out on plates and carried to the table.

Slow cook porridge

A modern housewife has many different smart kitchen appliances for cooking. It greatly simplifies the work and makes it less time consuming. For example, buckwheat porridge with mushrooms in a multicooker is prepared so simply that even a novice cook can cope with it. You will need a minimum of basic products:

• 500 grams of buckwheat;
• salt;
• 1.2 liters of water;
• 350 grams of champignons and onions;
• 200-210 grams of any vegetable oil.

To prepare porridge in a slow cooker, you must perform the following required actions:

1. Wash mushrooms and chop randomly.
2. Peel the onion and cut into half rings.
3. Transfer it to the bowl of the multicooker and pour oil on it.
4. Set the baking mode. Fry the onions for about 20 minutes with occasional stirring.
5. Add chopped mushrooms. Continue frying foods together for another 20 minutes.
6. Pour pre-washed buckwheat into a bowl.
7. Salt, mix well and set the porridge mode on the panel. In some models of multicookers for such cereals there is a special function "buckwheat".

After the timer signal, crumbly and aromatic porridge will be ready.

Porridge from the oven

Experienced housewives claim that the most delicious is buckwheat porridge with mushrooms in the oven. Moreover, you can cook it immediately in portioned pots, which eliminates the need for laying out dishes on plates. In addition, this serving option on the table looks very nice. To work, you need to take:

• 1 onion;
• 50 grams of butter;
• 400 grams of buckwheat and fresh champignons;
• 1 clove of garlic;
• 80 grams of hard cheese;
• 1 onion;
• salt;
• a little ground pepper and herbs;
• 15-20 grams of vegetable oil.

Cook such porridge step by step:

1. First, in a pan, it is necessary to boil the cereal until half-cooked. In this case, do not forget to slightly salt it.
2. Fry the mushrooms cut into slices in oil for 5 minutes, adding a little pepper and grated garlic at once.
3. Arrange the products in pots. In each of them you need to put a piece of oil.
4. Grind the cheese separately. Mix it with chopped herbs and sour cream.
5. Pour the prepared sauce into pots from above. No need to mix.
6. Cover the pots with lids (if they are not, then you can use pieces of foil) and put in a cold oven.
7. Turn on the fire. Gradually bring the temperature inside the chamber to 200 degrees.
8. After 20 minutes, remove the covers. The dish is almost ready.
9. In order for the crust to form on the surface, the pots need to stand in the oven for about 10 more minutes.

Porridge is extremely tasty. Moreover, the preparation is very simple and not at all long. And on the table, the pots look like a festive table setting.