Buckwheat with canned champignons recipe. Buckwheat with mushrooms and onions - delicious recipes for a hearty dish for every day

Buckwheat with mushrooms and onions is a very satisfying, appetizing and healthy dish. There are various options for preparing it - in a cauldron, in a frying pan, in the oven and even in a slow cooker. The good news is that it doesn’t take much time to prepare – the food will be ready in less than an hour.

How to cook buckwheat with mushrooms?

Buckwheat with mushrooms and onions is a simple recipe, but in order for everything to turn out delicious, it doesn’t hurt to know a few things simple rules, thanks to which anyone can cope with the task.

Before cooking, the cereals need to be sorted and washed.
If nothing is specified in the recipe, then the cereal is filled with liquid in a ratio of 1:2.
You can mix ready-made porridge with stewed mushrooms. But it will be much more appetizing if the buckwheat simmers along with the other ingredients.
Any mushrooms are suitable for preparing the dish - fresh, dried, sterilized and even pickled.

Buckwheat with mushrooms, onions and carrots

Buckwheat with onions and carrots with the addition of mushrooms is an excellent hearty dish that can be eaten during Lent or when you simply want to diversify your usual menu. Any mushrooms are suitable for this recipe. If there is an opportunity to use forest species, do not miss it. With them, the delicacy will come out incredibly fragrant.

Ingredients:

buckwheat – 1 glass;
onion – 1 pc.;
mushrooms – 250 g;
carrot – 1 pc.

Preparation

The onion is chopped, the carrots are chopped with a grater, and then sautéed for 5 minutes.
Add mushrooms cut into large pieces and simmer until done.
Add spices to taste.
Pour in the prepared buckwheat and mix.

Food you can cook all year round, because these mushrooms are always on sale. The recipe does not contain carrots, but this product can be added if desired. This will only improve the taste of the finished dish. There are no spices in the composition either, and without them the dish turns out rich and aromatic.

Ingredients:

buckwheat – 1 cup;
champignons – 300 g;
green onions;
bulbs – 2 pcs.;
oil.

Preparation

The washed cereal is poured with water and cooked until tender.
Champignons are cut into slices.
Sauté chopped onions and carrots until soft.
Add champignons, fry for 10 minutes. Salt and pepper.
When serving, buckwheat with champignons, onions and carrots is crushed with chopped green onions.

Buckwheat with dried mushrooms and onions is an inexpensive and quick to prepare home cooking recipe. The highlight of the delicacy is dried mushrooms. With them the dish is much more aromatic and appetizing than with fresh ones. Another recipe trick - a large number of onions, because buckwheat and fried onions go just perfectly.

Ingredients:

dried mushrooms – 50 g;
onions – 2-3 pcs.;
garlic cloves – 2 pcs.;
carrot – 1 pc.;
oil – 70 ml.

Preparation

Dried mushrooms are poured with 3 glasses of water and allowed to stand overnight.
Sauté the chopped vegetables, add the mushrooms cut into pieces and cook for 5 minutes.
Pour in the buckwheat, add mushroom broth, salt and stir.
Reduce the heat to minimum; buckwheat with dried mushrooms and onions will be ready in half an hour.

Delicious and satisfying food does not have to be expensive and difficult to prepare. Buckwheat with porcini mushrooms and onions is an excellent proof of this. In just half an hour, from the specified number of ingredients you can prepare 3-4 servings of aromatic delicacy. In this case, the process is accelerated by the fact that the cereal and mushrooms are cooked in parallel and then combined.

Ingredients:

porcini mushrooms – 350 g;
butter – 50 g;
buckwheat – 1 cup;
sour cream – 50 g;
dill;
onion – 1 pc.;
ground black pepper, salt.

Preparation

Chop the onion and fry in half the butter.
White mushrooms are washed and chopped.
Add mushrooms to onions and fry for 10 minutes.
Add sour cream, salt, pepper, pour in a little water, cover and simmer for 10 minutes.
Boil the cereal and fry it in butter.
Buckwheat is combined with mushrooms and onions, crushed with dill and served.

Stewed buckwheat with mushrooms and meat is a great example of how a familiar side dish can be turned into a real culinary masterpiece. You can simmer the components separately and then combine them. But it will be tastier and more aromatic if the products are cooked together, then the cereal will be better saturated with the aroma of meat and mushrooms, and will come out juicier.

Ingredients:

pork – 200 g;
buckwheat – 300 g;
onion – 1 pc.;
carrots – 1 pc.;
water – 500 ml;
fresh champignons – 200 g;
oil – 1 tbsp. spoon.

Preparation

Chop onions and carrots.
Champignons are chopped into large pieces.
Fry the diced meat until golden brown, add salt and pepper.
Add vegetables and fry until soft.
Lay out the mushrooms, mix and fry everything together.
Pour in the cereal, salt, add spices, pour in water and simmer until done.

And oyster mushrooms are an excellent dish for vegetarians and fasting people. The only amendment that needs to be made in this case is that butter needs to be removed. The wave will have enough vegetable matter. And if you want the dish to be more aromatic, you can fry a little chopped garlic along with onions and carrots.

Ingredients:

oyster mushrooms – 400 g;
onions, carrots - 1 pc.;
butter – 30 g;
buckwheat – 300 g;
vegetable oil – 50 ml.

Preparation

In a cast iron pot vegetable oil buckwheat is fried.
Then add water in a 1:2 ratio and cook until tender.
Chop the oyster mushrooms and fry them for about 10 minutes.
Separately sauté onions and carrots.
Mix mushrooms with vegetables, add boiled cereal.
Buckwheat with mushrooms and onions will be ready in 10 minutes.

Good not only as a snack. Buckwheat with honey mushrooms and onions is an excellent example of this. Homemade adjika perfectly complements the taste of the delicacy, making it more piquant and appetizing. The beauty of this dish is that the mushrooms are already practically ready. You just need to combine them with the rest of the ingredients and wait until they exchange flavors.

Ingredients:

buckwheat – 1.5 cups;
pickled honey mushrooms - half a liter jar;
onions – 3 pcs.;
garlic cloves – 3 pcs.;
homemade adjika – 3 tbsp. spoons;
butter – 2 tbsp. spoons;
oil – 50 ml.

Preparation

Fry the chopped onion, add the garlic and cook for about another minute.
Pickled mushrooms are cut into slices.
Send the mushrooms for frying, salt, pepper and cook for 2 minutes.
Add adjika, stir and cook the same amount.
The finished buckwheat is mixed with the contents of the frying pan and served.

- a dish that has been prepared in Rus' for many centuries. Back then, they used a country stove, but in modern conditions an oven is also suitable. Food in pots always turns out to be especially aromatic and tasty, because the food there is not boiled, but gradually simmered.

Ingredients:

champignons – 500 g;
carrots, onions – 2 pcs.;
ghee – 2 tbsp. spoons;
buckwheat – 1 glass;
broth (vegetable or meat) – 2 cups.

Preparation

Mushrooms are cut into strips and fried.
Add carrots, onions and fry everything together until tender.
Mushrooms and vegetables are placed in pots, buckwheat is poured on top and broth is poured in so that it covers the contents by 1.5 cm.
Place the pots in the oven, preheated to 200 degrees, for 20 minutes.
Then the lids are removed, buckwheat with mushrooms and onions in the oven will be ready in 10 minutes.

Buckwheat with mushrooms and onions in a slow cooker turns out just as tasty as in pots. A huge advantage is that everything is prepared in one container, and after cooking you don’t have to wash a mountain of dishes. From the specified amount of ingredients you will get 4 servings of an incredibly satisfying treat for the whole family.

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. Frozen food must be allowed to thaw natural conditions, dried mushrooms are pre-soaked in cool water to restore 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 over low heat, covered, for 10 minutes.
Add a piece of butter, herbs, and stir.

Video 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 ashamed to serve even to 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.

Buckwheat with mushrooms, onions and carrots- An excellent option for a full-fledged side dish. To prepare this dish, you can use either freshly cooked buckwheat or buckwheat porridge that was left in the refrigerator after dinner or lunch. , stewed with mushrooms and fried vegetables, significantly improves its taste. Despite the fact that buckwheat with mushrooms is a lenten dish, the dish still satisfies perfectly and removes the feeling of hunger for a long time.

A variety of mushrooms are used for stewing buckwheat, most often these are oyster mushrooms and champignons available all year round. But buckwheat with wild mushrooms turns out especially delicious. Both boiled and frozen mushrooms (pre-boiled), as well as dried mushrooms, are suitable.

This buckwheat with mushrooms tastes like vegetarian buckwheat, only it is prepared differently. During the preparation of pilaf, buckwheat is stewed together with mushrooms and vegetables. In the same recipe, buckwheat is boiled separately, and only then stewed with fried mushrooms. Stewed buckwheat with mushrooms, onions and carrots is traditionally prepared on the stove, in a frying pan, but it can also be prepared in the oven or in a slow cooker according to the pilaf principle.

In the oven, buckwheat with mushrooms in pots in sour cream turns out especially tasty. Which of these options to choose is up to you to decide, but in one case or another, the buckwheat turns out very tasty.

Now let's move on to the recipe and see how it's prepared buckwheat with mushrooms, onions and carrots step by step with a photo in a frying pan.

Ingredients:

Buckwheat – 1 cup,
Carrots – 2 pcs.,
Onion – 1 pc.,
Butter – 50 gr.,
Mushrooms – 300-400 gr.,
Sunflower oil – 3-4 tbsp. spoons,
Salt and spices - to taste.

Buckwheat with mushrooms, onions and carrots – recipe

After all the ingredients are prepared, you can start preparing the stewed buckwheat with mushrooms. First you need to cook buckwheat porridge. Before cooking, buckwheat must be sorted, removing black grains and other additives in the form of grains of other cereals.

Next, transfer the buckwheat into a deep bowl. Rinse in cold water two to three times until the water runs clear. Boil water in a saucepan. Add salt (about half a teaspoon). Cook until done, but try not to overcook it. The proportions of water and buckwheat are two to one. That is, take two glasses of water for a glass of buckwheat. Cook the buckwheat until the buckwheat has absorbed all the water. Cooking buckwheat porridge should be done over low heat, with regular stirring.

Buckwheat kernels should be dense. Add butter to the buckwheat and stir. Cover the pan with a lid.

Prepare fried mushrooms for stewing buckwheat. Peel the washed carrots and onions. Cut the onion into cubes and grate the carrots.

Heat a frying pan with refined sunflower oil. Add onions and carrots.

Fry the onions and carrots until soft, about 5 minutes.

Now you can add mushrooms to the vegetable frying. As already written above, to prepare buckwheat with mushrooms you can use the most different types mushrooms Before adding, wild mushrooms must be boiled for at least 40 minutes, changing the water during cooking. In turn, we use oyster mushrooms and champignons raw.

This time I used frozen boiled wild mushrooms from the freezer. After defrosting, such mushrooms can be used in different dishes, ranging from soups to main courses and appetizers. Before frying, champignons or oyster mushrooms should be washed and finely chopped. So, place the mushrooms in the pan along with the onions and carrots.

Mix them with a spoon.

Add salt and spices. If desired, you can add Bay leaf. To enhance the mushroom flavor of the dish, you can add mushroom-flavored seasoning or half the broth cubes to taste.

Mix the mushrooms and vegetables again. Fry them for 5-7 minutes.

After this, you can already lay out the boiled buckwheat.

Mix it with the roast. Over low heat, simmer and fry the buckwheat for another 5 minutes.

Buckwheat with mushrooms, onions and carrots. Photo

Buckwheat with mushrooms is not only tasty, but also very healthy dish, which has a large amount of proteins, fats and B vitamins. Some cook it salted, others add sugar, and some prefer to cook the cereal with milk and cottage cheese. But buckwheat occupies a special place with fresh mushrooms. To prepare such a dish you don’t need to have any special skills, just a small set of ingredients, and the porridge is ready.

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:

When all the ingredients are in the pot, you can add salt and pepper. Then preheat the oven to 200 0 C and place the container inside. Simmer should be for 50 minutes.

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.

Buckwheat with mushrooms in a slow cooker - video recipe

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.

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, onions and carrots

This cooking method is very simple. This porridge can also be eaten during Lent by people who do not eat meat. The dish can be prepared both on the stove and in the oven.

To give buckwheat porridge an unusual taste, add a small piece of butter at the end of cooking.

To prepare you will need to use:

100 grams of dry cereal;
300-350 grams of fresh champignons;
one medium onion;
small carrot;
a little sunflower oil (for frying vegetables);
salt and herbs.

Cooking steps:

It is better to serve the dish with chopped herbs. Also add a little butter to warm buckwheat.

If the carrots are not juicy, then at the end of frying add a little cold water. This will allow her to become softer.

Buckwheat with onions and mushrooms in the microwave

This porridge is prepared very quickly. Even a child can cook buckwheat this way.

Components required:

200 grams of cereal;
600 ml of clean water;
– 2 pieces (medium size);
300 grams of mushrooms (fresh);
50 g butter;
iodized salt, ground allspice.

Sequencing:

To allow excess moisture to evaporate from the porridge, you should open the lid slightly before placing the vessel in the microwave.

Each of the above recipes for buckwheat with mushrooms has its own unique taste. By following the sequence of actions and tips, the dish will turn out flavorful and satisfying.