How to cook buckwheat porridge with mushrooms. Buckwheat porridge with mushrooms

Often, simple products can be used to make real culinary masterpieces. Buckwheat with mushrooms and onions is one of such royal dishes. Gray days will become festive if you add a little creativity to them. The proposed recipes will help the hostess quickly feed the family with an appetizing side dish. And the satisfied smiles of the family will be the highest praise for mom's kitchen.

Loose buckwheat cooking technology

The preparation of dinner begins with the fact that the cereals are washed several times under running water. Then 2 cups of buckwheat are poured over 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 in a towel for 1-2 hours. In other cases, the technology of cooking buckwheat porridge has some differences.

It is poured with water, after which:

• bring to a boil;
• collecting foam;
• turn down the fire;
• remove the cover;
• languish for 20-25 minutes. until the liquid boils away.

At the same time, stirring the contents is not recommended, otherwise the cereal will surely burn. Meanwhile, the hostess is busy 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 cereal, add 3 glasses of water, salt to taste and set the "Stew" mode. To add spice to the dish, put bay leaves and pepper in it.

Appetizing buckwheat with mushrooms and onions

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

They are cleaned and thinly sliced ​​with one of the following options:

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

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

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

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

• champignons;
• honey agarics;
• oyster mushroom;

Forest mushrooms are pre-boiled (boil for only 10 minutes), chopped into relatively large pieces. Salt, onions and bay leaves are added to them. The broth 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, pepper.

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

• parsley;
• dill;
• cilantro.

Green onions serve as an original decoration for any porridge. The 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. This heat treatment will allow the groats to come to readiness.

Juicy buckwheat with mushrooms and carrots

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

Root crops are chopped in several ways:

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

The technology of cooking buckwheat with mushrooms, onions and carrots differs in only one stage. At the stage of frying, onions are added to it, as well as garlic. 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 they use tomato paste (1.5 tablespoons) and red pepper (up to 100 g). Such a combination of tastes will add piquant pungency to the porridge.

Buckwheat is often cooked in separate pots with these ingredients.

Pour 2 tsp to the bottom. butter, pour the washed cereal (100 g), unload the roots 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, cooks often use a dietary recipe for making cereals. Crushed root vegetables and champignons (150 g) are unloaded into a saucepan of 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 glass of cereal;
• simmer over low heat until 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 signature dish of the hostess. 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 - 1 glass

Champignons - 200-250 g

Vegetable oil - 50 ml.

Aromatic spices - 0.5 tsp

• 118 kcal
• 25 minutes
• 25 minutes

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 mushrooms, it's also very good! The dish can stand alone or serve as a side dish for chicken or meat, suitable for fasting menus.

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

Rinse the buckwheat, pour 2 cups of water with water in a ratio of 1 part of buckwheat, 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 simmer them over medium heat in vegetable oil for about five minutes.

Add coarsely chopped mushrooms to the pan to the vegetables.

Simmer everything together, covered over medium heat, for five minutes.

Add aromatic spices to taste.

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

Buckwheat with champignons is a very tasty dish that does not require any special efforts from you to prepare. The recipe for traditional Russian cuisine involves baking the ingredients in the oven, after putting them in an earthen 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 mushrooms 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 it 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 it stand for a few 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 leg with a thin layer and carefully remove the thin skin on the cap with a knife. Cut the champignons 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 champignons;
• 1 large onion head;
• fat for frying;
• salt;
• greens.

We carefully sort out the buckwheat, remove all the debris and grains found in the black husk. Pour into a colander and rinse in several waters. Boil until tender. We are engaged in champignons. We wash and clean them thoroughly. Cut into slices, but not very thinly - here it must be borne in mind that when frying, they decrease somewhat in size. We free the onion from the husk, cut it into two or four parts and chop it.

On a note! You can easily replace champignons with forest mushrooms, only they must first be boiled in salted water for 7-10 minutes. And on the broth that remains from 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 softened, which usually takes 4-5 minutes. Then add the mushrooms to the onion and, with constant stirring, fry for another ten minutes. Salt to taste, add a little ground pepper if desired.

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

Add fried mushrooms and 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 by heating it to 120 ° and leaving the buckwheat with mushrooms and onions there for about an hour.

According to the recipe for buckwheat with mushrooms in a creamy sauce, you will need:

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

Boil buckwheat in a saucepan until tender. We clean the onion, rinse it under running water and chop it arbitrarily. My mushrooms, peel and cut into slices.

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

We first take the cream out of the refrigerator - their temperature should be room temperature. Pour them into a large cup, 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 mushrooms and vegetables is an excellent lean dish, which, despite the lack of meat, turns out to be incredibly satisfying and at the same time very fragrant. Here you can use absolutely any vegetables, but in order to be as healthy as possible, it is better to prefer seasonal products.

To prepare this dish you will need:

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

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

On a note! For this dish, it is better not to spare onions, as it goes well with other vegetables and with buckwheat porridge itself!

Peel and chop the carrots into thin cubes. Wash the bell pepper pods, cut them lengthwise into two equal parts and remove the stalk with seeds. The white internal baffles must also be carefully trimmed off. Cut the pulp into medium cubes, cubes or arbitrary pieces. At the same time, it is good if you have peppers of different colors - with them the dish will look more appetizing.

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

Fry mushrooms in a separate frying pan and put them with vegetables. We bring our vegetable sauce with mushrooms to taste with salt and pepper, put in the basil, stir and bring to a boil over high heat. As soon as the food is bubbling, we taste it 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 the cauldron, put the pre-washed buckwheat groats, 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 lay out on plates.

Buckwheat with champignons is very tasty and incredibly easy to prepare. Bon Appetit!

All materials on the Priroda-Znaet.ru website are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!

The best recipes for ruddy buckwheat pancakes: on yeast, yeast-free dough and buckwheat porridge

Buckwheat jelly to cleanse blood vessels and get rid of extra pounds

How to cook buckwheat salad: the best recipes

Cooking the most delicious and fragrant pickle with buckwheat and pickles

Buckwheat with mushrooms is a traditional Russian dish. Previously, it was cooked in an oven in clay pots. Today, there are adapted versions of such a dish that allow you to cook it on the stove, in the oven and in a 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 prepare them correctly. Then the dish will turn out to be especially tasty and aromatic.

Buckwheat

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

Champignon

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

Classic recipe

To cook mushrooms with buckwheat according to the classic recipe, you need the following ingredients:

• groats - 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 high heat. Bring to a boil, season with salt and stand for 1-2 minutes to reduce the volume of the mushrooms.
2. Add the prepared buckwheat to the mushrooms, stir and cook over medium heat, covered, until tender (about 20 minutes). Cut the peeled onions into small cubes.
3. Heat oil in a skillet. Add prepared onion there and fry until golden brown.
4. Wash the herbs and chop.
5. Mix the fried onions with the ready-made porridge and serve, sprinkled with fresh herbs.

Buckwheat porridge with white mushroom sauce

Buckwheat porridge with white mushroom sauce is a delicious side dish for meat. To prepare it, you will need the following ingredients:

• groats - 200 g;
• water - 500 ml;
• mushrooms - 300 g;
• cream 20% - 60 ml;
• vegetable oil - 3 tbsp. l .;
• premium flour - 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. Cut the mushrooms into medium slices.
4. Pour vegetable oil into a skillet, heat and add onion. Saute until golden brown, then add the mushrooms and fry for 3-5 minutes.
5. Add 100 ml of water to a skillet with onions and mushrooms, cover, reduce heat to low and simmer for 10-15 minutes. It is necessary that all the liquid has evaporated.
6. Pour cream into a bowl, add flour, salt, spices and mix thoroughly. You need to get a lump-free consistency. Pour the finished mixture into a skillet and simmer for another 10 minutes.
7. Put the porridge on a dish and cover with the mushroom sauce.

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

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

• groats - 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 fillets, dry lightly on a paper towel, place on a cutting board and cut into small cubes about 1 cm.
2. Peel and chop the onion.
3. Cut the prepared mushrooms into slices.
4. The multicooker 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. Add chicken fillet to the main ingredients and fry for about 10 minutes.
6. Pour cereals into a bowl, add the specified amount of water, spices and salt, mix everything and close the lid of the multicooker. Set the Baking mode and cook the dish for half an hour.

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

Buckwheat with mushrooms and cheese in the oven

Buckwheat porridge with mushrooms and onions under cheese in the oven turns out appetizing, hearty and aromatic. To prepare the dish, you will need the following ingredients:

• mushrooms - 400 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• groats - 200 g;
• olive oil - 4 tablespoons 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 cut the vegetables into large strips. Fry them in a skillet in olive oil. It is necessary for the carrots and onions to acquire a golden color.
2. Cut the prepared champignons into large cubes. Add them to vegetables, season with salt, pepper and fry until medium cooked.
3. Place the washed buckwheat in a baking dish. Place the mushrooms with vegetables in the next layer.
4. Pour a glass of purified water into a mold and send it to bake in the oven for 40 minutes at a temperature of + 180 ° C.
5. Grate hard cheese. Sprinkle it on the dish 10 minutes before cooking.

Buckwheat with mushrooms and vegetables in pots

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

• groats - 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 herbs - 1/4 bunch each;
• water - 1 l;
• spices and salt to taste.

Cooking process:

1. Twist the chicken fillet and onion through a meat grinder. Add egg, salt, spices. Make chicken meatballs from the resulting mass.
2. Peel 2 onions and garlic, chop and sauté 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 fry for about 2 more minutes over medium heat. Then add the tomatoes and stand for another 2-3 minutes.
5. Cut the prepared mushrooms into strips. When preparing such a dish, fresh mushrooms can be replaced with dried ones. They will first need to be soaked.
6. Add mushrooms to a skillet with garlic, tomatoes, onions and carrots, leave to simmer for 5-7 minutes.
7. Divide the fried ingredients into 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. Season with salt and spices to taste. Divide the prepared tomato sauce into the pots.
9. Preheat the oven to + 180 ° C and place the pots with the lids closed for 20 minutes. Then open them and let sit for another 10 minutes.

Buckwheat with mushrooms and shrimps

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

• groats - 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, covered.
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 for the mass to quench. Then add shrimp to it, cover and leave for 10-15 minutes.
4. Mix buckwheat with ready-made dressing and serve.

Buckwheat cutlets with canned mushrooms

You can cook delicious and hearty cutlets with canned mushrooms on the basis of buckwheat. For such a dish, you will need the following ingredients:

• groats - 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.;
• bread crumbs - 20 g;
• sour cream - 30 ml;
• soy sauce - 10 ml.

Buckwheat cutlets are prepared as follows:

1. Fry the buckwheat in a skillet, add water and cook until tender. It is important not to overcook it, otherwise the cutlets will fall apart.
2. Finely chop the onion and fry in vegetable oil until golden brown.
3. Cut the mushrooms into small cubes.
4. Pass the onion, mushrooms, porridge through a meat grinder. Add eggs, chopped parsley, salt and spices to the prepared mixture. 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 with cutlets. Boiled potatoes are suitable as a side dish.

On the basis of buckwheat and mushrooms, you can prepare various dishes. Each of them will surprise you with taste and aroma, will make your daily diet more useful. Experiment with buckwheat and mushrooms, preparing different dishes and delighting your family.

Calorie content: Not specified
Cooking time: Not indicated

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

Buckwheat porridge with mushrooms and onions - recipe with photo

Ingredients:

- buckwheat groats (dry) - 1 glass;
- 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 glasses of boiling water (freshly boiled water) into a bowl with dried mushrooms, leave it covered with a lid for 1.5-2 hours.

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

We wash the soaked mushrooms in clean water, then cut into small pieces. As a rule, the caps are already cut into small pieces, and the legs need to be cut into several pieces.




For cooking onions, we take more, it just goes well with boiled buckwheat. Cut the onion finely into cubes, cut the carrots into small pieces (into strips or also into cubes).

Heat the oil and pour the onion into a deep frying pan. Fry it until the edges begin to brown. Pour out the carrots, mix. Fry the vegetables over medium heat for several minutes, so that the onions have time to brown and give their aroma to the oil.

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

Pour in clean buckwheat groats (you need to rinse it under running water and select all the nigella). While stirring, lightly fry the buckwheat so that the cereals are saturated with oil and the aroma of vegetables with mushrooms.

Mix the mushroom infusion with a glass of boiling water, pour buckwheat with mushrooms. The recipe uses a little more water 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 cereals are not mixed.

Bring the liquid to a boil over high heat. We twist the flame to the minimum, cover the pan with a lid. We do not mix the cereals anymore, we leave the porridge to steam for 30 minutes. After half an hour, we open it, check if all the water has been absorbed. As a rule, cereals, vegetables and mushrooms absorb all the liquid, buckwheat turns out steamed, soft, but remains crumbly.




Buckwheat porridge with onions and dried mushrooms is ready. Homemade pickles and marinades are best suited to this tasty and nutritious dish of Russian cuisine: pickled or pickled cucumbers, tomatoes, salads preserved for the winter, and much more. Bon Appetit!




By Elena Litvinenko (Sangina)

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

The five most commonly used ingredients in buckwheat and mushroom recipes:

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

1. Boil buckwheat in salted water.
2. Fry onion and mushrooms.
3. Mix buckwheat with roast and serve hot.
   Everything takes less than 10 minutes if you cook the 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, supplement the dish with chicken, beef, pork to choose from
• put in a mold, sprinkle with grated cheese and bake in the oven
• prepare a dish in a pot

The five fastest recipes for buckwheat with mushrooms:

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