Buckwheat with porcini mushrooms and onions: recipe

Buckwheat with porcini mushrooms is not a very common, but very tasty dish. It is easy to prepare and does not require serious spending. Buckwheat has a high nutritional value, and when combined with mushrooms it becomes very aromatic.

How to cook buckwheat with porcini mushrooms

Buckwheat is considered a traditional Russian dish. It is often used as a side dish that goes well with fish and meat. But few people know that it can be a good addition to porcini mushrooms. There are several ways to prepare this tandem. You can use an oven, multicooker, Russian oven or stove.

Before cooking, buckwheat should be washed and soaked in cold water. Porcini mushrooms need to be thoroughly washed and cut into small slices. They are not subjected to soaking. It is advisable to boil in boiling water for 5-10 minutes. If a dried product is used to prepare buckwheat porridge, pour hot water over it and leave covered for 1-2 hours.

Recipes for porcini mushrooms with buckwheat

You can prepare many delicious dishes from buckwheat porridge and porcini mushrooms. When choosing a recipe, you should be guided by personal taste. To make everything more flavorful, the cereal is boiled in vegetable or meat broth. When purchasing boletus mushrooms, you should give preference to large specimens. If using a frozen product, excess moisture is evaporated from it using a frying pan before cooking.

A simple recipe for buckwheat with porcini mushrooms and onions

Ingredients:

• 400 g boletus;
• 120 ml chicken broth;
• 85 g carrots;
• 200 g buckwheat;
• 1 onion;
• 30 ml vegetable oil;
• 50 g butter;
• greens, salt - to taste.

Cooking steps:

1. Porcini mushrooms are peeled and cut into small slices. They are placed on the bottom of a frying pan, which is filled with broth. Boletus mushrooms need to be stewed until the moisture evaporates. They are then lightly fried.
2. Buckwheat is poured with hot water so that it covers it two fingers higher. Salt the cereal according to your taste. After boiling, it should simmer for 15 minutes over low heat.
3. Onions and carrots are fried in a separate frying pan in butter. After the vegetables are ready, add buckwheat and mushrooms. Mix everything and leave for 2-3 minutes under the lid.

To make the porridge crumbly, it is important to maintain the proportions of water

Buckwheat recipe with dried porcini mushrooms

Dried porcini mushrooms contain no less useful substances than fresh ones. Their advantages include the possibility of long-term storage. In addition, the dried product has a characteristic mushroom aroma.

Components:

• 1 tbsp. cereals;
• 30 g butter;
• a handful of dried boletus mushrooms;
• 1 onion;
• 1 carrot;
• 700 ml water;
• salt - to taste.

Cooking process:

1. Boletus mushrooms are soaked in hot water and left for 1.5 hours.
2. Buckwheat is cleared of debris and washed. Then it is soaked in water.
3. Porcini mushrooms are filtered and washed. The next step is to fill them with water and place on low heat for 15 minutes.
4. After the specified time, they are pulled out using a slotted spoon. There is no need to pour out the broth.
5. The onion is cut into medium cubes and the carrots are grated. Vegetables are fried in a hot frying pan for five minutes. Porcini mushrooms are thrown in with them. After two minutes, the contents of the frying pan are added to the broth.
6. Buckwheat is placed in the pan. Mix everything thoroughly and cover with a lid. The fire must be reduced to minimum. The dish is considered ready when all the liquid has evaporated.

Dried product is an excellent alternative in winter

An old recipe for buckwheat with porcini mushrooms

A characteristic feature of this cooking option is the fine grinding of the products and the addition of vegetable oil. Thanks to this, the porridge is imbued with an incredible aroma and literally melts in your mouth.

Ingredients:

• 1 onion;
• 200 g cereal;
• 300 g boletus;
• 3 tbsp. l. vegetable oil;
• ½ tsp. salt;
• 650 ml hot water.

Recipe:

1. Buckwheat is sorted, washed and soaked in water. Place the pan on low heat until the dish is completely cooked.
2. Pre-prepared onions and porcini mushrooms are cut into small cubes. Then they are placed on a hot frying pan.
3. The finished porridge is added to the rest of the ingredients and mixed. If necessary, it is salted. The dish is allowed to brew for five minutes under the lid.

You can decorate the dish with greenery

Buckwheat with porcini mushrooms and chicken

Components:

• 1 chicken;
• 150 g suluguni cheese;
• 220 g buckwheat;
• 400 g porcini mushrooms;
• 3 tbsp. l. adjika;
• 1 zucchini;
• 2 onions;
• 1 tbsp. l. vegetable oil.

Cooking process:

1. The chicken is washed, removed from moisture and rubbed with adjika. This must be done at night. The minimum holding time is two hours.
2. The next day prepare the filling. Boletus and onions are cut into cubes and fried in vegetable oil.
3. Buckwheat is placed in a frying pan and fried. Then it is filled with water and salted. The dish is left to simmer over low heat under the lid. Meanwhile, the cheese is crushed using a grater.
4. The cooled cereal is mixed with the cheese mass. The resulting mixture is stuffed into the chicken. The holes are secured with toothpicks
5. The dish is placed in an oven preheated to 180°C for one hour.

The readiness of the chicken is determined by piercing it with a knife.

Buckwheat with porcini mushrooms in a slow cooker

Ingredients:

• 300 g boletus;
• 1 tbsp. buckwheat;
• 1 carrot;
• 500 ml water;
• 3 tbsp. l. vegetable oil;
• 1 onion;
• 2 bay leaves;
• 40 g butter;
• salt and spices - to taste.

Cooking steps:

1. Boletus mushrooms are washed and cut into small slices. Then they are filled with water and boiled for an hour.
2. Place chopped onions and carrots in a multicooker bowl. In the “Frying” mode, they are brought to readiness within two minutes.
3. The vegetables are mixed with the mushroom mixture, after which the dish is cooked for another 15 minutes.
4. Add washed cereal, bay leaf, butter and spices to the contents of the bowl. The device mode is changed to “Pilaf” or “Buckwheat”.
5. The dish is cooked until the sound signal appears. After this, you can keep the porridge under the closed lid for some time.

It is advisable to serve the dish while it is hot.

Calorie content of buckwheat porridge with porcini mushrooms

Buckwheat with boletus is considered a nutritious low-calorie dish. Per 100 g of product it is 69.2 kcal.

Conclusion

Buckwheat with porcini mushrooms contains many vitamins and minerals. In addition, it perfectly eliminates the feeling of hunger. To make the porridge crumbly and aromatic, when preparing it, you must follow the ratio of ingredients.

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