Buckwheat with chanterelles: in pots, in a frying pan, step-by-step recipes with photos

Content

1 How to cook buckwheat with chanterelles
2 Buckwheat recipes with chanterelles
3 Calorie content
4 Conclusion

Buckwheat with chanterelles is a combination that is considered a classic of Russian cooking. Colorful mushrooms, sweet and crunchy, go perfectly with delicate buckwheat porridge. This appetizing dish can be prepared all year long if you stock up on aromatic, juicy chanterelles for future use. Buckwheat is close to meat in amino acid content, so the dish is indispensable during Lent.

How to cook buckwheat with chanterelles

Buckwheat porridge with bright and aromatic chanterelles is a traditional Russian recipe that is mentioned in ancient cookbooks. To prepare you need:

Clear the grains of any excess solid black particles. To do this, pour cold water over the buckwheat and catch the floating kernels. Repeat the procedure 3-4 times so that the garbage in the finished dish does not squeak on your teeth.
Boil the buckwheat, cleared of black spots, in lightly salted water. The proportions of water when cooking are 1/1, sometimes a little more liquid is required.
Rinse the chanterelles from sand and soil, paying special attention to the back of the cap. Cut off the edge of the stem and chop the chanterelles into pieces of the required size.
Boil the chanterelles for 15 minutes so as not to boil, discard in a colander and leave to drain.
Cut the onion into cubes and carrots into bars. Fry the vegetables in oil for 5 minutes, add the mushrooms and continue frying for another 5 minutes.

Mix the fried mushrooms with the porridge or place it on the buckwheat. Sprinkle with chopped parsley and scallions and season to taste with pepper.

Buckwheat recipes with chanterelles

Buckwheat with chanterelles is a tasty and satisfying dish that is easy to prepare with a minimum of ingredients. The content of a large amount of nutrients in buckwheat allows you to get maximum benefits for the body and not overload it with calories. Numerous recipes will allow you to diversify your Lenten or diet menu.

Buckwheat with chanterelles and onions in a frying pan

The available ingredients turn into an original treat with the pleasant taste of chanterelles, the freshness of vegetables and the softness of buckwheat porridge.

Food set for cooking:

2 glasses of filtered water;
1 cup buckwheat, peeled;
½ kg of chanterelles, washed from debris;
large onion head;
2 cloves of garlic;
1-2 laurel leaves;
3 tbsp. l. vegetable oil;
freshly ground black pepper and fine salt to taste.

Step-by-step method for preparing a delicious dish:

Pour boiling water over buckwheat and let stand for 15-20 minutes so that the kernels steam. Pour clean water into a saucepan, add buckwheat to the water, season with pepper and salt.
Pour 1 tbsp into the porridge. l. oil, cover the container with a lid and cook over low heat until the water evaporates. If the liquid has evaporated and the cereal is hard, you can add another ½ or 1 glass of water.
Chop the onion into smaller cubes or feathers, fry until golden brown in vegetable oil.
Add the chanterelles cut into pieces and fry until they have a pleasant mushroom aroma and golden color. Stir the mushrooms during the process so that the pieces do not burn.
Add chopped garlic. Keep the pan on the heat for another minute, stirring so that the garlic does not acquire an unpleasant burning taste.
Add buckwheat to the frying pan, stir and simmer until the porridge is saturated with the aromas and flavors of mushrooms and vegetables.

Serve in clay or ceramic half-portioned bowls, sprinkled with chopped parsley or cheese.

Buckwheat with chanterelles in pots

Buckwheat porridge with chanterelles and onions in pots has a special taste and texture because the ingredients simmer in their own juice. All flavors remain in the finished dish. The texture of the porridge comes out like it came out of an oven.

Required set of products:

300 g of buckwheat, cleared of black kernels;
200 g chanterelle mushrooms;
2 large and juicy carrots;
3 tbsp. l. odorless vegetable oil;
30 g butter (like a box of matches);
a pinch of freshly ground coriander seeds;
sea salt and ground black pepper in a mortar - to taste.

A step-by-step recipe for chanterelles with buckwheat with a photo of the finished dish describes the process in detail:

Rinse the buckwheat with cold water, pour into baking pots and pour boiling water so that the water level is 2 fingers higher than the level of the cereal.
Close the pots with lids and leave for half an hour so that the cereal absorbs water and becomes soft and crumbly.
Grate the carrots with a fine grater, chop the onion into half rings and fry the vegetables for 2 tbsp. l. butter until soft.
At the end, season the frying with spices and sprinkle with coarse salt.
Fry the chanterelles separately in very hot oil for 5 minutes. It is important that the oil gets hot, otherwise a golden brown crust will not appear on the mushrooms, they will not be fried, but stewed.
Add fried vegetables with seasonings, fried chanterelles to the steamed porridge and add 50 ml of hot water.
Cut high-quality butter into thin slices and place on the surface of the dish.
Cover the pots with lids and put them in the oven, heated to 180 degrees. Simmer for 15 minutes.
Turn off the heat supply and leave the pots in the oven to “simmer” for another 10 minutes.

Decorate the aromatic dish with chopped dill and serve in portions in pots.

Advice! To taste, you can put a handful of grated cheese and 1 tbsp in each pot. l. sour cream.

Buckwheat with chanterelles and onions in a slow cooker

A slow cooker will help you prepare buckwheat with chanterelles quickly and easily. The device ensures a uniform temperature effect on the food, so the porridge turns out soft and crumbly, and the mushrooms do not overcook and keep their shape.

Necessary ingredients for cooking:

500 g fresh orange chanterelles;
200 g buckwheat kernels;
300 ml (a little more) hot water;
large onion;
1 tbsp. l. melted butter;
a pinch of sea salt (it does not change the taste of the food).

Recipe for fried chanterelles with buckwheat in a slow cooker:

Peel the onion and cut into cubes. Place melted butter and onion in the multicooker bowl.
Set the “Roast” function and the timer for 20 minutes. Cook with the lid open until the onions acquire a beautiful golden hue.
Clean the chanterelles from debris, cut off the edge of the stem and inspect the caps. These mushrooms practically do not develop worms, but spoiled specimens should not be eaten.
Rinse the caps thoroughly to remove sand. Place the mushrooms in the slow cooker 15 minutes after adding the onions. Cook for another 5 minutes, stirring the mixture occasionally.
Pour buckwheat into the slow cooker, add salt and season with spices to taste.
Pour hot water into the container, turn with a spatula and close the lid.
Select the “Porridge”, “Soup” or “Stew” program and start working.
Cook the appetizing dish for 40 minutes with the lid closed.

Serve hot with dill topping and homemade garlic bread.

Calorie content

The calorie content of a nutritious lean dish is low. Per 100 g there are:

8 g proteins;
2 g fat;
13 g carbohydrates.

Nutritional value is 77.6 kcal. It is best to offer porridge with mushrooms as breakfast or lunch, as the dish perfectly satisfies the appetite and does not overload the stomach.

Attention! The addition of cheese increases the calorie content to 120 kcal/100 g, and when using sour cream, the nutritional value reaches 150 kcal.

Conclusion

Buckwheat with chanterelles is a nutritious dish in which the mushrooms reveal their aroma, the porridge remains healthy and crumbly, and the bouquet of spices emphasizes the taste of the products. Cooking everything is very simple, both in a frying pan and in pots or a slow cooker. Chopped dill, spring onions and a handful of chopped cilantro will help add freshness.