Recipes for buckwheat porridge with mushrooms and vegetables. Buckwheat porridge with mushrooms and vegetables

If you want something tasty and light, healthy and quick to prepare, then our next article is for you.Buckwheat with mushrooms and vegetables, cooked without oil.

You can improvise with the ingredients. This could be broccoli, carrots, cauliflower, spinach. Buckwheat is good because it goes well with almost all vegetables.

In our recipe we use champignons, onions and tomatoes.

Many articles have been written about the benefits of buckwheat and, nevertheless, it is often forgotten about. If you include buckwheat in your diet and cook it at least once a week, you will not only strengthen your immune system, but also normalize the digestive system, start the process of cleansing the body of toxins and waste, and, accordingly, begin to lose excess weight!

Buckwheat is also good for children. Rich in vitamins and microelements, it is simply indispensable for the physical and mental development of a child.

Everyone knows about the benefits of onions, especially in winter. In our recipe it is not fried, as is customary. All vegetables are cooked in their own juice. Salt will replace soy sauce, and tomato will add sourness to the dish.

Ingredients:

• buckwheat – 150 g
• champignons – 5-6 pcs.
• onion – 1 pc.
• tomato – 1 pc.
• soy sauce – 1 tbsp. spoon
• hops-suneli - 1 tbsp. spoon

KBJU per 100 grams: 106.21 / 5.32 / 2.38 / 16.72

Buckwheat with mushrooms and vegetables. How to cook:

Prepare your ingredients.Sort the buckwheat, rinse and fill with hot water.

ABOUT Chop the vegetables and mushrooms: onion and tomato – finely, mushrooms – larger.

Place the onion, tomato, seasoning and a spoonful of soy sauce into the pan. Mix everything, cover with a lid and place on the stove. Simmer over low heat for 4-5 minutes.

The vegetables have given juice, now you can add the champignons. Stir, cover with a lid and leave to simmer for another 5 minutes.

While the vegetables were stewing, the buckwheat slightly absorbed water and became softer. Drain off the remaining water and add the cereal to the vegetables. If you want more flavor, add a pinch of cumin or cumin. Mix well.

Pour water to cover the cereal, cover and cook for 12-15 minutes.

Healthy and tasty buckwheat with mushrooms and vegetables is ready. Bon appetit!

Ruzanna especially for "Food and Figure"

Buckwheat – 1 glass

Champignons – 200-250 g

Vegetable oil – 50 ml.

Fragrant spices – 0.5 tsp.

• 118 kcal
• 25 min.
• 25 min.

Photo of the finished dish

Photo reports

Step-by-step recipe with photos

Buckwheat is very tasty with mushrooms, especially wild mushrooms, but it’s also very good with champignons! The dish can be independent or serve as a side dish for chicken or meat, suitable for Lent menus.

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

Rinse the buckwheat, cover with water in the ratio of 1 part buckwheat to 2 cups of water, bring to a boil, and then cook over low heat, covered, until the water is absorbed and evaporates (about 20 minutes).

Chop the onion, grate the carrots on a coarse grater, add salt and simmer them over medium heat in vegetable oil for about five minutes.

Add coarsely chopped champignons to the pan with the vegetables.

Simmer everything together under the lid 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 effort from you in preparation. The recipe for traditional Russian cuisine involves baking the ingredients in the oven, after placing them in a clay 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, today our main ingredients are champignons 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.

Place 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 aromatic. Pour buckwheat into boiling water and cook over low heat for about a quarter of an hour, stirring gently from time to time. When most of the liquid has been absorbed into the buckwheat, turn off the heat, cover the saucepan with a lid or towel and let stand for a few minutes.

Champignons

In order to prepare the champignons, we need a cutting board and a sharp knife. We wash the mushrooms under running water, cut off the lower part of each mushroom in a thin layer and carefully remove the thin skin on the cap using a knife. Cut the champignons into slices of the required thickness or divide each into 4 parts.

Buckwheat porridge with mushrooms and onions

The total cooking time for buckwheat with champignons and onions is about an hour. For this dish you will need:

• a glass of cereal;
• 400 ml water;
• 250 g champignons;
• 1 large onion;
• frying fat;
• salt;
• green.

We carefully sort out the buckwheat, removing all the debris found and grains in the black husk. Pour into a colander and rinse in several waters. Boil until done. We are working on champignons. Wash and clean them thoroughly. We cut into slices, but not very thinly - here it is necessary to take into account that when frying they slightly decrease in size. We peel the onion, cut it into two or four parts and chop it.

Note! You can easily replace champignons with wild mushrooms, but first you need to boil them in salted water for 7-10 minutes. And with the broth that remains from them, you can prepare buckwheat porridge.

Place a frying pan on the stove, heat the fat (vegetable oil) on it and add the onion. Fry until it softens - this usually takes 4-5 minutes. Then add the mushrooms to the onions and fry for another ten minutes, stirring constantly. Salt to taste, add a little ground pepper if desired.

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

Add fried mushrooms and onions to the prepared 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 simmer. 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 champignons in cream sauce you will need:

• 200 g cereal;
• 300 g champignons;
• ¾ cup 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 randomly. Wash the mushrooms, peel and cut into slices.

Note! Simmer until all the liquid has evaporated!

First remove the cream from the refrigerator - its 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 frying pan. Simmer everything for 10 minutes, then turn off the heat and let it brew a little.

Place buckwheat porridge on a large dish and white mushroom sauce on top or next to it.

Buckwheat with mushrooms and vegetables

Buckwheat porridge with champignons and vegetables is an excellent lean dish, which, despite the absence of meat, turns out incredibly satisfying and at the same time very aromatic. Here you can use absolutely any vegetables, but for maximum benefit, it is better to prefer seasonal products.

To prepare this dish you will need:

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

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

Note! For this dish, it is better not to spare onions, as they go well with other vegetables and with buckwheat porridge itself!

We clean the carrots and chop them into thin cubes. Wash the bell pepper pods, cut them lengthwise into two equal parts and remove the stem and seeds. The white internal partitions also need to be carefully cut off. Cut the pulp into medium cubes, cubes or arbitrary pieces. It’s 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 wash it thoroughly, paying special attention to the stalk area where soil may remain. Shred into small pieces.

Fry the mushrooms in a separate frying pan and add them to the vegetables. Season our vegetable sauce with mushrooms with salt and pepper, add basil, stir and bring to a boil over high heat. As soon as the food begins to boil, taste it and, if there are no complaints, reduce the heat to minimum, cover with a lid and cook for about 5 minutes.

We take out a cauldron, put pre-washed buckwheat, vegetables and 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, leave for 10 minutes and place on plates.

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

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Buckwheat with champignons is a traditional dish of Russian cuisine. Previously, it was cooked in an oven in clay pots. Today, there are adapted versions of this dish that allow you to cook it on the stove, in the oven, or in the slow cooker. Using different recipes, you can diversify your menu.

Preparing the main ingredients

The main ingredients are mushrooms and cereals - it is important to prepare them correctly. Then the dish will turn out especially tasty and aromatic.

Buckwheat

1. Be sure to sort through the cereal before cooking, removing stones and unpeeled kernels.
2. Buckwheat is washed with plenty of cool water. Then all the dirt and flour impurities will go away.
3. Dry the cereal before cooking. If you have time, fry additionally in a frying pan.
4. The best option is to use a cast iron pan for cooking cereals. If it is not there, then dishes with a thick bottom will do. It is better not to use an aluminum pan for cooking buckwheat.
5. There is no need to stir the porridge while cooking.

Champignons

Before cutting, mushrooms are washed under running water. Then they are laid out on a paper kitchen towel and dried. The lower part of the stem of each champignon is cut off in a thin layer. Additionally, use a sharp knife to remove the thin skin of the cap.

Classic recipe

To prepare champignons with buckwheat according to the classic recipe, you will need the following ingredients:

• cereal – 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 champignons into thin slices, cover with water and place over high heat. Bring to a boil, add salt and let sit for 1-2 minutes until the mushrooms reduce in volume.
2. Add the prepared buckwheat to the mushrooms, stir and cook over moderate heat, covered, until tender (about 20 minutes). Cut the peeled onion into small cubes.
3. Heat oil in a frying pan. Add the prepared onion and fry until golden brown.
4. Wash the greens and chop.
5. Mix the fried onions with the prepared porridge and serve, first 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:

• cereal – 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 the buckwheat until done. To make it crumbly, after cooking, wrap the pan with a towel or thick cloth and 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 frying pan, heat and add onions. Saute it until golden brown, then add the mushrooms and fry for 3-5 minutes.
5. Add 100 ml of water to the frying pan with onions and mushrooms, cover with a lid, reduce heat to low and simmer for 10-15 minutes. It is necessary that all the liquid evaporates.
6. Pour the cream into a bowl, add flour, salt, spices and mix thoroughly. You need to get a consistency without lumps. Pour the finished mixture into the frying pan and simmer for another 10 minutes.
7. Place the porridge on a dish and pour over the mushroom sauce.

Quick recipe for buckwheat with champignons and chicken fillet in a slow cooker

Buckwheat with mushrooms is prepared quickly in a slow cooker. When cooking, use white meat to make the dish more filling. Full list of ingredients:

• cereal – 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 fillet, dry it lightly on a paper towel, place on a cutting board and cut into small cubes about 1 cm.
2. Peel the onion and chop.
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 the champignons are fried in it for 2-3 minutes. After which 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 the cereal into the bowl, add the specified amount of water, spices and salt, mix everything and close the multicooker lid. Set the “Baking” mode and cook the dish for half an hour.

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

Buckwheat with champignons and cheese in the oven

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

• mushrooms – 400 g;
• carrots – 1 pc.;
• onions – 2 pcs.;
• cereal – 200 g;
• olive oil – 4 tbsp. l.;
• water – 200 ml;
• hard cheese – 150 g;
• salt and pepper - to taste.

To prepare this 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 frying pan in olive oil. It is necessary that the carrots and onions acquire a golden color.
2. Cut the prepared champignons into large cubes. Add them to the vegetables, salt and pepper and fry until medium cooked.
3. Place the washed buckwheat in a baking dish. Place the next layer of champignons and vegetables.
4. Pour a glass of purified water into the mold and bake in the oven for 40 minutes at +180°C.
5. Grate the hard cheese. Sprinkle it over the dish 10 minutes before it’s ready.

Buckwheat with champignons and vegetables in pots

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

• cereal – 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 greens - 1/4 bunch each;
• water – 1 l;
• spices and salt - to taste.

Cooking process:

1. Grind 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 fry until golden brown.
3. Grate the carrots, cut the tomatoes into cubes, and chop the greens.
4. Add carrots to the garlic and onions and fry for about 2 minutes over medium heat. Then add the tomatoes and cook for another 2-3 minutes.
5. Cut the prepared mushrooms into strips. When preparing this dish, you can replace fresh champignons with dried ones. They will need to be soaked first.
6. Add mushrooms to the frying pan with garlic, tomatoes, onions and carrots, leave to simmer for 5-7 minutes.
7. Place the fried ingredients among 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. Dilute tomato paste in a small amount of water. Add salt and spices to taste. Distribute the finished tomato sauce among the pots.
9. Preheat the oven to +180°C and place the pots with the lids closed for 20 minutes. Then open them and leave for another 10 minutes.

Buckwheat with champignons and shrimp

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

• cereal – 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 the buckwheat until tender over medium heat, covered.
2. Peel the garlic, cut into thin slices and fry in butter until soft.
3. Cut the mushrooms into thin slices and add them to the garlic. Wait for the mass to simmer. Then add shrimp to it, cover with a lid and leave for 10-15 minutes.
4. Mix buckwheat with the prepared dressing and serve.

Buckwheat cutlets with canned champignons

You can prepare delicious and satisfying cutlets using buckwheat with canned champignons. For this dish you will need the following ingredients:

• cereal – 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.;
• breadcrumbs – 20 g;
• sour cream – 30 ml;
• soy sauce – 10 ml.

Buckwheat cutlets are prepared as follows:

1. Fry buckwheat in a frying pan, 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 onions, mushrooms, porridge through a meat grinder. Add eggs, chopped parsley, salt and spices to the finished 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 to the cutlets. Boiled potatoes are suitable as a side dish.

You can prepare various dishes based on buckwheat and champignons. Each of them will surprise you with its taste and aroma, making your daily diet more healthy. Experiment with buckwheat and mushrooms, preparing different dishes and delighting your family.

Calories: Not specified
Cooking time: Not specified

Simple, even cooked as a side dish, is boring and familiar. And it’s a completely different matter if you add a variety of vegetables and mushrooms, for example, fresh champignons. Without much effort and expense, ordinary buckwheat turns into a very tasty dish, completely self-sufficient, satisfying and healthy. Instead of fresh vegetables, you can use frozen ones - in this recipe with a photo of preparing buckwheat with mushrooms and vegetables, frozen zucchini and tomatoes are used. Tomato sauce gives buckwheat a special taste; it is added to vegetables and lightly fried. It turns out almost like a vegetable fry, bright in color and taste.
If you do not fast and do not practice vegetarianism, instead of water, buckwheat with champignons and vegetables can be cooked with meat or served as a side dish for meat dishes.

Ingredients:
- buckwheat – 1 glass;
- fresh champignons – 150 g;
- frozen tomatoes – 8-10 slices or 2 fresh;
- onions – 2 pcs;
- carrots – 0.5 small;
- frozen zucchini – 6-7 slices or 1 small fresh;
- vegetable oil – 4 tbsp. spoons;
- salt - to taste;
- ground black pepper – 0.5 teaspoon (add to taste);
- tomato sauce – 3 tbsp. spoons;
- dill or any greens - a bunch;
- water or vegetable broth – 2 cups.

Recipe with photos step by step:

We cut the onions and carrots not very finely, into cubes, so that the bright carrots are noticeable in the finished dish. If you cook only with fresh vegetables, then cut the zucchini and tomatoes into cubes too. Leave frozen ones in the freezer for now.

Cut fresh champignons into slices or small pieces. Leave very small mushrooms whole or cut in half.

Heat vegetable oil in a deep frying pan or saucepan. Add the onion and fry it lightly to make the aroma stronger. Add carrots and continue frying for two to three minutes.

While the vegetables are roasting, remove frozen zucchini slices and tomatoes (or diced vegetables) from the freezer. Cut into pieces.

Pour frozen vegetables into the pan, heat, and evaporate all the liquid. After a few minutes, add the champignons. Increase the heat and fry the vegetables and mushrooms until all the liquid has evaporated. The mushroom pieces need to be fried a little, the buckwheat will turn out tastier.

Season the vegetables and mushrooms with ground pepper (you can also add basil or thyme). Add tomato sauce. Without reducing the heat, fry the sauce for several minutes.

Pour the washed buckwheat into the pan. Fry it together with the vegetables for several minutes, stirring with a spatula so that the cereal is evenly saturated with oil and does not burn.

Pour in two cups of boiling water and immediately add salt to taste (about a level teaspoon). We wait until the water boils, taste for salt - if there is not enough salt for your taste, add immediately, then it is better not to stir the buckwheat. Cover with a lid, turn the heat down to low and leave to simmer for half an hour. During this time, do not touch the porridge, do not stir it, otherwise the steamed grains will squish together, and the result will not be crumbly buckwheat, but a messy porridge. After half an hour, check - if the water has not completely evaporated, open the lid and cook for another five to seven minutes without stirring the porridge.

Let the prepared buckwheat with mushrooms and vegetables gain flavor and cool slightly. Place on plates. Finely chop a bunch of fresh dill, sprinkle with buckwheat and serve. For those who prefer meat dishes, I suggest you pay attention to the recipe for preparing a very satisfying and tasty

Ingredients

• Buckwheat - 1 cup.
• Water - 2 glasses.
• Champignons (oyster mushrooms or wild mushrooms) - 500g.
• Onion - 2 pcs.
• Carrot-1 pc.
• Celery root (a piece about the size of an onion).
• Vegetable oil.
• Salt.
• Freshly ground pepper.

STAGE 1

Peel the carrots and celery root, wash and cut into cubes or grate on a coarse grater.

STAGE 2

Peel the onion and cut into cubes.

STAGE 3

Wash the mushrooms, dry them and cut them into large pieces.

If you use wild mushrooms, you need to boil them a little first.

To do this, put them in a saucepan with water, bring to a boil, skim off the foam, add a little salt and cook for 5-10 minutes, then the broth can be drained or added to buckwheat porridge.

STAGE 4

We will sort out the buckwheat, rinse it, and pour in 2 cups of boiling water. Cover with a lid and bring to a boil over high heat. Then reduce the heat to low and cook for about 12-20 minutes. At this time, it is better not to open the pan and not stir the porridge.

STAGE 5

Fry the onion in vegetable oil until golden brown.

STAGE 6

Add carrots and celery, mix and fry for 5-7 minutes. It is important that the vegetables remain slightly crispy (al dente). Salt and pepper to taste. Transfer the vegetables to a bowl and cover with a lid.

STAGE 7

In the same frying pan, fry the mushrooms until the liquid has completely evaporated. Salt and pepper to taste.

STAGE 8

Add mushrooms and vegetables to the finished porridge and mix.

BON APPETIT!

Many people probably love buckwheat, but do you know where this name comes from? That's right, because for the first time it came to the table of the Slavic peoples from Greece, about 2 thousand years ago, but it has been known for 6 thousand years! Today, many different dishes are prepared from it. Buckwheat with mushrooms and vegetables is an excellent combination of taste and beneficial properties of its ingredients. This dish is perfect for everyone, including vegetarians and dieters!

Ingredients:

1. buckwheat - 1.5 cups.
2. fresh forest mushrooms- 200 gr. (frozen will do)
3. onion - 1-2 pcs.
4. carrots - 1-2 pcs.
5. fresh, medium-sized tomatoes- 7 pcs. (or tomato salad canned in its own juice)
6. salt - 2+ tsp.
7. turmeric - 0.5-1 tsp. (or spices to taste)
8. chopped greens, cilantro, sorrel, onion- 1-2 tbsp. (fresh or dried)