The most delicious and useful options for cooking buckwheat with champignons

Buckwheat with mushrooms - this is a very tasty dish that is in the preparation does not require you to have anyspecial efforts. The recipe for traditional Russian cuisine involves baking ingredients in the oven, pre-folding them into a clay pot. Today we want to offer you an adapted to the present version of this dish and a couple more variations to diversify the menu.

Tips on preparing the main ingredients

So, the basic components of today we are the mushrooms and buckwheat. And in order to make the dishes very tasty, these ingredients must be properly prepared.

Buckwheat groats

To make buckwheat we need a sauté pan and a spoon. Ingredients:

• glass of cereals;
• water - 2 cups;
• salt;
• vegetable oil.

We put on the stove stove, pour water into it and bring it to a boil. Add a couple of pinch of salt. For taste, you can pour a few milliliters of vegetable oil - preferably aromatic. Pour buckwheat into the boiling water and cook on low heat for about a quarter of an hour, from time to time, gently stirring it. When most of the liquid is absorbed into the buckwheat, turn off the fire, cover the sauté pan with a lid or a towel and let stand for several minutes.

Champignons

In order to prepare champignons we will need a cutting board and a sharp knife. Wash mushrooms under running water, each cut away a thin layer of a bottom portion of the foot and gently with a knife to remove the thin skin hat. We cut the mushrooms with slices of the required thickness or divide each into 4 parts.

Buckwheat with mushrooms and onions

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

• glass of cereals;
• 400 ml of water;
• 250 g of champignons;
• 1 large head of onions;
• grease for frying;
• salt;
• greens.

We carefully sort the buckwheat, remove all the debris found and the grains in the black husk. We pour into a colander and wash it in several waters. Boil until cooked. We are engaged in champignons. Thoroughly wash them and cleanse them. We cut it with slices, only not very thinly - here it is necessary to take into account that during frying they decrease somewhat in size. Onions are released from the husks, cut into two or four pieces and shredded.

Note! Champignons you can completely replace forest mushrooms, only they must first be boiled in salted water for 7-10 minutes. And on the broth, which remains of them, you can cook buckwheat porridge.

We put a frying pan on the stove, warm it up with fat( vegetable oil) and spread the onions. Fry until it softens, - usually it takes 4-5 minutes. Then add the mushrooms to the onions and with constant stirring fry for another ten minutes. Solim to taste, if desired, put a little ground pepper.

Note! Onions and mushrooms can be fried in different frying pans and only after mixing in a dish.

To the finished buckwheat porridge add fried mushrooms with onions. Stir, if necessary add salt and add more pepper. We wrap the pan in a warm blanket and leave it for a couple of hours for re-heating. This can also be done in the oven, warming it to 120 ° and leaving there buckwheat with mushrooms and onions for about an hour.

Buckwheat under white mushroom sauce

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

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

In the saucepan, boil the buckwheat until it is ready. The bulb is cleaned, washed under running water and shinkoo randomly. Mushrooms, clean and cut into slices.

In a frying pan, heat fat or any vegetable oil and pass the onion into it until the golden color appears. We spread the mushrooms to the onions and fry them for about 3 minutes. Now you need to add water, about half a cup, and fry the contents of the frying pan for a quarter of an hour.

Note! Extinguish until all the liquid has evaporated!

We first take the cream out of the refrigerator - their temperature should be room temperature. We pour them into a large cup, add flour, a small handful of Italian spices and salt. Thoroughly mix everything with a fork so that no lumps remain. Pour the resulting mixture into a frying pan. Stew everything for 10 minutes, then turn off the heat and allow a little to brew.

On a large dish spread buckwheat porridge and on top or next to a white mushroom sauce.

Buckwheat with mushrooms and vegetables

Buckwheat porridge with champignons and vegetables is a wonderful lean dish, which, despite the absence of meat, turns out to be incredibly satisfying and at the same time very fragrant. Here you can use absolutely any vegetables, but to be most useful, 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 of vegetable oil;
• 2 small pods of bell pepper;
• carrot root;
• 3 tomatoes;
• 2 bulbs;
• 1 stalk of celery;
• basil;
• salt.

Rinse the champignons under running water and sort out: small cut into two parts, larger - slices. From two large bulbs we remove the husks and shinkuem small cube.

Note! For this, it is better not to regret the onions, so it is perfectly combined with other vegetables and with the buckwheat porridge!

Carrots are cleaned and chopped thin slices. Pods of Bulgarian pepper mine, cut along into two equal parts and remove the peduncle with the seeds. White internal partitions must also be carefully cut off. We cut the pulp with an average cube, brusochkami or arbitrary pieces. It's good, if you have peppers of different colors - with them the dish will look more appetizing.



Cut the stalk of celery into parts and remove from each coarse fibrous veinlets, after which we thoroughly wash it, paying special attention to the priscernkovoy area where the earth can remain. Shink in small pieces.

Heat the oil in a large frying pan and pass onion on it until golden brown. Then reduce the intensity of the gas and fry the onion for about two minutes. We spread carrots and pieces of pepper. Fry all for 5 minutes, after which we add celery and melkonashkinkovannye tomatoes.

In a separate frying pan fry mushrooms and spread them to vegetables. We bring our vegetable sauce with mushrooms to taste with salt and pepper, put basil, mix and bring to a boil on a strong fire. As soon as the products are bubbling, we taste and, if no complaints, reduce the fire to the minimum level, cover it with a lid and cook for about 5 minutes.

We take out the cauldron, lay out the pre-washed buckwheat, vegetables with mushrooms and add 4 cups of boiling water. Cover with a lid and leave on a small fire for about 20 minutes. We remove from the plate, we insist 10 minutes and lay them on plates.