Buckwheat porridge with mushrooms and onions

Buckwheat porridge with mushrooms and onions

Groats were always held in high esteem. No wonder there is a well-known Russian proverb: “Shchi and porridge is our food.”

Most often cereals were really made porridge: crumbly, viscous, liquid. They added meat, vegetables, eggs, mushrooms.

Porridge was served for breakfast, lunch and dinner.

Buckwheat has always been appreciated. No wonder the soldiers most often fed it.

Options cooking buckwheat porridge there are more than a dozen. If the household favorably treat buckwheat, then the hostess will have no difficulty, without repeating, prepare different dishes with the addition of this useful cereal.

One of the great recipes using buckwheat is buckwheat porridge with mushrooms and onions.

This dish is nourishing, tasty and very fragrant. Especially if forest mushrooms with their unique mushroom spirit are used for its preparation.

Some do not like buckwheat because of its peculiar smell. But, apparently, they simply did not eat buckwheat porridge, cooked according to the rules.

Buckwheat porridge with mushrooms and onions

Indeed, buckwheat has a sharp, concentrated flavor, especially after roasting. And if it is overcooked, then when cooking it will distribute a not very pleasant smell.

For the same reason, buckwheat porridge should not be allowed to burn to the bottom of the dish.

Improves the taste of buckwheat onions. Pasta in butter and added to buckwheat, it smoothes its harsh spirit, makes the porridge fragrant, oily and very tasty.

Buckwheat porridge with meat is a classic. But during the posts, when taboo is imposed on products of animal origin, the mistress is rescued by mushrooms: fresh, dried, canned, frozen.

White mushrooms, russula, oyster mushrooms, chanterelles, champignons can be added to fresh cereal and cook all together until done. Forest mushrooms are recommended to be boiled first and then combined with grits.

So do with dried mushrooms. But before cooking, they are first soaked in water or milk, and only after they are soft, they are subjected to further heat treatment — roasting with onions or stewing with grits.

Earlier, buckwheat was delivered to the store shelves unroasted, so it had to be picked first, removing impurities, and then roasted in a dry frying pan or baking sheet, placed in the oven.

Now buckwheat is sold already pre-fried, which simplifies its preparation.

According to the rules described in cookbooks, buckwheat is not washed, but only sorted, and then poured into boiling salted water.

But experience shows that the buckwheat will turn out more delicious, and it will boil faster if you rinse it after sorting and then soak in warm water for 2-3 hours. During this time, it swells well and will increase in volume by 2-3 times. Such buckwheat will be ready in literally 15-20 minutes.

To get crumbly buckwheat porridge, water must be one and a half times more than dry cereals.

Buckwheat porridge with fresh mushrooms and onions


  • buckwheat - 1 tbsp .;
  • champignon mushrooms - 300 g;
  • onions - 2 pcs .;
  • water - 1, 5 st .;
  • ghee - 50 g;
  • salt;
  • black pepper.

Method of preparation

  • Chopped onions finely chopped.
  • Wash the champignons, dry on a towel or sieve. Cut into small cubes.
  • Heat the ghee in a pan, put the onion and sauté until soft. Add the mushrooms, mix. First, the mushrooms will release a large amount of liquid, which will soon begin to evaporate.
  • When the mushrooms are slightly roasted (this will happen in about 10 minutes), put the piled buckwheat. Fill with boiling water, salt, pepper, mix. When the liquid boils, reduce the heat to minimum, close the pan with a lid. Cook porridge, without stirring, until soft cereal. Turn off the heat, let the porridge sweat a little under the lid, then stir and arrange into plates.

Buckwheat porridge with dried mushrooms and onions


  • buckwheat Zadritsa - 1 tbsp .;
  • white dried mushrooms - 30 g;
  • mushroom decoction - 2 tbsp .;
  • onions - 1-2 pcs .;
  • salt;
  • butter - 50 g.

Method of preparation

  • Scald dried mushrooms with boiling water, rinse well, put in a bowl and cover with cold water for 2-3 hours. Then dip in boiling salted water and boil until soft. Drop in a colander. Cut into slices.
  • Mushroom decoction strain, measure the desired amount. Pour it into a cauldron or thick-walled pot, add salt, bring to a boil.
  • Fry buckwheat in a dry frying pan. Transfer to cauldron with decoction. Immediately put the mushrooms, mix. Boil with the lid closed at low boil for half an hour.
  • When the porridge thickens, put the cauldron in the oven heated to 180 ° and simmer for another half hour.
  • Melt butter in a pan, fry onion until golden brown. Mix it with the finished porridge.

Buckwheat porridge with mushrooms and onions on mushroom broth in the oven


  • buckwheat - 1 tbsp .;
  • ghee - 60 g;
  • boiled mushrooms - 300 g;
  • onions - 1 pc .;
  • mushroom decoction - 2-3 st .;
  • mushroom broth;
  • salt.

Method of preparation

  • Wash mushrooms, cut into slices. Boil until done in salted water (about 25-30 minutes). Drop in a colander.
  • Filter broth.
  • Chop the onion and fry in the melted butter.
  • Go over the buckwheat, put it in the cauldron. Add mushrooms, onions. Stir. Pour in so much mushroom broth so that it covers the rump with three fingers.
  • Close the cauldron tightly with a lid, put in a preheated to 180-200 ° oven for 1-1,5 hours.
  • When the cereal is well steamed, stir it.

Buckwheat porridge with mushrooms and lean onions


  • buckwheat - 1 tbsp .;
  • fresh Russula mushrooms - 4-5 pcs .;
  • water - 2 tbsp .;
  • onions - 1 pc .;
  • salt;
  • vegetable oil - 50 g.

Method of preparation

  • Spoon the buckwheat, put it in a cauldron, pour boiling water over it, salt it.
  • Wash mushrooms, cut the plates. Chop the onion. Connect with cereal, mix. Put on the stove. On a low heat, cover the dishes with a lid, cook porridge for about an hour. Ready porridge mix gently.

Buckwheat porridge with mushrooms and onions: in the microwave


  • buckwheat - 1 tbsp .;
  • water - 2-3 st .;
  • onions - 2 pcs .;
  • fresh mushrooms - 300 g;
  • salt;
  • ghee - 50 g;
  • Black pepper - a pinch.

Method of preparation

  • Reassemble the buckwheat, cover it with warm water. Leave for 2 hours.
  • Chop onion finely, save in melted butter until golden brown.
  • Wash the mushrooms, cut into slices. Pair with onions. Cook until the moisture from the mushrooms evaporates and they begin to roast.
  • When the buckwheat absorbs most of the water, transfer it to the ceramic pan along with the remaining liquid. Add onions and mushrooms, salt and mix. Pour in enough water so that it covers buckwheat two centimeters.
  • Close the pot with a lid, leaving a small slot for steam to escape. Put in the microwave. Cook at low power for 20 minutes. Stir the finished porridge.

Mistress to note

You probably noticed that each recipe indicated a different amount of water for cooking porridge.

It depends on the quality of the cereal, whether it was soaked in water before cooking, whether it was fried or not.

In addition, buckwheat - one of those cereals, which spoil the cooking is almost impossible. If you poured a little water and the buckwheat turns out to be dry, pour in a little more boiling water, mix, close the lid, then heat it on the fire, and your porridge will become soft and crumbly.

In case of excessive liquid, on the contrary, open the lid, mix the grits gently and, cooking on low heat, wait for the excess water to evaporate.

You can also put the pan in the oven and simmer until the cereal absorbs excess water and becomes crumbly.

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