Almost everyone knows about the benefits of buckwheat, but not everyone likes this porridge in its purest form. Cooked with mushrooms, it acquires a unique taste, turning into a dish that is hard to refuse. Buckwheat porridge with mushrooms in a slow cooker is cooked easier than in a saucepan, but it turns out to be even more delicious, as if cooked in a Russian oven.
Cooking Features
Cook buckwheat tasty and crumbly, with mushrooms or not, it turns out not all. The task is complicated when it comes to cooking porridge with mushrooms. However, the culinary process will be on the shoulder even for an inexperienced hostess if she carefully studies the peculiarities of the technology.
- Buckwheat can be of different quality, it can contain pebbles and dust, blotches of other cereals. Therefore, before cooking porridge, buckwheat must be sorted and washed. If this is not done, the dish may turn out to be far from useful, and the pebbles that come across will force the plate to even away a very hungry person.
- Mushrooms are suitable for cooking any, but they require preliminary preparation. How to prepare mushrooms depends on their type. White mushrooms enough to wash and boil in salted water for 20-30 minutes. Before boiling, some mushrooms should also be soaked in salted or acidified water, regularly replacing it with fresh water. But the champignons do not even need to boil, just wash and cut them.
- Spoiled mushrooms (wormy, overgrown) are unacceptable for cooking any dishes.
- The dish will taste better if you follow the correct ordering sequence of products.
- After completion of the main program, the slow cooker should be left for 20 minutes in the heating mode. Due to this, buckwheat will become crumbly and appetizing.
For the rest, cooking buckwheat porridge with mushrooms will depend on the recipe and the model of multicooker.
Buckwheat porridge with forest mushrooms in a slow cooker
Composition:
- buckwheat - 0, 2 kg;
- fresh forest mushrooms - 0, 3-0, 4 kg;
- onions - 100 g;
- carrots - 100 g;
- vegetable oil - 50 ml;
- water - 0, 5 l;
- butter - 50 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Boil prepared mushrooms until ready, that is, until they sink to the bottom; rinse.
- Onion cut into small cubes.
- Grate carrots on a grater with small holes.
- Sort through, wash the buckwheat.
- Pour oil into the multicooker bowl. Put the onions and carrots in it.
- Fry in the “Frying” mode (or “Baking” if there is no frying program in your multicooker) for 5 minutes with the lid open.
- Lay the mushrooms and fry them using the same program for 15 minutes.
- Pour buckwheat, salt, pepper, cover with water.
- Close the multicooker lid and select the “Buckwheat” program, if available. The programs “Rice”, “Plov” and similar ones are also suitable. Set the timer for 30 minutes.
- After the beep, open the lid, place the butter, stir and close the lid again. Set the heating mode to 15 minutes.
Chicken broth can be used instead of water, in which case no oil is added. Not necessarily put it in the event that the dish is cooked in the post.
Buckwheat porridge with mushrooms in a slow cooker
Composition:
- buckwheat - 0, 2 kg;
- champignons - 0, 3 kg;
- garlic - 4 cloves;
- vegetable broth - 0, 75 l;
- fresh spinach - 50 g;
- Parmesan cheese - 100 g;
- vegetable oil - 50 ml.
Method of preparation:
- Wash the mushrooms, cut into plates.
- Wash and chop the spinach.
- Rub the cheese.
- Crush garlic with a special press.
- Reassemble the buckwheat and rinse well.
- Put the mushrooms in the multicooker bowl, add the butter and fry in the “Baking” mode (or “Frying”, if available) for 10 minutes. Do not close the lid.
- Add garlic and fry for another 5 minutes.
- Put the buckwheat, fry it for 5 minutes, then pour a glass of broth, close the lid and set for half an hour the mode “Porridge”, “Fig” or another similar.
- After 10 minutes, add another glass of broth, mix.
- After another 10 minutes, repeat the same steps.
- After completing the program, add spinach to the porridge, stir. Leave to languish under the lid in heating mode for 20 minutes.
- Arrange the plates, sprinkle each portion with a small amount of grated cheese.
This is not an ordinary recipe, but for some it is a favorite. So worth a try.
Buckwheat porridge with mushrooms and meat
Composition:
- buckwheat - 0, 2 kg;
- mushrooms - 0.5 kg;
- vegetable oil - 50 ml;
- beef - 1 kg;
- onions - 100 g;
- carrots - 0, 2 kg;
- broth - 0, 5 l.
Method of preparation:
- Boil beef in salted water, cut it into small pieces.
- Broth strain.
- Peel and chop carrots and onions.
- Prepare the mushrooms, slice.
- Fry in a slow cooker in baking mode meat, previously poured oil into the slow cooker.
- Add the mushrooms and fry them with the meat in the same way until the excess liquid has evaporated.
- Add chopped vegetables, lay buckwheat, fill with broth.
- Turn on the mode “Porridge” or another most suitable (“Buckwheat”, “Rice”, “Pilau”). Set the timer for half an hour.
- After the beep, leave the dish in heating mode for another 20 minutes.
Serve well by mixing. According to this recipe, buckwheat with mushrooms is nourishing and will appeal to those who love not only mushrooms, but also meat.
Buckwheat porridge with mushrooms - one of the most popular dishes. Traditionally, it is cooked in a pot, but nowadays it is successfully replaced by a slow cooker.
