Buckwheat with mushrooms is a versatile dish, it can be served for breakfast or dinner. In addition, it is an excellent side dish, which is perfect for any meat dishes.
You can cook a dish of buckwheat with mushroomsdifferently. Here is one of the easiest options. A glass of fast-boiled buckwheat-Zadritsa need to take 400 grams of fresh or fresh-frozen mushrooms and three onions.
Cooking such porridge is best in dishes that havea thick bottom, for example, in a skillet or duck-pot, you can use a cauldron. Pour some vegetable oil on the bottom of the dish and fry thinly chopped onion on it, remembering to stir. When the onion is almost ready, add the mushrooms, cut into small slices, and continue to fry. Keep our dish on fire until the juice, which stood out from the mushrooms, evaporates. Now it's time to fill buckwheat in the cauldron, which you need to pre-wash and dry. Pour two glasses of salted boiling water into our dishes, smooth the buckwheat and continue to keep the porridge on high heat. As soon as the water from the surface disappears, we cover the dishes with a lid, reduce the heat to low, and simmer the porridge until done, after which we mix everything.
Buckwheat with mushrooms can be cooked withusing dry or canned mushrooms. Another option for cooking this dish is to make a dressing of onions and mushrooms (if you wish, you can add sour cream or mayonnaise) and mix it with ready-made crumbly buckwheat porridge.
I must say that a dish like buckwheat with mushrooms can be a complement or main dish on a festive table during the post. Especially if you cook it in portion pots.
So, to cook a dish of buckwheat with mushrooms ina pot, we will need a glass of buckwheat, 250 grams of mushrooms (fresh or fresh-frozen, in the case of dried mushrooms we need about 50 grams), one or two onions, some oil, salt and seasoning.
Mushrooms are best used forest, but you can,Of course, do with mushrooms. Mushrooms boil and cut quite large pieces. When using dried mushrooms, soak them before boiling. Cut the onion as small as possible. Fry onions and mushrooms in vegetable oil and combine this mass with washed raw buckwheat. Mix and put the mass in portions of the pots (although such porridge can be prepared in one large clay pot).
Now prepare the liquid to fill.Best of all, if you have a natural mushroom broth, which is left after boiling mushrooms. But if there is no such broth, you can take vegetable broth or just salted boiling water. Pour the liquid into the pots so that it rises above the layer of cereal on about two fingers. Cover the pots with lids and send them to a hot oven. Cook porridge at a temperature of 220 degrees for 15 minutes. Then we reduce the heat to 160 degrees and continue cooking for another 40 minutes. Served buckwheat porridge served, sprinkled with herbs. If you want to cook quite a festive option, then the pots instead of the lid can be covered with “caps” made from yeast dough.
Buckwheat porridge with mushrooms can be prepared using modernkitchen appliances, such as multicookers. If your device has a 4.5 liter bowl, then take 3 measuring cups of buckwheat, 6 measuring cups of water or broth, 4 small onions, 350-400 grams of champignons, a teaspoon of salt (you can determine its quantity to your taste) and 6 spoons of vegetable oil.
Chop onions finely, mushrooms rather largeslices. Pour oil into the multicooker bowl, put the onion and turn on the device in the "baking" mode, setting the time to 40 minutes. From time to time, open the lid and stir the bow with a silicone spatula or a spoon from the slow cooker. 20 minutes after the start of roasting onions add mushrooms. Mix and leave the products to fry until the end of the regime, that is, for another 20 minutes.
Now add washed buckwheat to the bowl, pour insalted water, close the lid and turn on the mode "buckwheat." After the timer sounds, our buckwheat with mushrooms in the slow cooker is ready. You can lay it on plates and call everyone to the table.
