Buckwheat porridge is one of the most "Russian" dishes, unusual for either European or Asian cuisine. Many pages in the culinary book of Russia are devoted to the methods of cooking buckwheat. One of the most delicious options is with mushrooms!
Buckwheat porridge with mushrooms is a fragrant, hearty dish with a surprisingly harmonious combination of flavors. Mushrooms and buckwheat are the perfect pair. It is worth adding to them onions, you can, if desired, carrots, herbs and even sour cream. The dish turns out to be so tasty that you will lick your fingers
For the preparation of buckwheat porridge with mushrooms, it is best to take wild mushrooms, fresh or dried. Ideally, of course, white. Selected boletus - what you need! But modern cooking also allows the use of available mushrooms.
Buckwheat porridge with mushrooms is prepared in several ways. The most luxurious one is in pots. Take the following ingredients to prepare this dish:
- buckwheat - 2 tbsp.;
- dried mushrooms - 1 tbsp. (or 500 g fresh);
- sour cream (or heavy cream) - ¼ st.;
- onion - 1 pc.;
- greens - a few branches;
- butter - 3 tbsp. l.;
- salt, black pepper - to taste.
Dried mushrooms should be soaked in 3 to 4 glasses of cold water. It is better to do this in the evening - then in the morning you can immediately start preparing the dish. Cut the softened mushrooms. (If the mushrooms are fresh, they do not need to be soaked, but must first be boiled for half an hour).
Calcine the washed buckwheat in the oven or in a frying pan. Remember to stir. At the end of baking, add a couple of tablespoons of butter for crumbling and stir vigorously. The oil should envelop each grain.
Mix buckwheat and chopped mushrooms, salt and place in pots, half full. Pour boiled water so that 2/3 of the space is free. Place in an oven preheated to 110 degrees Celsius for 3 hours. Take your time - let the buckwheat languish for a long time, like in a Russian oven!
Cut the onion, fry until translucent in butter. Take out the pots of buckwheat. Add the onion, a pinch of black pepper, mix. Top - sour cream and finely chopped greens. Close the pots with lids again - and in the oven for another half hour.
Buckwheat porridge with mushrooms can be both lean and milky. If you cook this dish with the addition of sour cream, it will be a quick dish. For a lean table, limit yourself to using vegetable oil or even eliminate frying altogether.
There is also a simpler option for preparing this dish - buckwheat porridge is cooked in a saucepan, pre-soaked dried mushrooms are added to it, and at the end of cooking - fried onions and sour cream. But most often buckwheat porridge with mushrooms is prepared without sour cream, becoming a frequent guest on the lean table. The strictest lean option is without the use of vegetable oil. It's delicious anyway!
If the mushrooms are fresh, they can be boiled, fried with onions and added to the porridge at the end of cooking. This is a simple recipe, but the result is great!
If you use champignons, then it is not necessary to cook them. You can fry immediately, including with onions.
Onions are an optional ingredient, like sour cream. You can use it, you can do without it. If you wish, you can fry carrots with onions or cut them into large pieces and boil them with buckwheat.
