Buckwheat porridge with mushrooms and onions

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make buckwheat porridge with mushrooms and onions? Prepare the main ingredients: buckwheat and mushrooms. In order for the porridge to be more tasty, it must be flavored with butter - it’s not for nothing that they say: you can’t spoil porridge with butter. In our case, we are preparing a lean version, so we take sunflower oil, and for greater taste we fry onions and carrots in it.

2. STEP 2

   

   Peel the onion and cut into small cubes.

3. STEP 3

   

   Also cut the carrots into cubes or cubes.

4. STEP 4

   

   Cut the mushrooms into pieces (you can take any: fresh, frozen, dried, in this case these are boiled and frozen mushrooms). Champignons, available at any time of the year, will go well with buckwheat.

5. STEP 5

   

   Fry the onion in sunflower oil, add carrots. Simmer until half cooked.

6. STEP 6

   

   Add the cooked mushrooms and fry them with the vegetables until all the moisture has evaporated.

7. STEP 7

   

   Now add the washed buckwheat. Lightly fry with the remaining ingredients and add water. Bring to a boil and cook over low heat, covered, until tender.

8. STEP 8

   

   Buckwheat porridge with mushrooms, onions and carrots is ready - tasty, satisfying, fast. Bon appetit!

Comments on the recipe

Lenochka

21.10.2023

4.5

As an option, I will also offer buckwheat with minced meat and vegetables. Delicious.

tatyanochka2022

21.10.2023

4.8

I cook buckwheat porridge regularly. This recipe is good because the dish can serve both as a side dish and as an independent dish. I prepared the porridge by taking one glass of buckwheat, a handful of champignons and onions. I didn't add carrots. After peeling and chopping the onion, I fried it in vegetable oil and butter. When the onion became transparent, I added chopped champignons and fried them until half cooked. The aroma was amazing! I placed the washed grains directly on top of the mushrooms, stirred, and fried everything for several minutes, stirring the buckwheat so that all the grains were slightly fried. Then I poured the contents of the frying pan with two glasses of hot water, salted it, added seasoning for meat (it is fragrant and, it seems to me, makes dishes more aromatic and tastier). I took the advice from the recipe and simmered buckwheat porridge with mushrooms and onions over medium heat until all the water didn't boil over. Didn't cover it with a lid. At the end, I added a few pieces of butter to the porridge, stirred and let it sit for about five minutes. The porridge turned out to be tasty, crumbly, grain by grain, aromatic, with a pleasant creamy mushroom taste. Thank you very much for the recipe!

Ira

21.10.2023

4.8

I prepared this dish, although I also added some meat, it turned out sooo delicious! Thanks for the recipe! Here is a photo report -->>

Silver

21.10.2023

4.7

Porridge with mushrooms is simple, tasty, filling, healthy!! The technology is also suitable for other porridges. I had frozen boletus mushrooms. It turned out amazingly tasty!

Mama•Tima

21.10.2023

4.9

Delicious dinner for vegetarians and more! Buckwheat porridge with mushrooms and onions is an excellent dish for Lent, and will also appeal to vegetarians. No other grain goes well with mushrooms like buckwheat; it really is the most winning flavor duo! It turned out delicious, satisfying, aromatic, thank you very much!