Buckwheat with honey mushrooms: simple and quick recipes
Buckwheat with honey mushrooms is prepared quite simply and quickly. It can be made in a deep saucepan, or can be baked in pots, which will enhance the aroma of mushrooms and nourishes them with buckwheat. Such a delicious dish will not go unnoticed in your family. We offer three recipes of honey mushrooms with buckwheat in different cooking options.
Content
Buckwheat with honey mushrooms, onions and carrots
This method of cooking buckwheat with mushrooms and onions is considered the simplest, since it does not include expensive products.
- Honey mushrooms - 500 g;
- Buckwheat - 1 tbsp .;
- Chicken broth (or water) - 2 tbsp .;
- Onion - 3 pcs.;
- Carrots - 1 pc.;
- Lean oil;
- Salt to taste;
- Parsley - 1 bunch.
Buckwheat recipe with honey mushrooms, a step-by-step photo of which can be presented below, is divided into the following steps:
Sort buckwheat, rinse, pour 2 tbsp. chicken broth or water and put on low heat. After boiling, buckwheat should be salted to taste.
Now we will take care of mushrooms: clean them from debris, cut off the tip of the legs and rinse well in water.
Boil the mushrooms in salted water until tender and lay in a colander.
While water is draining, peel the onions, cut into cubes and fry in vegetable oil until soft.
Peel the carrots, wash under the tap and grate. Add to the onion and fry until golden brown.
Introduce the mushrooms into vegetables and simmer for 10 minutes, stirring occasionally.
Pour boiled buckwheat to vegetables, mix, add salt to taste.
Stew for 10 minutes, adding 1 tbsp. l butter, sprinkle with chopped herbs and serve.
There is such a mess - it’s a pleasure, because it turns out fragrant and crumbly.
If you want to enhance the taste of buckwheat, before boiling it can be fried in a hot pan for 7-10 minutes.
Buckwheat with honey mushrooms: a recipe for a slow cooker
In ancient times, buckwheat porridge with mushrooms was a popular dish. Today, using a home assistant in the kitchen - a multi-cooker, this dish has become even tastier and cooks much faster. We offer to cook buckwheat with honey mushrooms in a slow cooker.
- Honey mushrooms - 500 g;
- Buckwheat - 1 tbsp .;
- Onion - 1 pc.;
- Carrots - 2 pcs.;
- Butter - 50 g;
- Chicken broth - 2.5 tbsp .;
- Salt;
- Lavrushka - 2 pcs.;
- Ground black pepper - 1 tsp;
- Dry basil - 2 pinches.
Honey mushrooms are cleaned of dirt, the lower parts of the legs are cut off. Then the mushrooms are boiled in salted water for 15-20 minutes, recline in a colander.
Onions and carrots are peeled, washed and diced.
In the multicooker bowl is placed 1 tbsp. l butter, the “Baking” or “Frying” mode is set and the vegetables are fried for 5-7 minutes.
Honey mushrooms are introduced into the bowl, the time is set for 15 minutes in the same mode.
Meanwhile, buckwheat is removed from the garbage and husks, washed and laid in a slow cooker.
Chicken broth is poured, everything is salted to taste, ground pepper, basil and 1 tbsp. Are introduced. l butter is mixed.
The slow cooker is switched on in the "Buckwheat", "Rice" or "Pilaf" mode (depending on the slow cooker model) and the dish is prepared before the sound signal.
The finished dish is laid out in portioned plates and served on the table.To decorate a dish, you can sprinkle it with chopped greens of dill or parsley. Vegetable salad will also not be superfluous to buckwheat porridge with honey mushrooms. This dish can also be diluted with hard-boiled eggs. They will go well with mushrooms and buckwheat. Just chop the eggs and sprinkle the finished dish on top with the greens.
Honey mushrooms fried with buckwheat and tomatoes
It is worth saying that fried mushrooms with buckwheat and tomatoes are considered the best combination. Such a dish will look great on the table of any festival. In addition, honey mushrooms with buckwheat and tomatoes have a delicate taste, combined with meat and fresh vegetables.
- Honey mushrooms - 500 g;
- Buckwheat - 1 tbsp .;
- Tomatoes - 6 pcs.;
- Chicken broth - 1 tbsp .;
- Vegetable oil;
- Onion - 2 pcs.;
- Salt;
- Freshly ground black pepper - 0.5 tsp.
We clean the mushrooms from dirt, rinse and boil for 20 minutes in salted water. Let’s throw it in a colander and let the excess liquid drain.
Put honey mushrooms in a saucepan, add butter and fry them for 15 minutes over medium heat.
Add chopped onion to the mushrooms, fry for 5-8 minutes, sometimes stirring with a wooden spatula.
Peel the tomatoes and cut them into cubes, put them into the mushrooms and simmer for 10 minutes over low heat.
We sort the buckwheat, wash it and put it into the stewpan to the bulk, cover with a lid and turn on a slow fire. At this pace, buckwheat porridge will turn out to be very tasty, as it will languish, not cook.
After 10 minutes, pour the broth, add ground pepper, add salt to taste and mix.
Cover and let simmer for another 30 minutes.
Serving to the table, you can decorate the dish with chopped herbs (optional).
