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Buckwheat porridge with mushrooms – the taste of Russian antiquity. Video
Buckwheat is rightly called “the queen of cereals”. It contains a record number of useful trace elements, vitamins and complete proteins necessary for human health. Buckwheat is recommended for anemia, leukemia, coronary heart disease, hypertension. Dishes made from this cereal help lower blood cholesterol, improve immunity, metabolism and the functioning of the gastrointestinal tract. A traditional Russian dish is buckwheat porridge with mushrooms.
Buckwheat porridge with mushrooms
Buckwheat porridge recipe with dry porcini mushrooms
To prepare tasty and healthy buckwheat porridge with dry porcini mushrooms, you will need the following products:
– 1 and ½ cups of buckwheat; – 2-4 dry porcini mushrooms; – 2 onions; – 2 hard-boiled eggs; – 5-7 tablespoons of vegetable oil; – salt; – 3 cups of water.
Buckwheat kernels are washed only if there is dust in it.
Sort out the core, but do not wash. Fill with hot water. Grind dry porcini mushrooms into powder and pour into a saucepan with buckwheat. Then cover the dishes with a lid and put on high heat.
When the water boils, reduce the heat by half and continue cooking for another 10 minutes until the porridge thickens. Then reduce heat to low and cook until the water has completely evaporated (another 5-7 minutes). Remove the pot of porridge from the heat, cover with a towel and let the buckwheat brew for 15 minutes.
Simultaneously with cooking the porridge in another dish (a saucepan or frying pan), heat the vegetable oil and fry the peeled and finely chopped onion in it. Salt.
Hard boil the eggs, refrigerate, peel and chop as small as possible. Then add eggs along with fried onions and vegetable oil to buckwheat porridge and stir evenly.
Before serving, buckwheat porridge with porcini mushrooms can be garnished with finely chopped herbs.
Recipe for buckwheat porridge baked with chanterelles
To cook buckwheat porridge with chanterelles, you need to take:
– 1 glass of buckwheat; – 300 grams of chanterelles; – 1 head of onion; – 2-3 tablespoons of vegetable oil; – 2 teaspoons of tomato puree; – greens; – ground black pepper; – salt; – 2 and ½ cups water.
In the finished crumbly porridge, the grains retain their shape, completely swell and easily separate from each other.
Sort the buckwheat, pour 2 cups of hot water and cook the crumbly buckwheat porridge.
Wash, peel and cut the mushrooms. Peel the onions, cut into rings and mix with the chanterelles. Season with salt and pepper, transfer to a deep frying pan, add vegetable oil, pour in water and simmer until mushrooms are cooked. At the end of cooking, add the tomato puree.
Put the finished buckwheat porridge in ceramic portioned pots, put the stewed mushrooms on top, level the surface with a spoon and put the pots of porridge in an oven preheated to 180-200 ° C for 10-15 minutes.
When serving, add finely chopped herbs to the porridge.