Buckwheat with chanterelle mushrooms: how to cook, recipes and photos

Buckwheat with chanterelles is a combination that is considered a classic of cuisine. Colorful mushrooms, sweetish and crunchy, are ideally combined with tender buckwheat porridge. An appetizing dish can be prepared all year round if you stock up on fragrant, juicy chanterelles for the future. Buckwheat in terms of amino acid content is close to meat, so the dish is indispensable in fasting.

How to cook buckwheat with chanterelles

Buckwheat porridge with bright and fragrant chanterelles is a traditional recipe that is mentioned in old cookbooks. For cooking you need:

1. Clean the cereal from solid black particles of everything superfluous. To do this, pour buckwheat with cold water and catch the floating kernels. Repeat the procedure 3-4 times so that the garbage in the finished dish does not squeak on the teeth.
2. Boil buckwheat peeled from black inclusions in lightly salted water. The proportions of water when cooking are 1/1, sometimes a little more liquid is required.
3. Rinse the chanterelles from sand and earth, paying special attention to the back of the cap. Cut off the edge of the leg, chop the chanterelles into pieces of the required size.
4. Boil the chanterelles for 15 minutes, so as not to boil, discard in a colander and leave to drain the water.
5. Cut the onion into cubes and carrots into cubes. Fry vegetables in oil for 5 minutes, add mushrooms and continue frying for another 5 minutes.

Mix the roasted mushrooms with porridge or put it on buckwheat. Sprinkle with chopped parsley and chives and season with pepper to taste.

Buckwheat recipes with chanterelles

Buckwheat with chanterelles is a tasty and satisfying dish that is easy to prepare with a minimum of ingredients. The content of a large amount of nutrients in buckwheat allows you to get the maximum benefit for the body and not overload it with calories. Numerous recipes will diversify the lean or diet menu.

Buckwheat with chanterelles and onions in a pan

Available components turn into an original treat with a pleasant taste of chanterelles, the freshness of vegetables and the softness of buckwheat porridge.

Food set for cooking:

• 2 glasses of filtered water;
• 1 cup of buckwheat, peeled;
• ½ kg of chanterelles washed from debris;
• large onion head;
• 2 cloves of garlic;
• 1-2 bay leaves;
• 3 art. l. vegetable oil;
• freshly ground black pepper and fine salt to taste.

Step-by-step method for preparing a delicious dish:

1. Pour boiling water over buckwheat, let stand for 15-20 minutes so that the nucleoli are steamed. Pour clean water into a saucepan, send buckwheat into the water, season with pepper and salt.
2. Pour into porridge 1 tbsp. l. oil, cover the container with a lid and cook over low heat until the water evaporates. If the liquid has evaporated and the cereal is solid, you can pour in another ½ or 1 glass of water.
3. Chop the onion into smaller cubes or feathers, fry until golden brown in vegetable oil.
4. Add chopped chanterelles and fry until a pleasant mushroom aroma and golden color. Stir the mushrooms during the process so that the pieces do not burn.
5. Add chopped garlic. Keep the pan on the fire for another minute, stirring so that the garlic does not acquire an unpleasant burning taste.
6. Send buckwheat to the pan, mix and simmer it with frying so that the porridge is saturated with the aromas and tastes of mushrooms and vegetables.

Serve in earthenware or ceramic half-portion bowls, sprinkled with chopped parsley or cheese.

Buckwheat with chanterelles in pots

Buckwheat porridge with chanterelles and onions in pots has a special taste and texture, because the components languish in their own juice. All flavors remain in the finished dish. The texture of porridge is obtained, as from an oven.

Required product bundle:

• 300 g of buckwheat, peeled from black kernels;
• 200 g of chanterelle mushrooms;
• 2 large and juicy carrots;
• 3 art. l. vegetable oil, odorless;
• 30 g butter (like a box of matches);
• a pinch of freshly ground coriander seeds;
• sea ​​salt and grated black pepper in a mortar – to taste.

A step-by-step recipe for chanterelles with buckwheat with a photo of the finished dish describes the process in detail:

1. Rinse buckwheat with cold water, pour into baking pots and pour boiling water so that the water level is 2 fingers higher than the level of cereals.
2. Close the pots with lids and leave for half an hour so that the cereal absorbs water, becomes soft and crumbly.
3. Grate the carrots with a fine grater, chop the onion into half rings and fry the vegetables for 2 tbsp. l. oil until soft.
4. At the end, season the frying with spices and sprinkle with coarse salt.
5. Fry the chanterelles separately in hot oil for 5 minutes. It is important that the oil is hot, otherwise a golden crust will not appear on the mushrooms, they will not be fried, but stewed.
6. Pour roasted vegetables with seasonings, fried chanterelles into steamed porridge and add 50 ml of hot water.
7. Cut high-quality butter into thin slices and lay on the surface of the dish.
8. Cover the pots with lids and put in the oven, heated to 180 degrees. Simmer 15 minutes.
9. Turn off the temperature supply, and leave the pots in the oven to “reach” for another 10 minutes.

Decorate the fragrant dish with chopped dill and serve in portions in pots.

Buckwheat with chanterelles and onions in a slow cooker

A slow cooker will help you cook buckwheat with chanterelles quickly and simply. The device provides a uniform effect of temperature on the products, so the porridge is soft and crumbly, and the mushrooms do not overcook and keep their shape.

Required ingredients for cooking:

• 500 g fresh orange chanterelles;
• 200 g of buckwheat kernels;
• 300 ml (maybe a little more) hot water;
• large bulb;
• 1 st. l. melted butter;
• a pinch of sea salt (it does not change the taste of the products).

Recipe for fried chanterelles with buckwheat in a slow cooker:

1. Peel the onion and cut into cubes. Put melted butter and onion into the multicooker bowl.
2. Set the “Frying” function and the timer for 20 minutes. Cook under an open lid so that the onion acquires a beautiful golden hue.
3. Clean the chanterelles of debris, cut off the edge of the legs and inspect the hats. These mushrooms practically do not worm, but spoiled specimens should not be eaten.
4. Rinse caps thoroughly to remove sand. Send the mushrooms to the slow cooker 15 minutes after laying the onion. Cook for another 5 minutes, stirring occasionally.
5. Pour buckwheat into the multicooker, salt and season with spices to taste.
6. Pour hot water into the container, turn with a spatula and close the lid.
7. Select the program “Porridge”, “Soup” or “Stew” and turn on the start of work.
8. Cook a delicious dish for 40 minutes under a closed lid.

Serve hot with a sprinkle of dill and homemade garlic tortilla.

Caloric value

The calorie content of a nutritious lean meal is low. 100 g accounts for:

• 8 g protein;
• 2 g fat;
• 13 g carbohydrates.

The nutritional value is 77.6 kcal. It is best to offer porridge with mushrooms as a breakfast or lunch, as the dish perfectly satisfies the appetite and does not overload the stomach.

Conclusion

Buckwheat with chanterelles is a nutritious dish in which mushrooms reveal their aroma, porridge remains healthy and crumbly, and a bouquet of spices emphasizes the taste of products. Cooking everything is very simple both in a pan, and in pots or a slow cooker. Chopped dill, spring onions and a handful of chopped cilantro will help to give freshness.