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Cereals and mushrooms are a great combination for those who care about their stomach. Such dishes have a high nutritional value and perfectly activate the digestive processes. But if recipes for porridge with mushrooms seem too mundane to you, make a dish with an Italian touch. We are talking about how to cook risotto with mushrooms – an excellent dish of rice and mushrooms.
Recipes on how to cook buckwheat porridge with mushrooms
Mushrooms with buckwheat
Ingredients:
50 g dried mushrooms, 1 onion, 2 tbsp. tablespoons butter, 2 cups buckwheat, 2 1/2 cups water, salt to taste.
Preparation:
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Soak dried mushrooms, boil, rinse, finely chop and fry in oil. Add finely chopped sautéed onion, fry everything for a few minutes.
Sort the buckwheat, rinse, dry, and then fry in oil, stirring occasionally.
Put fried cereals into boiling salted water and cook crumbly porridge. Add the remaining oil, mix and combine with the fried mushrooms.
Serve hot buckwheat porridge with mushrooms prepared according to this recipe.
Buckwheat porridge with mushrooms
Ingredients:
2 1/2 cups buckwheat, 3 1/2 cups mushroom broth, 2 tbsp. tablespoons butter, 75 g dried or 150 g fresh mushrooms, salt, onions.
Preparation:
To cook buckwheat porridge with mushrooms, you first need to boil the mushroom broth. Remove the mushrooms, rinse with cold water, chop and fry. Separately fry the onion. Fry the prepared cereals, salt, pour hot mushroom broth. Cook crumbly porridge and mix it with mushrooms and onions before serving.
Recipes for barley and rice porridge with mushrooms
Pearl porridge with mushrooms
Ingredients:
250 g of pearl barley, 100 g of mushrooms, 100 g of oyster mushrooms, 1 red onion, 1 carrot, 20 g of tomato paste, 600 ml of water, salt and freshly ground black pepper – to taste, 30 ml of vegetable oil
Preparation:
Before cooking porridge with mushrooms, champignons need to be washed, dried, and cut into cubes.
Peel vegetables. Cut the onion into cubes, grate the carrots on a coarse grater.
Heat vegetable oil in a thick-bottomed saucepan, add mushrooms and vegetables. Fry over low heat for 10 minutes.
Pour washed cereals to the fried vegetables, add tomato paste, pour in water. Salt and pepper.
Cook over low heat until the water is completely absorbed and the cereal is ready (about 1 hour).
Rice porridge with mushrooms
Ingredients:
1 kg of mushrooms, 200 g of fat, 1-2 onions, 2-3 tomatoes, 1 cup of rice, salt, black pepper, 3 ladles of water, parsley.
Preparation:
To cook porridge with mushrooms, first you need to fry the onion in fat. When it becomes soft, mix it with fresh peeled, washed and cut into not particularly large pieces of mushrooms. Add chopped tomatoes, salt, black pepper and rice to the softened mushrooms, pour in hot water and cook over low heat for 20-30 minutes.
Sprinkle the finished dish with parsley.
Rice with mushrooms “Koltso”
Ingredients:
300 g champignons, 1 cup rice, 6 tbsp. tablespoons butter, 1/2 teaspoon salt, black pepper.
Preparation:
Fry rice with 3 tbsp. tablespoons of butter, pour it with 3 cups of boiling water and cook over low heat. Mushrooms (preferably small ones) are peeled, washed and boiled in lightly salted water, and then folded into a colander. Place them in the middle of a small plate. Lay the rice around the border in the form of a ring, lightly sprinkle it with black pepper, stick champignons into the rice in 4-6 places. Melt remaining butter and pour over mushrooms.
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How to cook porcini mushroom risotto
Risotto with porcini mushrooms
Ingredients:
- To prepare risotto with mushrooms, you will need 400 g of mushrooms, 320 g of arborio rice, 1 onion, 1 clove of garlic, 150 ml of dry white wine, 50 g of grated parmesan, a bunch of parsley, salt and freshly ground black pepper – to taste, 60 g of creamy and 4 Art. l. olive oil for frying.
- Vegetable broth: 1 liter of water, 1 carrot, 1 onion, 1 stalk of celery.
Preparation:
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Before preparing risotto with mushrooms, it is necessary to cook the broth from the indicated ingredients. To do this, peel the onions and carrots, cut into several pieces, pour water. Add celery. Boil vegetables until soft, about 30 minutes.
Cut the peeled onion into half rings. Heat up the butter and half the olive oil. Fry the onion until golden brown for 5 minutes.
Rinse the rice in cold water, pour into the pan with the onions, fry for 3 minutes, stirring constantly to absorb the oil. Pour in the wine, evaporate for 2-3 minutes over high heat, stirring constantly. Add vegetable broth (in 4 doses).
Wash, dry and clean the mushrooms, cut into slices. Fry the peeled garlic clove in the remaining olive oil for 2 minutes until golden, then remove. Put the mushrooms, salt, pepper, fry over moderate heat for 15 minutes.
Transfer mushrooms to skillet with rice. Add grated Parmesan and stir.
As you can see in the photo, risotto with mushrooms should be sprinkled with finely chopped parsley before serving:
Risotto with saffron and porcini mushrooms
Ingredients:
200 g of arborio rice, 500 ml of vegetable broth, 160 g of porcini mushrooms, 100 g of parmesan, 1/4 onion, 1 pinch of saffron, 50 ml of dry white wine, 30 g of butter, salt to taste, olive oil for frying
Preparation:
For this risotto recipe, mushrooms need to be washed, dried and peeled, if necessary, chopped.
Finely chop the peeled onion.
Fry onions and mushrooms in a saucepan in a small amount of olive oil for 15 minutes.
Add rice, fry until all the oil is absorbed. Pour in dry white wine.
When the liquid has completely evaporated, add the vegetable broth in batches and add the saffron.
Cook rice in salted water until al dente. When all the broth is absorbed, add butter, mix.
Remove from heat, sprinkle with grated parmesan and stir again.
Look at the photo of risotto with mushrooms according to this recipe – the dish looks very appetizing:
