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Buckwheat porridge with mushrooms and onions

Buckwheat with Mushrooms and Onions

Buckwheat with mushrooms and onions is a delicious meatless dish. Buckwheat is tasty and wholesome on its own, but cooked with mushrooms and onions it becomes a wonderful Russian-style dish. It's simple and quick to make—serve it on its own or as a hearty side for meat or poultry.

naniki

Recipe author

Buckwheat porridge with mushrooms and onions

Composition / ingredients

Servings:

Buckwheat

Water

Mushrooms

200

Carrot

Onion

120

Sunflower oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 27 % 6 g

Carbohydrates 59 % 13 g

112 kcal

GI: 15 / 85 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make buckwheat with mushrooms and onions? Gather the main ingredients: buckwheat groats and mushrooms. To make the porridge tastier, dress it with oil—as the saying goes, you can't spoil porridge with butter. Here we're making a meatless version, so we use sunflower oil and, for extra flavor, sauté onion and carrot in it.
Step 2:

Peel the onion and cut it into small dice.
Step 3:

Cut the carrot into cubes or sticks too.
Step 4:

Cut the mushrooms into pieces (use any kind—fresh, frozen, or dried; here they're boiled, frozen honey mushrooms). Button mushrooms, available year-round, also pair well with buckwheat.
Step 5:

Sauté the onion in the sunflower oil, then add the carrot. Cook until half done.
Step 6:

Add the prepared mushrooms and fry them with the vegetables until all the moisture has evaporated.
Step 7:

Now add the rinsed buckwheat. Toast it briefly with the rest, then add the water. Bring to a boil and cook at a gentle simmer over low heat, covered, until tender.
Step 8:

Buckwheat with mushrooms, onion, and carrot is ready—tasty, filling, and quick. Enjoy!

Instead of fresh, you can use frozen or dried mushrooms (dried need about 5–6 times less than fresh). Thaw frozen mushrooms any convenient way (in the microwave on the right setting, say—check your appliance's manual) and drain the liquid; or, if the liquid isn't critical, use them without thawing. Rinse dried mushrooms well, since they aren't washed before drying, then soak them in cold water for at least 2–3 hours.
How do you choose good buckwheat? Check its appearance when buying: the grains should be uniform in shape and size, with no debris or broken bits at the bottom of the package. Brown buckwheat cooks faster because it's made from kiln-roasted grain. Green buckwheat takes longer; it's considered healthier but has a distinctive taste.
You can swap buckwheat for any other grain you like—the cooking time may change one way or the other. Remember that some grains (pearl barley, for example) need soaking first. This kind of porridge was made during the many fasting periods, with dried or fresh mushrooms. It's easy to cook, and buckwheat is especially good in a Russian oven or a regular oven. So when cooking on the stovetop, don't let it boil hard—the porridge should come out fluffy and slow-cooked. Serve buckwheat with mushrooms on its own for lunch or dinner, or use it as a hearty side for meat or poultry.