Today, many housewives pay attention to simple products, and simple quick to cook dishes. One of these recipes is buckwheat with mushrooms and onions, its step-by-step cooking is described below.
Selection and preparation of ingredients
For cooking, you can use both fresh and frozen mushrooms. Forest chanterelles, porcini mushrooms, russula are suitable for this purpose. But if you do not know how to choose them, it is better to pay attention to champignons.
Did you know? According to one version of historians, champignons were artificially grown in Italy more than 1000 years ago. From here, mushroom cultivation spread throughout Europe and beyond.
You need to choose a white product, you can with a light brown coating on the hat, but not with pronounced spots. Champignon should be elastic to the touch, have a light mushroom aroma. There should be no damage, stickiness after touching, smell of dampness or mold.. The film covering the inside of the hat should be intact, if damaged, then it stands on the counter for a long time. It is dangerous to eat mushrooms with a dark brown film under the hat and membranes in the hat, poisoning is possible.
When choosing buckwheat, preference should be given to a lighter kernel, as it is less processed and has retained a larger volume of useful elements. Transparent packaging should not contain any foreign vegetable litter. A high-quality product has the same size kernels, evenly colored, easily crumbles under the fingers.
Did you know? Buckwheat is called a unique plant, it is not treated with pesticides or herbicides, since it is not afraid of weeds or pests. One of the few cultures that has not been genetically modified.
Buckwheat recipe with mushrooms and onions
440 minutes
vegetable oil
2-3 tbsp. l
Nutritional value per 100 g:
- Peel the onions and chop them into cubes.
- Wash the mushrooms, cut into thin plates.
- Fry the onion in oil until golden brown in a deep pan, add the mushrooms.
- After the mushrooms give all the liquid, fry them for another 5-7 minutes.
- Fill one and a half cups of washed buckwheat in a pan over the onion-mushroom mixture, pour water. Salt the mixture, add allspice or ground black pepper to taste and, cover, simmer for 20–25 minutes over low heat.
- Buckwheat is obtained, as the Italians say, “aldente”, that is, it keeps its shape, crumbles well.
Video recipe
The result is a fragrant, light dish with a low calorie content, and lovers of boiled porridge can increase the rate of water and stew longer. You can also add carrots or other vegetables to the recipe. When serving, add a spoonful of natural yogurt, sprinkle with chopped herbs or prepare some kind of sauce.
Important! As they fry, the mushrooms absorb vegetable oil, but you should not add a lot of it, otherwise the dish will turn out to be too fat.
Buckwheat with mushrooms is a nutritious and tasty dish, it can be served for lunch and dinner. It is also a great solution for those who fast or are a vegetarian.
