Buckwheat with porcini mushrooms and chicken: a recipe with a photo, how to cook with chicken and meat

Loose buckwheat with porcini mushrooms is a favorite dish of everyone who is fasting. For this purpose, boletus mushrooms are specially harvested in summer and autumn in large quantities. You can use dry and salted mushrooms for cooking. You can read about how to deliciously cook buckwheat with porcini mushrooms at home on this page. There are recipes for cooking buckwheat with porcini mushrooms with photos illustrating step-by-step instructions for all cooking methods. For a quick table, you can cook this cereal with boletus and pork or veal. Excellent porridge is obtained with the addition of chicken or turkey. According to the recipes on the page, buckwheat can be cooked in a slow cooker, oven, in a saucepan and in ceramic pots. Choose the appropriate method and delight your family with delicious and satisfying novelties.

Buckwheat recipe with porcini mushrooms and onions

Ingredients:

  • 200 g buckwheat
  • 100 g porcini mushrooms
  • 2 onions
  • 60 g butter
  • salt

According to the recipe for cooking buckwheat with porcini mushrooms and onions, sort the groats, rinse, fry, pour 4 glasses of water, cook for 3 minutes. Rinse the mushrooms, chop. Peel the onion, wash, chop finely and lightly fry together with the mushrooms in melted butter. Mix the fried onions and mushrooms with porridge, salt, cook for another 2 minutes.

Buckwheat with porcini mushrooms in a pot

In order to cook buckwheat with porcini mushrooms in a pot, you need the following ingredients:

  • 200 g buckwheat
  • 200 g porcini mushrooms
  • 2 onions
  • 50 g butter
  • 50 g sour cream or cream (thick)
  • 1 bunch of parsley and dill
  • ground red pepper
  • ground black pepper
  • salt

Rinse the groats. Bring 1.5 liters of water to a boil, salt, add cereals and cook until half cooked.

Wash parsley and dill, chop finely.

Rinse porcini mushrooms, cut into slices.

Peel the onion, wash, cut into half rings, mix with mushrooms and fry in butter.

Add onion and mushrooms to the porridge, pepper, put in a pot, put in an oven preheated to 150 ° C for 10 minutes.

When serving, sprinkle with sour cream, sprinkle with parsley and dill.

Buckwheat risotto with boletus.

Ingredients:

  • Buckwheat - 250 g
  • Boletus - 250 g
  • Butter - 50 g
  • Shallots - 30 g
  • Cream 33% - 120 g
  • Parmesan - 60 g
  • Parsley - 15 g
  • Salt

Cooking time: 50 min

Boil buckwheat until cooked in salted water. Fry the peeled and chopped mushrooms in butter until golden brown with finely chopped shallots. Stir with buckwheat. Add cream and cook until thick. Add the grated Parmesan, mix well and sprinkle with finely chopped parsley.

Buckwheat porridge with porcini mushrooms and chanterelle mousse.

Ingredients:

  • Porcini mushrooms - 300 g
  • Vegetable oil - 50 ml
  • Onions - 100 g
  • Buckwheat - 300 g
  • Chanterelles - 200 g
  • Cognac - 30 ml
  • Cream - 150 ml
  • Parsley - 2-3 sprigs
  • Salt

Cooking time: 35 min

Cut porcini mushrooms into cubes, fry in half of vegetable oil. Add the onion, cut into strips to the mushrooms, fry for 2-3 minutes. Add boiled buckwheat and chopped parsley, salt and stir. Prepare chanterelle mousse. Fry mushrooms in vegetable oil, pour in brandy, a little water and cream, simmer until mushrooms are ready. Grind with a blender until smooth, salt to taste. Arrange buckwheat with porcini mushrooms in plates, put chanterelle mousse on top.

Buckwheat porridge with porcini mushrooms, garlic and pine nuts.

Ingredients:

  • Buckwheat - 200 g
  • Porcini mushrooms - 400 g
  • Garlic - 2 heads
  • Olive oil - 200 ml
  • Thyme - 2-3 branches
  • Butter - 70 g
  • Mushroom broth - 150 ml
  • Dill - 1 bunch
  • Pine nuts - 100 g
  • Chervil - 1 bunch
  • Salt pepper

Cooking time: 45 min

  1. Boil buckwheat until tender.
  2. Cut porcini mushrooms into large slices.
  3. Disassemble the garlic into cloves without peeling and bake at 180 ° C until soft.
  4. Fry porcini mushrooms in olive oil with thyme and butter.
  5. Put buckwheat in a pan with mushrooms, add mushroom broth, baked garlic squeezed out of the husk, chopped dill.
  6. Season with salt and pepper to taste, stir.
  7. Put the porridge on flat plates, sprinkle with pine nuts and decorate with chervil sprigs.
  8. Chervil (kupyr) has a characteristic aniseed aroma and a spicy sweetish, parsley-like taste - it is with parsley that you can replace it if necessary.

Buckwheat with dried porcini mushrooms

Ingredients:

  • Dried porcini mushrooms - 15 g
  • Milk - 350 ml
  • Onions - 35 g
  • Butter - 120 g
  • Buckwheat - 100 g
  • Ready-made pancakes - 20 pcs.
  • Sour cream - 50 g
  • Salt

Cooking time: 1 h 10 min

To cook buckwheat with dried porcini mushrooms, they need to be washed, soaked in milk until they swell, then finely chopped. Peel the onion, chop finely and fry until golden brown in a little butter. Fry buckwheat in a dry frying pan. Then pour boiling water over, add chopped mushrooms, fried onions and oil. Simmer, covered, until the cereal is soft. Serve pancakes with sour cream to the finished porridge.

Buckwheat with porcini mushrooms and meat

Components:

  • Buckwheat - 2 cups
  • Meat or chicken broth - 4 cups
  • Onions - 2 pcs.
  • Porcini mushrooms - 300 g
  • Butter - 100 g
  • Sour cream, salt, pepper to taste

Fry the onion in a pan with vegetable oil until golden brown for 5-10 minutes. Add mushrooms and continue to fry for another 10 minutes. Transfer the contents of the pan to a slow cooker, add buckwheat and pour over the broth. Add salt and pepper to buckwheat with porcini mushrooms and meat, close the lid. Set the timer to the PLOV / BREAKWOOD mode and leave the dish to cook until the device turns off automatically (30–40 minutes). After cooking, leave the dish in the multicooker bowl for another 10 minutes in the STORE HOT mode.

Buckwheat with dried porcini mushrooms in a slow cooker

The composition of products for cooking buckwheat with porcini mushrooms in a multicooker is as follows:

  • 250 g porcini mushrooms
  • 1 onion
  • 2 tbsp. tablespoons of butter
  • 3 tbsp. sour cream spoons
  • 2 cups buckwheat

Cooking time: 40 min.

Pour oil into the multicooker bowl, finely chop the onion and peeled and washed mushrooms, add them to the oil. Turn on the "Baking" mode (cooking time 10 minutes). Then open the lid, mix buckwheat with dried porcini mushrooms in a slow cooker, add sour cream and 1 glass of water, salt, pepper, put in the "Pilaf" mode. After the end of cooking, mix thoroughly.

Buckwheat with chicken and porcini mushrooms

Components:

  • 2 chicken breasts
  • 1 onion
  • 200 g porcini mushrooms
  • 3 tbsp. sour cream spoons
  • 1 bay leaf
  • 2 cups buckwheat
  • 3 glasses of water
  • a bunch of greens

Cooking: 1 h 20 min.

Cut the chicken breast into small pieces. Cut onions, mushrooms. Put onion with chicken in a slow cooker, put in the "Baking" mode (cooking time 40 minutes). After 20 minutes, the lid is opened, buckwheat with chicken and porcini mushrooms are mixed and chopped mushrooms are added. Continue to cook in the same mode. Then they open the lid, add sour cream, bay leaf, chopped fresh herbs, add buckwheat, mix everything, pour in water, close the lid. Put in the "Buckwheat" or "Pilaf" mode (in the "Buckwheat" mode the dish turns out to be more crumbly).

Buckwheat with frozen porcini mushrooms

Cooking time: 35 min

Ingredients:

  • 1 small onion
  • 1 clove of garlic
  • 300 g porcini mushrooms
  • 2 tbsp. l. vegetable oil
  • 1 cup unground buckwheat
  • 2 cups boiling water
  • salt and pepper to taste

To cook buckwheat with frozen porcini mushrooms, peel the onion, cut into half rings. Peel the garlic, chop finely. Chop the mushrooms coarsely. Fry onion and garlic in vegetable oil. Add mushrooms, fry for 5-7 minutes. Add buckwheat.Pour in 2 glasses of hot water, salt and pepper. Simmer for 15–20 minutes until buckwheat is cooked.


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