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Buckwheat porridge itself is very healthy and tasty, and in combination with mushrooms, it has no equal in terms of nutritional value among other cereals. It is saturated with the aroma of honey mushrooms, which makes the dish even more delicious.

Buckwheat with honey agarics is prepared quite simply and quickly. It can be made in a deep saucepan, or it can be baked in pots, which will enhance the aroma of mushrooms and nourish buckwheat with it. Such a delicious dish will not go unnoticed in your family. We offer three recipes for honey mushrooms with buckwheat in different cooking options.

Buckwheat with honey agarics, onions and carrots

This method of cooking buckwheat with mushrooms and onions is considered the simplest, since it does not include expensive products.

• Honey mushrooms - 500 g;
• Buckwheat - 1 tbsp.;
• Chicken broth (or water) - 2 tbsp.;
• Onions - 3 pcs.;
• Carrots - 1 pc.;
• Lean oil;
• Salt to taste;
• Parsley greens - 1 bunch.

The recipe for buckwheat with mushrooms, a step-by-step photo of which can be presented below, is divided into the following stages:

Sort buckwheat, rinse, pour 2 tbsp. chicken broth or water and put on low heat. After boiling, buckwheat should be salted to taste.

Now let's get to the mushrooms: clean them from debris, cut off the tip of the leg and rinse well in water.

Boil the mushrooms in salted water until tender and discard in a colander.

While the water is draining, peel the onion, cut into cubes and fry in vegetable oil until soft.

Peel the carrots, wash under the tap and grate. Add to the onion and fry until golden brown.

Add mushrooms to vegetables and fry over low heat for 10 minutes, stirring occasionally.

Pour boiled buckwheat to vegetables, mix, add salt to taste.

Stew for 10 minutes, adding 1 tbsp. l. butter, sprinkle with chopped herbs and serve.

There is such porridge - a pleasure, because it turns out fragrant and crumbly.

If you want to enhance the taste of buckwheat, you can fry it in a hot pan for 7-10 minutes before boiling it.

Buckwheat with honey agarics: a recipe for a multicooker

In ancient times, buckwheat porridge with mushrooms was a popular dish. Today, using a home assistant in the kitchen - a multicooker, this dish has become even tastier and cooks much faster. We offer to cook buckwheat with mushrooms in a slow cooker.

• Honey mushrooms - 500 g;
• Buckwheat - 1 tbsp.;
• Onions - 1 pc.;
• Carrots - 2 pcs.;
• Butter - 50 g;
• Chicken broth - 2.5 tbsp.;
• Salt;
• Lavrushka - 2 pcs.;
• Ground black pepper - 1 tsp;
• Dry basil - 2 pinches

Honey mushrooms are cleared of dirt, the lower parts of the leg are cut off. Next, the mushrooms are boiled in salted water for 15-20 minutes, reclined in a colander.

Onions and carrots are peeled, washed and diced.

Put 1 tbsp in the multicooker bowl. l. butter, the "Baking" or "Frying" mode is set and vegetables are fried for 5-7 minutes.

Honey mushrooms are introduced into the bowl, the time is set for 15 minutes in the same mode.

In the meantime, buckwheat is removed from debris and husks, washed and put into a multicooker.

Chicken broth is poured in, everything is salted to taste, ground pepper, basil and 1 tbsp. l. butter, mixed.

The multicooker is switched on in the "Buckwheat", "Rice" or "Pilaf" mode (depending on the multicooker model) and the dish is cooked until the sound signal.

The finished dish is laid out in portioned plates and served on the table. To decorate the dish, you can sprinkle it with chopped dill or parsley. Vegetable salad will also not be superfluous to buckwheat porridge with honey agarics. You can also dilute this dish with hard-boiled eggs. They will go well with mushrooms and buckwheat. Just chop the eggs and sprinkle the cooked food on top along with the herbs.

Honey mushrooms fried with buckwheat and tomatoes

It is worth saying that fried mushrooms with buckwheat and tomatoes are considered the best combination. Such a dish will look great on the table of any celebration.In addition, honey mushrooms with buckwheat and tomatoes have a delicate taste, combined with meat and fresh vegetables.

• Honey mushrooms - 500 g;
• Buckwheat - 1 tbsp.;
• Tomatoes - 6 pcs.;
• Chicken broth - 1 tbsp.;
• Vegetable oil;
• Onions - 2 pcs.;
• Salt;
• Freshly ground black pepper - 0.5 tsp

We clean the mushrooms from dirt, rinse and boil for 20 minutes in salted water. Throw in a colander and let the excess liquid drain.

Put honey mushrooms in a saucepan, add oil and fry them for 15 minutes over medium heat.

Add diced onion to the mushrooms, fry for 5-8 minutes, stirring occasionally with a wooden spatula.

Peel the tomatoes and cut into cubes, add them to the mushrooms and simmer over low heat for 10 minutes.

We sort the buckwheat, rinse and add to the saucepan to the main mass, cover with a lid and turn on a slow fire. At this rate, buckwheat porridge will turn out to be very tasty, as it will languish, not boil.

After 10 minutes, pour in the broth, add ground pepper, add salt to taste and mix.

Cover with a lid and leave to simmer for another 30 minutes.

Serving to the table, you can decorate the dish with chopped herbs (optional).