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Most housewives try to cook a wide variety of dishes in order to surprise their husband with the most unusual combinations of tastes. It is very easy to experiment and prepare an extraordinary buckwheat with the addition of meat and forest mushrooms; such a combination of the components of the dish is not only tasty, but also very useful.

Everyone knows the fact that buckwheat contains a large amount of free iron, which is not toxic, but rather participates in the process of oxygen metabolism in the body. A lack of iron can lead to anemia and loss of consciousness, which is why buckwheat should be present in the diet of every person. This is a little about the benefits of cooking buckwheat, meat and mushroom dishes according to a variety of recipes. The following are seven of the most varied recipes for buckwheat dishes.

Buckwheat in pots with meat and dried mushrooms

The first most exquisite recipe can be considered the method of cooking buckwheat in pots with meat and dried mushrooms.

Required components:

• beef - 400 g;
• fried buckwheat - 400 g;
• water or chicken broth - 400 ml;
• onions and carrots - 1 pc.;
• dried mushrooms - 250 g;
• butter - 100 g;
• salt and spices to taste.

To begin with, soak dried mushrooms in boiling water and let it brew for 20 minutes. Then cut the beef into small cubes and quickly fry until golden brown, add spices when frying. Put the meat in prepared pots. Chop the onion and carrots not very finely and simmer lightly in a frying pan in butter, then also distribute into the pots.

Dry the strained mushrooms on a paper towel and spread evenly on the meat and vegetables, pour the cereals on top.

Note: 400 grams, that's about 4 pots.

Cover with broth (it should already be with salt and spices in order to completely saturate the porridge), close tightly with lids and place in the oven.

After 45 minutes, put 20 grams of oil in the pots and let it brew for another 15 minutes. Then turn off the oven and wait 10 minutes.

Buckwheat with meat, mushrooms and leeks

It is quite possible to cook a very simple and tasty dish in 30 minutes, this is a recipe for buckwheat with meat, mushrooms, champignons and leeks.

Ingredients for 4 servings:

• pork, preferably chop or neck - 350 g;
• buckwheat - 150 g;
• leeks - 1 pc.;
• champignons - 250 g;
• salt, pepper, basil.

You should cook in a frying pan, so you need to prepare two pans in advance - one small for frying mushrooms, and the second medium or deep, for the whole dish, a lid is required.

Wash the mushrooms, cut into large pieces and fry until the moisture evaporates.

Cut the meat into cubes, place in a frying pan and steam for 5-7 minutes under the lid, then open, add heat and fry until half cooked.

Chop the leek and add to the meat, fry together and add the mushrooms.

After 2-3 minutes, add the previously washed cereal to these ingredients, pour in the broth, add spices and leave on low heat for 10 minutes under the lid.

Then open the lid, stir - if the buckwheat is still hard, add a little more liquid and close for another 5-7 minutes.

Turn off and let it brew closed for 15 minutes.

The recipe is considered the rustic method of making buckwheat quickly, although it tastes pretty good.

Buckwheat in a merchant-style gravy with meat and porcini mushrooms

You can surprise your loved ones and guests with an exquisite dish of buckwheat, cooked "in a merchant's way", with meat and porcini mushrooms.

Components for the dish:

• lamb - 250 g;
• buckwheat - 300 g;
• salt, pepper, turmeric;
• red bell pepper - 1 pc.;
• carrots and onions 1 pc. (medium size);
• water 600 ml;
• porcini mushrooms - 250 gr.

Pre-cooked mushrooms must be fried in a skillet.

Rinse the meat thoroughly, remove excess veins and films, cut into small pieces, and fry in a pan. Cut onions, carrots and bell peppers into 1 cm cubes, add to the meat after 10-15 minutes and fry over medium heat for another 5-7 minutes.

It is best to cook the dish in a ceramic container in the oven, but you can also use gas.

Put all the ingredients in a cooking container, add cereal and water, salt and pepper. Put in a preheated oven to 200 degrees or simmer over an open fire for 20 minutes, be sure to cover with a lid.

After the time has elapsed, open the lid, add butter, turmeric and mix thoroughly. Leave the dish to sweat for another 10 minutes.

For full readiness, the porridge must absorb all the liquid, therefore, after 30 minutes of cooking, we leave the dish warm for another 15-20 minutes to infuse. Gravy for buckwheat with lamb and porcini mushrooms is not needed, as the dish will have its own aromatic juice.

Green buckwheat with chicken and mushrooms in a slow cooker

Green buckwheat with chicken and mushrooms, cooked in a multicooker, contains the maximum amount of nutrients and has a unique taste and aroma.

For a dish, based on 2 servings, you will need:

• green (not fried) buckwheat - 200 g;
• water 100 ml;
• any mushrooms - 150 g;
• chicken meat (fillet) - 150 g;
• medium onion - 1pc;
• salt, turmeric and pepper.

Wash mushrooms, peel if they are forest – boil beforehand.

Then turn on the multicooker in the frying mode and fry them for 3-4 minutes. Cut the onion into small cubes, add to the mushrooms, and fry for another 1-2 minutes.

Next, lay out the chicken meat, previously cut into small cubes, and fry until the end of the program, but no more than 15 minutes.

Important: it is better to use olive oil for frying.

You need to select the "buckwheat" program, if not, then "baking", and set the cooking time - half an hour.

Pour out the cereals, previously washed with cold water, pour out the water, salt and put all the spices, stir, close, turn on the timer for cooking.

After the end of the program, the dish must be left in the heating mode for 5-10 minutes, then it can be served.

Loose buckwheat with meat and mushrooms in the oven

Buckwheat with any meat and porcini mushrooms, cooked in the oven, will always be crumbly and tasty.

Components for a dish for 3-4 servings:

• fried buckwheat - 300 g;
• meat (pork or lamb) - 500 g;
• porcini or boletus mushrooms - 300 g;
• water - 600 ml;
• medium-sized onions and carrots - 2 pcs each;
• spices and salt;
• parsley for decoration;
• sunflower oil - 30-50 ml;
• butter - 100 g.

The cooking process is very simple, you need to turn on the oven at 200 degrees.

Coarsely chop the onions and carrots, and the meat into medium-sized pieces.

Fry the meat for 10-15 minutes, then add vegetables, fry together.

Fry the mushrooms separately until the moisture evaporates, it is best to use porcini mushrooms, they will give an unsurpassed aroma to the porridge.

Put the ingredients in a cauldron or porcelain pan, pour the cereal on top, salt, add spices and cover with water.

Send to a preheated oven for 30-35 minutes, depending on the quality of the cereal kernels. When fully cooked, they should swell completely.

After the time has elapsed, open the lid, put in the butter, close again and let it brew.

This dish can be used as a main dish, even on a festive table.

Buckwheat pilaf with meat and chanterelle mushrooms

Fans of oriental cuisine who are already fed up with pilaf are advised to cook pilaf using buckwheat, meat and chanterelle mushrooms.

Ingredients for 6 servings:

• buckwheat - 500 g;
• semi-fat pork - 500g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• garlic - 2-3 medium cloves;
• chanterelles - 200 g;
• seasoning for pilaf - 1 pack;
• sunflower oil - 70-100 ml.

It is necessary to cook in a cauldron with a volume of 3 liters.

In the first step, cut all the ingredients into cubes. Before you start slicing, you need to pour cold water on the cereal, and boiling water for the mushrooms if you use dry chanterelles.

Chopped vegetables and meat are roasted for 10-15 minutes in the following sequence: garlic for 1 minute (then remove), meat for 10 minutes, then add onions and, after 2 minutes, carrots.

When using fresh mushrooms, they must be heat treated and also fried.

Put 50 grams of butter in the cauldron at the very bottom, then vegetable and meat stews, add mushrooms.

Pour cereals on top and add water, after boiling, cover with a lid, reduce the flame so that the dish languishes slightly.

It is best to cook in the oven at a temperature of 200-230 degrees.

After 30 minutes, open the cauldron, add the seasoning to the pilaf, mix thoroughly, add salt if necessary and leave to simmer for another 20 minutes.

Next, the cauldron needs to be wrapped to maintain the temperature for 20-25 minutes. This will allow the cereal to absorb any remaining liquid and become crumbly and flavorful.

Important: stir the dish less during cooking.

Buckwheat meatballs with minced meat and mushrooms

Unusual use of boiled buckwheat. To cook buckwheat meatballs you need to take:

• boiled buckwheat porridge - 400 g;
• minced pork or mixed - 300 g;
• egg - 2 pcs.;
• champignon mushrooms - 250 g;
• salt pepper;
• flour - 100 g;
• onion - 1pc.

Fry finely chopped mushrooms with onions until moisture evaporates.

Pour boiled buckwheat into a mixing container, add meat and mushrooms, spices and mix well, add eggs one at a time and mix again. Then make small balls and roll in flour, mold round or oblong cutlets.

Put the cutlets on a board covered with cling film and put them in the freezer for 1 hour. Such a preparation makes it possible to always cook something quickly.

Meatballs can be fried over low heat until tender, but the best way is to cook them in the oven. The cooking process will take no more than 20 minutes if there is a piece in the freezer.

Place the meatballs in an ovenproof dish and cover with the sauce. Baking time - 25 minutes at a temperature of 250 degrees.

For gravy with buckwheat with meat and with any mushrooms, it is good to use a combination of mayonnaise and sour cream in a one-to-one ratio. Or make a tomato fry, which will also be a rather tasty addition to buckwheat meatballs.