Hungry and nothing is ready at home? I propose to prepare a simple and delicious lunch or dinner from buckwheat porridge and frozen mushrooms. Just 25 minutes, and a delicious and quick dish is on your table. Step-by-step recipe with a photo. Video recipe.
Without buckwheat porridge, the diet will not be complete and without it it is impossible to imagine a lean menu. For our ancestors, buckwheat was the main cereal for human consumption. And modern experts in healthy nutrition are still discovering new beneficial properties in it. Buckwheat porridge is an assistant for atherosclerosis, diabetes, overweight and other serious diseases. Buckwheat porridge can be used not only loose, but also packed in bags. The latter will significantly speed up the cooking process. Mushrooms are an equally important component of a lean diet. Easily digestible proteins will make lean dishes more nutritious, and the properties of mushrooms are no less spicy and aromatic. If you have a choice, then it is better to use fresh forest mushrooms. In the season, russula, chanterelles, porcini are suitable, and in their absence, you can use dried, frozen or canned forest mushrooms or champignons, which are available all year round.
Delicious buckwheat with mushrooms can be supplemented with sautéed and onions or fried carrots, canned green peas or corn. These foods will enhance the taste and smell of the food. Any dish will be tasty and satisfying, and in the process of preparing a dish, it is not a false matter. Although just buckwheat with mushrooms is a very tasty independent dish.
- Caloric content per 100 g - 70 kcal.
- Servings - 2
- Cooking time - 25 minutes
Ingredients:
- Buckwheat - 100 g
- Ground black pepper - a pinch
- Salt - 0.5 tsp or to taste
- Vegetable oil - for frying
- Frozen forest mushrooms - 400 g
Step by step cooking buckwheat porridge with frozen mushrooms, recipe with photo:
1. Sort the buckwheat, removing pebbles and dust. Rinse it under running water and put it in a saucepan. Fill with water in a ratio of 1: 2, salt and send to the stove. Boil, cover, reduce heat to low, and simmer for 15 minutes. When the cereal has absorbed all the water, turn off the heat.
2. Defrost the mushrooms at the start of cooking. For this, do not use a microwave oven and hot water. Defrost them slowly in the refrigerator. This will preserve the maximum amount of vitamins.
Rinse the thawed mushrooms and leave in a sieve to drain excess water. Pour vegetable oil into a frying pan and heat. Send mushrooms into it and fry until golden brown over medium heat. Season them with salt and black pepper.
3. Add boiled buckwheat porridge to the pan to the mushrooms and stir. Taste and add missing spices as needed. Cover the skillet with a lid and simmer for 5 minutes over low heat. Serve the finished buckwheat porridge with frozen mushrooms to the table immediately after cooking.
See also a video recipe on how to cook buckwheat with mushrooms.
