Quick Buckwheat with Mushrooms and Onions

Delicious, crumbly, with champignons, merchant-style! This buckwheat with mushrooms and onions is prepared in a frying pan quickly and easily. This dinner will diversify the menu on fasting days and will delight you with its taste and benefits. You can take any mushrooms, and boil the cereal the day before.
cook time: 40 min
Ava Prescott
Quick Buckwheat with Mushrooms and Onions

Nutrition Facts (per serving)

144
Calories
5g
Fat
21g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt 1 tsp
Ground black pepper to taste
Vegetable oil 1 tbsp
Champignon 300 g
Buckwheat 1 cup

Recipe instructions

Step 1

Step 1
How to cook buckwheat with mushrooms and onions? Prepare the following ingredients. In the recipe, buckwheat is cooked together with mushrooms, but you can take note of a version of this dish and cook it with already boiled cereal. For mushrooms, I take fresh champignons; you can use frozen, dried, or any forest mushrooms to your liking. The only spices I have are salt and ground black pepper; other spices or sets of spices are also available. Prepare a deep frying pan with a lid.

Step 2

Step 2
Sort the champignons, rinse with running cold water, washing away any remaining soil and debris. Cut the mushrooms arbitrarily to your taste — cubes, plates. Peel the onions and cut them into small cubes.

Step 3

Step 3
Place the selected frying pan on the fire and pour in vegetable oil. Place the chopped onions in the heated oil and fry for several minutes, stirring constantly so that the onions do not burn.

Step 4

Step 4
Add chopped mushrooms to the frying pan and fry over high heat until the liquid evaporates (8 — 10 minutes). Add a little salt to the mushrooms.

Step 5

Step 5
Clean the buckwheat from various debris: fine sand, husks, black pebbles, low-quality kernels, etc. To do this, rinse the buckwheat several times under cold water. Add the washed cereal to the frying pan, add salt and pepper to taste and fry the buckwheat and mushrooms over medium heat for a couple of minutes.

Step 6

Step 6
Add boiling water so that the water completely covers the buckwheat. Reduce heat, cover the pan with a lid and cook for about 15-20 minutes (depend on your stove). Then turn off the heat and leave the buckwheat with mushrooms under the lid for another 10-15 minutes.

Step 7

Step 7
Serve the prepared buckwheat with mushrooms hot. This is an independent dish for dinner, but can also be a side dish for meat dishes. When serving, sprinkle the dish with chopped fresh dill and parsley.

Additional rubrics

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