Buckwheat with meat and mushrooms: delicious recipes dishes

Most housewives try to cook the most diverse dishes to surprise your husband with the most unusual combinations tastes. It is very easy to experiment and cook unusual buckwheat with the addition of meat and wild mushrooms, such the combination of ingredients is not only delicious, but also very useful.

Everyone knows the fact that a large quantity of buckwheat is present free iron, which is not toxic, but vice versa participates in the process of oxygen metabolism in the body. Disadvantage iron can lead to anemia, and loss of consciousness, namely therefore, buckwheat should be present in the diet of each person. This is a little about the benefits of cooking buckwheat, meat and mushrooms. a variety of recipes. The following are seven of the most diverse buckwheat recipes.

Buckwheat in pots with meat and dried mushrooms

The first most refined recipe can be considered a method. cooking buckwheat in pots with meat and dried mushrooms.

Necessary components:

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

To begin, soak dried mushrooms in boiling water and let it brew 20 minutes. Next, cut the beef into small cubes and quickly fry until golden crust appears, add spices during frying. IN pre-prepared pots put the meat. Onions and carrots chop not very finely and slightly let in a pan on butter, then also distribute in pots.

Dry the filtered mushrooms on a paper towel and evenly put on meat and vegetables, pour on top of the grits.

Pay attention: 400 grams, this is about 4 potty.

Cover with broth (it should already be with salt and spices, so that saturate the porridge completely), 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. Next, turn off the oven and wait 10 minutes.

Buckwheat with meat, mushrooms and leek

To prepare a very simple and tasty dish in 30 minutes is quite really, this is a buckwheat recipe with meat, mushrooms, mushrooms and onions leek.

Ingredients for 4 servings:

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

Cooking should be in a pan, so you need to prepare in advance two pans – 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 evaporation of moisture.

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

Cut leek and add to the meat, fry together and introduce Champignon.

After 2-3 minutes, pour these ingredients in advance washed cereals, pour in the broth, add spices and leave on simmer for 10 minutes under the lid.

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

Turn off and let stand for 15 minutes when closed.

The recipe is considered a rustic instant method. buckwheat, although it tastes pretty good.

Buckwheat in gravy “merchants” with meat and porcini mushrooms

You can surprise your loved ones and guests with a delicious dish from buckwheat-cooked buckwheat with meat and white mushrooms.

Components for the dish:

  • lamb – 250 g;
  • buckwheat groats – 300 g;
  • salt, pepper, turmeric;
  • red bell pepper – 1 pc.;
  • 1 carrot and onion. (medium size);
  • water 600 ml;
  • porcini mushrooms – 250 gr.

Pre-boiled mushrooms must be fried on in the pan.

Rinse the meat thoroughly, remove excess veins and films, cut in small pieces, and fry in a skillet. Onions, carrots and chop the bell pepper into 1cm cubes, add to the meat through 10-15 minutes and fry over medium heat for another 5-7 minutes.

Cooking is best in a ceramic container in the oven, but possible on gas.

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

After time, open the lid, add butter, turmeric and mix thoroughly. Leave the dish for 10 more minutes.

For complete readiness, porridge must absorb all the liquid, therefore after 30 minutes of cooking, leave the dish warm for another 15-20 minutes for insisting. Buckwheat gravy with ram meat and porcini mushrooms 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 slow cooker, contains the maximum amount of nutrients and It has a unique taste and aroma.

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

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

Wash, clean mushrooms, if they are forest – pre-boil.

Then turn the slow cooker into frying mode and fry them 3-4 minutes. Dice the onion into small cubes, add to the mushrooms, and fry another 1-2 minutes.

Next, lay the chicken, previously chopped in small cubes, and fry until the end of the program, but no more 15 minutes.

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

You need to choose the buckwheat program, if not, then baking, and set the cooking time – half an hour.

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

After the end of the program, the dish must be left in the mode heating for 5-10 minutes, then you can serve to the table.

Loose buckwheat with meat and mushrooms in the oven

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

Components for dishes based on 3-4 servings:

  • fried buckwheat – 300 g;
  • meat (pork or lamb) – 500 g;
  • porcini mushrooms or butterfish – 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 must turn on the oven for 200 degrees.

Coarsely chop the onions and carrots, and the meat into pieces of medium size.

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

Fry mushrooms separately before evaporation of moisture, it is better to use total ceps, they will give an unsurpassed aroma to porridge.

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

Send to the preheated oven for 30-35 minutes, depending on quality cereal kernels. When fully prepared, they should fully swell up.

After time – open the lid, put butter, close again and let it brew.

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

Buckwheat pilaf with meat and chanterelle mushrooms

For lovers of oriental cuisine who are already fed up with pilaf, it is recommended to cook pilaf with buckwheat, meat and chanterelle mushrooms.

Ingredients for 6 servings:

  • buckwheat – 500 g;
  • semi-fat pork – 500g;
  • onion – 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 of 3 liters.

At the first stage, cut all the components into cubes. Before as start slicing, pour the cereal with cold water, and mushrooms – boiling water, if dry chanterelles are used.

Sliced ​​vegetables and meat are fried for 10-15 minutes in this sequence: garlic 1 minute (then take out), meat – 10 minutes, then add onions and, after 2 minutes, carrots.

When using fresh mushrooms, they must be subjected to thermal processed and also fry.

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

Pour the cereal on top and pour water, cover it after boiling cover, 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, throw seasoning to pilaf, mix thoroughly, salt if necessary and leave languish for another 20 minutes.

Next, the cauldron must be wrapped to maintain the temperature by 20-25 minutes. This will allow the cereal to absorb all the remaining liquid and become friable and fragrant.

Important: less mix during cooking dish.

Buckwheat meatballs with minced meat and mushrooms

Unusual use of boiled buckwheat. To 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 – 1 pc.

Fry finely chopped mushrooms with onions until the moisture evaporates.

Pour boiled buckwheat into the mixing bowl, add meat and mushrooms, spices and mix well, introduce one egg at a time and mix times. Then make small balls and break in flour, to mold round or oblong cutlets.

Put the patties on a board covered with cling film and send in the freezer for 1 hour. Such a blank always makes it possible to cook something quickly.

Meatballs can be cooked over low heat until cooked, but better just cook them in the oven. The cooking process will take no more than 20 minutes if there is a workpiece in the freezer.

Put meatballs in a heat-resistant form, and cover with sauce. Time baking – 25 minutes at a temperature of 250 degrees.

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

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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