How to cook buckwheat with porcini mushrooms

Loose buckwheat with porcini mushrooms is a favorite dish of all who hold the post. For this purpose specially prepared summer and autumn boletus in large quantities. For cooking dishes can use dried and salted mushrooms. About how delicious make buckwheat with porcini mushrooms at home, you can read on this page. Buckwheat recipes are given. with porcini mushrooms with photos illustrating step-by-step instructions of all cooking methods. For a high-speed table, you can cook this grits with boletus and meat of pork or veal. Great porridge with chicken or turkey. According to the page buckwheat recipes can be cooked in a slow cooker, oven, in pot and in ceramic pots. Choose the appropriate method and delight your family with delicious and satisfying new products.

Buckwheat recipe with porcini mushrooms and onions


  • 200 g buckwheat
  • 100 g porcini mushrooms
  • 2 onions
  • 60 g butter
  • salt

According to the recipe for buckwheat with porcini mushrooms and onions sort, rinse, fry, pour 4 cups of water, cook within 3 minutes. Rinse and chop mushrooms. Peel, wash, finely chop and lightly fry with melted mushrooms butter. Mix the fried onions and mushrooms with porridge, salt, cook another 2 minutes.

Buckwheat with porcini mushrooms in a pot

In order to cook buckwheat with porcini mushrooms in The following ingredients are needed in the pot:

  • 200 g buckwheat
  • 200 g ceps
  • 2 onions
  • 50 g butter
  • 50 g sour cream or cream (thick)
  • 1 bunch of parsley and dill
  • ground red pepper
  • ground black pepper
  • salt

Rinse cereals. Bring 1.5 l of water to a boil, salt, add cereals and cook until half cooked.

Wash parsley and dill, finely chop.

Rinse porcini mushrooms, cut into slices.

Peel, wash, chop the onions, mix with mushrooms and fry in butter.

Add onion and mushrooms to the porridge, pepper, put in a pot, put in an oven preheated to 150 ° C for 10 minutes.

When serving, pour sour cream, sprinkle with parsley and dill.

Buckwheat risotto with mushrooms. Ingredients:

  • Buckwheat groats – 250 g
  • Mushrooms – 250 g
  • Butter – 50 g
  • Shallots – 30 g
  • Cream 33% – 120 g
  • Parmesan – 60 g
  • Parsley – 15 g
  • Salt

Cooking time: 50 min

Boil buckwheat until cooked in salted water. Brushed and fry chopped mushrooms in butter until golden brown together with finely chopped shallots. Stir with buckwheat. Add cream and cook until thickened. Put grated parmesan, alright mix and sprinkle with finely chopped parsley.

Buckwheat porridge with porcini mushrooms and mousse chanterelles. Ingredients:

  • Ceps – 300 g
  • Vegetable oil – 50 ml
  • Onions – 100 g
  • Buckwheat groats – 300 g
  • Chanterelles – 200 g
  • Cognac – 30 ml
  • Cream – 150 ml
  • Parsley – 2-3 branches
  • Salt

Cooking time: 35 min

Cut mushrooms into cubes, fry in half vegetable oil. Add the chopped onion to the mushrooms, fry for 2-3 minutes. Add boiled buckwheat and chopped parsley, salt, mix. Make chanterelle mousse. Mushrooms fry in vegetable oil, pour cognac, a little water and cream, simmer until tender mushrooms. Grind blender to homogeneous mass, salt to taste. Put buckwheat in plates porcini mushrooms, top with mousse of chanterelles.

Buckwheat porridge with porcini mushrooms, garlic and cedar nuts. Ingredients:

  • Buckwheat groats – 200 g
  • Ceps – 400 g
  • Garlic – 2 heads
  • Olive oil – 200 ml
  • Thyme – 2-3 branches
  • Butter – 70 g
  • Mushroom broth – 150 ml
  • Dill – 1 bunch
  • Pine Nuts – 100 g
  • Chervil – 1 bunch
  • Salt pepper

Cooking time: 45 min

  1. Boil buckwheat until cooked.
  2. Ceps cut into large slices.
  3. Pull garlic into cloves without peeling, and bake with 180 ° C until soft.
  4. Fry porcini mushrooms with olive oil in olive oil and butter.
  5. Put buckwheat in a pan with mushrooms, add mushroom broth, baked garlic squeezed from the husk, chopped greens dill.
  6. Salt and pepper to taste, mix.
  7. Put porridge on flat plates, sprinkle with pine nuts and decorate with chervil sprigs.
  8. Chervil (kupyr) has a characteristic anise smell and spicy sweet, parsley-like taste – it’s parsley that you can replace it if necessary.

Buckwheat with dried porcini mushrooms


  • Dried porcini mushrooms – 15 g
  • Milk – 350 ml
  • Onions – 35 g
  • Butter – 120 g
  • Buckwheat groats – 100 g
  • Ready-made pancakes – 20 pcs.
  • Sour cream – 50 g
  • Salt

Cooking time: 1 h 10 min

To cook buckwheat with dried porcini mushrooms, they need rinse, soak in milk until swelling, then chop finely. Bow peel, chop finely and fry until golden brown in a small amount of butter. Fry buckwheat dry pan. Then pour boiling water, add chopped mushrooms, fried onions and butter. Stew under the lid until the croup soft. To the finished porridge, serve pancakes with sour cream.

Buckwheat with porcini mushrooms and meat


  • Buckwheat – 2 cups
  • Meat or chicken broth – 4 cups
  • Onions – 2 pcs.
  • Ceps – 300 g
  • Butter – 100 g
  • Sour cream, salt, pepper to taste

Fry the onion in a pan with vegetable oil until golden color for 5-10 minutes. Add mushrooms and continue. fry another 10 minutes. Transfer the contents of the pan to slow cooker, add buckwheat and pour the broth. Add to buckwheat with porcini mushrooms and meat salt and pepper, close the lid. Install the timer in PIL / BREAD mode and leave the dish to cook until automatic shutdown of the device (30–40 minutes). After cooking leave the dish in the bowl of the multicooker for another 10 minutes in STORE HOT.

Buckwheat with dried porcini mushrooms in a slow cooker

The composition of the products for cooking buckwheat with white mushrooms in a slow cooker as follows:

  • 250 g of porcini mushrooms
  • 1 onion
  • 2 tbsp. tablespoons butter
  • 3 tbsp. spoons of sour cream
  • 2 cups buckwheat

Cooking: 40 min.

Pour oil into the multicooker bowl, finely chop the onion and peeled and washed mushrooms, add them to the oil. Turn on the mode “Baking” (cooking time 10 minutes). Then open the lid, mix buckwheat with dried porcini mushrooms in a slow cooker, add sour cream and 1 glass of water, salt, pepper, put into mode “Pilaf”. After cooking, mix thoroughly.

Buckwheat with chicken and porcini mushrooms


  • 2 chicken breasts
  • 1 onion
  • 200 g ceps
  • 3 tbsp. spoons of sour cream
  • 1 bay leaf
  • 2 cups buckwheat
  • 3 cups of water
  • a bunch of greenery

Preparation: 1 h 20 min.

Chicken breast is cut into small pieces. Cut the onion mushrooms. Put onions with chicken in a slow cooker, put in the “Baking” mode (cooking time 40 min). After 20 minutes, the lid is opened, buckwheat with mix chicken and porcini mushrooms and add chopped mushrooms. Continue cooking in the same mode. Then open the lid, add sour cream, bay leaf, chopped fresh herbs, pour buckwheat, mix everything, fill with water, close the lid. They put in the “Buckwheat” or “Pilaf” mode (in the “Buckwheat” mode, the dish turns out more crumbly).

Buckwheat with frozen porcini mushrooms

Cooking time: 35 min


  • 1 small onion
  • 1 clove of garlic
  • 300 g porcini mushrooms
  • 2 tbsp. l vegetable oil
  • 1 cup buckwheat
  • 2 cups boiling water
  • salt and pepper to taste

To cook buckwheat with frozen porcini mushrooms, onions peel, cut into half rings. Peel the garlic, chop finely. Cut the mushrooms coarsely. Fry onion and garlic in vegetable oil. Add mushrooms, fry for 5-7 minutes. Add buckwheat. Pour 2 cups hot water, salt and pepper. Simmer for 15–20 minutes until tender. buckwheat.

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