Cereals and mushrooms – a great combination for those who care about your stomach. Such dishes have high nutritional value and perfectly activate digestive processes. But if porridge recipes with mushrooms you seem too ordinary for you, make a dish with Italian note. It’s about how to cook risotto with mushrooms – an excellent dish of rice and boletus.
Recipes how to cook buckwheat porridge with mushrooms
Buckwheat Mushrooms
Ingredients:
50 g of dried mushrooms, 1 onion, 2 tbsp. tablespoons butter, 2 cups of buckwheat, 2 1/2 cups of water, salt to taste.
Cooking:
Soak dried mushrooms, boil, rinse, finely chop and fry in oil. Add finely chopped sautéed onions, fry everything for several minutes.
Sort buckwheat, rinse, dry, and then fry in oil, stirring occasionally.
Put fried cereal in boiling salted water and cook friable porridge. Add remaining oil, mix and combine with fried mushrooms.
Serve the buckwheat porridge with mushrooms cooked according to this recipe. hot.
Buckwheat porridge with mushrooms
Ingredients:
2 1/2 cups of buckwheat, 3 1/2 cups of mushroom broth, 2 tbsp. tablespoons butter, 75 g dried or 150 g fresh mushrooms, salt, onions.
Cooking:
To cook buckwheat porridge with mushrooms, you first need to cook mushroom broth. Remove the mushrooms, rinse with cold water, chop and toast. Fry the onions separately. Fry the prepared cereals, salt, pour hot mushroom broth. Cook loose porridge and before serving, mix it with mushrooms and onions.
Pearl barley and rice porridge recipes with mushrooms
Pearl barley porridge with mushrooms
Ingredients:
250 g of pearl barley, 100 g of mushrooms, 100 g of oyster mushroom, 1 red onion, 1 carrot, 20 g of tomato paste, 600 ml of water, salt and freshly ground black pepper – to taste, 30 ml of vegetable oil
Cooking:
Before cooking porridge with mushrooms, mushrooms need wash, dry, and cut into cubes.
Peel vegetables. Dice onion, grate carrots on a coarse grater.
Heat vegetable oil in a thick-bottomed stewpan, add mushrooms and vegetables. Fry over low heat for 10 minutes.
Pour washed cereal to the fried vegetables, add tomato paste, pour in water. Salt and pepper.
Cook over low heat until completely absorbed. cereal readiness (about 1 h).
Rice porridge with mushrooms
Ingredients:
1 kg of mushrooms, 200 g of fat, 1-2 onions, 2-3 tomatoes, 1 cup rice, salt, black pepper, 3 soup ladles of water, parsley.
Cooking:
To cook porridge with mushrooms, first you need to fry in fat onion. When it becomes soft, mix it with fresh peeled, washed and chopped not particularly large pieces mushrooms. To softened mushrooms add chopped tomatoes, salt, black pepper and rice, pour hot water and cook over low heat in within 20-30 minutes
Sprinkle the finished dish with parsley.
Rice with mushrooms “Ring”
Ingredients:
300 g champignon, 1 cup rice, 6 tbsp. tablespoons butter, 1 / 2 teaspoons of salt, black pepper.
Cooking:
Fry rice with 3 tbsp. tablespoons butter, pour it 3 glasses of boiling water and cook over low heat. Mushrooms (preferably small) peel, rinse and boil in slightly salted water, and then recline in a colander. Put them in the middle of a shallow plate. Lay rice around the curb around the curb, sprinkle it lightly black pepper, in 4-6 places stick in the mushroom rice. Melt remaining oil and pour mushrooms on them.
How to cook risotto with porcini mushrooms
Porcini Risotto
Ingredients:
- To make risotto with mushrooms, 400 g is required. mushrooms, 320 g Arborio rice, 1 onion, 1 clove of garlic, 150 ml dry white wine, 50 g of grated parmesan, a bunch of parsley, salt and freshly ground black pepper — to taste, 60 g butter and 4 tbsp. l olive oil for frying.
- Vegetable broth: 1 liter of water, 1 carrot, 1 onion, 1 stalk of celery.
Cooking:
Before cooking risotto with mushrooms, you must cook broth of these ingredients. To do this, peel the onions and carrots, cut into several parts, pour water. Add celery. Boil until soft vegetables for about 30 minutes.
Cut the peeled onions into half rings. Preheat the creamy and half olive oil. Fry the onion until golden brown in within 5 minutes
Rinse the rice in cold water, pour into the pan to the onion, fry for 3 minutes, stirring constantly to absorb oil. Pour in wine, evaporate for 2-3 minutes over high heat, constantly stirring. Add vegetable broth (in 4 divided doses).
Wash, dry and peel the mushrooms, cut into plates. Sauté the clove of garlic in the remaining olive oil in for 2 minutes until golden brown, then remove. Lay out the mushrooms, salt, pepper, fry over moderate heat 15 min.
Put the mushrooms in a pan with rice. Add grated parmesan and mix.
As you can see in the photo, risotto with mushrooms before serving sprinkle with finely chopped parsley:
Risotto with saffron and porcini mushrooms
Ingredients:
200 g of Arborio rice, 500 ml of vegetable broth, 160 g of porcini mushrooms, 100 g Parmesan, 1/4 onion, 1 pinch of saffron, 50 ml white dry wine, 30 g butter, salt – to taste, olive cooking oil
Cooking:
For this risotto recipe, mushrooms need to be washed, dried and peel, chop if necessary.
Finely chop the peeled onions.
Fry onion and mushrooms in a saucepan in a small amount olive oil 15 min.
Add rice, fry until all the oil has been absorbed. Pour in dry white wine.
When the liquid has completely evaporated, add the vegetable broth to a few tricks and saffron.
Cook rice in salted water until al dente. When the whole broth is absorbed, add butter, mix.
Remove from heat, sprinkle with grated Parmesan, one more time mix.
Check out the photo of mushroom risotto for this recipe – a dish It looks very appetizing:
