Mushrooms and buckwheat – it is difficult to imagine a more harmonious combination. Besides, it’s also useful.
Many people compare mushrooms with fish in terms of their benefits, and buckwheat is not deprived of good properties, so the buckwheat kasha with mushrooms turns out to be original, healthy and extremely tasty.
Buckwheat with mushrooms can be served as an independent dish with cabbage salad, tomatoes or pickled cucumbers, as well as a side dish for cutlets, stewed meatballs, meatballs or homemade chops.
Depending on the wishes, a pinch of chili, coriander, ginger or nutmeg can be added to the recipe. All these spices will enrich the taste of buckwheat porridge, make it original and piquant.
Mushrooms can be used as ordinary champignons, and forest ones. Forest mushrooms, unlike store-bought champignons, must be pre-boiled for 20 minutes.
You can not drain the mushroom broth, but fill it with buckwheat instead of water. Then the side dish will turn out even richer.
Before cooking, washed and dried cereals can be calcined in a dry frying pan. So it will become more fragrant.
Buckwheat with mushrooms is a dish that becomes tastier the longer it simmers (up to 3 hours). So you can easily cook it in the oven.
For decoration, add some carrots and fresh herbs to the dish.
I love this dish. I love both mushrooms and buckwheat and so – separately, but together it’s just a bachelor’s dream. Also thanks for the hint about chili and ginger, although these spices are best avoided together.
I know that buckwheat and fried onions taste very similar to mushrooms. Therefore, the combination of buckwheat and mushrooms is very successful. By the way, I always cook this porridge in a slow cooker. It turns out crumbly and not overcooked. I also add butter to taste, just a little bit.