A delicious dish of buckwheat with mushrooms. Buckwheat porridge with mushrooms

Buckwheat dishes are good on their own and together with other products - fresh and canned vegetables, meat, various sauces and salads.

But especially tasty is buckwheat porridge with mushrooms - boletus, champignons, honey mushrooms, chanterelles, boletus and other gifts of the forest. We buy or take out any mushrooms from the freezer and start preparing an amazingly tasty and satisfying dish with or without meat!

Step-by-step recipe for buckwheat porridge with mushrooms and onions

Ingredients

• Buckwheat – 300 g + -
• — 0.5 kg + -
• - 1 PC + -
• — 40 g + -
• — 40 g + -
• - 1 tsp. + -
• - taste + -
• — 0.6 l + -

How to cook buckwheat porridge with mushrooms

Buckwheat porridge itself is satisfying and rich in vitamins and minerals, but mushrooms, no less healthy, add satiety to it and give it a special aroma reminiscent of summer.

1. Peel the onion, rinse and cut into small cubes.
2. We wash the mushrooms and, if necessary, remove the spongy tissue under the caps (on butter mushrooms, boletus mushrooms, boletus mushrooms, etc.). Cut the mushrooms into cubes.
3. Heat a thick-bottomed pan by adding butter and olive (sunflower) oil.
4. Fry the onion slices until they become transparent.
5. Add mushroom cubes and fry until soft, adding salt and pepper.
6. We rinse the buckwheat with running water (put it in a colander) and add it to the pan with onions and mushrooms.
7. Pour boiling water over the future porridge, reduce the heat to low, and cook for about 20 minutes.
8. After turning off the stove, do not open the porridge for another 10 minutes.

Stir the contents of the pan, put it on plates and invite the eaters to dinner!

Ingredients

• Pork meat from the shoulder or back - 0.4 kg;
• Buckwheat – 2 cups;
• Water – 4.5 glasses;
• Fresh mushrooms – 200 g;
• Medium onion - 3 pcs;
• Large carrot – 1 piece;
• Ghee or refined butter – 4 tbsp;
• Black pepper and salt - to your taste

How to cook buckwheat porridge with mushrooms and meat step by step

Before we start cooking, let us clarify that the porridge cannot be stirred during the cooking process: it must soften under steam and be saturated with meat and mushroom juices and aromas. If you stir it at least once during the cooking process, the cereal will boil, which not everyone will like.

1. Rinse the meat with cold water, dry with paper towels and cut into medium cubes. If you have fatty meat, then cut it so that there is a little fat left on each cube, and when frying, use not 4 tbsp. butter (lard), and two.
2. Peel the onion, rinse and cut into small cubes and fry until golden brown in oil (lard).
3. Peel and cut the carrots into small cubes.
4. We cut the washed mushrooms in any way, the main thing is not to chop them too much, otherwise they will become invisible after cooking.
5. Fry pieces of pork in a heated saucepan with melted lard or butter until a crispy crust appears.
6. Add the fried onions and cook for all five minutes.
7. Add the carrot cubes, stir, turn the heat to medium and fry the food until the carrots are soft.
8. Add sliced ​​mushrooms, sprinkle with pepper and salt to your taste and fry for another 5 minutes.
9. We rinse the pre-sorted buckwheat, let the water drain, and put it in a saucepan. Add heat and, stirring the cereal, simmer everything until the moisture evaporates
10. Reduce the heat and fry the buckwheat for about 3 minutes, it will dry out and absorb the lard (oil).
11. Pour in 4.5 cups of boiling water, add some salt to the porridge, bring to a boil, taste and, if necessary, add salt and pepper (the main thing is not to oversalt).
12. Close the saucepan, turn the heat to low and simmer the dish for about 40 minutes. When the water is absorbed and the porridge becomes dense, add another half a glass of water (without stirring!) and cook under the lid until tender.
13. Turn off the stove and wrap the vessel in something warm for 25 minutes for better steaming.

Buckwheat porridge with mushrooms and meat is ready. We put it on plates and call the family to the table. Buckwheat with mushrooms goes well with lecho, vegetable salads, pickled and pickled vegetables.

Buckwheat porridge is good in any form, and if you add wild mushrooms to it, the taste will be even better. If there are no forests nearby, and you don’t risk buying the product from mushroom pickers, then you can use champignons. These mushrooms grow under artificial conditions and can be eaten even raw.

If you have the opportunity to choose fresh or dried mushrooms, then turn your attention to porcini mushrooms, chanterelles and honey mushrooms. Porcini mushroom undoubtedly occupies a leading position in cooking, but its price is not suitable for every wallet. A product purchased from the market may disappoint you because pests love it. Chanterelles are very aromatic and tasty mushrooms that are not susceptible to pests - you will never find larvae or worms in them. But chanterelles need to be thoroughly washed and cleaned, as they grow on sandy soil. Honey mushrooms are small, inconspicuous mushrooms, but very aromatic and tasty. They are easy to wash, and pests are not very fond of mushrooms, so today we will give preference to these mushrooms.

In the old days, buckwheat with mushrooms was a popular dish because it was a filling and healthy dish. Buckwheat porridge with mushrooms and onions still surprises with its unusual taste, we invite you to try cooking it.

Ingredients

• buckwheat – 1 glass;
• water – 2 glasses;
• mushrooms – 300 g;
• onion – 1 piece;
• carrots – 1 piece;
• salt to taste;
• greenery.

Preparation

We sort out the buckwheat so that there is nothing unnecessary in the cereal, and rinse it well. Pour in 2 cups of cold water and set to simmer over very low heat. When the buckwheat boils, add salt to it.

Let's take care of the mushrooms. Honey mushrooms need to be washed well, cleaned of debris, and the stem cut off at the cut site. These mushrooms must be boiled before frying. Chanterelles and porcini mushrooms can be used without pre-cooking. If you are cooking champignons, then immediately after washing they can be placed in a frying pan.

Cook the honey mushrooms for 10 minutes, then drain the water and bring to a boil again and cook for 15 minutes. Then place them in a colander to drain excess water.

While the water is draining from the mushrooms, cut the onion into cubes and grate the carrots on a coarse grater. Fry the vegetables in a frying pan with the addition of vegetable or butter.

After 5-7 minutes, add boiled honey mushrooms to the pan. If you have large mushrooms, then chop them first. I had small mushrooms, so I didn’t cut them, but left them whole. Fry vegetables and mushrooms for 10 minutes over low heat, remembering to stir.

Add prepared buckwheat to the fried mushrooms. Mix well, add salt and pepper to taste. Add greens to the finished dish at your discretion.

Buckwheat with mushrooms, onions and carrots turns out aromatic and crumbly. Eating such a dish is a pure pleasure.

• If you decide to use dried mushrooms for the recipe, then 2 hours before cooking you should soak them in warm water. After this, the mushrooms are boiled for 20 minutes, chopped and, after frying, mixed with boiled buckwheat porridge.
• The aroma and taste of buckwheat can be enhanced by frying it in a hot frying pan. First, buckwheat should be sorted and washed. Just remember to constantly stir the cereal so that it does not burn.
• Buckwheat with honey mushrooms will turn out tastier if, at the end of cooking, you simmer all the ingredients a little in a frying pan with the addition of mushroom broth or chicken broth, add a little liquid so that you don’t end up with soup, and simmer with the lid open. With this method of cooking, buckwheat should be left slightly undercooked; after mixing with other products, it will finally cook during the stewing process.
• You can supplement the recipe by adding a hard-boiled egg to the ingredients; it goes well with buckwheat and mushrooms. Simply chop an egg and sprinkle on top of the finished dish.
• Spice lovers can season the mushrooms while frying with pepper, nutmeg, coriander or marjoram.
• Buckwheat with mushrooms is easy to cook in the oven in a pot. For this, mushrooms are prepared as in our recipe. The buckwheat is washed; for a standard 700-800 ml pot you will need half a glass of buckwheat. Place buckwheat and mushrooms in a pot and fill with 1.5 cups of water. Place the pot in the oven at 170-180 degrees for 35-40 minutes. It turns out to be a delicious Lenten dish; if you are not fasting, you can add a piece of butter to the buckwheat porridge.

Mushrooms and buckwheat – it’s hard to imagine a more Russian combination of products in one dish. Especially if for cooking you do not use store-bought champignons and oyster mushrooms, but real forest trophies collected with your own hands.

Many people compare mushrooms with fish in their benefits, and buckwheat is not deprived of excellent properties, which makes the dish unique, healthy and extremely tasty. Only its calorie content is quite high - approximately 105 kcal per 100 g of product.

Buckwheat with mushrooms can be served as an independent dish with cabbage salad, pickled tomatoes or pickled cucumbers, or as a side dish for cutlets, stewed meatballs, meatballs or homemade chops.

Depending on your taste preferences, you can add a pinch of chili, coriander, ginger or nutmeg to the recipe. All these spices will enrich the taste of banal buckwheat porridge, making it original and piquant.

Buckwheat with mushrooms and onions – step-by-step photo recipe

An interesting, very nutritious version of an appetizing side dish created on the basis of buckwheat and honey mushrooms. In winter, you can use either pre-harvested (frozen) forest mushrooms or replace them with oyster mushrooms and even champignons.

Your mark:

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Buckwheat: 200 g
• Honey mushrooms: 300 g
• Onion: 1/2 pcs.
• Vegetable oil: 2-3 tbsp. l.
• Salt: to taste
• Water: 400-500 ml

Cooking instructions

Variation with the addition of carrots

Carrots add a little sweetness and a sunny appearance to the usual porridge. So that the taste and color are not lost, it is better to cut it into small cubes and simmer together with chopped onion. When the vegetables turn golden, add mushrooms.

Chanterelles look most impressive with carrots. You don’t need to boil them first, just wash them and cut them into 2-3 pieces.

Then pour the washed buckwheat into the pan, put the roasted vegetable mixture in it, add salt and add water at the rate of 1.5 cups of water per 1 cup of cereal.

Stir gently, bring to a boil and cook covered for 30-40 minutes. Season the finished dish with butter.

With meat

This is an old recipe, which today is called buckwheat in the merchant’s way, because expensive meat was used to prepare it, and not everyone could afford it.

They also used carrot “coins” for decoration, which were also stewed together with the frying, and then set aside separately to decorate on top when serving.

By the way, this dish is somewhat similar to oriental pilaf, so it can even be cooked in a cauldron.

1. First, fry 2 pieces of meat so that the oil is saturated with its smell.
2. Remove the meat, add onion, diced or diced carrots and fry until golden brown.
3. Add meat, cut into small pieces, to the sauteed root vegetables and fry it until grayish in color.
4. Add the chopped mushrooms and simmer for 10 minutes, stirring the contents of the cauldron all the time.
5. Pour well-washed buckwheat on top of the stew and fill it with hot water in a ratio of 1:2 (for 1 cup of buckwheat - 2 cups of water, or better yet, mushroom broth).
6. Cook, uncovered and without stirring, until the cereal is ready. In this case, it will cook as if steamed, all the liquid will concentrate at the bottom of the cauldron. This will take approximately 40 minutes.
7. At the end of cooking, add butter and mix well. Serve, don’t forget to garnish with carrot coins.

Although boletus mushrooms do not belong to the first category of mushrooms, they are the ones with their oily cap that can make this dish special. White mushrooms, boletus and champignons will not differ much from pieces of meat.

Recipe for buckwheat with mushrooms in pots

A good opportunity to make a dish dietary, using only 2 ingredients - buckwheat and mushrooms, taken in an arbitrary ratio.

1. Fry the washed cereal and any mushrooms in a frying pan in a small amount of oil.
2. Place the hot mixture into shoulder-length portioned pots and add water or mushroom broth.
3. Cover the top with foil, or better yet, with a thin flatbread of unleavened dough.
4. Place in the oven preheated to 120°C for 40 minutes.
5. Sprinkle the finished dish with herbs, for example, dill.

Pre-boiled honey mushrooms are good for this recipe, especially if they are small - you don’t even need to cut them. And to enhance the mushroom aroma, it’s a good idea to add dry white mushrooms crushed in a mortar into powder.

In a slow cooker

Buckwheat porridge according to this recipe is prepared in 2 stages.

1. First, the “Baking” mode is used for onions, carrots and mushrooms. Having set the multicooker to this mode and set the time to 40 minutes, pour a little vegetable oil into the bottom of the bowl.
2. First of all, add chopped onions (1 head) and cover with a lid.
3. After a few minutes, the grated carrots (1 joke) are also added to the bowl with the simmering onions.
4. Next, cut the mushrooms into pieces and stew along with the vegetables, adding salt before doing so, until the end of the set time.
5. At the second stage, add washed buckwheat (1 cup) to the vegetable mixture and add water (2 cups).
6. Set the “Buckwheat” mode and cook with the lid closed for another 40 minutes.
7. Before serving, stir the porridge carefully, as the mushrooms end up on the surface.

Mushrooms for this dish can be used either fresh or frozen, after defrosting. 300-400 g is enough.

How to cook buckwheat with dried mushrooms

• Buckwheat - 2 cups
• Dried mushrooms - 1 handful
• Water - 2 l
• Onions - 2 heads
• Vegetable oil

How to cook:

1. Rinse the dried mushrooms thoroughly and soak in cold water for an hour.
2. When they swell, cut into pieces and cook in the infusion in which they were soaked.
3. Add washed buckwheat groats there.
4. After the porridge thickens on the stove, you need to bring it to readiness in the oven, where it should simmer for an hour - dry mushrooms require a longer cooking time.
5. Separately, fry the onion in vegetable oil until golden brown.

Buckwheat with mushrooms and fried onions are served separately, and everyone mixes them on a plate in the proportion they like.

Among dried mushrooms, white mushrooms have an unsurpassed aroma - during drying, the mushroom smell in them is concentrated many times over. If you use them in this recipe, the dish will turn out unusually aromatic.

Mushrooms stuffed with buckwheat – unusual, beautiful, tasty

This dish is prepared from leftover buckwheat porridge, and for stuffing it is best to use large champignons.

1. Cut off the stems of the mushrooms and scoop out some of the pulp to form a depression.
2. Coat the inner surface of the cap with sour cream, mayonnaise or a mixture of both.
3. Mix buckwheat porridge with a raw egg and chopped green onions, fill a mushroom cup with sour cream with the mixture.
4. Sprinkle grated hard cheese on top.
5. Place the stuffed champignon caps on a greased baking sheet and place in a preheated oven for 20 minutes.

The finished dish looks original and can serve as a decoration even for a festive table.

It doesn’t matter what kind of mushrooms are used for this dish, you can even use a mushroom mixture.

• Forest mushrooms, unlike store-bought champignons and oyster mushrooms, must first be boiled for 20 minutes.
• It is not necessary to boil only white and chanterelles. The mushroom broth is not poured out, but buckwheat is poured over it instead of water.
• Before cooking, washed and dried cereals can be calcined in a dry frying pan. This will make it more flavorful.
• Sometimes, before calcination, raw grains are mixed with a raw egg and fried, stirring constantly.

Buckwheat with mushrooms is a dish that becomes tastier the longer it is simmered (up to 3 hours). And it's best to do this in the oven. In this case, the dishes should be covered with a lid or dough - the mushroom spirit is infused and the dish becomes unusually appetizing.

We look forward to your comments and ratings - this is very important to us!

Do you want to have good health, a slim figure, good skin and energy every day? Of course, you will answer, who doesn’t want to? Well, it is clear that all this is possible thanks to a well-designed balanced diet, proper nutrition, which everyone and everywhere is now talking about. You think this menu is not very diverse, because it only contains cereals, vegetables, fruits and boiled meat. But no, the correct diet can be very, very different, and we will prove it to you today using the example of the healthiest cereal. Buckwheat with mushrooms – that’s what we’ll talk about today, you’ll find out how many different dishes you can prepare based on these two products and something else.

Offers a selection of the best buckwheat and mushroom recipes for family and guests.

Buckwheat with champignons

We will need:

• champignons – 0.5 kg;
• buckwheat - a glass;
• carrots and onions - one large or two medium ones of each vegetable;
• salt - to taste;
• butter - tablespoon;
• herbs and spices - at your discretion;
• sunflower oil or olive oil - 4 tablespoons.

Preparing the dish

Buckwheat with mushrooms, onions and carrots is a healthy product, and can be eaten with vegetable oil during Lent. Everything is prepared very simply. Place fresh or frozen champignons in a frying pan, after cutting them, fry them in vegetable oil and butter at the same time. The mushrooms should release a little juice and brown.
If you are preparing a lenten dish, then, of course, animal products such as butter should not be in the dish. It is better to take a frying pan with high sides, thick walls and a bottom. You can use a good cauldron.

Advice! Mushrooms complement seasonings such as oregano, suneli hops, dried dill, thyme, cumin and basil very well.

So, the mushrooms are ready, now you lay out a layer of carrots. Of course, first you wash the vegetables and chop them on a coarse grater. Mushrooms and carrots are stewed for about five minutes, the next layer will be onion half rings. It is best to cut vegetables coarsely, laying them in layers. The technique is similar to how traditional pilaf is prepared. Now it’s time for the cereal - you clean it of impurities, if there are any, rinse it, pour it into a cauldron, and level it with a spoon.

Pour boiled, hot water in a volume twice as large as the cereal. But try to ensure that the layers do not disturb their structure, so that the mushrooms, onions and carrots do not float to the top of the cauldron. Now add salt and your favorite spices. Cover tightly with a lid and place on the fire for 35-40 minutes until all the liquid has evaporated. Do not stir the dish until it is completely cooked, but make sure that your buckwheat and mushrooms do not burn when there is very little water left. The finished dish is served on its own or in addition to vegetables and chicken breast.

Good to know! Buckwheat is a cereal we need for health; it contains many vitamins and minerals important for the human body. But the leader among them is iron, and those who suffer from anemia or loss of strength need to include cereals in their daily diet.

Buckwheat with mushrooms - preparing a dish in a pot in the oven

The oven allows you to cook a lot of different dishes. Their taste is completely different than on fire when we cook in the traditional way. But it tastes even better when food is cooked in clay pots, which our ancestors have used for centuries. Every housewife should have one of these, because the pots add a unique taste, retain heat for a long time, look very cozy in the kitchen, creating an unrivaled atmosphere at the table.

We will need:

• buckwheat – 300 gr.;
• mushrooms – 0.5 kg. These can be butter mushrooms, champignons, oyster mushrooms, honey mushrooms, frozen or fresh;
• onions – 2 medium pieces;
• vegetable oil – 3 tablespoons;
• greens - dried or fresh dill and onions;
• pepper, salt - to taste;
• spices - optional.

Preparing the dish

A very simple and tasty recipe. Wash the mushrooms, cut them into cubes, slices, as is convenient and familiar to you. Fry them in oil in a frying pan until half cooked. Peel the onion, chop it into half rings, pour it into the mushrooms, simmer for 3-5 minutes.

Now you wash the buckwheat, removing all the black specks from it. Next, distribute the cereal according to the number of your pots so that it is about a third of the volume or a little less. Place mushrooms, fried with onions, on top. Fill all this with water so that it is twice the volume of buckwheat or almost reaches the edge. Add salt, black pepper and spices. Heat the oven to 190-200 degrees, place the pots in it for 40-50 minutes.

Advice! When you turn off the oven, let the dish sit for another 7-10 minutes, add fresh dill and green onions. Buckwheat with mushrooms and onions will sweat, become saturated with the aroma of greenery and will be very tender and airy.

With chicken breast

A very nutritious and tasty dish, perfect for men who love meat, while the breast is considered healthy and dietary. You can cook buckwheat in pots in the oven or use a common container, for example, glass pans for the stove. In both the first and second cases, the dish looks very aesthetically pleasing.

We will need:

• buckwheat – 1.5 cups;
• water – 3 glasses;
• chicken fillet - two pieces;
• greens - dried or fresh dill;
• garlic – 3-4 cloves;
• frying oil;
• carrots – 1 medium;
• onions – 2 medium pieces;
• mushrooms – 400 grams (fresh, frozen or pickled).

Preparing the dish

Buckwheat with mushrooms, vegetables and meat can be prepared in different ways. That is, you can first boil the fillet along with a bay leaf, or you can fry it with vegetables. Try both options and choose the best one. By the way, you can use broth from cooking chicken instead of water to pour buckwheat.

Wash the mushrooms, cut into slices, fry for five minutes in a frying pan. Wash and peel the vegetables, dice the onion, chop the carrots on a coarse grater. Fry the vegetables in oil for three minutes along with the mushrooms. Wash the fillet and cut into strips. We put it in the pan with the vegetables, crush the garlic here, season everything with pepper, spices and salt at the end. Fry the meat until half cooked.

Advice! The fillet can be pre-marinated with onions, spices, sour cream and tomato paste. You can stew it with these products. To make the meat easier to cut, put it in the freezer for 30-40 minutes.

Place vegetables with mushrooms and meat in pots or pans, spread a layer of buckwheat on top, which we wash first. Fill the contents with water and place in a preheated oven at 200 degrees for 40 minutes. Add salt to taste to the dish and garnish with herbs at the end. Goes great with fresh cucumber and tomato salad.

Buckwheat casserole with mushrooms in the oven

This version of the dish will delight both the family and guests; a baking sheet with cheese casserole looks very appetizing, and everyone will definitely ask you for more.

We will need:

• buckwheat – 1.5 cups;
• hot water - 2 times more cereal;
• egg - 2 pieces;
• onions – 3 medium pieces;
• mushrooms – 400 grams;
• cheese - you can take any hard cheese - 200 grams;
• sour cream – 200 ml;
• salt, spices - to taste;
• butter – 2-3 tablespoons.

Preparing the dish

As you already understand, we will bake our buckwheat with mushrooms according to this recipe on a baking sheet. We cook porridge in the most traditional way. Wash the cereal, remove impurities, pour 1:2 hot water into a saucepan, add salt to taste, bring to a boil and simmer under the lid for about 15 minutes.

Advice! Experienced chefs know the secret of the most delicious and aromatic buckwheat porridge - before cooking, the cereal should be heated in a frying pan or baking tray for about ten minutes without adding oil, but the buckwheat should not burn.

We clean the onions, chop them, wash the mushrooms and cut them into slices. Next, fry everything in butter until golden brown and thin. At the end, just add salt and ground pepper. Place the buckwheat porridge on a baking sheet, which we first grease with butter on all sides. First we put the buckwheat in only half the volume, level everything around the perimeter, now we distribute the onions and mushrooms onto this substrate. And again we cover everything with a layer of porridge.

Now we make the filling to get our casserole. Beat the eggs with a whisk together with the sour cream; for this it should not be too thick. Pour the mixture onto the cereal with vegetables and mushrooms, sprinkle the entire surface with grated cheese. The baking sheet will only sit in the oven for 15-20 minutes, as all the ingredients are almost ready, then at the end, decorate everything with fresh herbs.

Advice! Some types of cheese can dry out too much in the oven, forming a hard crust, so you can sprinkle them on the dish five minutes before cooking. The same recipe can be prepared with chicken fillet, which is fried with onions and mushrooms.

Stuffed cabbage rolls with buckwheat and mushrooms

Many people know recipes for buckwheat in the oven or in a saucepan, but do you want to surprise even experienced housewives with your abilities? Certainly! Then you should prepare the cabbage rolls that we will offer you below for the next arrival of guests. But seriously, the dish is easy to prepare, but at the same time it is unusual, not everyone knows such a recipe, and your family and husband will be pleasantly surprised by your culinary delights.

We will need:

• buckwheat - a glass;
• cabbage - one medium fork, but its leaves should be large so that it is convenient to wrap the cabbage rolls;
• carrots, onions and peppers - 2 pieces of each vegetable;
• mushrooms – 400 grams;
• ketchup or sauce – 500 ml;
• salt and spices - to taste;
• oil for frying.

Preparing the dish

We clean the cabbage from the upper, damaged leaves, lower it into boiling water for a minute, after which the leaves will be removed very well without tearing, breaking or deforming. Pour the buckwheat after it has been washed with water in a ratio of 1:2, salt it, and cook so that it is slightly hard.

Wash all the vegetables, peel them, remove the seeds from the pepper, then dice the onion and grate the carrots, pepper mode. We fry all this in oil in a frying pan, we also put our favorite mushrooms here, which also need to be washed well and cut into slices. Fry vegetables and mushrooms with salt and spices, and then combine them with porridge.

We separate the cabbage leaves from the fork, cut off the hard base, and beat them lightly to make it easier to wrap the cabbage rolls. We put our mixture in the middle and wrap everything in sheets. Place the cabbage rolls in a saucepan or deep frying pan, pour in tomato sauce or ketchup, add a little water and simmer after boiling for 10-15 minutes. You can replace this stage with light frying. The dish is served with sour cream, fresh herbs and salad.

You can cook buckwheat with dried mushrooms, then you don’t fry them, but simmer them together with the porridge. You can also put pickled mushrooms in pots or casseroles. Honey mushrooms or assorted mushrooms are very tasty in any dish. Marinated foods also do not need to be pre-cooked or fried; simply layer them with vegetables. As a result, the taste will be slightly different, but very pleasant. Greens can also be fresh, dried, or frozen.

You can prepare everything for the winter and delight your family with delicious dishes. Buckwheat is healthy in any form, as are vegetables, while mushrooms are nutritious and can replace meat. You can prepare all the products yourself, buy cereals, in general, a fairly budget-friendly and healthy diet.

We hope you will prepare buckwheat porridge with mushrooms and onions, carrots and other vegetables, and you will be pleased with the result. Bon appetit!

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