Even ordinary buckwheat porridge can be made more aromatic and tasty if you cook buckwheat with mushrooms in a slow cooker. Thanks to this technique, the time for preparing lunch or dinner will be significantly reduced, moreover, the dish can be left heated so that it is warm when family or friends come.
It is advisable to use fresh mushrooms - champignons or oyster mushrooms, but frozen boiled mushrooms are also suitable for porridge. Many culinary experts recommend cooking such buckwheat with the addition of carrots - proceed as you see fit. Choose high-quality butter, at least 72.5% fat, and best of all - homemade, whipped from whole milk. Buckwheat porridge with mushrooms and sour cream is especially tasty, but such a dairy product is served only to the table.
Ingredients:
Buckwheat - 200 g
Hot water - 500 ml
Mushrooms (champignons) - 300 g
Salt - 0.5 tsp
Ground black pepper - 1 pinch
Vegetable oil - 30 ml
Butter - 70 g
Bulb onions - 2 pcs.
Greenery for decoration
Preparation:
1. Peel the buckwheat from the black burnt seeds - they do not boil and remain dense and tough in the porridge after cooking. Pour buckwheat into a deep container and fill with cold water, rinse. If the liquid is cloudy, repeat this procedure several times.
2. Peel the onions, rinse under running water and cut each root vegetable in half. Cut into half rings. Set the "Fry" mode on the multicooker display and activate the technique for 10 minutes. Pour unscented vegetable oil (refined) into a bowl, add the onion slices and fry for 5 minutes, stirring occasionally.
3. At this time, rinse fresh mushrooms or oyster mushrooms, cut into large slices and add to the multicooker container. Remember that mushrooms are halved in size when cooked. Fry the contents of the bowl until you hear a beep.
4. Pour in the washed buckwheat, add salt and black pepper. You don't need to add a lot of salt - it is better to add salt to the porridge after cooking.
5. Pour in hot water / boiling water so that the technician does not waste energy and time heating the liquid. Close the lid of the multicooker, activate the "Porridge" or "Cooking" mode for 30 minutes and go about your business, waiting for the signal to sound.
6. As soon as this happens, turn off the equipment and let the porridge reach for about 5-10 minutes with the lid closed - the buckwheat will absorb the remaining liquid. At this point, stir in the butter and close the lid again.
Put the cooked hot buckwheat with mushrooms and onions from a multicooker into plates or bowls, garnish with fresh herbs and serve with sour cream or low-fat mayonnaise.
Like and subscribing to the channel is the best thanks for us :)
All our recipes can be found on the website: https://vilkin.pro