Composition / ingredients
Step-by-step cooking
Step 1:
How to make mushrooms with buckwheat in a frying pan? Prepare all the necessary ingredients. Buy fresh mushrooms of medium size, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Instead of champignons, you can take any mushrooms. Just keep in mind that some of them need to be boiled beforehand. Boil the water, you will need it hot.
Step 2:
Wash the mushrooms from the ground, cut out the damaged places, if there are any. Peel large mushrooms from the films. Then put them on a kitchen towel so that it absorbs excess liquid, then chop them coarsely. I had large champignons, I cut them along the leg into 6 parts. This way the taste and shape of mushrooms will be preserved better. Heat a frying pan with vegetable oil, put the mushrooms on it and fry them over high heat until a light golden hue.
Step 3:
Peel the carrots, rinse and cut into strips. This cutting will keep the shape of carrots in the finished dish. Add the carrots to the mushrooms, and fry for about 5 minutes, stirring occasionally.
Step 4:
Peel the onion, rinse and cut into thin half rings. So it will quickly get ready and keep its shape. Transfer the onion to a frying pan, stir and fry over medium heat until soft.
Step 5:
Season mushrooms and vegetables with salt and pepper.
Step 6:
Sort the buckwheat, rinse thoroughly until clear water and put it in a frying pan. Turn down the heat, mix well and leave for 2-3 minutes.
Step 7:
Peel the garlic, rinse and cut along the clove into 4 parts. Carefully pour 2 cups of hot water into the pan, spread the garlic pieces evenly, cover with a lid and simmer over medium heat for about 15-20 minutes, until the buckwheat absorbs all the water. There is no need to mix buckwheat.
Step 8:
If the buckwheat is already ready, and the liquid has not completely evaporated yet, remove the lid. If there is no liquid, feel free to remove the pan from the heat. Cover with a lid and leave to infuse for 10-15 minutes.
You can add any spices you like to this dish. And also, if you add a little butter to the finished dish before serving, it will become even tastier.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Read all the secrets of cooking buckwheat and how to choose it correctly so that the dish is delicious in the article "The usual buckwheat. Do we know everything about her?"
Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
