Buckwheat porridge is a dietary product, it contains vitamins: B1, B2, B6, B9, PP; macronutrients: potassium, phosphorus, magnesium, calcium, sodium; trace elements: iron, zinc, copper, boron, iodine, nickel, cobalt; amino acids: lysine, tryptophan. Chanterelles contain even more potassium and phosphorus than porcini mushrooms. They contain vitamins A, B1, PP. It is very important to use these valuable foods in your menu.
Selection and preparation of ingredients
To cook buckwheat porridge with delicious mushroom sauce according to the recipe, measure the required number of mushrooms on the scales and rinse them well. Peel two small onions. Melt the butter first.
Did you know? Buckwheat protein contains the same essential amino acids as meat, while digestibility is much higher than animal products.
Buckwheat porridge recipe with chanterelles and onions
245 minutes
cream with a fat content of 22%
100 ml
Nutritional value per 100 g:
Cut the chanterelles into large pieces on a cutting board.
Take a small pan, fill it half with water, pour the chopped mushrooms. When the water boils, add a little salt. Cook for 30 minutes.
Put the prepared mushrooms with a spoon on a small plate to glass the water. Coarsely chop the two onion heads.
Pour the melted butter into the pan. Sprinkle the onions in a pan and fry for 3 minutes.
Add the boiled mushrooms to the pan.
Salt, pepper to taste the contents of the pan, add cream. Simmer until thickened, stirring constantly, then remove from heat.
Prepare a medium saucepan, pour in half the water, put on fire. Salt boiling water. Pour buckwheat and cook for about 15 minutes.
Put the finished buckwheat on a flat plate, put a little oil in the middle, and mushroom sauce on top.
Cut the chanterelles into large pieces on a cutting board.
Take a small pan, fill it half with water, pour the chopped mushrooms. When the water boils, add a little salt. Cook for 30 minutes.
Put the prepared mushrooms with a spoon on a small plate to glass the water. Coarsely chop the two onion heads.
Pour the melted butter into the pan. Sprinkle the onions in a pan and fry for 3 minutes.
Add the boiled mushrooms to the pan.
Salt, pepper to taste the contents of the pan, add cream. Simmer until thickened, stirring constantly, then remove from heat.
Prepare a medium saucepan, pour in half the water, put on fire. Salt boiling water. Pour buckwheat and cook for about 15 minutes.
Put the finished buckwheat on a flat plate, put a little oil in the middle, and mushroom sauce on top.Video recipe
Important! Chanterelles crackle, provided that they are kept in a hot frying pan without oil for 1-2 minutes before frying. When sautéing chopped onions, add a few tablespoons of white wine.
Buckwheat with chanterelles in Russian cuisine is a popular dish. Neither a lean nor a dietary menu can do without it. Cooking is characterized by simplicity. Bright, crunchy, sweetish mushrooms and tender buckwheat porridge are the perfect classic culinary combination. Try this nutritious and healthy dish and you will surely be satisfied.
