Millet dishes with mushrooms. Millet porridge with mushrooms. Cooking millet porridge with mushrooms
Step-by-step photo recipe for making millet porridge with mushrooms.
millet – 1 glass,
fresh champignon mushrooms – 350-500 gr.,
onions – 1-2 pcs.,
garlic – 2-3 cloves,
salt, pepper - to taste,
vegetable oil - for frying,
water - 2 glasses.
All kinds of porridges are an excellent dish for every day. A huge variety of porridge recipes and products used allow us to diversify our daily menu. Today, during the days of fasting, we will tell and show you how to cook millet porridge with mushrooms.
- a lean but satisfying dish. Cooking millet porridge with mushrooms together takes less time than if you cook the porridge and mushrooms separately. Foods cooked together produce interesting flavor results. The recipe is so simple that anyone can make it.
Using our step by step photo recipe millet porridge with mushrooms, you will have no problems preparing this wonderful dish.
Cooking millet porridge with mushrooms.
To cook millet porridge with mushrooms First you need to rinse the millet.
Then pour two glasses of water over the washed millet so that the cereal swells slightly.
In the meantime, you need to prepare the mushrooms. The mushrooms need to be cleaned by removing the film from the cap and removing the skirt on the stem.
Then wash the mushrooms and cut into slices or slices.
Next, peel, rinse and chop the onions.
Peel the garlic too, rinse and finely chop.
Now you need to pour vegetable oil into a frying pan and fry the chopped onion and garlic. Instead of vegetable oil, you can use butter or margarine for frying.
When the onions and garlic are slightly fried, add the chopped mushrooms to the pan.
Fry the mushrooms over medium heat until softened, this will take about 7-10 minutes.
After this, you need to add millet along with the water in which it was soaked into the frying pan with mushrooms and onions.
Mix everything.
Add salt and pepper to taste.
To prepare millet porridge with mushrooms, we need regular millet cereal. If during my childhood many people spent hours sorting through millet, since it contained many small inclusions, even stones, now it is enough to rinse it with water. Pour 2 volumes of water per 1 volume of cereal into the pan and place the pan on medium heat. You can add a little salt.
We will need half a large carrot and one half a medium-sized onion. Vegetables need to be washed and peeled.
We cut the carrots into small cubes, and the onion can be cut into small slices. Let's prepare homemade, pre-boiled and frozen chanterelles. They can be replaced with other frozen mushrooms, such as champignons, which are often sold frozen.
Heat vegetable oil in a small frying pan and place chopped onions and carrots, as well as frozen chanterelles. This dressing is fried for no more than 5-6 minutes. It will then cook together with the millet cereal. Add mushroom dressing to the pan with porridge. Stir the contents of the pan and taste the porridge for salt. Add salt to taste. An important point: any unsweetened millet porridge will become much tastier if you add a little sugar to it. For one glass, one teaspoon is enough. Cook the porridge until done. Turn off the heat and cover the pan with a lid. The porridge should stand for another 10 minutes.
We wash the millet repeatedly under running water.
Place dry mushrooms in a saucepan and fill with cold water (about 300 ml of water). Place on high heat and wait for it to boil. Let it simmer on medium power for 5-10 minutes to create a weak mushroom broth.
Now a very important step - strain the broth through a fine sieve into a separate bowl. Rinse the saucepan additionally under running water so that any grains of sand remaining on the walls (and they are 100% present in dry mushrooms) do not get into the millet porridge.
Pour the broth back into the pan. You don’t even have to pour everything out - if at the bottom of that dish you see sediment with signs of the same grains of sand, do not put them in the pan under any circumstances.
Salt well and add millet. That's it, now the millet porridge will be cooked without our participation (of course, under the lid and over low heat).
And we will return to mushrooms. We must try to wash every mushroom piece. You can directly in a sieve, rubbing the mushrooms well with your fingers. Next, take them out onto a cutting board and chop them finely.
We immediately send them to the porridge so that they continue to release their mushroom flavor and aroma.
Millet porridge cooks quickly. Once you see that there is no liquid left, you can try it. If it tastes uniformly soft, then you have already finished active cooking.
The consistency of such porridge should be thick, because it is more of a side dish and not a milk porridge.
Turn off the burner, season the dish with butter and cover the pan with towels for at least 10 minutes. Well, they like simple dishes to sit for a while to become even more beautiful and tastier!
And if you haven’t used all the broth, you can cook an excellent first course with it -!
One of the economical options among cereals is millet. The cost of one pack of millet is significantly lower than, however, the number of recipes that can be used to prepare delicious, satisfying dishes based on this product is no less. One of these dishes is millet porridge with mushrooms (most often champignons). The cooking process is quick and simple, so it is quite common and popular. Champignons cooked together with millet turn out very juicy and aromatic.
The dish can be prepared very quickly, which is why it is in demand among working mothers. Millet porridge is very beneficial for the body. People who follow a healthy diet often prepare this dish, providing themselves with the necessary amount of complex carbohydrates to be energetic throughout the day, as well as vitamins and minerals to support their health and immunity. What gives this recipe a special charm is the champignon juice, which is absorbed into the porridge and provides it with an amazing aroma. At the same time, the mushrooms acquire a sweetish taste. Another variation of porridge with mushrooms is.
The process of preparing porridge according to this recipe should begin by washing the cereal and pouring a glass of water over it. After this, you should set the soaked cereal aside and get on with the rest of the ingredients. The millet will take on water, swell a little and become more pliable during the cooking process.
Preparation
1. Peel the onion, chop finely, and fry in a frying pan with heated vegetable oil. Leave the heat low, allowing the onions to sauté longer.
2. The mushrooms must first be cleaned by removing the skirts from the legs and the film from the caps. Then wash the champignons thoroughly and cut into small pieces. As the onions cook, add the mushrooms to the pan, cover with a lid to retain the mushroom juice and aroma, and leave to simmer.
3. The mushrooms should be almost completely cooked, that is, they should soften in appearance, darken and significantly decrease in size. As soon as the champignons reach this state, you need to add millet cereal and the water in which it was soaked. If necessary, you can transfer all the ingredients to a more convenient pan.
4. As you cook, add spices (salt, pepper, etc.). If all the liquid has evaporated, you can add another glass of water. Stir the porridge periodically to prevent it from burning to the bottom of the pan.
