Skillet Buckwheat with Mushrooms
Simple, hearty, and very tasty - an easy family dinner! Skillet buckwheat with mushrooms is doable even for beginners. No need to cook the grains separately: everything simmers in one pan. This saves time and keeps you from dirtying a second pot. You get both a complete dish and a delicious side!
Updated : 06 January, 2026
Easy
About 45 min.
Ingredients
1 cup
Buckwheat
300 grams
Champignon
1
Onions
1
Carrot
1
Garlic
to taste
Salt
to taste
Ground black pepper
3 tablespoon
Vegetable oil
500 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make skillet buckwheat with mushrooms? Prepare all ingredients. Buy fresh, medium-sized button mushrooms: snow-white, with no spots, damage, or rotten smell. They shouldn’t feel slippery. You can use any mushrooms instead, but keep in mind some need to be pre-boiled. Boil water - you’ll need it hot.
Step 2
Rinse the mushrooms to remove any dirt, cut away any spoiled parts. If the mushrooms are large, peel off any thin skins/films. Lay them on a kitchen towel to absorb extra moisture, then chop coarsely. I had large mushrooms and cut them lengthwise along the stem into 6 pieces - this helps keep their flavor and shape. Heat a skillet with vegetable oil, add the mushrooms, and fry over high heat until lightly golden.
Step 3
Peel and rinse the carrot, then cut into thin matchsticks. This keeps the carrot’s shape in the finished dish. Add the carrot to the mushrooms and fry for about 5 minutes, stirring occasionally.
Step 4
Peel and rinse the onion, then slice into thin half-rings so it cooks quickly and keeps its shape. Add the onion to the skillet, stir, and fry over medium heat until soft.
Step 5
Season the mushrooms and vegetables with salt and pepper.
Step 6
Sort through the buckwheat, rinse thoroughly until the water runs clear, and add to the skillet. Lower the heat, mix well, and leave for 2-3 minutes.
Step 7
Peel the garlic, rinse it, and cut each clove lengthwise into 4 pieces. Carefully pour 2 cups hot water into the skillet, 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. Do not stir the buckwheat.
Step 8
If the buckwheat is ready but there’s still liquid left, remove the lid. If there’s no liquid, remove the skillet from the heat. Cover and let stand for 10-15 minutes.
Author note
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