Delicious mushroom dishes with meat or chicken

Mushrooms with meat or chicken are not only tasty, but also very satisfying. Using recipes for cooking mushrooms with meat (pork, beef, veal) or chicken, you can cook a full lunch or dinner for your family. In addition, delicious mushroom dishes with meat or chicken will be an excellent “hot chord” for a festive table.

Cooking stew with mushrooms: recipes with photos

Pork with onions and mushrooms stewed in red wine

Ingredients:

To cook meat with mushrooms you will need: 800 g of pork (ham), 800 g of carrots, 800 g of champignons, 800 g of onions, 1 liter of semi-sweet red wine, herbs, salt and freshly ground black pepper – to taste.

Preparation:

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Before stewing meat with mushrooms, pork must be washed and dried, then cut into large cubes.

Peel vegetables. Cut carrots into circles, onions into strips or half rings.

Wash, dry and clean the mushrooms. Cut each mushroom into 2 pieces.

Put the meat in a saucepan, add carrots, onions and mushrooms. Pour in red wine, salt and pepper.

Simmer at a low boil for 1,5 hours. Add water if necessary.

As you can see in the photo, meat with mushrooms prepared according to this recipe should be sprinkled with herbs before serving:

Roast with chanterelles, barrel cucumbers and onions

Ingredients:

For this mushroom stew recipe you will need: 500-600 g beef (pelvic or shoulder part), 100-200 g boiled chanterelles, 600-800 g potatoes, 150-300 g pickled cucumbers, 600-1000 ml water or broth, 50-60 g tomato paste, 1 onion , 1 carrot, 2-3 garlic cloves, 1 tsp. stew seasoning mix, 3 bay leaves, a few sprigs of dill and/or parsley, salt and freshly ground black pepper to taste, vegetable oil for frying.

Preparation:

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Before cooking meat with mushrooms, you need to prepare vegetables. Cut the peeled potatoes into slices, fry in vegetable oil for 10 minutes. Grind peeled onions and carrots, fry in vegetable oil until soft. Add chanterelles, fry for another 5-8 minutes.

Wash and dry the beef, peel off the films, cut into cubes, fry in vegetable oil until golden brown. Add salt, pepper, tomato paste and water, simmer for 1-1,5 hours. Add sliced ​​cucumbers 30 minutes before the end of the time.

Chop greens and peeled garlic. Transfer the meat with cucumbers to a heat-resistant form. Add potatoes, onions, carrots and mushrooms, bay leaf, seasoning mix, chopped herbs and garlic. Cover the mold with a lid, simmer at 200 ° C for about 30 minutes.

Beef with mushrooms and rice

Ingredients:

300 g fresh mushrooms, 1 kg beef, 2 onions, 8-10 sweet peppers, 3-4 hot peppers, 6-7 cloves of garlic, 1/2 cup rice, 4-5 tomatoes, 6 tbsp. spoons of butter, 1 tbsp. a spoonful of parsley, salt.

Preparation:

Before cooking meat with mushrooms, beef must be washed and dried. Then cut the meat into pieces the size of a large walnut and fry. Add finely chopped onion and washed mushrooms (small ones can be put whole, and large ones can be chopped). After frying the mushrooms, pour 2 cups of hot water into a deep saucepan, put mushrooms in it, salt 1 to taste and put on medium heat. Bring the meat to half-cooked and add coarsely chopped sweet pepper, hot pepper, garlic and rice. Lay sliced ​​tomatoes on top. Bring to readiness over low heat. Sprinkle with parsley before serving.

See the photo for the mushroom stew recipes above:

Simple recipes for making meat with mushrooms

Veal stewed with mushrooms and ham

Ingredients:

For this simple recipe for meat with mushrooms, you will need: 1,25 kg of veal, 1 / 2 cups of fat, 3-4 onions, 2-5 slices of ham, 300 g of mushrooms, 1 tbsp. spoon of tomato puree, flour, 8-10 black peppercorns, salt.

Preparation:

Before stewing meat with mushrooms, veal must be cleaned of tendons and films. Then fry the meat in hot fat until it is browned on all sides. Then take out the veal, and fry finely chopped onions in fat until soft, slices of ham, cut into oblong pieces, and mushrooms, cut into strips. After the mushrooms are ready, add tomato puree, season with flour, pour hot water or broth to make a not very thick sauce, add salt to taste and black peppercorns. Then put the meat in the sauce and cook it over low heat in a tightly closed pan. Before serving, cut the meat into thin slices and pour over the sauce without rubbing it. Delicious mushroom meat prepared according to this recipe can be served with potato sauté.

Veal with mushrooms

Ingredients:

6 pieces of boiled veal, 250 g chopped fresh mushrooms (preferably porcini or champignons), 1/4 cup wheat flour, 3 tbsp. tablespoons butter, 2 tbsp. brandy, 1 teaspoon salt, freshly ground black pepper, 1/3 cup semi-sweet red wine, 2/3 cup 20% cream.

Preparation:

Roll pieces of boiled veal in flour and lightly fry in butter. Warm up the cognac, pour it over the veal and set it on fire. When the flame goes out, add mushrooms, salt, preferably a pinch of nutmeg. Keep 5 minutes on low heat. Pour in the wine, bring to a boil and keep on fire for another 5 minutes. Add, stirring, cream and keep on fire, without bringing to a boil, for another 10-12 minutes until the mushrooms are completely softened. Serve with boiled potatoes.

Cook boiled veal for a meat recipe with mushrooms as follows. Take 1 kg of meat, cut into pieces, from the front leg or neck, 3 cups of water, 1 tbsp. spoon of salt, 1 tbsp. a spoonful of 3% wine vinegar.

Rinse the meat and leave in cold water for 1 hour. Drain the water. Put the meat in a saucepan. Pour in water and vinegar, salt and bring to a boil. Cook on low heat for 10 minutes. Drain the water. Pour fresh cold water over and let cool. Drain the water. Clean the meat from films and tendons.

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How delicious to stew meat with mushrooms

Turkey salmi with mushrooms

Ingredients:

1-1,5 kg of turkey, 60 g of butter, 60 g of bacon, 200-250 g of fresh mushrooms (preferably porcini or champignons), 1 cup of dry red wine, 1 tbsp. a spoonful of wheat flour, 2 teaspoons of salt, freshly ground black pepper, 1 tbsp. spoon of cognac, 2 tbsp. tablespoons finely chopped onion, 2 tbsp. spoons of finely chopped carrots, 1 finely chopped garlic clove, 1 bay leaf, finely chopped parsley, salt, pepper.

Preparation:

Fry the giblets, neck, legs and wings of the turkey in butter along with onions, carrots, garlic and parsley. Pour the flour, after it turns light brown, add V2 cups of dry red wine and 1 cup of water. Put a bay leaf. Cook over low heat for 1 hour. Strain the broth.

Cut the turkey breast into 4 pieces. Rub the pieces with salt and pepper. Melt 30-40 g of butter in a brazier, put pieces of turkey there and, after they are browned on all sides, remove them from the brazier, and put bacon and mushrooms there. When the fat and mushrooms are fried, remove them from the brazier and pour 1/2 cup of wine into it, bring to a boil and keep on low heat for 2-3 minutes. Pour in the broth prepared earlier.

Place the pieces of turkey in the brazier, add cognac, cover the brazier with a lid and keep on low heat for 1,5 hours.

Serve delicious meat with mushrooms along with white bread toasted in butter.

Knightly turkey

Ingredients:

1-1,5 kg of turkey (required with breast), 2 tbsp. tablespoons finely chopped onion, 2 tbsp. spoons of finely chopped carrots, 1 clove of garlic, 1 sprig of celery and parsley, 1 bay leaf, 2 black peppercorns, 2/2 cups of dry white wine, 200 g of dried porcini mushrooms pre-soaked in warm water, 2 egg yolks, 1 / 2 cups 20% cream, 1 / 2 cup breadcrumbs, 6 tbsp. tablespoons of fat for frying, 200-300 g of rice, 50 g of butter, 100 g of bacon, salt.

Preparation:

Before cooking delicious meat with mushrooms, the turkey must be cut, separating the bones and 300-350 g of white meat (from the breast). Set aside white meat.

Bones, meat (except white meat) and, if any, offal, put together with mushrooms, onions, carrots, celery, parsley, bay leaves, peppers in a saucepan, pour 1 glass of water and wine, bring to a boil and cook over low heat 40 -50 min. Strain the broth. Remove meat and mushrooms from the broth. Pass the mushrooms through a meat grinder, put in the broth, salt it to taste.

Beat egg yolks with cream and pour 1 ladle of broth into them, stirring constantly so that the yolks do not curdle.

Pour the yolks into the broth and cook the mixture for 5-7 minutes, stirring and not letting it boil. Salt to taste. Cut the white meat into 8-12 pieces. Dip each piece in the sauce, roll in breadcrumbs and fry in boiling fat until golden brown.

Pass the meat cooked in the broth through a meat grinder, heat it, pour over the sauce until a thick mass is formed, salt to taste and put in the middle of the heated dish.

Around put well-soaked butter separately cooked rice, and around the edges – pieces of fried white meat interspersed with slices of fried crispy bacon. Separately, serve the remaining hot sauce.

Here you can see photos for the recipes for cooking meat with mushrooms presented on this page:

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How to cook chicken with mushrooms: recipes with photos

Chicken minced meatballs with julienne

Ingredients:

• 30-60 g of hard cheese, 50 g of puff pastry.
• Stuffing: 300 g chicken fillet, 100 g flour, 50 g bacon, 2-3 cloves of garlic, spices for poultry – to taste. Julien: 50 g smoked-boiled brisket, 50 g champignons, 1 onion, 50 ml cream 22% fat, 50 g sour cream
• Extra charges: molds, foil

Preparation:

Wash, dry and clean the mushrooms. Clean the onion. Cut the brisket, onion and mushrooms into cubes.

Fry the brisket in a dry frying pan for 2-3 minutes. Add onions and mushrooms, fry for another 7-10 minutes. Pour in the cream, then sour cream, simmer until thickened.

Skip the chicken fillet, lard and peeled garlic through a meat grinder with a fine mesh grate. Add poultry spices and flour.

Divide the minced meat into portions of 100 g. Shape into cakes 1 cm thick, put in molds covered with foil. Fill each cake with 1 tbsp. l. with a slide of julienne, knead the walls in the form of a bag, tie with strips of puff pastry.

Sprinkle the baskets with grated cheese, bake in an oven preheated to 160-180ᵒC for 10-15 minutes.

Chicken with mushrooms in sour cream

Ingredients:

1 chicken (1,5 kg), 250 g finely chopped mushrooms, 6 tbsp. tablespoons butter, 4 tbsp. spoons of cognac, 2 1/2 teaspoons of salt, 1/2 teaspoons of freshly ground black pepper, a glass of whipped sour cream.

Preparation:

Melt butter (4 tablespoons) in a cast-iron brazier and fry the chicken cut into pieces in it. Warm up the cognac, pour it over the chicken pieces and set it on fire.

When the flame goes out, sprinkle the chicken with salt and pepper, cover the broiler with a lid and cook on low heat for 45 minutes (or longer – until the meat is tender), while turning the chicken pieces often. Melt the remaining butter in a saucepan and fry the mushrooms in it for 5 minutes.

Transfer the mushrooms to a roasting pan, season with salt to taste. Cooked according to this recipe, chicken with mushrooms should be poured with sour cream and can be served at the table.

Omelet stuffed with chicken liver and mushrooms

Ingredients:

• 100 g chicken liver, 1 / 4 cup finely chopped fresh mushrooms (preferably champignons or russula).
• For the filling: 3 art. tablespoons butter, 2 tbsp. tablespoons finely chopped onion, 1 tbsp. a spoonful of wheat flour, 3/4 cups of meat broth, 1 teaspoon of tomato paste, dill, 1/2 teaspoon of freshly ground black pepper.
• For the omelet: 4 eggs, 2 tbsp. spoons of cold water, 1/2 teaspoon of salt, freshly ground black pepper, 1 tbsp. a spoonful of butter.

Preparation:

Melt the butter in a frying pan, put the onion, liver, mushrooms and fry. Take out the liver and chop finely. Pour, stirring, flour into the pan, then pour in the meat broth. Stir until it boils. Add tomato paste, salt and pepper. Cook over low heat for 5 minutes. Put the liver and heat it up.

Prepare an omelet. Before folding it, put the liver with mushrooms on it.

Parisian stuffed chicken

Ingredients:

1-1,5 kg of chicken, 3 teaspoons of salt, freshly ground black pepper, 3 thin slices of smoked pork belly, 450 g of chicken liver, 4 tbsp. tablespoons finely chopped onion, 114 cups finely chopped mushrooms, finely chopped parsley, 1/2 cup breadcrumbs, 1/8 tsp thyme, 6 tbsp. tablespoons butter, 2 tbsp. spoons of lemon juice.

Preparation:

Before cooking chicken with mushrooms, the bird must be washed, wiped dry and rubbed with salt and half a serving of black pepper. Lightly fry the pork belly in a pan, drain the rendered fat. Add the liver, onion, mushrooms to the pan and fry for another 5 minutes.

Chop everything with a knife or pass through a meat grinder. Stir in parsley, 1/4 cup breadcrumbs, thyme, remaining salt and pepper. Fill the inside of the chicken with this mixture and sew up. Melt half the butter in a hot skillet, put the chicken in it and place the skillet in the preheated oven for 2 hours or until the meat is tender and the skin is brown. Baste the chicken often with the juice from the pan. Melt the rest of the butter and mix it with the rest of the breadcrumbs.

As you can see in the photo, according to this recipe, chicken with mushrooms should be served on the table, having previously been smeared with breadcrumbs soaked in butter and sprinkled with lemon juice:

Chickens in red wine with mushrooms

Ingredients:

2 chickens 400-500 g each, 250 g small fresh porcini mushrooms or champignons, 4 cups dry red wine, 1/3 cup wheat flour, 2 1/2 teaspoons salt, 1/2 teaspoons freshly ground black pepper, 1/2 teaspoon ground red pepper, 125 g finely chopped bacon, 450 g white onion, 3 tbsp. spoons of cognac, 1 finely chopped clove of garlic, 1 bay leaf, 1/2 teaspoon of dried thyme, finely chopped parsley.

Preparation:

Wash chickens and pat dry. Mix the flour with salt, black and red pepper (it is advisable to add a pinch of nutmeg) and roll the chickens in it. Put the bacon in a cast-iron brazier and fry until the pieces turn light brown. Put the onions and mushrooms in the brazier, fry them and take them out. Fry the chickens on all sides in a brazier. Put thyme in it, pour cognac over the chickens and set it on fire. When the flame goes out, cover the broiler with a lid and keep on low heat for about 45 minutes (or longer – until the meat is tender). Strain the gravy and season with salt to taste. If the gravy is too thin, add 1 tbsp. a spoonful of starch, diluted in 2 tbsp. spoons of water.

Serve with fried mushrooms and onions.

Pay attention to the photo for recipes for chicken meat with mushrooms – such dishes look very appetizing:

Recipes on how to cook delicious baked meat with mushrooms in the oven

Here you will learn how to cook meat with mushrooms in the oven for the festive table.

Pork steak with mushrooms and mozzarella

Ingredients:

For this recipe for meat with mushrooms in the oven, you need to take 800 g of pork (neck), 300 g of champignons, 200 g of cherry tomatoes, a thick slice of mozzarella, 400 ml of cream 22-35% fat, salt and freshly ground black pepper – to taste, 80 ml olive oil for frying

Preparation:

Before baking the meat with mushrooms, you need to wash and dry the pork, cut into portions 2-3 cm thick.

Salt and pepper the meat, fry in hot olive oil on both sides for 1-2 minutes.

Wash, dry and clean the mushrooms. Cut into 4 parts. Add to meat, salt. Fry for 1 more min.

Cut the tomatoes in half, put the meat and mushrooms. Lay a slice of mozzarella on top, pour in the cream.

Bake in an oven preheated to 180 ° C for 8-12 minutes.

Pork with mushrooms and vegetables on skewers

Ingredients:

• For this recipe for cooking meat with mushrooms, the oven will need 600 g of pork (neck), 16 mushrooms, 1 zucchini, 16 cherry tomatoes, 1 clove of garlic, 30 ml of vegetable oil, 30 g of grated ginger root, salt and white wine vinegar – to taste. Glaze: 50 ml of soy sauce, 30 ml of sesame oil, 30 g of honey, salt, a mixture of black and allspice – to taste.
• To apply: sesame seeds
• Extra charges: long skewers.

Preparation:

Before making such meat with mushrooms, you need to wash and dry the pork, cut off excess fat. Cut the meat into small pieces, beat off lightly with the back of the knife.

Prepare glaze: Combine soy sauce, sesame oil, honey, salt and pepper mixture. Pour the mixture over the pork.

Cut zucchini into large slices. Wash, dry and clean the mushrooms. Finely chop the peeled garlic. Combine zucchini, cherry tomatoes, mushrooms and minced garlic. Drizzle with vegetable oil, pour in vinegar, salt and add grated ginger. To stir thoroughly.

Thread meat, mushrooms and vegetables onto skewers, alternating them with each other. Bake in an oven preheated to 180 ᵒС for 8-10 minutes. Meat cooked according to this recipe, baked with mushrooms, should be served sprinkled with sesame seeds.

How to bake meat with mushrooms in the oven: cooking recipes

How else to cook delicious meat with mushrooms to please loved ones?

Sausages baked with mushrooms in tomato sauce

Ingredients:

To cook meat with mushrooms, the oven will need 200 g of mushrooms, 250 g of raw homemade sausages, 1 onion, 2 cloves of garlic, 1 tbsp. l. olive oil for frying. Sauce: 3 large tomatoes, a small bunch of parsley, sugar, salt and freshly ground black pepper – to taste.

Preparation:

Cut the sausages into slices 5-7 cm thick, peeled onions into half rings, peeled garlic into slices. Wash, dry and clean the mushrooms, cut into slices. Heat olive oil, fry garlic and onion for 3 minutes over moderate heat. Put the pieces of sausages, fry for another 15 minutes over high heat. Add mushrooms, fry for 15 minutes over moderate heat, stirring constantly.

Remove the stalks from the tomatoes, cut them crosswise, pour boiling water for 2-3 minutes, remove the skin. Cut the vegetables into large slices, chop with a blender to a puree state. Add the resulting mass to the pan, simmer for 5 minutes.

Finely chop parsley, put in a pan. Add sugar, salt and freshly ground black pepper. Bake delicious meat with mushrooms in the oven at 180 ° C for 20 minutes.

Burgundy beef

Ingredients:

1 kg meat (rump), 200 g fresh mushrooms, 1 cup finely chopped onion, 1 cup finely chopped carrot, 1 clove of garlic, 2 slices (50 g) lard, 1 1/2 cups dry red wine, 1/3 glasses of cognac, 2 tbsp. tablespoons vegetable (preferably olive) oil, 2 tbsp. tablespoons of salt, 1/4 teaspoon of freshly ground black pepper.

Preparation:

Before baking meat with mushrooms in the oven, cut the rump into pieces and rub with salt and pepper. Pour vegetable oil into a saucepan and put half a serving of bacon into it. Add carrots there, and on top – a layer of meat. Put a layer of onions and mushrooms on the meat.

Sprinkle with salt and pepper. Then put the second layer of meat, on it – the second layer of onions and mushrooms, and finally – the third layer of meat. Cover the meat with thin slices of lard. Pour wine, cognac, sprinkle with pepper. Put in a pre-heated oven for 30-40 minutes (or keep longer until the meat is tender).