How to cook meat with porcini mushrooms

Properly cooked meat with porcini mushrooms is a valuable dish, primarily as a source of valuable vegetable and animal protein. It contains all the amino acids without exception, which charges a person with positive energy and gives strength for work and rest. You can cook meat with porcini mushrooms at home using one of the methods proposed here. It can be stewed and baked, boiled and fried porcini mushrooms with pork or veal, chicken or turkey meat. The recipe for meat with porcini mushrooms can be chosen according to the accompanying ingredients and the method of preparation. For example, if you prefer fragrant baked dishes in pots, then you should look at recipes for the oven. And if the state of the stomach allows you to eat only stewed and boiled food, then this also has its own cooking methods. Look at the recipes for cooking meat with porcini mushrooms in the photo, which shows the options for serving dishes to the table.

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Meat with porcini mushrooms baked in the oven

Ingredients for meat baked with porcini mushrooms – the following products:

• 300 g boiled or fried poultry meat
• 300 g fresh porcini mushrooms
• 2 Art. tablespoons vegetable oil
• 250 ml stock (or meat sauce)
• 2 tbsp. tablespoons of sour juice (or wine)
• 1 st. a spoonful of hot sauce
• mashed potatoes made from 1 kg of potatoes
• 2 eggs
• 1 st. spoon of flour
• cream
• grated cheese (or ground crackers)
• parsley
• salt
• pepper

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Porcini mushrooms with meat in sour cream

Ingredients:

• 500 g lamb (or pork)
• 2 bulbs
• 2 tbsp. tablespoons of tomato paste
• 500 g struchkovoy fasoly
• 250 g white mushrooms
• 250 g sour cream
• 1 egg

Cook porcini mushrooms with meat in sour cream like this: cut the products into pieces and fry with chopped onion and tomato. When the meat reaches half-cooked, put the beans (you can canned or frozen) and mushrooms. Mix sour cream with a raw egg, pour meat with this sauce and bake in the oven until a crust forms.

Roast with porcini mushrooms and meat

Components:

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• 800 g rabbit meat
• 3 carrots
• 1 parsley root
• 1 piece of celery root
• 1 leek (or 1 onion)
• 100 g bacon pork
• 250 ml broth
• 250 ml of wine
• 1 tsp tomato puree
• 250 g fresh or 125 g porcini mushrooms boiled in their own juice
• 1–2 tbsp. spoons of sour cream
• 1 st. a spoonful of fat
• parsley

Coarsely grated roots and onions stew with diced pork. Cut the meat into portions, fry in fat, add tomato puree, stewed vegetables, broth, wine and simmer in a sealed container until almost cooked (about 1 hour). Then put the mushrooms cut into cubes and simmer for another 10-15 minutes. Transfer the cooked meat to a dish. To the juice left after stewing meat with vegetables, add herbs and sour cream and serve it in a gravy boat.

Garnish roast with porcini mushrooms and meat, fried potatoes and stewed small onions.

Meat with dried porcini mushrooms

Ingredients:

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• 1 kg of pork
• 3 apples (or pears)
• 300 g dried porcini mushrooms
• 1 bulb
• 1 clove garlic
• 100 g cheese
• 250 g mayonnaise
• salt
• pepper to taste
• Vegetable oil for frying

1. Cut the meat into large pieces – so that later it would be convenient to roll the rolls.
2. Beat them off, salt and pepper to taste.
3. Leave to soak.
4. Pour a little oil into the pan, put the mushrooms (fresh or canned).
5. When they are fried, add finely chopped onion.
6. After it acquires a golden hue (the main thing is not to overcook!), put chopped apples (pears).
7. When the mass is ready, put a piece of butter and mix.
8. Preheat oven to 200°C. Put the stuffing on each piece of meat and roll it up.
9. Put the meat with dried porcini mushrooms on a baking sheet, grease with mayonnaise.
10. Put in the oven for 30 min.
11. Sprinkle the dish with grated cheese 10 minutes before cooking.

Recipe for meat with mushrooms in white sauce

For this recipe for meat with mushrooms in white sauce, you need the following ingredients:

• 1 kg of meat (lean pork or veal)
• 200 g bread
• 250 ml of milk
• 2 eggs
• 2 bulbs
• 2 carrots
• 2 parsnips
• 3 pickles
• 6 hard-boiled eggs
• 500 g fresh porcini mushrooms
• 250 g mayonnaise
• 200 g cheese
• salt
• pepper
• seasonings

Prepare minced meat and bread soaked in milk. Salt, pepper, add raw eggs and mix well. On a sheet of foil (or plastic wrap), put the minced meat in a layer of 1 cm and level it. Lubricate with mayonnaise and sprinkle with grated cheese. Put strips of fried vegetables, mushrooms, chopped boiled eggs and chopped pickles on the minced meat.

You can add any products to the roll: herring, green peas, olives, dried apricots, nuts.

The main thing is that the ingredients are combined to taste. Top everything with grated cheese. Carefully roll the roll parallel to the laid out strips of filling, gradually pulling out the film or foil. Put the roll on a baking sheet, thickly coat it with mayonnaise and sprinkle generously with grated cheese. Bake in the oven for 20-30 minutes.

Recipe for meat stewed with porcini mushrooms

The ingredients for this recipe for meat stew with porcini mushrooms are as follows:

• 250 g meat
• 400 g white mushrooms
• 1 teaspoon flour
• 1 st. a spoonful of fat
• 2 tomatoes
• 2 bulbs
• salt
• greenery

Preparation: sort the mushrooms, peel them, rinse thoroughly and cut into pieces. Finely chopped onion stew in a sealed container with part of the fat in a small amount of salted boiling water. When the onion becomes soft, put the meat and continue to simmer, adding a little boiling water. When the meat is almost ready, add the mushrooms, put some sliced ​​tomatoes in the oven so that everything is well extinguished. There is no need to add more boiling water, because the mushrooms will release juice. Add the flour diluted with cold water to the boiled mushrooms and let it boil a little more. Serve meat stewed with porcini mushrooms hot, adding the rest of the fat, chopped dill and parsley, sour cream.

Porcini mushrooms with meat and potatoes

Ingredients:

• rabbit weighing about 1,5 kg
• 250 g tomatoes without skins
• 500 g potatoes
• 500 g fresh porcini mushrooms
• 400 g white beans
• 2 bulbs
• 50 ml of vegetable oil
• 1 slice of garlic
• 1 st. a spoonful of chopped herbs
• 500 ml meat broth
• 15 g starch
• 60 ml white wine
• salt and pepper to taste.

Cooking porcini mushrooms with meat and potatoes: cut the carcass, separate the meat from the bones at the dorsal part. Cut garlic, onion, potatoes and tomatoes into cubes. Fry the rabbit fillet in half the oil and remove. Fry the legs, salt, pepper and sprinkle with herbs. Add garlic, onion, tomatoes and broth, cover and simmer for 45 minutes. Saute the mushrooms in the remaining oil. Drain the beans into a colander. Dilute the starch with wine and add to the broth. Add beans, mushrooms, meat and simmer for another 5 minutes.

Porcini mushrooms fried with meat

Composition:

• meat – 500 g
• porcini mushrooms – 200 g
• tomatoes – 2 pieces.
• butter
• salt
• pepper
• garlic
• tomato sauce

Wash the kidney part of the loin or the pulp of the hind leg of veal, pork, lamb, remove the tendons, cut into slices and beat with a chopper. Salt the broken slices, put in a frying pan with heated oil and fry on both sides until cooked (8-10 minutes). Peel fresh porcini mushrooms, rinse in cold water, cut into slices and fry in butter. Wash the tomatoes in cold water, cut in half, salt, sprinkle with pepper and also fry in oil. When serving, put porcini mushrooms fried with meat on a dish, place tomatoes on top and pour over everything with tomato sauce seasoned with a small amount of finely chopped garlic. Serve boiled potatoes as a side dish.

Meat with porcini mushrooms in a slow cooker

Composition:

• beef – 500 g
• smoked brisket – 100 g
• porcini mushrooms – 200 g
• tomato puree – 3 tbsp. spoons
• onions – 1-2 pcs.
• cooking oil – 2 tbsp. spoons
• flour – 1 tbsp. spoon
• Bay leaf
• pepper
• salt.

To cook meat with porcini mushrooms in a slow cooker, cut the beef pulp into pieces, and cut the low-fat smoked brisket into small cubes. Fry everything together with onions, pour in the broth, add tomato puree, spices, cover the pan with a lid and simmer until tender over low heat. On the broth in which the meat was stewed, prepare a sauce with the addition of finely chopped porcini mushrooms or champignons, previously fried, and flour. Place the cooked meat in the sauce and boil. Serve with boiled pasta or potatoes, boiled or fried.

Stew with mushrooms can be prepared without brisket, while increasing the consumption of meat accordingly.

Rooster with porcini mushrooms.

Composition:

• cock – 2 kg
• butter – 200 g
• rice – 200 g
• broth – 600 g
• fresh porcini mushrooms – 120 g
• goose liver – 100 g
• flour – 50 g
• cognac – 30 g
• white wine – 100 g
• cream – 50 g

Stuff the peeled rooster with the filling prepared in the following way: put the peeled rice in oil, salt to taste, pour in the broth and simmer for 15 minutes. Add sliced ​​fresh mushrooms, sliced ​​u10bu15band liver stewed with butter and salt to taste. Mix well and stuff the rooster with the resulting mixture, sew, shape, salt the outside, brush with oil and bake in a saucepan. Browned on all sides, pour in a cup of broth, cover and simmer the rooster, turning over periodically and pouring juice until tender. After that, remove it from the oil and spasser the flour in the same oil. After browning the flour, pour in brandy, white wine, cream or milk and a cup of broth. Mix well, simmer for XNUMX-XNUMX minutes and pass through a press. Fill the resulting cream with a piece of butter. Before serving, cut the rooster fillet and remove the breast bone to reveal the filling. Lay the fillet and legs near the rooster, garnish it with the filling and pour over the prepared sauce. Serve with a salad of your choice.

Chickens with porcini mushrooms.

Composition:

• chickens – 1 kg
• olive oil – 90 g
• onion – 50 g
• ham – 50 g
• porcini mushrooms – 120 g
• fresh tomatoes – 150 g
• homemade noodles
• butter – 60 g
• greenery
• bouillon

Fry the fillet and the pulp of the legs in olive oil. When the chicken pieces turn golden, add finely chopped onions, boiled ham, mushrooms, herbs, butter, pour a glass of broth and boil. Then add finely chopped tomatoes and simmer all this for 15-20 minutes over low heat. When serving, put the finished fillet pieces and chicken legs on a plate, pour over the sauce that turned out during stewing, garnish with herbs, serve boiled homemade noodles separately.

Meat in French with porcini mushrooms

Boil the veal, cut each piece into 4 parts and lightly fry in 4 tbsp. spoons of oil, pour in the wine and keep on low heat until the liquid has evaporated by half. Melt the rest of the butter in another frying pan, fry the mushrooms in it for 5 minutes, pour over the concentrated broth, sour cream, salt and pepper. Put the mushrooms in a roasting pan with veal, cover with a lid and put in a moderately heated oven for 20 minutes. If the sauce turns out to be liquid, add flour diluted with water. Serve meat in French style with porcini mushrooms with boiled potatoes, mashed potatoes, boiled vegetables or beans.

Components:

• Boiled veal (6 pieces) – 1 kg
• butter – 6 tbsp. spoons
• semi-sweet red wine – 0,75 cups
• white mushrooms – 0,5 kg
• concentrated meat broth – 2 teaspoons
• salt – 1 tsp
• ground allspice – 0,25 tsp
• sour cream -1,5 cups

Pots with porcini mushrooms and meat

To prepare pots with porcini mushrooms and meat, the following components are needed:

• 100 g veal
• 100 g onion
• 50 г моркови
• 100 g white mushrooms
• vegetable oil
• 50 g prunes
• 100 g potatoes
• bouillon
• cream
• salt
• pepper.

At the bottom of the pot, pour 1 tbsp. a spoonful of vegetable oil, 2 tbsp. spoons of boiled water. Then lay the diced meat in layers, you can first fry, lightly salt. Then fried onions with carrots. Boiled mushrooms on top. Together with mushrooms, add pre-steamed prunes. Then lay medium-sized diced or striped potatoes with or without vegetables. Mix vegetables in a separate bowl with salt, pepper, seasonings, and then pour into a pot. Top with broth or mayonnaise, sour cream, any sauce to taste, such as sour cream (lightly fry flour without oil, cool, mix with butter, put in boiled sour cream, dilute with broth, season with salt and pepper, cook for 3-5 minutes, strain) . Sprinkle the top layer with grated cheese. If all the ingredients are pre-fried or boiled, then the cooking time is 15 minutes, if raw – 30-40 minutes.

Meat with porcini mushrooms in sour cream sauce

Ingredients:

• 400-500 g beef tenderloin
• 75 g veined lard
• 200 g white mushrooms
• 1 bag of cheese crackers
• 2 bulbs
• 1 carrots
• 4-5 potato tubers
• 80–100 g sour cream
• mushroom (but you can use any other) dry broth
• salt
• pepper
• seasonings
• soy sauce to taste

To cook meat with porcini mushrooms in sour cream sauce, it must be cut into six portions and beaten well. Cut the bacon into small cubes, potatoes into cubes, onions into half rings, grate the carrots on a coarse grater. Mushrooms also cut into pieces. Lightly fry the chops in a small amount of vegetable oil in the “Baking” mode. Set aside the chops, saute carrots and onions in the remaining oil and meat juice.

Put in a saucepan in layers: first lard, then put fried chops in one layer (you can generously sprinkle them with suneli hops and pepper, you can use other favorite seasonings for meat). The next layer is from mushrooms, carefully distribute onion and carrots on top of the mushrooms, then croutons (they can be crushed into crumbs, but you don’t have to). Lay the potatoes flat with the last layer. Drizzle with soy sauce. Dilute the dry broth in such an amount of water that, poured into the bowl, it would not cover the top of the potatoes (you should get a strong salty mixture), pour the broth into the pan. Salt additional potatoes. Top the potatoes with sour cream. Cook in the “Extinguishing” mode for an hour and a half.