– How to cook pork with porcini mushrooms: recipes with photos, how to fry and bake

Very few people know how to cook pork with porcini mushrooms in a way that is tasty and healthy.
Therefore, the pork dishes with porcini mushrooms presented here can become new items on the family table of many novice housewives. Let's start with the fact that pork with porcini mushrooms can be successfully prepared in all available ways: baked in the oven, simmered in pots, steamed in a slow cooker, fried in a frying pan. Depending on the selected ingredients, dishes can be independent, served with a side dish or as a side dish. See further on the page how to cook delicious pork with porcini mushrooms in recipes with photos that show all the steps for preparing the dishes. Choose the appropriate method and composition of products and experiment in your kitchen.

Pork baked with porcini mushrooms

Components:

600 g pork fillet
300 g fresh porcini mushrooms
1 carrot
1 onion
1 clove of garlic
2 sprigs parsley
vegetable oil
salt and pepper to taste

To prepare pork baked with porcini mushrooms, boletus mushrooms need to be cleaned, wiped with a damp sponge and cut into large pieces.

Peel onions, carrots and garlic.

Cut the onion into half rings, the carrots into thin strips, and chop the garlic.

Wash the parsley, dry it, chop it finely. Fry onions and carrots in heated vegetable oil for 4 minutes.

Add the mushrooms to the vegetables and cook, stirring occasionally, until all the liquid has evaporated. Add garlic, salt and pepper to taste, after 1 minute remove from heat.

Wash the pork, trim off the fat, mince it twice, add salt and pepper.

Place the meat in a greased baking dish, distribute the fried mushrooms and vegetables on top, sprinkle with chopped parsley.

Bake in an oven preheated to 200°C for 40 minutes.

Meat rolls with mushroom filling

You can prepare a tasty and interesting dish from meat and mushrooms. For example, pork rolls look very beautiful and can adequately decorate any holiday table.

Ingredients:

about 1 kilo of pork neck;
half a kilo of mushrooms;
bulb;
three tablespoons of sour cream (not fat);
four spoons of mayonnaise.

Cooking method:

Cut the meat into pieces no thicker than one centimeter. Beat and marinate in mayonnaise with spices for two hours.
For the filling, fry the onion until golden, then add chopped mushrooms to the vegetable and fry until the liquid evaporates. Then mix the mushroom frying with sour cream.
Place a spoonful of filling on each piece of meat. We place it on the edge, wrap it in a roll and transfer the finished portions to a baking sheet.
Coat the surface of the products with mayonnaise and place in the oven for 45 minutes (temperature – 180 °C).

Pork stewed with porcini mushrooms

The composition of products for pork stewed with porcini mushrooms is as follows:

250 g bacon pork
200 g porcini mushrooms
120 g onions
20 g greens
200 g potatoes
salt and spices to taste.

Cut the meat into thin slices and fry with chopped mushrooms and onions. Then add broth (or water), potatoes, seasonings and simmer, covered, until done. Serve as a separate dish or with a fresh vegetable salad.

Other dish options

Porcini mushrooms with pork can be successfully prepared in a pot, slow cooker, or on the stove. Add vegetables and spices to taste.

With dried mushrooms

Prepare flavorful pork with dried mushrooms. They add amazing aroma. It turns out quickly and tasty.

For cooking you will need:

500 g loin (5 pieces of 100 g each);
50 g dried mushrooms;
300 ml 20% cream;
1 head of garlic;
1 onion;
3 bay leaves;
allspice;
salt;
caraway;
olive oil.

Pork with porcini mushrooms in a frying pan is prepared as follows:

Soak the mushrooms in cold water for 10 minutes, squeeze out.
Peel and cut the onion into rings.
Cut the garlic into slices.
Preheat the oven to 190°.
Grease the mold with oil. Add onion, pieces of loin, garlic.
Sprinkle with salt and pepper. Distribute mushrooms, bay leaves, cumin.
Pour in cream and bake for an hour.

Note ! During cooking, the liquid gradually boils away. Keep an eye on this so that the meat does not start to burn. Add hot water periodically.

Roast

Juicy Russian roast is prepared from ordinary ingredients. Use ribs or cuts from the bone. The ingredients are laid out in layers on a baking sheet or in a saucepan.

What to prepare:

500 g pork;
200 g frozen porcini mushrooms;
2 onions;
1 carrot;
8 potatoes;
50 g butter;
100 g hard cheese;
5 tbsp. l. sour cream;
water;
salt.

How to cook step by step:

Heat the oil in a saucepan and add the mushrooms.
Chop the onions and carrots and add them to the mushrooms.
Separate the meat from the rib and cut into pieces. Place in a saucepan and stir.
Peel and cut the potatoes and place them in a layer on top. Grease with sour cream and salt.
Add half a glass of water, turn off the burner.
Cover the pan with foil and bake for an hour at 180°. Remove, remove foil and sprinkle with grated cheese.
Return to the oven for 15-20 minutes (without foil).

Pork with porcini mushrooms in sour cream sauce

The dish is prepared quickly, and the result is similar to julienne. Suitable for a festive table.

What you need to prepare:

400 g loin;
400 g porcini mushrooms;
100 ml sour cream;
1 tbsp. l. flour;
salt;
pepper;
vegetable oil.

Step-by-step preparation:

Cut the meat into 2 cm cubes.
Cut the boletus into slices.
Chop the onion and saute it in hot oil until milky.
Add the pieces of loin, salt and pepper. Simmer covered for 5 minutes.
Place the mushrooms, sprinkle with flour, stir. Simmer for another 10 minutes.
Add sour cream, stir.
Leave covered for 5 minutes.

Additional Information . If desired, for aroma and piquant taste, 2 minutes before the end of cooking, add garlic passed through a press and chopped dill.

In sour cream

Combine two types of meat - the dish will be simple and satisfying. A good option for a weekday dinner.

Ingredients:

300 g beef;
300 g pork;
300 g mushrooms;
1 onion;
5 tbsp. l. sour cream;
boiling water;
pork fat;
flour.

Cooking steps:

Beat the meat, cut into slices. Fry in hot fat until brown.
Chop the onion, add to the pork, and add salt.
Pour in boiling water until the liquid covers the ingredients. Close the lid and reduce power.
Heat the fat in a separate pan.
Cut the porcini mushrooms into cubes, place in fat, add salt and brown.
When the fillet pieces become soft, drain excess liquid into a separate container and add mushrooms.
Add sour cream and flour to the resulting broth and heat in a small saucepan.
Pour in the sour cream mixture and simmer for another 15 minutes.

When serving, garnish with sprigs of herbs.

With potatoes

Stewed loin with potatoes served with vegetable salad as a separate dish.

Ingredients:

250 g loin;
200 g mushrooms;
120 g onions;
20 g of greens;
200 g potatoes;
water;
oil;
salt;
pepper.

How to cook a roast:

Cut the loin into thin slices.
Chop the mushrooms and onions into cubes.
Pour oil into the saucepan. Lay out all the chopped ingredients.
Stirring occasionally, cook for 10 minutes.
Peel and cut the potatoes.
Add water, add potato cubes, stir. Salt, pepper, add herbs.
Close the lid and simmer over low heat until tender, stirring occasionally.

Reference . If you want the potatoes to be crumbly and rosy, fry them in a separate roasting pan. Add to remaining ingredients just before ready.

In creamy sauce

It turns out to be a tender, tasty treat for the holiday. Great with pasta.

What you will need for cooking:

500 g pork;
300 g porcini mushrooms;
1 large onion;
200 ml water;
200 ml cream 10%;
30 ml vegetable oil;
Bay leaf;
black pepper;
salt.

How to cook pork in cream sauce:

Cut the fillet into thin strips 5 cm long.
Coarsely chop the mushrooms.
Chop the onion. Heat the oil in a Dutch oven and add the pork strips. Brown on all sides for 5 minutes.
Add mushrooms, bay leaf, onion.
Cook over heat for 10 minutes, stir occasionally.
Pour in water, close the lid and leave for 30 minutes on low heat.
Add cream, salt and pepper. Simmer for another 20 minutes.

In pots

This pot roast is tender and satisfying. For preparation you will need:

600 g pork;
500 g mushrooms;
800 g potatoes;
2 carrots;
2 onions;
100 g green peas;
6 bay leaves;
6 tbsp. l. sour cream;
2 cloves of garlic;
meat broth;
vegetable oil;
salt;
pepper.

Step-by-step preparation:

Cut the meat into small pieces and brown in hot oil. Salt and pepper, put in pots.
Chop the mushrooms into slices and simmer in hot oil for 5 minutes. Add finely chopped garlic and add salt.
Place on top of the pots.
Chop the onion and carrots and sauté for 5 minutes. Place into pots.
Peel and cut the potatoes and place on top of the remaining ingredients.
Sprinkle with peas, add broth.
Place a spoonful of sour cream in each container.
Close and bake for 20 minutes at 200°.

Reference . Use frozen peas without thawing them first.

In a slow cooker

In any of the multicookers on the “Stew” program you can prepare tender goulash with gravy. The side dish will be buckwheat or rice. Ingredients:

300 g fillet;
200 g mushrooms;
1 onion;
3 tbsp. l. oils;
1 tbsp. l. flour;
400 ml water;
salt.

Cooking instructions:

Cut the pork into 2 cm pieces. Chop the onion.
Pour oil into the bowl and set the “Frying” program for 10 minutes.
Place the meat pieces and fry on both sides until browned.
Add onion, stir. When it becomes transparent, add flour and mix.
Lay out the boletus mushrooms, add water and add salt.
Close the lid and set the “Extinguishing” mode for 40 minutes.

Add any spices to taste. Pepper, coriander, and marjoram are suitable.

Goulash

If desired, add zucchini or apple to the pork goulash with porcini mushrooms. Tomato paste can be replaced with ketchup (3-4 tablespoons), and parsley root with celery.

What you will need:

500 g fillet;
300 g mushrooms;
1 onion;
1 carrot;
1 parsley root;
1.5-2 tbsp. l. tomato paste;
1.5 tbsp. l. flour;
100 ml hot water;
salt;
vegetable oil;
0.5 tsp each caraway, coriander, oregano, thyme;
2 cloves of garlic;
pepper.

How to cook:

Cut the fillet into cubes.
Mix two tablespoons of oil with spices and chopped garlic. Add the marinade to the meat, stir and leave in the refrigerator.
Chop onions, carrots, parsley root.
Heat oil in a frying pan, add chopped vegetables. Sauté for 6-8 minutes, stirring with a spatula.
Slice the mushrooms and add to the vegetables. Simmer for 5-6 minutes.
In another pan, fry the marinated fillet (3-4 minutes). Sprinkle with flour and stir.
Add tomato paste and add hot water after 2 minutes.
Add salt and leave covered over low heat.
20 minutes before readiness, add vegetable dressing.
Place on plates and garnish with herbs.

Zucchini and apple (if you want to make this option) are cut into cubes and added to the fried fillet before flour. Sauté everything together for about five minutes.

Note . If the water has boiled too much, reduce the heat and add more liquid.

Recipe for pork with porcini mushrooms in the oven

Components:

600 g pork
1 tbsp. spoon of fat
2 onions
500 g bean pods
300–500 ml water (or decoction)
300 g fresh (or 150 g salted) mushrooms
2 tbsp. spoons of tomato puree (or applesauce)
1 tbsp. spoon of flour
2 tbsp. spoons of sour cream
Salt
pepper.

According to this recipe for pork with porcini mushrooms in the oven, you first need to cut the meat into cubes and fry. Simmer the onion together with the meat until translucent, but do not brown. After this, add water (or broth) and continue to simmer until the meat becomes semi-soft. Then add the bean pods cut in half (or into four parts) and seasonings and simmer until done. Stew chopped mushrooms in their own juice (or with a small amount of fat), add tomato puree, flour and sour cream, salt and pepper. Transfer the stew to a dish, pour over the mushrooms and sprinkle with grated cheese. The finished dish can be baked. To do this, beat an egg into the slightly cooled mushrooms. Place the meat in a fireproof dish and, adding mushrooms and sprinkling with cheese, bake until a golden brown crust forms on the surface.

How to fry pork with porcini mushrooms

Components:

4–5 slices pork
Salt
Pepper
300 g fresh porcini mushrooms
4–5 tomatoes (or 2–3 tablespoons of tomato puree)
1 onion
Fat
1 teaspoon ground breadcrumbs (or flour)
120 ml broth
1–2 tbsp. spoons of grated cheese
greenery.

Before frying pork with porcini mushrooms, chop the meat slices, add salt, pepper and fry on both sides until golden brown. (You can bread them in egg and ground breadcrumbs.) Simmer the chopped mushrooms along with tomato puree and chopped onion. Add ground crackers (or flour) and broth and boil. Cut fresh tomatoes into slices, roll in ground breadcrumbs and lightly fry on both sides. Place a slice of fried tomato and a pile of stewed mushrooms on each piece of pork. Sprinkle grated cheese and herbs on top. Serve fried potatoes (or boiled fluffy rice) as a side dish.

Pork with porcini mushrooms in the oven

To cook pork with porcini mushrooms in the oven, you need the following ingredients:

1 kg pork
100 g cabbage
500 g onion
200 g fresh mushrooms
1 tomato
1 red bell pepper
15–20 pcs. prunes (pitted).

For the sauce:

100 g mayonnaise
1 tbsp. spoon of tomato sauce
1 egg, greens

Cut the products into medium-sized pieces, place them in a roasting pan in layers in the following sequence: pork - cabbage - onions - mushrooms - tomato - pepper. Pour everything over with a sauce made from mayonnaise, tomato sauce, finely chopped hard-boiled egg and chopped herbs. Place prunes on top. Simmer for 40 minutes in the oven over low heat without stirring.

Mushroom and meat dishes - cooking secrets

Use these tips:

If you are afraid that the delicacy may turn out to be dry, add a little broth to it.
Champignons fried with onions always make the dish tastier than raw ones.
Cooking meat with mushrooms in the oven involves using almost any seasoning. Add the ones you like the most.
Always cut meat along the grain. If you have a lot of time, marinate the pieces in spices.

Cook champignons in the oven and according to other recipes.

Pork with dried porcini mushrooms

Required for two servings:

300 g pork pulp
1 onion
15 g vegetable oil
30 g tomato paste
30 g dried mushrooms
salt and pepper to taste.

To cook pork with dried porcini mushrooms, wash the meat under running cold water, cut into portions, add salt, pepper and fry in vegetable oil in a well-heated frying pan.
Boil the pre-soaked mushrooms until half cooked and cut into slices. Place the pork in a saucepan and, adding finely chopped fried onions, tomatoes, mushrooms, and mushroom broth, simmer. When serving, pour the resulting sauce with mushrooms over the meat. Loin with porcini mushrooms.

Required:

2 kg pork loin
3 cups mushroom broth
1 onion, vegetable oil
White mushrooms
salt and pepper to taste.

Wash the prepared loin under running cold water, dry it with a napkin and make a split cut with a sharp knife, unfolding the piece of meat in the form of an open book. Cut out some of the flesh from the inside of the loin pieces, leaving the walls 2 cm thick. Rub the meat on the inside and outside with a mixture of salt and pepper and garlic passed through a press. Place in the refrigerator for 30 minutes.

Pass the pieces of flesh cut from the loin through a meat grinder.

Add boiled and finely chopped fresh or dried mushrooms, fried chopped onions along with the remaining vegetable oil from frying, season to taste with spices, salt and mix the mass well with your hands. Fill the inside of the prepared piece of loin with the filling. Connect both halves tightly, cover the edges with meat, tie with twine scalded with boiling water and place on a baking sheet greased with vegetable oil. Roast in a preheated oven for about 1.5 hours. Pour the broth formed during frying over the meat.

Pork with mushrooms - the best recipes. How to properly and tasty cook pork with mushrooms

As you know, pork goes well with many food ingredients. Some believe that combining different types of proteins, including mushrooms and meat, in a separate diet is not acceptable.

However, in many national cuisines such an unusual combination of products is considered very successful, because the mushroom aroma gives tender pork a special taste that will certainly appeal to all eaters.

And using different variations and varieties of mushrooms, you can experimentally obtain new and interesting foods.

To prevent mushrooms and pork from killing each other in one dish, it is advisable to boil them separately, and only some time before they are ready to combine.

However, some recipes allow mixing meat and certain types of mushrooms, especially since pork cooks quite quickly.

To prepare such dishes, culinary specialists recommend using such varieties of mushrooms as porcini mushrooms, champignons, boletuses, morels, aspen mushrooms, chanterelles, boletus, and honey mushrooms.

Pork with mushrooms - food preparation

In principle, the mushrooms described above do not require any lengthy preparation. To eliminate the characteristic bitter taste inherent in some species, it is enough to heat the mushrooms.

From porcini mushrooms, aspen and boletus mushrooms, the skin is first cut off thinly, the stem is separated from the cap, then scalded with mild boiling water.

Remove the film from the caps of the champignons, place them in a container and fill them with cold water, adding a little citric acid, then cook for several minutes. Chanterelles and morels are washed, boiled for 7-10 minutes, and then washed in cool water.

First remove the film from the butter (from the cap), and then simply rinse it thoroughly.

As for pork, certain processing conditions must be adhered to. Firstly, the meat should not be soaked, but rather passed through a stream of flowing water. Secondly, you should not salt it before cooking, as salt will draw out the juices from the meat. Frozen pork must be rinsed in cold water and placed in a bowl, covered with a lid, until thawed.

It is advisable to rinse the meat in large pieces so that the nutrients are not washed out with water, and only then, if necessary, cut across the grain into portioned pieces.

Pork with mushrooms - preparing dishes

When it comes to preparing pork and mushroom dishes, cast iron, enameled, aluminum, stainless steel, Teflon-coated, and glassware are considered the best.

The ideal option is cast iron. It is durable and can last for generations. Thanks to the thickened walls, food heats up slowly and evenly and does not burn to the bottom.

Perfect for frying and stewing, preparing stews and other dishes. Enameled cookware is quite practical and inexpensive, but its service life is much shorter than cast iron.

It should be remembered that aluminum molds are not intended for preparing hot and sour dishes.

Stainless steel cookware is certainly popular, but it is not suitable for frying. A Teflon-coated pan is an excellent alternative to cast iron, however, when purchasing such cookware, pay attention to the bottom - as a rule, it should be thicker than the walls. In recent years, heat-resistant glassware, which is ideal for microwaves and ovens, has also enjoyed great success.

Recipe 1: Pork with mushrooms and cheese

According to this recipe, any mushrooms are suitable; you can use champignons or porcini mushrooms. They have the best taste and fit perfectly into this dish. You should boil them first. You can serve mashed potatoes, baked potatoes, rice, pasta or vegetables as a side dish.

Ingredients: pork fillet 500 gr., 2 onions, mushrooms 400 gr., cheese 100 gr., a couple of cloves of garlic, salt, herbs, pepper.

Cooking method:

1. Cut the meat into slices, beat it a little, rub with garlic passed through a garlic press, add salt, pepper and lightly fry the slices on both sides.

2. Chop the onion and fry separately. Cut the boiled mushrooms into slices and add to the onion, fry until tender.

3. Place the slices of meat on a greased baking dish and place the fried onions and mushrooms on top. Grate the hard cheese and sprinkle it on the dish. Bake in a preheated oven until the meat is done.

Sprinkle the finished dish with herbs. It will turn out very appetizing and tasty!

Recipe 2: Pork and mushroom rolls

Excellent dish! Suitable for both everyday and festive tables. The apple taken according to the recipe can be replaced with a pear; use any mushrooms to your taste.

Ingredients: per kilogram of pork - 3 apples, 300-350 g of mushrooms, 1 onion, 100 gr. hard cheese, a couple of cloves of garlic, salt, mayonnaise (250 gr.), pepper.

Cooking method:

1. Cut the meat into thin oblong slices, beat them a little, add salt and pepper.

2. Next, prepare the filling: fry finely chopped mushrooms and onions (first the mushrooms, then add the chopped onions). After the onion acquires a golden color, you need to add diced apples to the fry and fry a little more.

3. When the mass is ready, add a piece of butter to it and mix everything. The filling is ready.

4. Preheat the oven to 200-180 degrees. While it is heating up, place the filling on each slice of meat and roll it up. Grease a baking sheet, place our rolls on it, coat them with mayonnaise on the sides and top. Place in the oven for 30-40 minutes.

In 15-10 minutes. until ready, sprinkle the rolls with grated cheese.

Recipe 3: Stewed pork with mushrooms

The recipe is quite simple, but at the same time very unusual. Spend just 30-40 minutes preparing it and surprise your family with an original dish that can be served with any side dish. To keep the meat tender, give preference to the neck or tenderloin.

Ingredients: pork fillet 1 kg, fresh champignons 400 gr., 250 gr. sour cream (15% fat), 3 large onions, 1 carrot, salt and pepper as desired and to taste.

Cooking method:

Cut the meat into small pieces and fry until deliciously golden brown. Then add diced onions and carrots, and champignons in plastic pieces. Fry everything, salt and pepper.

When the frying is ready, pour sour cream over the mixture and simmer for five to seven minutes over low heat.

Then remove the dish from the heat, sprinkle with chopped herbs if desired, and serve. Real jam!

Recipe 4: Fried pork with mushrooms

The dish will turn out very aromatic, beautiful and tasty. We will cook it with the addition of tomato-mayonnaise sauce. According to the recipe, we use champignons, but they can also be replaced with porcini mushrooms.

Ingredients: 500 gr. pork pulp, the same amount of fresh champignons, three tablespoons. l. mayonnaise, cheese 150 gr., three table. l. ketchup or tomato sauce, breadcrumbs, 1 egg, pepper, salt.

Cooking method:

1. Cut the meat into pieces 5 mm thick. It is not necessary to beat back. In a bowl, beat the egg with salt, pepper and five tablespoons of water. Dip each piece of pork into the egg mixture and place tightly together in a bowl. Let it sit for a few minutes.

2. Wash the champignons, cut them into slices and fry them until crusty. After frying, drain the mushrooms in a colander to drain off excess oil.

3. Cut the cheese into very thin pieces. Mix mayonnaise and tomato sauce (ketchup) in a cup.

4. The meat is soaked. Roll it in breadcrumbs and fry over medium heat until tender.

5. Place the meat in the mold as the first layer, distribute the mushrooms evenly in the second, and cheese in the third. Pour the tomato-mayonnaise mixture over everything. Place the pan in a hot oven and bake until the cheese melts.

The dish is ready! It can be served both cold and hot. Bon appetit!

Pork with mushrooms - useful tips

To reduce the loss of meat juice, it is advisable to cut the pork with a very sharp knife;

Slightly frozen meat is much easier to cut;

For boiling, you can use the meat of old pigs, for frying - better than young ones, and for baking - fatty and young meat;

When reheating any pork and mushroom dish, first sprinkle it with cold water and only then reheat it. This approach will avoid an unpleasant aftertaste, and the reheated dish will taste like freshly prepared food;

Mushrooms such as strings, volnushki, russula contain poisonous and bitter substances that dissolve well in water, so they should be boiled in a large amount of water for about 20 minutes, after which the broth is immediately drained and the mushrooms are thoroughly washed.

Source: https://zhenskoe-mnenie.ru/themes/retsepty/svinina-s-gribami-luchshie-retsepty-kak-pravilno-i-vkusno-prigotovit-svininu-s-gribami/

Roast pork with porcini mushrooms

To prepare roast pork with porcini mushrooms, you need to take the following products:

1 kg pork tenderloin
salt and pepper to taste

For filling:

200 g fresh porcini mushrooms
1 onion
low calorie mayonnaise
salt and ground pepper to taste.

Wash a piece of pork under running cold water, dry with a paper towel, rub with salt and pepper, stuff with garlic passed through a press, wrap in parchment paper and put in the refrigerator for 5 hours. Carefully, without cutting to the opposite end, use a sharp knife to cut through the “pocket”. Place the filling quite tightly into the hole formed. To prepare the filling, you need to combine very finely chopped onions, chopped mushrooms and low-calorie mayonnaise. Season the filling with salt and pepper. Place the prepared stuffed meat in a frying pan greased with vegetable oil and bake in an oven preheated to 200 °C, periodically turning over and pouring over the released juice.

Pork with porcini mushrooms in sour cream sauce

Pork with porcini mushrooms in sour cream sauce is prepared as follows: cut the meat into cubes, add salt and pepper and fry in fat.
Then add thinly sliced and sautéed onions, fried mushrooms and sauce. Stir all this and boil over low heat for 8-10 minutes. Garnish with fried or boiled potatoes, crumbly porridge (buckwheat, wheat or rice). Compound:

Lean pork – 0.5 kg
rendered lard - 3 tbsp. spoons
onions – 1–2 pcs.
fresh porcini mushrooms (or pickled) – 200 g, sour cream sauce – 1.25 cups, herbs, ground black pepper, salt.

In a pumpkin

A stunning dish not only in taste, but also in appearance. If you don't believe me, look how beautiful it looks in the photo. Pumpkin stuffed with meat and mushrooms in the oven is sometimes called royal roast. Try to choose a vegetable of the correct symmetrical shape, slightly flattened, for the dish. It should resemble a large pot. It is desirable that the color be bright orange.

Ingredients:

pumpkin – 1 piece, weighing at least one and a half kilograms;
white pepper – 0.5 tsp;
pumpkin pulp – 150 g;
pork – 0.4 kg;
salt – 0.5 tsp;
champignons – 0.4 kg;
heavy cream – 3 tbsp. l.;
onion – 1 pc.;
parsley – 1 bunch;
vegetable oil - 3 tbsp. l.;
dry white wine – 100 ml.

Cooking method:

Carefully cut off the top of the pumpkin. Scrape out the pulp and seeds, leaving the walls at least two centimeters thick. This is convenient to do with a spoon with a pointed end.
Cut the pork and pumpkin pulp into medium cubes, the champignons into slices, and the onion into half rings. Fry these products in vegetable oil and wine.
After five minutes, add herbs and cream to the pan. Add salt, pepper and stir.
Fill the pumpkin with the filling.
Preheat the oven to 180 degrees. Place the pumpkin on a baking sheet greased with vegetable oil and place in the oven. It needs to be baked for two hours.

Pork with porcini mushrooms in sour cream

To prepare pork with porcini mushrooms in sour cream, cut the meat like beef stroganoff, add salt and pepper and fry.
Then combine with sautéed onions, boiled champignons (or fried porcini mushrooms), and sour cream sauce. Boil, stirring, over low heat for 8-10 minutes. When serving, sprinkle with herbs. Garnish with fried or boiled potatoes or crumbly porridge. Components:

Pork (lean) -0.5 kg
rendered lard - 3 tbsp. spoons
onions – 1.5 pcs.
fresh porcini mushrooms – 250 g
sour cream sauce
parsley (greens)
Dill
ground black pepper
salt

How to cook pork in a frying pan with mushrooms

Fried meat in a frying pan with mushrooms has long been a classic dish and, undoubtedly, the best option for a holiday or for a regular family dinner. But how to cook meat in a frying pan and not go wrong? By following the step-by-step recipe, you will easily cope with this task and will be able to pleasantly surprise your guests.

Ingredients

In order to cook fried pork in a frying pan with mushrooms, you will need the following products:

Meat tenderloin, pork - about 600 grams.
Mushrooms (preferably champignons) - 300 grams.
Sour cream - 200 g.
A little lard.
Two fresh tomatoes.
Two heads of onions.
A little vegetable oil.
Seasonings to taste.

Pork with porcini mushrooms and potatoes

Cut the pulp into wide slices up to 2 cm thick, beat to a thickness of 5–8 mm and cut into cubes 3–4 cm long. Salt, pepper and fry over high heat. Add thinly sliced onion, fried mushrooms, pour in sour cream sauce and boil, stirring, for 8-10 minutes. When serving, sprinkle with herbs.

Garnish with fried or boiled potatoes, crumbly porridge.

Pork with porcini mushrooms and potatoes is prepared from the following products:

pork (lean) – 0.5 kg
rendered lard - 3 tbsp. spoons
onion – 1 pc.
fresh porcini mushrooms – 250 g
parsley (greens) or dill
ground black pepper
salt

Pork with porcini mushrooms in creamy sauce

Cut the loin into pieces with the bone and beat.
Boil the mushrooms and combine with sautéed onions. Place the minced meat on the meat and roll the product into a tube in the form of a roll. Breaded in flour, dipped in beaten eggs and breaded in breadcrumbs. Fry in lard and serve pork with porcini mushrooms in a creamy sauce with boiled potatoes and green peas. Compound:

pork (loin) – 400 g
dried porcini mushrooms – 50 g
onions – 3–4 pcs.
bacon lard – 30 g
flour – 2 tbsp. spoons
eggs – 2–3 pcs.
ground crackers - 0.8 cups
salt.

Escalope with tomato sauce and mushrooms.

Cut the meat across the grain into wide slices, beat lightly, add salt and pepper and fry on both sides until golden brown. Then transfer to another bowl, and pour a little broth into the frying pan where the meat was fried, boil so that the thickened meat juice stuck to the bottom dissolves, pour in tomato sauce (or tomato sauce with mushrooms), put in the fried meat and boil for 5-6 minutes. When serving, place poached porcini mushroom caps heated in broth on pieces of meat, sprinkle with chopped herbs and garnish with fried potatoes.

Components:

Pork (kidney part) – 0.5 kg
lard – 80 g
tomato sauce (or tomato with mushrooms and vegetables) – 1 tbsp. spoon
broth – 0.5 cups
fresh porcini mushrooms – 150 g
parsley (greens) or dill
ground black pepper
salt

Entrecotes with mushrooms.

Compound:

200 g pork
150 g fresh porcini mushrooms
60 g sour cream
60 g onion
100 g tomatoes
10 g greens
50 ml vegetable oil
10 g flour
5 g lemon juice
bouillon
salt and pepper to taste.

Beat the entrecotes and rub with salt and ground pepper.
Quickly fry them in vegetable oil. Add broth and simmer until almost soft. Separately, simmer fresh sliced mushrooms with onions. Mix the ingredients and pour in sour cream, previously mixed with flour and lemon juice. Boil everything and season with spices. Serve, topping each serving of meat with mushrooms, parsley, tomato or cucumber slices. Pork cutlets.

Prepare the cutlets and fry them in a frying pan. Process and wash the mushrooms, cut into slices and simmer with butter, then add Bechamel milk sauce, salt and pepper and boil them in it for 15 minutes. Place fried cutlets on bread croutons and pour sauce over them.

Any salad can be served separately.

Compound:

pork – 500 g
rendered lard – 60 g
mushrooms – 400 g
oil
bread – 75 g
milk sauce – 150 g
salt
pepper

With tomatoes

Veal prepared according to the following recipe is not too high in calories. Even girls who follow a diet can afford meat with mushrooms and tomatoes in the oven. The dish is soaked in spices and vegetable juices. If you look at the photo with its image, you will appreciate the chic appearance of the delicacy.

Ingredients:

veal neck – 850 g;
tomatoes – 2 pcs.;
soy sauce – 75 ml;
dried basil – 1 tsp;
French mustard – 3 tbsp. l.;
rosemary – 0.5 tsp;
vegetable oil – 50 ml;
oregano – 0.5 tsp;
champignons – 200 g;
savory – 0.5 tsp;
meat seasoning – 1 tbsp. l.;
thyme – 0.5 tsp.

Cooking method:

Mix seasoning with herbs, mustard, soy sauce. Marinate the necks in this mixture. Keep in the refrigerator for a couple of hours.
Heat vegetable oil in a frying pan and fry the veal in it. It should be rosy on all sides.
Cut the champignons into thin slices and the tomatoes into rings.
Make many longitudinal deep cuts on the collar. Insert several slices of tomatoes and champignons into each, alternating.
Place the veal in the sleeve. Tie and make several punctures on top.
Preheat the oven to 180 degrees. Bake the dish there for an hour and a half.

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Pork with porcini mushrooms in pots

Components:

Pork – 500 g
Potatoes – 500 g
Smoked brisket – 150 g
Celery root – 150 g
Fresh mushrooms – 10 pieces
Carrots – 8 pieces
Eggplants – 2 pieces
Tomato – 1 piece
Onions – 1 piece
Butter – 2 tablespoons
Vegetable oil – 2 tablespoons
Breadcrumbs – 2 tablespoons
Milk – 1/2 cup
Salt, parsley, ground black and red pepper to taste

Wash the potatoes, peel them, put them in a saucepan, add water and boil them, then combine them with milk and butter, add salt and prepare a puree. Peel the onion, carrots and celery root and pass through a meat grinder along with the pork. Cut the brisket into thin slices. Wash and chop the parsley.

Peel the eggplants, cut the pulp into small cubes and add salt. Wash the tomato, pour boiling water over it, remove the skin, grate the pulp on a coarse grater. Fry the minced meat in heated vegetable oil, combine with parsley, washed and chopped mushrooms, tomatoes, salt and pepper to taste and simmer over low heat for 10 minutes. Grease the inside of the pots with a small amount of vegetable oil, sprinkle with breadcrumbs, lay out layers of mashed potatoes, minced meat, eggplant and brisket. Sprinkle with breadcrumbs again and bake the pork with porcini mushrooms in pots in a moderately preheated oven for 30 minutes.

Pork with porcini mushrooms in a slow cooker

Weight – 993 g. Servings – 4.
To prepare pork with porcini mushrooms in a slow cooker, the following products are required:

400 g pork
250 g porcini mushrooms
1 carrot
1 sweet pepper
2 cloves garlic
1 tbsp. spoon of tomato paste
1 bay leaf
1 bouillon cube
100 ml water
salt to taste
mixture of peppers parsley vegetable oil

Peel and wash the vegetables.
Cut the meat into small pieces, the onion into half rings, grate the carrots on a coarse grater, cut the pepper into strips, and mushrooms into slices. Pour vegetable oil into the bowl of the multicooker-pressure cooker, turn on the “Fry” mode and fry the mushrooms. Then take them out. Then fry the carrots, onions and peppers. Take it out. Then fry the meat until golden brown. Add the rest of the fried foods. Mix water with crushed bouillon cube and tomato paste. Salt and pepper. Pour into a bowl. Add chopped garlic and bay leaf. Close the lid and set the valve to “High Pressure”. Cook in the “Stew” mode for 20 minutes. Then set the valve to “Normal Pressure” and release the steam. Sprinkle the finished dish with chopped parsley.

According to the French recipe

Meat in French is a recipe that has long been loved by many housewives. The dish turns out festive, tasty and aromatic.

Ingredients:

680 g pork neck;
380 g champignons;
three tomatoes;
bulbs;
three spoons of mayonnaise;
140 g cheese.

Cooking method:

We cut the meat into pieces and use a hammer to make chops. Season each piece with spices and place on a baking sheet. To prevent the meat from burning and to prevent the baking pan from causing trouble when cleaning, we recommend covering it with parchment.
Chop the onion and mushrooms and fry in oil for five minutes.
We put tomato slices on the meat, distribute the frying on top, pour mayonnaise over everything and put it in the oven for half an hour (temperature - 190 ° C).
Then we take out the almost finished dish, sprinkle it with cheese and continue baking for another ten minutes.

Pork goulash with porcini mushrooms

Compound:

500 g pork
1 carrot
1 parsley root (or some celery root)
1 onion
1 clove of garlic
1 apple
3–4 tbsp. spoons of heated fat
500 g fresh (or 250 g salted) mushrooms
250 ml water (or broth)
2–3 tbsp. spoons of sour cream
1 tbsp. spoon of flour
Salt
Sugar
pepper.

Cut the meat into pieces approximately 3 × 4 cm in size, fry in the bottom of the goose pan in some of the fat. Add chopped roots and water (or broth), simmer covered until almost done. Simmer the mushrooms in the remaining fat until soft. Then add flour and mix with meat. About 10 minutes before the end of stewing, add a little cold broth (or flour mixed with melted fat and boil. The dish can also be seasoned with tomatoes or tomato puree. Serve pork goulash with porcini mushrooms in a stewing dish (or transfer to bowl) Garnish with boiled potatoes, pasta (or rice) and pickles.