Minced meat with mushrooms: the best recipes and cooking features

When preparing dishes, mushrooms are often added to classic minced meat. These can be champignons, porcini mushrooms, fresh, dried, frozen. Minced meat with mushrooms is one of the most successful flavor combinations. It is used to prepare casseroles, pasta sauces, zrazy, and added to rolls and pies. Lasagna with minced meat and mushrooms turns out very tasty, the recipes of which are widely used by chefs all over the world. The most popular recipes for dishes that use minced meat and mushrooms are presented in our article.

Minced meat with mushrooms: recipe

There is no single recipe for minced meat with mushrooms. When preparing a particular dish, different options are used.

Meanwhile, there are three main ways to obtain minced meat with mushrooms:

Minced meat and mushrooms chopped to the same size are fried together in one frying pan. Additionally, you can add onions here, which will make the minced meat more juicy. Cook the dish until the liquid from the pan has completely evaporated.
Minced meat and chopped mushrooms are fried in different pans. At the same time, you can add onions to both minced meat and mushrooms. At the end of cooking, mix the minced meat and mushrooms. Often they also add cheese, which binds both ingredients. Minced meat with mushrooms and cheese is ideal for making casseroles.
Minced meat and mushrooms can be fried either together or separately, but the mushrooms are chopped coarsely. The minced meat in this case does not have a uniform consistency.

Below are the most interesting recipes for preparing dishes with minced meat and mushrooms.

The simplest recipe for stuffed champignons baked in the oven

When purchasing mushrooms for this recipe, choose mushrooms with large caps. This is necessary so that they can fit a lot of juicy filling. I can't wait to start, let's get cooking

Ingredients:

Champignons – 12 pcs.
Cheese - 400 g
Garlic - 2 cloves
Onion - 2 pcs.
Salt, pepper - to taste

Cooking method:

1. First of all, the champignons need to be washed very well, soaked for 10-15 minutes so that all the debris comes out of the mycelium and dried. Then, using a small knife, we need to make baskets out of the mushrooms. To do this, cut out the stalk and part of the insides so that the filling fits.

2. We under no circumstances throw away those parts of the mushroom that we cut out. We will need them for the filling. They need to be chopped very finely and then fried in vegetable oil until tender.

3. We also cut the onion into cubes. 2 pieces will be enough. medium size. We fry it in a separate frying pan until golden brown.

To avoid tears when chopping onions, just regularly moisten the knife with cool water. This way, the lachrymators in the onion juice will dissolve in the water and will not escape into the air.

4. While the onions and mushrooms are fried, you can make cheese. It is best to choose the highest grade, since the taste of the finished dish will directly depend on the quality of the cheese. We grate it on a fine grater.

5. Take greens - in our case it’s green onions and dill. We wash the bunches well, separate the hard stems from the dill and chop everything finely.

To keep greens fresh for a long time in the refrigerator, just rinse them, dry them well (so that no water drips from them) and place them in a plastic container with a tight-fitting lid or bag.

6. Start mixing all the ingredients for the filling. Pour cheese, fried onions and champignons into a container, grate the garlic on a fine grater (you can use a garlic press). Then add herbs, salt, spices to taste. If the filling seems a little dry, add a couple of tablespoons of mayonnaise.

7. Mix the filling and begin to fill our baskets with it. This can be done with a spoon or finger, pressing thoroughly. Add a heaping mixture.

8. Grease the baking container with butter and turn on the oven to heat up. The oven should be preheated to 160 °C.

9. Place our caps on a baking sheet, place in a preheated oven and bake for 25 minutes. The readiness of the mushrooms will be indicated by a characteristic brown color.

Our hearty, hot appetizer is ready. You can put it straight from the oven onto the table, your guests will be delighted! You can decorate the baskets with a sprig of herbs and pour mayonnaise over them.

Delicious potato casserole with minced meat and mushrooms

To prepare the casserole you will need mashed potatoes. That is why the potatoes need to be set to boil even before the minced meat and mushrooms are fried. After boiling, the potatoes are cooked for 20 minutes, and then you need to mash them with the addition of butter (1 tablespoon) and milk (60 ml).

For the filling, you first need to fry the onion and carrots (2 pcs.). Then add garlic (2 cloves), mushrooms (150 g), minced meat (700 g), tomato paste (2 tablespoons) and dried thyme (1 teaspoon) to the vegetables. Fry everything together until the liquid evaporates. If necessary, add a spoonful of flour to the minced meat.

Potato casserole with minced meat and mushrooms is prepared in the following sequence: put minced meat on the bottom of the dish, mashed potatoes on top, and then a layer of cheese (120 g). Now the dish needs to be placed in the oven for 15 minutes until a golden crust forms.

How to cook juicy cutlets!

I always use this recipe and only this beef cutlet recipe because they are incredibly juicy! I use 80% lean ground beef and that extra fat adds flavor and moisture. The secret of these juicy cutlets is in the onion puree! It adds so much flavor as well as tons of juice. My other secret ingredient is soaked baguette or bread! I use a piece of day-old baguette soaked in water. The bread does several things – it makes the patties lighter and fluffier and adds more moisture!

Ingredients for preparing beef cutlets with creamy mushroom gravy:

Cooking time: 45 minutes Number of servings : 6 pcs.

For the cutlets:

500 g ground beef
1 large onion
1 large egg
1 tablespoon fresh dill
3 slices French bread (see also note above)
1 1/2 teaspoons salt
freshly ground black pepper
1 to 1 1/2 cups panko breadcrumbs

For the Sauce:

10 porcini mushrooms, sliced
Butter 1 tbsp.
2 medium shallots, diced
1 large grated carrot
3 cloves garlic, minced
1 1/2 tablespoons flour
salt and pepper
1/2 tsp. smoked paprika
2 cups beef broth
1 cup cream or half and half
1-2 tablespoons fresh dill
450 g egg noodles or puree

Instructions for preparing beef cutlets with creamy mushroom gravy:

First prepare the beef cutlets. Using a cheese grater, grate the onion in a large bowl. You can also use a food processor. Add ground beef and egg to a bowl and season with salt, pepper and fresh dill. Soak the bread in a bowl of water and squeeze out some water if too much has been absorbed; I like to use a 6-inch piece of baguette.
Break the baguette into small pieces and add to the bowl. Using your hands, mix all ingredients until a homogeneous mixture forms. Use a measuring spoon (I used 3 tablespoons) to divide the mixture into patty-sized portions. Spread panko breadcrumbs into small onions. Press each patty into a flat oval shape, then toss in the breadcrumbs, coating well.
Heat a large skillet with a few tablespoons of olive oil over medium heat. Place the cutlets in the pan, spreading them out evenly. Avoid overcrowding the pan; cook cutlets in batches. Fry the cutlets for 4-6 minutes on each side until golden brown. Make sure the cutlets are fully cooked; Check with a meat thermometer if necessary - it should reach 160F. Place cutlets on a tray lined with paper towels to absorb excess oil; keep warm until ready to serve.
Next, prepare the mushroom sauce. Melt the butter in a large saucepan along with a little olive oil over medium heat. Add the mushrooms and sauté for 4-5 minutes until lightly browned. Once the mushrooms are browned, season them with a little salt, then remove them from the pan and place them in a large bowl.
In the same pan, add the diced shallots and grated carrots. Fry the two for 2-3 minutes until the onion is soft. Add garlic, season with salt, pepper and smoked paprika; cook for another minute or two. Then add the flour and stir with a spatula until the vegetables are coated; cook the flour for about a minute.
Start adding the beef broth a little at a time and scraping up any flour from the bottom of the pan. Wait until the sauce thickens before adding broth. Return the mushrooms to the pan and cook the sauce over medium heat for 4 to 8 minutes until the sauce reaches the desired consistency. Lastly, add the cream and fresh dill and cook for a few minutes until it boils.
Serve the gravy over boiled egg noodles or mashed potatoes with 2-3 cutlets on the side.

Pasta with minced meat and mushrooms

The pasta prepared according to this recipe looks like the navy pasta familiar to everyone from childhood, but still has significant differences.

In the process of preparing the dish, minced meat (0.5 kg) is first fried, then mushrooms are added to it. Cook everything together covered for 20 minutes. When the minced meat and mushrooms are ready, add dry pasta (200 g), which is filled with water. There should be enough liquid to cover the paste. Now the heat needs to be set to maximum so that the pasta in the pan boils constantly and strongly. As soon as the water has boiled away, add a spoonful of sour cream to the prepared pasta and then sprinkle with herbs.

“Nests” with minced meat in the oven

A delicious meat dish made from familiar products - minced meat and pasta, rolled into nests. Usually it's tagliatelle or spaghetti. Pasta prepared in this way looks original and appetizing on the plate.

You can use any minced meat for filling the nests. It is not advisable to use purchased minced meat; it is not at all difficult to prepare it yourself from the meat that you like. The minced meat for this dish should be quite juicy; there is no need to add bread or eggs to it. Use spices to your taste. I had mixed minced pork and chicken thigh fillets.

The cooking time for “nests” is usually indicated on the package. It will need to be reduced by half in order to cook the pasta until half cooked.

Total time: 1 hour | Cooking time: 40 minutes Servings: 6 | Calories: 162.1

For sockets:

minced meat – 250 g
small onion – 1 pc.
tagliatelle “nest” pasta – 6 pcs.
cheese – 80 g
tomato – 0.5 pcs.
salt - to taste
ground pepper mixture - to taste

For the sauce:

sour cream – 150 ml
tomato sauce – 1 tbsp. spoon
dried dill – 0.5 teaspoon
dried garlic – 0.3 tsp

Large photos

Small photos

Add finely chopped onion to the minced meat, season with salt and pepper. Mix the minced meat well with your hands and beat it in a bowl several times until the minced meat becomes homogeneous and dense.
Divide the minced meat into 6 parts.
Combine sour cream with tomato sauce, add dried dill and garlic, stir.
Boil water in a saucepan and add salt. Place the pasta in the water and cook for 2 minutes from the moment it boils.
Remove the nests from the water with a slotted spoon and transfer to a baking dish. Do not pour out the water yet.
Fill the nests with sauce. Make small balls or cakes from the minced meat and distribute them among the “nests.”
Coat the minced meat with sauce as well. Dilute the remaining sauce with a small amount of water in which the pasta was cooked and pour into the mold. Cover the pan with foil and bake in an oven preheated to 180 degrees for 30-35 minutes.
Then remove the foil and place tomato slices on the nests.
Sprinkle with grated cheese.
Place back in the oven and bake for another 5-7 minutes until the cheese melts.

Potatoes with minced meat and mushrooms

The preparation of this dish begins with frying the minced meat. Potatoes are the last thing you need here. Place minced meat (1 kg) in a frying pan with butter (50 g) and fry it over high heat. In another frying pan, saute the onions and mushrooms for 5 minutes, then add finely chopped lard (100 g) and garlic (4 cloves). Then place the fried minced meat into the pan with the mushrooms. Pour dry red wine (500 ml) here and add tomato paste (2 tablespoons). Bring to a boil, then remove the pan from the heat. Add thyme and bay leaf.

Transfer the filling from the pan into a baking dish and place it in the oven for 1 hour. After the time has passed, place the potatoes (4 pieces) cut into thin slices and mixed with garlic and thyme on top of the minced meat with mushrooms. Place the pan in the oven, preheated to 200 degrees, for another 30 minutes.

Potatoes with mushrooms and minced meat are served hot. Before serving, it is recommended to sprinkle the dish with grated Parmesan.

Beef and mushroom lasagne

Ingredients for making beef and mushroom lasagne:

Cooking time: 1 hour 20 minutes. Number of servings: 8 pcs.

1 tbsp. olive oil
12 oz lean ground beef 375 g
1 package mixed mushrooms (shiitake, oyster and cremini), sliced 227 g
4 cloves garlic, minced
1 onion, chopped
1 teaspoon dried oregano
1 teaspoon salt and pepper
4 cups pureed tomato sauce
12 oven-cooked lasagna noodles
1 tub light ricotta cheese 475 g
1/2 cup grated Parmesan cheese 125 ml
1/2 cup grated mozzarella cheese 125 ml

Instructions for cooking beef and mushroom lasagne:

Step 1 Heat oil in a large skillet over high heat. Sauté ground beef, mushrooms, garlic, onion, oregano, salt and pepper for 10-12 minutes. or until the meat is browned and the mushrooms are tender. Add passata and 1/2 cup (125 ml) water and cook for 7 minutes.

Step 2 Pour 1/2 cup (125 ml) of meat mixture into the bottom of a greased 9x13-inch pan. (3 L) baking dish. Place 4 lasagna noodles on top. Spoon 1 cup (250 ml) meat mixture and 2/3 cup (150 ml) ricotta over noodles. Repeat layers of noodles/meat mixture/ricotta two more times. Top with remaining sauce, Parmesan and mozzarella cheese.

Step 3 Cover with foil. Bake in preheated oven at 400°F (200°C) 40 minutes. Remove the foil and bake for another 10 minutes. Or until golden brown and blistered. Rest 10 min. before slicing.

Cook's Note: Instead of ground beef, use soft, casingless Italian sausage, or ground veal or ground pork.

Lasagna with mushrooms and minced meat

To prepare lasagna according to this recipe, you will need minced meat (500 g), mushrooms (250 g), dry durum wheat leaves (9 pcs.) and bechamel sauce (0.5 l), prepared according to a proven recipe.

Lasagna is assembled in the following sequence: first minced meat fried in tomato sauce, then dry sheets, topped with bechamel sauce with finely chopped mushrooms, then another layer of sheets. The minced meat in sauce is again placed on top of the lasagna sheets, then the sheets and cheese. Bake for about 40 minutes at 180 degrees.

Meat nests stuffed with potatoes

Ingredients

minced meat – 500 g;
carrots – 150 g;
onion – 150 g;
white bread – 100 g;
milk – 150 ml;
egg – 1 pc.;
potatoes – 400 g;
vegetable oil – 50 ml;
salt;
spices (mixed peppers, coriander).

Peel and boil the potatoes, not forgetting to add salt. Then drain the water (do not pour it out yet), and mash the potatoes, turning them into puree.

While the potatoes are boiling, you can prepare the onion: peel it, finely chop it and fry it in vegetable oil. Mix about two-thirds of the onion with mashed potatoes. If necessary, add potato broth. The puree should have the consistency of thick sour cream.

Soak stale pieces of white bread in milk (or water). Beat the egg into the minced meat, add salt, sprinkle with spices and stir well. Chop the carrots on a fine grater and mix into the minced meat. Place the soaked and squeezed bread there, as well as the remaining onion. Mix the minced meat well.

Spray a baking tray with oil or line it with oiled baking paper. Make blanks from minced meat from which to form nests. Using a pastry bag or a simple teaspoon, fill the nests with mashed potatoes.

Bake meat nests stuffed with boiled potatoes at a temperature of about 180-200 degrees for 40-30 minutes.

It is advisable to serve the finished “nests” with fresh sour cream, herbs or vegetables.

Bon appetit!

Meat zrazy with mushrooms

Traditionally, zrazy is made from mashed potatoes and served as a separate dish with sauce. Our zrazy will be made from minced meat, and they will have mushroom filling. You can serve them with mashed potatoes, rice or buckwheat.

First you need to prepare the filling for zraz. To do this, mushrooms (200 g) are fried with onions until cooked. When the filling has cooled a little, add boiled eggs (2 pieces), cut into cubes.

To prepare minced meat, you need to soak a loaf (1 slice) in milk (½ tbsp.). Then squeeze it out and add it to the minced meat. Beat 1 egg into the same bowl. Knead the minced meat well until it has a uniform consistency. After this, form a ball out of it, then flatten it in the palm of your hand into a flat cake, put a spoonful of mushroom filling inside and form a cutlet. The edges need to be sealed well so that the filling is completely covered.

The zrazy is fried in vegetable oil on both sides and then cooked in the oven for 20 minutes. Before baking, you need to put a piece of butter in the pan.

Recipe 3, step by step: meat nests with cheese

Today I want to bring to your attention a festive and everyday recipe. These are meat nests made from minced meat stuffed with tomatoes and cheese. The oven-baked dish is very tasty and beautiful. It will be able to please the eye and satisfy the gastronomic preferences of both the ordinary eater and the true gourmet. Try making these meat “cheesecakes” yourself, I’m sure your guests will be delighted.

minced meat – 700 grams;
onions - 1 large onion;
chicken egg – 2 pieces;
cheese – 150 grams;
sour cream – 1 tablespoon;
tomato – 1 piece;
salt – 1 teaspoon;
pepper mixture – 1 teaspoon.

The meat component of the dish is minced pork. It can be easily replaced with pork-beef or chicken-pork.

Peel the onion, cut into large pieces and chop in a food processor. If you make minced meat from pieces of meat, then the onion can also be passed through a meat grinder.

Add chopped onion, salt, a mixture of peppers and a chicken egg to the minced meat.

Mix everything well.

Break the egg into a separate plate.

Add a tablespoon of sour cream and grated cheese.

Add salt to taste to the sauce and mix everything.

Cut one large tomato into slices 4-5 millimeters thick.

Divide the minced meat in a bowl into equal parts with a knife, and then form balls of the same size from each. From each piece we make a meat cheesecake with sides 1 centimeter high.

We put a slice of tomato into the nests.

Put cheese sauce on the tomato.

Place the baking sheet in the oven and cook the dish at a temperature of 200-220 degrees for 45 minutes. Meat protein will leak out of the raw minced meat onto the baking sheet and curl, so the baking sheet should be covered with baking parchment.

Place the finished nests on portioned plates and serve with fresh vegetables or any other side dish.

The oven-baked dish turns out very juicy and tender.

Minced meat roll with mushrooms

In this recipe, minced meat and mushrooms are cooked separately, but they will combine perfectly in the filling. To prepare the meat part of the roll, you need to combine ground beef (1 kg), eggs (3 pcs.), 100 g of tomato ketchup, onion (3 pcs.), garlic (1 clove) and a handful of chopped parsley in one bowl. Place the minced meat in a mold measuring 10 by 30 cm (you can make a mold from foil), and bake at 180 degrees for 20 minutes. Remove the finished meat filling from the mold and cool.

For the next filling, fry the mushrooms in butter until tender. Then transfer them to a separate bowl and cool. Meanwhile, roll out the sheet of dough to a size large enough to wrap around the filling. Brush the layer with egg. Place the mushroom filling along the middle of the dough sheet, followed by the meat filling. Cut the edges of the dough into strips and wrap the roll, overlapping them on top. The baked goods will be cooked for 40 minutes at a temperature of 180 degrees. If the top of the roll browns before the allotted time, it will need to be covered with foil.

Classic meatloaf

Aromatic, tasty and very juicy roll made from pork and delicious mushrooms.

Ingredients:

Fresh mushrooms - 400 g
Mustard seeds - to taste
Onion - 1 head
Ground allspice
Olive oil - 1 tbsp.
Pork neck – 1.6 kg
Salt - to taste
Greens - 1 bunch

Preparation:

Chop mushrooms and onions into small cubes.

Fry the ingredients in olive oil. Season with spices and bring the filling to taste.

If desired, you can add aromatic herbs - rosemary, thyme, oregano.

Wash the pork and pat dry with paper kitchen towels. Rub with mustard seeds, pepper and salt.

Chop the greens and combine the ingredient with the mushroom filling.

Place the filling on the layer of meat. Place the filling on top and roll tightly. Leave the product to marinate for an hour.

Bake the roll in a deep pan under a lid or foil at 180 degrees. When cut, the finished meat will be white, but not pink.

Cut the roll and serve.

Buckwheat casserole with minced meat, mushrooms and cheese

To prepare a healthy buckwheat porridge casserole you will need buckwheat, minced meat, mushrooms, onions and carrots, peppers, cheese, eggs and spices. First you need to cook buckwheat (200 g) until cooked. While the cereal is cooking, fry the onions and carrots in one pan, and diced peppers and mushrooms (200 g) in another.

Prepare the cheese and egg mixture. To do this, beat eggs (3 pieces) and add grated cheese (200 g) to them. After the cooked buckwheat has cooled a little, you need to combine raw minced chicken (500 g), buckwheat, mushrooms with peppers, onions and carrots in one bowl. Add salt and pepper to taste. Mix the minced meat with mushrooms with the cheese and egg mixture. Then put it in a baking dish and put it in the oven, preheated to 180 degrees for 45 minutes. After the specified time, remove the mold and sprinkle the dish with cheese (100 g). Cook the casserole for another 10 minutes until a crust forms.

Mushrooms stuffed with beef and blue cheese

Truly a one-bite miracle recipe. The mushroom caps are stuffed with a rich mixture of ground beef, blue cheese and garlic. They are baked in the oven until golden brown and crusty.

Ingredients for preparing mushrooms with beef and cheese:

Quantity: 36-40 pcs.

200 g ground beef
36 to 40 button or cremini mushrooms (1 1/2 to 2 inches in diameter)
Salt 1/4 teaspoon
1/3 cup crumbled blue cheese
1/4 cup soft whole wheat breadcrumbs
3 tablespoons minced garlic
1/2 teaspoon steak seasoning mixture
Chopped fresh onion (optional)

Instructions for cooking mushrooms with beef and cheese:

Preheat oven to 375°F. Remove and reserve mushroom stems. Season mushroom caps with salt; postpone. Chop stems to yield 1/2 cup; discard remaining stems.
Combine ground beef, chopped shanks, blue cheese, breadcrumbs, 3 tablespoons garlic and steak seasoning. Sprinkle beef mixture evenly over mushrooms.

Cook's Tips: To make soft bread crumbs, place the torn bread in a food processor or blender container. Coating; pulse on and off to form fine crumbs. Half a slice yields about 1/4 cup crumbs.

3. Place the stuffed mushrooms on a rack in a roasting pan. Bake in a 375°F oven for 15 to 20 minutes. Sprinkle with additional garlic if desired.

Cook's Tips: Cooking times are for fresh or completely thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of doneness of ground beef.