Meat with champignons in a frying pan. Recipe with photo

The simplest recipe

Meat with champignons in a frying pan can be prepared with the addition of only onions and spices.

To serve, it is recommended to boil rice or potatoes in advance.

What ingredients will you need?

To prepare the meat and mushroom frying you will need:

chilled meat. It is recommended to use pork with a low fat content - 500 g;
Champignon. Mushrooms must be purchased fresh – 500 g;
onion, you can also use shallots – 350-400 g;
spices for pork. You can buy a ready-made set (without salt) – 3-4 g;
chopped black pepper – 2 g;
filtered water – 350-400 ml;
sunflower oil – 60-80 ml.

You also need to prepare salt. The amount of product depends on taste preferences.

Step-by-step cooking process

Stages of preparing meat and mushroom frying:

Initially, you should rinse the meat and remove water from it with a towel. If the meat is not purchased, then this item is not mandatory.
Next, the meat needs to be frozen a little to make the fillet easier to cut.
Cut frozen meat into medium-sized cubes.
The champignons must be cleaned of defects and cut into slices.
The onion needs to be peeled, then, using a knife, cut into small cubes.
Then the sliced meat should be placed in a bowl, sprinkled with meat spices and mixed well. It is advisable that the spices cover each piece of meat.
Leave the meat to marinate for approximately 15-20 minutes.
Next, you need to pour approximately 30 ml of sunflower oil into the frying pan and heat it over moderate heat.
Place the meat cubes in the frying pan (no need to change the heat level) and fry them until golden brown. The meat should be stirred periodically. There is no need to cover the pan with a lid, as excess moisture should evaporate from the meat.
Once ready, the meat needs to be transferred to a dish, and the onion should be browned in the remaining oil. If necessary, you can add about 20 ml of sunflower oil.
The finished onion should also be transferred to a dish (can be in a separate dish, or can be added to the meat).
Wash the pan and heat the oil in it again (about 30 ml) over medium heat.
Place the mushrooms in the oil and fry them until the moisture has evaporated and the mushrooms themselves have lightly browned.
Then you need to transfer the mushrooms along with the oil into a frying pan with high sides.
Add fried meat and onions to the mushrooms. You also need to add salt, pour in water and pepper the contents.
It is recommended to simmer the ingredients over low heat for about 10 minutes. It is necessary that the meat has time to be completely stewed.
After the specified time, the frying pan with meat and mushrooms must be removed from the heat and covered with a lid.

The meat and mushroom frying should sit for approximately 10 minutes. It is recommended to serve it with a side dish and garnished with green onions.

Recipe 8. Pork and champignons with sweet peppers

This cooking option is perfect for entertaining guests or friends. The dish is prepared quickly and easily.

Ingredients that will be useful to us:

Pork – 0.6 kg.
Champignons – 0.4 kg.
Sweet peppers – 3-4 pcs.
Onion head – 2 pcs.
A little vegetable oil.
Hard cheese – 0.2 kg.
Salt according to preference.
Ground black pepper to taste.
Water – 50 ml.
Tomato paste – 2 tbsp. l.

Cooking algorithm:

Cut the pork into small cubes, place a frying pan over medium heat, pour in vegetable oil and fry the product until golden brown on all sides.
Cut the onion into small pieces and fry for about 6 minutes.
Sweet peppers need to be cut into noodles and added to the pan. Mix thoroughly and fry for 6-7 minutes.
Take a separate container and fry the champignons, cut into strips, in it.
The next step is mixing the champignons, meat, onions and peppers in a saucepan.
Salt, pepper, mix. Don't forget to add tomato paste diluted in water.
Simmer over low heat for 20-25 minutes. Add a layer of cheese on top and place in the oven.
Bake for 20-25 minutes, set the temperature to 185 degrees.

Recipe for meat with champignons and cheese

Stewed meat with mushrooms and cheese is recommended to be served with boiled spaghetti.

Meat with champignons, recipe with cheese.

The dish has a special consistency and taste.

What ingredients will you need?

To stew meat with mushrooms and cheese you need:

any chilled meat and not very fatty – 800 g;
fresh champignons – 300 g;
processed cheese without flavoring or aromatic additives – 200 g;
natural tomato sauce (also without additives) – 10 ml;
garlic. If fresh garlic is not available, you can use dried garlic – 4 cloves;
crushed coriander – 2 g;
dill sprigs - 2-3 sprigs;
sunflower oil – 15-20 ml (unflavored);
laurel leaf – 2 pcs.

Additionally, use salt and crushed black pepper to taste.

Step-by-step cooking process

The process for preparing meat with the addition of cheese and mushrooms is as follows:

First you need to cut the meat into medium-sized cubes.
Next, the mushrooms need to be cleaned of defects and finely chopped.
The cheese also needs to be cut into small cubes.
The garlic must be peeled and finely chopped with a knife.
Dill sprigs should be torn off the stems and finely chopped with a knife.
Break the laurel leaves into approximately 4-6 pieces each.
Then you need to heat the oil in a double-bottomed frying pan.
Place the meat cubes in the oil and fry them over medium heat until browned.
When the meat is browned, add broken bay leaves, coriander, salt and pepper to the pan.
Immediately mix the ingredients, add the mushrooms and fry the ingredients for approximately 2-3 minutes.
While the ingredients are frying, stir the tomato sauce and garlic in a bowl.
Pour the tomato-garlic mixture into the pan after 2-3 minutes. If the contents turn out to be dry, you can add hot water.
When the contents boil, you will need to put the cheese slices into the pan and stir the contents until the cheese melts.
When the cheese has melted, continue cooking over low heat until the meat is cooked.

Approximately 1 minute before removing the pan from the stove, add dill to the contents. The finished dish must be covered and allowed to stand for about 6-8 minutes.

Pork stewed with mushrooms and pickles in sour cream

Ingredients:

pork – 0.5 kg;
onions – 250 g;
boiled wild mushrooms – 200 g;
lard – 250 g;
pickled cucumbers – 250 g;
sour cream – 350 g;
lemon – 0.5 pcs.;
salt;
ground black pepper.

Cooking method

Cut the prepared pork into small pieces. Place in a bowl, sprinkle with pepper and salt, and sprinkle with lemon juice. Add finely chopped onion. Mix everything well and refrigerate for 2-3 hours to marinate.
Cut the lard into small pieces and place in a hot frying pan. Add marinated meat and fry for 5 minutes. Add chopped boiled mushrooms. Continue frying for a few more minutes.
Cut the cucumbers into small cubes, combine with meat and mushrooms. Fill with sour cream. Simmer until the meat is cooked for 20-25 minutes.
Sprinkle the finished stewed pork with mushrooms with chopped herbs.

Recipe for meat with champignons in sour cream

Meat with champignons in a frying pan, cooked with the addition of sour cream, has a delicate creamy flavor. You can simply eat the dish with wheat bread or boiled potatoes.

Preparation next.

What ingredients will you need?

The dish includes the following products:

chilled pork. If possible, use tenderloin, since this meat is quite tender and does not contain much fat - 500 g;
Champignon. You should buy fresh mushrooms - 300 g;
onion. The weight of the onion head should preferably be approximately 90-100 g - 1 pc.;
sour cream. The fat content of the ingredient should not be less than 15%. Otherwise, the dish will not have a creamy taste - 250 ml;
sunflower oil – 50-60 ml (unflavored);
garlic. The product is optional - 2 cloves.

As for spices, you can optionally add about 1 g of ground white pepper to this recipe. You will also need salt, the amount of which should be varied to taste.

Step-by-step cooking process

The design scheme for pork tenderloin with champignons and sour cream is as follows:

The pork must be cut into medium-thick pieces. To facilitate the cutting process, the meat can be slightly frozen beforehand.
Champignons should be checked for spoiled areas. If detected, a defect must be cut out.
Next, the mushrooms need to be cut into slices or medium-sized cubes. Champignons should not be crushed, as after heat treatment they greatly decrease in size.
It is recommended to cut the onion (peeled) into half rings.
Fry the onion in about 25-30 ml of oil until browned.
Place the onion in a bowl and fry the mushrooms in the remaining oil. Champignons are considered ready when all the moisture has evaporated from the pan and the mushrooms themselves have lightly browned.
Then you need to heat the remaining oil in a double-bottomed frying pan and fry the meat cubes in it. It is necessary that the meat is just covered with a golden brown crust.
When the pork is browned, add fried onions and mushrooms. Fry the ingredients together for about 1 minute.
Next, you need to add pepper, sour cream, and salt to the contents. If the sour cream is very thick, then it is advisable to first dilute it with water.
Food should be simmered for at least 10 minutes. Next, the meat needs to be checked for readiness and degree of salinity. If the meat is not ready yet, then you should continue the stewing process.
Approximately 1 minute before cooking, add chopped garlic cloves to the pan.

After the meat is ready, you need to close the pan with the contents and let the ingredients brew for approximately 5-7 minutes.

How to cook pork chops with mushrooms

It is easiest to cook pork chops with mushrooms in the oven to avoid the high calorie content of the dish due to oil.

700g pork chops (choose brisket, shoulder or ham);
7 potatoes;
3 pcs. eggs;
1 tbsp. l. liquid honey;
3 tbsp. l. soy sauce;
1 tsp. seasonings for pork and dried ginger;
4 cloves of garlic;
Salt;
Vegetable oil.

The proposed recipe with photos will show the preparation of pork with champignons in detail.

Wash the meat, cut into slices no more than 1 cm thick.
Place on a wooden board and beat with a kitchen hammer on both sides.
Make a marinade of honey, soy sauce, ginger, crushed garlic and pork seasoning, mix.
Place the meat in the marinade and leave for 2 hours.
Peel the potatoes, grate them on a fine grater, combine with the egg and mix (squeeze the liquid from the grated potatoes with your hands).
Beat 2 eggs separately with salt, dip the meat in the egg mixture, roll in grated potatoes.
Fry in oil until golden brown and place on a baking sheet.
Sprinkle a layer of grated cheese on top and place in an oven preheated to 180°C and bake for 30-35 minutes.

Recipe for meat with champignons in creamy sauce

Meat stewed in cream with champignons produces an incredibly tender texture and delicate taste.

In order for the ingredients to stew well and not burn, you need to simmer them in a frying pan with a thick bottom.

What ingredients will you need?

To decorate meat with mushrooms in cream, use:

meat. Chilled loin – 500 g;
Champignon. It is advisable to buy fresh mushrooms with unopened caps - 300 g;
cream. The fat content of cream should not be less than 33% - 200 ml;
purified water – 50 ml;
onion. It is recommended to prepare a large onion – 1 pc.;
garlic. The ingredient can be omitted - 2 cloves;
oil. To emphasize the creamy taste, it is recommended to use high-quality butter - 50 g.

The proportions of salt and pepper are not indicated, since the proportions of these products should be adjusted to taste.

Step-by-step cooking process

The algorithm for decorating meat and mushrooms in cream is as follows:

It is recommended to slightly freeze the meat first and then cut it into cubes.
The champignons need to be cleaned of damage, then cut into slices.
The onion should be peeled, then cut into thin half rings.
Garlic (peeled) needs to be finely chopped with a knife.
The butter needs to be cut into 2 parts, and you also need to prepare 2 frying pans (one large with a thick bottom and one regular one for sautéing food).
Melt 1 part butter in a small frying pan and fry the onion and garlic in it.
When the onion-garlic mixture browns, transfer it to a plate, and put the mushrooms in a frying pan with the remaining oil and fry them until the moisture evaporates.
When the mushroom juice from the pan has evaporated. The pan must be removed from the heat.
Next, you need to melt the remaining butter in a large frying pan and brown the pieces of meat in it.
When a crust forms on the meat, add the onion-garlic mixture and mushrooms to the pan. Fry the ingredients, stirring occasionally, for about 1 minute.
Then you need to combine the cream with water and pour the resulting solution into the frying pan. Salt and pepper the contents.
Simmer the ingredients for approximately 15 minutes over low heat. Before removing the pan from the heat, you need to check the meat for salt and readiness.

After cooking, cover the pan with a lid and let the contents sit for about 8-10 minutes. The most suitable side dish for this dish is mashed potatoes.

Pork stewed with mushrooms: subtleties of preparation

Pork can be stewed with any mushrooms. These can be oyster mushrooms, champignons, porcini, forest mushrooms.

Fresh champignons or oyster mushrooms require virtually no preliminary heat treatment. They can be placed in a bowl with meat whole or cut into slices. But to enhance the aroma and taste, it is better to first fry them in a frying pan and only then combine them with meat.
You must first boil the wild mushrooms, then drain the broth (you won’t need it), and cut the mushrooms into slices. After this procedure, they can be immediately combined with pork or first fried in oil with onions, and then placed in a bowl with meat.
Pork can also be stewed with dried mushrooms. Before using, soak them in cold water for 2 hours to soften them. After this, add it along with the meat and simmer until done. By the way, the water in which the mushrooms were located can be used to cook soups, sauces, or pour it over meat with mushrooms for further stewing.

Tip : if you soak dried mushrooms in milk, you will be pleasantly surprised at their similarity to fresh ones.

Both pork and mushrooms respond well to the addition of sour cream, so very often pork and mushrooms are stewed with it.
It is recommended to add a lot of onions to this dish. When stewing, it releases a sufficient amount of juice, which makes the meat soft and tender, but does not drown out the natural aroma of the mushrooms.
In addition to onions, carrots are also added to the pork and mushrooms. But there should not be too much of it because of the pronounced carrot taste.
But zucchini would be quite appropriate. They have a neutral taste and are practically odorless. But they easily absorb the aromas of other vegetables, in particular mushrooms and meat.
When stewing pork with mushrooms, you should not get carried away with spices, which have a strong smell and can kill the “forest spirit” of the mushrooms.
You can add dill, cumin, bay leaf, black pepper, and a small amount of thyme. These spices go well with both pork and mushrooms.
Pork with mushrooms can be stewed in refined vegetable oil, lard, or a mixture of vegetable and butter. Do not use margarine for this: it worsens the taste of the finished dish.

Recipe for meat with champignons and tomatoes

Tomatoes will add a piquant sourness and a pleasant orange tint to the dish. It is recommended to use boiled buckwheat or stewed vegetables as a side dish.

What ingredients will you need?

To decorate meat with tomatoes and mushrooms, use:

meat. It is advisable to use chilled pork tenderloin - 400 g;
fresh medium-sized champignons – 300 g;
moderately dense medium-sized tomatoes - 2 pcs.;
sour cream. The richness of the creamy taste of the finished dish depends on the selected fat content of the product - 160-180 g;
cheese. You should use not very salty cheese, and the product should melt easily when heated - 70-80 mg;
sunflower oil – 40 ml (odorless);
bell pepper To add color to the dish, it is recommended to use yellow pepper - 1 pc.

Salt the contents to taste when preparing the dish. To increase satiety, taste and nutritional properties, you can include frozen corn, green beans or green peas in the list of products, in an amount of about 80 g.

Step-by-step cooking process

The scheme for decorating meat with tomatoes and mushrooms is as follows:

First you need to cut the tenderloin into medium-sized cubes.
It is advisable to also cut the champignons into cubes. Do not chop, as the mushrooms will greatly decrease in size during heat treatment.
Tomatoes need to be cut into small cubes, but first it is advisable to peel the vegetable. To remove the skin on a tomato, make 2 cuts, they should intersect. It is recommended to cut the fruit in the area where the stalk attaches.
Next, the tomatoes must be placed in boiling water for approximately 20-30 seconds, and then immediately in ice water for 30 seconds.
After the manipulations, just pull the skin on the tomato from the place of the cut, it will easily come off.
You need to grate the cheese, put the sour cream in a bowl and mix with salt and pepper. If the sour cream is very thick, you can add water.
Bell peppers should be peeled and cut into small cubes.
Then you need to pour oil into a frying pan with a thick bottom and wait for it to heat up over medium heat.
Place the meat in hot oil and fry it until browned.
After browning the meat, you need to put the mushrooms in the frying pan and fry the food for approximately 10 minutes. During this period of time, the mushroom juice should evaporate, and the mushrooms should have time to brown.
Next (when the meat and mushrooms are browned), you need to put tomatoes and bell peppers in the frying pan and fry the food for about 5 minutes.
After 5 minutes, pour sour cream sauce into the pan, add cheese and stir the ingredients until the cheese melts.
After this, you need to reduce the heat (the contents should not boil too much) and simmer the food for about 25-30 minutes with the lid closed.

If the recipe additionally includes frozen ingredients in the form of peas, corn or beans, then they should be added to the pan along with tomatoes and bell peppers.

Pork stewed with mushrooms in the oven

Ingredients:

pork – 0.7 kg;
fresh mushrooms – 200 g;
large onions – 2 pcs.;
carrots – 1 pc.;
pork lard – 50 g;
refined vegetable oil – 1-2 tbsp. l. (depending on the fat content of the meat);
salt;
pepper;
white wine – 100 ml.

Cooking method

Cut the prepared pork across the grain into medium-sized pieces. Sprinkle with salt and pepper. Divide into three parts.
Peel the onions and carrots, wash them and chop them into strips.
Wash the mushrooms, dry them, cut into slices.
Slice the lard very thinly.
Pour vegetable oil into a ceramic pot or pan, add half the amount of lard.
Place carrots on it. Cover it with a layer of meat. Place half of the chopped onions and half of the mushrooms on the meat.
Repeat in the same sequence: meat, onions, mushrooms. Place the remaining meat on the top layer, which is covered with chopped lard.
Sprinkle with salt and pepper. Pour in a glass of wine, slightly diluted with water, and close the lid.
Place in an oven preheated to 200°. Simmer for 30-40 minutes until the meat and mushrooms are soft.

Recipe for meat with champignons and potatoes

Meat with champignons in a frying pan will turn out more satisfying, and to serve the dish you will not need a side dish if you include potatoes in the recipe.

Preparation next.

What ingredients will you need?

To prepare a complete dish from meat and mushrooms, use:

meat. It is recommended to use pork with moderate fat content. If you choose lean meat, the dish will turn out dry - 500 g;
Champignon. You can use both fresh and frozen mushrooms - 250 g;
potato. It is important that the tuber crop does not overcook during heat treatment - 500 g;
onion turnip. You should prepare a large and juicy onion - 1 pc.;
non-fragrant sunflower oil – 30 ml;
filtered water – 400-500 ml;
laurel leaf – 1 pc.

Additionally, you should select spices to taste (you can use ground pepper and meat spices) and salt.

Step-by-step cooking process

When preparing meat with the addition of champignons and potatoes, the steps are arranged in the following order:

Initially, you need to prepare a frying pan of suitable size and with a thick bottom.
Next you need to peel the vegetables. The onion should be cut into medium-sized slices, and the potatoes should be cut into medium-sized cubes.
The meat should be cut into pieces similar to potatoes.
Champignons, if small ones are used, then it is enough to cut them into 2 parts. If the mushrooms are medium in size, it is recommended to cut them into layers.
Then you need to heat the oil in a frying pan and fry the chopped onion in it until lightly browned.
Next, you need to add meat and champignons to the onion, and continue to fry the food for about 17-20 minutes over moderate heat, stirring the ingredients regularly. During the allotted time, excess moisture should evaporate from the meat and mushrooms, and it is also desirable that the products should brown slightly.
After 17-20 minutes (provided that the moisture has evaporated and the food has browned), you need to put the potatoes in the frying pan and pour in water (the water needs to be boiled in advance and poured in while boiling).
When the water begins to boil, reduce the heat and simmer the ingredients until the potatoes are ready.
Approximately 5 minutes before the end of simmering, you need to add salt, bay leaf and pepper (or spices) to the pan.

After cooking, the pan must be closed, since the ingredients must be saturated with both the taste and aroma of each other. It is advisable to infuse the contents for 8-10 minutes.

Recipe 7. Pork and mushrooms baked in the oven with potatoes

The dish is perfect for a holiday table or dinner party. Your family, friends or family will definitely like it.

Ingredients we will need:

Pork – 1 kg.
Potatoes – 0.6 kg.
Salt according to preference.
Ground black pepper according to preference.
Hard cheese – 150 g.
Champignons – 0.4 kg.
Mayonnaise – 0.3 l.
Soy sauce – 3 tbsp. l.
Parsley.
Lightly salted cucumbers – 3-4 pcs.

Cooking algorithm:

Cut the meat into small pieces or cubes, which should not be more than 1 centimeter thick.
We use a kitchen hammer to lightly beat the pieces, then marinate it in a container with soy sauce.
To prepare, select a deep form, which needs to be greased with mayonnaise and filled with pork.
We thoroughly wash the potatoes under water, peel them, cut them into circles, and place them in a mold.
Salt, pepper, add cucumbers, cut into thin slices.
Cut the champignons into thin slices, place them on lightly salted cucumbers, coat the layer with mayonnaise.
Three hard cheeses on a fine grater, mix with mayonnaise.
The final layer in the mold is cheese and mayonnaise sauce.
We use foil to cover the pan and place it in an oven preheated to 185 degrees.
Bake for approximately 80-90 minutes. Remove the foil and leave the food in the oven for about 10-15 minutes. The top should be browned.

Recipe for meat with champignons and pickled cucumber

Meat with mushrooms will have a unique taste if you include pickled cucumbers in the recipe.

The cucumber should not be very sour and soft. Because then the dish will not turn out with the desired taste and texture.

What ingredients will you need?

To decorate meat with pickled cucumber and mushrooms, use:

chilled pork tenderloin – 600 g;
fresh champignons in a processed state - 200 g;
cream with a fat content of 30% - 500 ml;
medium-sized onions - 2 pcs.;
medium-sized, firm pickled cucumber – 1 pc.;
spices for meat. You can use a purchased set - 3-5 g;
sunflower oil – 60 ml.

Salt the dish should be to taste, taking into account the degree of salinity of the pickled cucumber.

Step-by-step cooking process

The stages of preparing the ingredients and preparing the dish are as follows:

The meat must be rinsed, dried and cut into cubes.
Place the meat slices in a bowl and sprinkle the spices over the slices. Mix the ingredients and leave the meat to marinate for about 10-15 minutes. While the meat is marinating, you should prepare the rest of the ingredients.
It is advisable to cut the champignons into slices, but you can also cut them into cubes.
It is recommended to arrange the peeled onion into half rings.
Pickled cucumber should be cut into small cubes.
Next, pour sunflower oil (30 ml) into a double-bottom frying pan.
Place the frying pan on the stove. It is advisable to set the heating of the burner at medium values.
When the oil is hot, you need to put onion half rings and mushroom slices into it. You need to fry the ingredients until they brown (first you need to wait for the mushroom juice to evaporate).
While the mushrooms and onions are frying, in a separate frying pan, brown the meat in 30 ml of sunflower oil.
Transfer the fried meat into a frying pan with onions and mushrooms (provided that these ingredients have had time to fry). Mix the products.
Then immediately add the cucumber to the pan. Fry the ingredients for approximately 3-5 minutes.
Next, you need to pour cream into the pan, add salt (you can ground pepper). Mix the ingredients.
When the contents begin to boil, you need to reduce the heat and simmer the food until the meat softens. When simmering, the pan must be covered with a lid.

Serve meat with cucumber and mushrooms, preferably with boiled vegetables or puree.

Chicken wings or legs with mushrooms in a frying pan

These two chicken “spare parts” are prepared in exactly the same way, including time. The only difference is that the legs (shins), due to their shape, want more oil in the pan. Salt the legs/wings, pepper and fry in oil over high heat on all sides until golden brown.

Legs/wings, pepper and fry in oil over high heat on all sides until golden brown

Now add immediately prepared mushrooms, spicy vegetables and chopped tomatoes in their own juice. Can be seasoned with soy sauce. Simmer, covered, until meat is cooked through, about 25 minutes. Towards the end, you can open the lid so that the sauce evaporates and thickens - and your chicken with mushrooms in a frying pan in tomato sauce is ready.

Chicken with mushrooms in a frying pan in tomato sauce

This option is great served with short or medium pasta - and then you have chicken with mushrooms in a frying pan and pasta .

Chicken with mushrooms in a pan and pasta

Useful tips and tricks

Meat with champignons in a frying pan can be prepared with various sauces and the addition of vegetables.

But in order for the dish to be aromatic and as healthy as possible, it is necessary to follow the recommendations during the cooking process:

Basic subtleties	Notes
It is recommended to fry the meat and mushrooms separately before cooking.	During the process of “individual” frying, the meat is covered with a crust, which allows the juices to be preserved. As a result, the fillet turns out juicy and more tender. Mushrooms, when pre-frying, “get rid” of excess moisture and become more aromatic.
It is recommended to marinate the meat for at least 10 minutes before cooking.	The marinade enhances the meat aroma, makes the fillet more tender, and the meat is baked/fried faster.
It is advisable to use meat with a moderate amount of fat.	If the meat is “lean”, the dish will turn out to be a bit dry; in addition, the taste and aroma of the dish will be less pronounced.
When purchasing, give preference to fresh or chilled meat.	Frozen fillets contain less nutrients and moisture, resulting in a less nutritious dish.
It is advisable to buy champignons with unopened caps.	Open caps are characteristic of mature mushrooms, which contain fewer nutrients and a rougher texture.
The champignon cap should not have dark spots or be sticky.	If the mushroom cap is sticky or has stains, it means that the champignons were stored incorrectly or exceeded the stated expiration date.
Champignons need to be cleaned and cut before cooking.	After processing, mushrooms quickly deteriorate and lose useful substances.
If you need to add water/broth when preparing a dish, add it while it’s hot.	If you add water/broth cold, then due to temperature changes the main ingredients may “lose” the desired texture.

Champignons, even after cooking, are a perishable product, so dishes using them must be consumed within 3 days (then the mushrooms begin to release poison). If the champignons were lightly fried (with preliminary heat treatment in a frying pan), then the shelf life is reduced to 24 hours. If the dish is stored longer than the specified period, then even the meat in it becomes poisonous.

Whole chicken with mushrooms in a frying pan

A whole chicken will not fit in the pan, even if the pan is very large. So you will need to cut it up. You can do it the traditional way: first cut off the legs and wings with part of the breast. Then remove two breast fillets with skin on. Then cut off the back (there are, of course, a lot of bones, but the meat is very tasty). Or you can take poultry scissors and cut the chicken into quarters. In this case, the ridge must be removed. Season the cut poultry with salt and pepper, and fry in oil on both sides until golden brown. This format allows you to cook chicken with mushrooms in a frying pan with vegetables .

Take cauliflower, eggplant and tomatoes, for example. You can simply disassemble the cabbage into inflorescences, cut the tomatoes into medium cubes, and the eggplants into larger cubes. Eggplants need to be fried along with onions and other spicy vegetables, but cabbage and vegetables are not needed. When the chicken is already golden brown, fry the spicy vegetables and eggplants, add the prepared mushrooms, and fry a little more. Return the chicken “spare parts”, add water so that the chicken is half covered, and simmer the snaala under the lid for 25-30 minutes, then without the lid for another ten minutes. As a result, the vegetables will soften a little, and a vegetable sauce will naturally form.

Chicken with mushrooms in a pan with vegetables

All that remains is to pour the prepared buckwheat into it - and on your table you have chicken with mushrooms in a frying pan with buckwheat .

Chicken with mushrooms in a frying pan with buckwheat

Meat with bell pepper

For such an original and tasty recipe you need to take:

800 grams of pork;
300 grams of champignons;
one bell pepper;
onion head;
one carrot;
a tablespoon of tomato paste.

The meat is washed and dried. Cut into cubes. Heat the vegetable oil in a frying pan and fry the pieces of pork. The onion is peeled and cut into half rings and added to the meat. Mix everything and fry the ingredients for another three minutes.

Mushrooms are cut into large pieces, for example, slices. The peppers are washed and cut into strips, not very thinly. Grate the carrots on a coarse grater. All vegetables and mushrooms are added to the meat, seasoned with spices and tomato paste. If desired, you can add a couple of pinches of sugar for a piquant taste. Fry for about five minutes. Then pour a glass of water over the meat and cook under the lid for thirty minutes. This dish can be served without a side dish.