Pork with chanterelles in the oven, slow cooker, frying pan: photos and recipes for preparing mushroom dishes

Many experienced housewives believe that pork can be combined with many products, including mushrooms.
Particularly delicious dishes are made from pork with chanterelles. This unusual combination is considered very successful, since the mushroom aroma will give the meat a unique taste that will be appreciated by everyone who tries it. And if you cook pork with chanterelles in various versions, experimenting with ingredients, you can get very original, but at the same time tasty dishes. It is worth saying that any dish according to the recipe chosen from the article will turn out delicious if you take high-quality and fresh products. The meat should not be soaked before cooking so that it does not lose its taste: it is simply washed in cold water. The mushrooms are thoroughly cleaned of forest contamination, washed and boiled in salted water for 15-20 minutes.

The proposed options for preparing pork dishes with chanterelles are described step by step, so choose any one and prepare a complete lunch or dinner for the whole family.

How to cook roast with chanterelles, pork and nuts

Pork cooked in a frying pan with chanterelles, nuts and cheese will surprise all your household with its taste and aroma. This original dish is usually prepared for festive feasts.

800 g pork pulp;
200 g smoked pork belly;
500 g boiled chanterelles;
200 g hard cheese;
3 tbsp. l. chopped parsley;
50 g cashew or pine nuts;
100 ml mushroom broth;
5 cloves of garlic;
3 tbsp. l. vegetable oil;
1 tsp. ground black pepper;
Salt - to taste.

Roast with chanterelles and pork is prepared as follows:

After boiling, place the mushrooms on a wire rack or sieve, let drain and cool, and then cut into strips.
Grate the cheese on a fine grater and combine with parsley.
Chop the nuts and garlic cloves, then combine with the cheese and parsley.
Combine the chopped chanterelles with the resulting mass, add salt, pepper and mix.
After washing the pork in cold water, cut into slices no more than 1 cm thick. In this case, the meat should not be cut all the way through.
Cut the smoked breast into thin slices and place in the places where the pork has been cut.
Place the filling of cheese, mushrooms, nuts and parsley there.
Press the meat down, add salt and pepper to taste on top, then tie it with kitchen string to prevent it from falling apart.
Fry the pork in a hot frying pan with vegetable oil until golden brown on all sides.
Place in a baking dish, pour mushroom broth on top and place in a hot oven.
Bake for 90 minutes. at a temperature of 180°C, while pouring mushroom broth over the meat several times to prevent it from drying out.
Allow the meat to cool, remove the cooking string, place on a large flat plate and cut into pieces.

With cream

Time: 35 minutes.
Number of servings: 5 persons.
Calorie content: 221 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Fried potatoes with chanterelles are difficult to ruin with an inappropriate ingredient. However, cream will not be like that. Although they will transform a classic dish beyond recognition, this will only have a positive effect on the taste. If you want to preserve the beautiful crust of your fried potatoes and prevent them from turning into mashed potatoes, you need to add cream at the last stage of cooking.

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Ingredients:

peeled potatoes – 730 g;
cream – 250 ml;
chanterelle mushrooms – 420 g;
garlic – 3 cloves;
onion – 1 pc.;
salt – ½ tsp;
butter – 50 g;
greens – 100 g.

Cooking method:

Add finely chopped onion and garlic to an oiled frying pan.
Cut clean mushrooms into strips and place in a frying pan.
Add salt and mix.
Place potato wedges. Cook until crusty.
Without leaving the stove, mix the cream with herbs in a bowl. Pour the sauce into the dish. Cook for another 5 minutes.

Stewed pork with chanterelles, cooked in creamy sauce

Pork with chanterelles cooked in creamy sauce is one of the most popular dishes. It is served with pasta, potatoes and rice. Thanks to the sauce, the mushroom dish turns out tender, soft, with a beautiful golden brown crust.

800 g pork pulp;
500 g boiled chanterelles;
1 tbsp. l. potato starch;
200 ml cream;
Vegetable oil - for frying;
100 ml warm water;
1 tsp. ground black pepper;
2 onions;
3 peas each of allspice and black pepper;
Salt - to taste.

Stewed pork with chanterelles in creamy sauce is prepared in stages.

Mushrooms are cut into strips and fried in oil until golden brown.

The meat is cut into slices and fried in oil until cooked.

Add the onion cut into half rings and continue to fry for 10 minutes.

Mix all the meat, mushrooms and onions, salt to taste, add ground black pepper, as well as allspice and black peppercorns.

Pour in cream, stir, simmer over medium heat for 5-7 minutes.

Dilute the starch in warm water, pour it into the frying pan, stir, cover and simmer for 20-25 minutes. over low heat.

Tips and tricks

Many housewives love dishes in a pot for their ease of preparation. I threw raw vegetables and meat into a clay dish, closed the lid and put it in the oven. But there are some nuances here too:

The meat should be taken not lean, but always with fat. You need to cut the fillet quite large; when stewing, the meat decreases in size. The same goes for mushrooms - cutting them too finely will not be noticeable in the finished dish at all. On the contrary, potatoes should not be cut too large. You can use chicken, turkey, pork, veal, beef. To make the meat even tastier, it should be quickly fried until a light golden crust forms. Mushrooms are fried separately from the meat until the moisture evaporates. Potatoes and carrots can be fried or placed raw in a pot. But it is always recommended to fry onions

When adding raw broth, it acquires a not very pleasant aftertaste. At the bottom of each pot you need to put a bay leaf and a few black peppercorns. Prepared products are laid in thin layers; the more layers, the more the products are saturated with each other’s flavors. It is important to pack all the ingredients very tightly so as not to end up with something similar to soup. For greater satiety, put 1 tbsp on top. l

sour cream or a piece of butter. If available, sprinkle with grated cheese. The components should simmer in liquid; you can use plain water or broth (meat, vegetable).

Cooking in pots at a temperature of 190 degrees takes approximately 1 hour on average. You should be guided by your oven. In conclusion, another interesting video recipe.

Category: Meat dishes, Main courses | Tags: Pork |

Pork with chanterelles, onions and potatoes in the oven

Feed your family members a hot, hearty mushroom dish - pork, stewed with chanterelles and potatoes. Even a festive feast can be decorated with such a treat. All products are first fried in a frying pan and then cooked in the oven.

Pork (pulp) – 700 g;
500 g boiled chanterelles;
2 carrots;
3 onions;
1 kg of potatoes;
2 tbsp. broth (meat, mushroom or vegetable);
Vegetable oil - for frying;
1 tsp. Provençal herbs;
Salt and ground lemon pepper - to taste.

A step-by-step recipe with photos will help you prepare pork with chanterelles and potatoes.

The meat is thoroughly washed in cold water and cut into 5 cm pieces.
The potatoes are peeled, cut into thick cubes, the onions are peeled and cut into thin rings.
The carrots are peeled, washed and grated on a coarse grater.
Mushrooms are cut into slices and fried in oil until golden brown.
Do the same with other ingredients, frying each separately until half cooked.
Transfer all cooked products into a baking dish.
Salt and pepper to taste, add Provençal herbs, stir, add broth.
Cover the top with food foil and place in an oven preheated to 180°C for 60-70 minutes.

With Chiken

Chicken with chanterelles is also a very tasty dish. Here are some recipes.

The first one is chicken, mushrooms and sour cream. In addition to the products listed, you need to prepare:

1 onion;
dill;
butter;
vegetable oil;
spices.

The preparation looks something like this:

Wash and clean the main product. Cut into medium sized pieces.
Rinse and dry the chicken (preferably breast). Cut into thin strips or large cubes.
Cut the peeled onion into half rings or even smaller ones (optional).
Add a little butter to the pan. Pour a little vegetable into it. Fry the meat. Transfer it to a separate bowl.
Place mushrooms in the same frying pan. Add salt to taste. Cook until excess water is gone. After this, add a little oil again. Fry for about three minutes.
Combine chanterelles and chicken.
Fry the onion. Add the meat and mushroom mixture to it.
Then proceed as desired. You can fill the dish with sour cream, broth or plain water. Mix well and cook for 5 minutes, covered.
At the end, sprinkle with spices and herbs.
Let the dish sit. Serve chicken with chanterelles with mashed potatoes.

You can make a delicious julienne from chanterelles with chicken. It takes about 45 minutes to prepare. According to the recipe, you need to collect the following ingredients:

fresh mushrooms – 300 g;
the same amount of chicken fillet;
1 onion;
200 ml each of sour cream and cream;
flour in the amount of 1 tbsp;
Provencal herbs, salt, pepper, herbs, olive oil to taste.

How to cook julienne with chanterelles and chicken?

Wash the mushrooms and chicken and cut into small pieces.
Peel the onion and cut into strips.
Fry the finely chopped onion in hot oil. Mix it with chicken. Fry for 10 minutes. Add mushrooms and spices here. Stir and cook for about 8 minutes more.
Prepare the sauce in a separate bowl. To do this, combine cream, sour cream and flour. Simmer this mixture in a deep frying pan for a quarter of an hour.
While the sauce is preparing, turn on the oven. Warm it up to 180°C.
Place everything in prepared pots. Cover with grated hard cheese. Place in the oven for 5 minutes. Once ready, sprinkle with herbs. Chanterelle julienne can be served.

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Pork with chanterelles, onions and carrots in sour cream

Pork with chanterelles in sour cream is a simple recipe, but at the same time very unusual. It takes no more than 40 minutes to prepare.

700 g pork neck or tenderloin;
800 g boiled honey mushrooms;
300 ml sour cream;
4 onions;
2 carrots;
1 tsp. paprika and ground black pepper;
Vegetable oil - for frying;
Salt - to taste.

The recipe for cooking pork with chanterelles in the oven is described step by step.

Cut the meat into small pieces, beat a little and fry until golden brown.
Add diced onions and carrots, add sliced chanterelles and fry for 15 minutes.
Combine sour cream, paprika, black pepper and salt, whisk.
Place the meat with mushrooms and vegetables in a ceramic dish.
Pour in sour cream sauce, cover with a lid and bake in the oven for 30-40 minutes. at 180°C.

Selection and preparation of ingredients

The choice of ingredients should be taken very seriously.
The selected products will help create a future delicacy. Before you start cooking, rinse the meat in cold water. Under no circumstances should it be soaked, as this will cause it to lose its taste. Chanterelles should be peeled, washed and boiled in salt water for 15 minutes. Did you know? When switching to proper nutrition, you should not exclude pork, as it contains less fat than beef or lamb.

Fried pork with chanterelles and pickles in pots

If you're tired of your everyday menu, diversify it with a new mushroom dish that will appeal to all members of your family. Fried pork with chanterelles baked in pots is the best option for a tasty and satisfying dinner. It can be served with chopped fresh vegetables.

1 kg pork;
800 g boiled chanterelles;
Vegetable oil;
200 ml mayonnaise;
3 pickled cucumbers;
A pinch of basil;
Salt - to taste;
4 onions.

Wash the pork, cut into strips and place in a hot frying pan with vegetable oil.
Fry until golden brown and add the onion cut into half rings.
Fry for 5-7 minutes. over medium heat, add a little salt and sprinkle with basil, stir.
Cut the chanterelles and cucumbers into strips and grease the pots with oil.
Place the pork and chanterelles in pots in several layers, alternating with cucumbers, and pour in mayonnaise.
Place in the oven and bake for 40 minutes. at 180°C.

Pork with chanterelles, buckwheat and sour cream in a slow cooker

If you cook pork with chanterelles in a slow cooker with the addition of buckwheat and sour cream, you will get an excellent hearty lunch dish for the whole family.

Pork – 500 g;
2 tbsp. buckwheat;
500 g boiled chanterelles;
2 pcs. carrots and onions;
Vegetable oil - for frying;
100 ml sour cream;
2 tbsp. l. tomato paste;
800 ml water;
Salt - to taste;
Ground black and red pepper - to taste.

Pork with chanterelles, stewed in sour cream in a slow cooker, is prepared in stages.

The pork is cut into strips and placed in a multicooker bowl.
Pour in a little oil and turn on the “Frying” mode, fry until golden brown for 20 minutes. with constant stirring.
The carrots and onions are peeled and then chopped: carrots into cubes, onions into rings.
Vegetables are added to the meat and fried for 10 minutes. in the “Frying” mode.
Thoroughly washed buckwheat is added, salt and a mixture of ground peppers are added, everything is mixed.
Mushrooms are cut into pieces, added to buckwheat and mixed.
Pour in water, add sour cream and tomato paste, mix thoroughly.
The lid is closed and the multicooker is switched to the “Grain” mode for 40 minutes.
After the beep, tasty and satisfying pork with chanterelles and buckwheat is ready.

Pork with potatoes and chanterelles, baked in the oven

Such a tasty and satisfying dish as pork with chanterelles and potatoes is baked in the oven. Juicy meat with mushrooms and vegetables, sprinkled with grated cheese and herbs, will conquer anyone who tries this treat. It can be served as an independent dish for any occasion, even if it is a festive feast.

600 g pork pulp;
1 kg of potatoes;
1 large zucchini;
500 g boiled chanterelles;
3 fresh tomatoes;
200 g hard cheese;
4 tbsp. l. mayonnaise;
Vegetable oil;
20 g each of onion, parsley and dill;
Salt and ground black pepper - to taste.

Pork baked in the oven with chanterelles and potatoes is easy to prepare.

The meat is washed in cold water, dried with a towel and cut into 1 cm slices.
Lightly beat, grease the mold with oil and lay out.
Sprinkle with salt and pepper, lay onion rings and zucchini slices on top, add salt and pepper.
Next, the mushrooms are chopped, fried in oil and placed on the zucchini.
Peeled potatoes are cut into thin slices and placed in a mold, adding salt and pepper to taste.
Lubricate the top with mayonnaise and lay out a thin layer of tomato slices.
Place in an oven preheated to 180°C and bake for 90 minutes.
In 20 min. until ready, sprinkle the surface with grated cheese.
Remove from the oven and sprinkle aromatic chopped herbs on top.

Cooking method

Wash the pork and dry it with paper towels. Cut the meat into not very large cubes. Thoroughly clean the mushrooms and wash them in running water. Cut the chanterelles into small pieces. Peel the onion and cut into small cubes.

Heat a small amount of vegetable oil in a deep frying pan. Place the pork in it and fry on all sides until light golden brown over high heat. In this case, the meat must be stirred constantly. Add mushrooms and onions to the pork. Reduce heat to medium and fry everything until golden brown, continuing to stir.

When the meat, onions and mushrooms are fried, pour water into the pan. Add a little salt and mix well. Cover the pan with a lid and reduce heat. Simmer the meat with mushrooms until almost done. Then add sour cream and spices. Mix thoroughly and add a little more salt if necessary. Cover again and simmer over low heat until the meat and mushrooms are cooked through.

Today I am sharing with you a recipe for the simplest and most understandable summer food - fried meat with mushrooms and onions. And for a side dish - boiled new potatoes with dill

I suggest using pork neck for the dish - it is both soft and quite juicy. If you want a leaner option, fry the tenderloin, but be careful not to dry it out.

Ingredients for 4 servings:

The basis

Recipe:

Cut the meat into 1-bite pieces. Cut the onion into half rings. Finely chop the garlic. We cut large chanterelles into pieces, leaving medium and small ones whole.

Heat 1 tbsp in a frying pan over medium-high heat. vegetable oil. Add the meat and fry until golden brown on all sides.

Add the onion, reduce the heat to medium and fry, stirring, until the meat is almost cooked.

Add chanterelles, salt and fry, stirring, until cooked.

At the very end, add garlic and chopped green onions and fry for a minute.

The first thing you need to do is send a man to the glacier for meat, and instill in him a strict order not to dare to lick from the tub of lard. And if, when he returns, his fingers are covered in fat, order them to give him ten sticks. While he goes to buy meat, you need to choose three people with dexterity, and let one peel the onions, the other the potatoes, and the third wash the chanterelles. For half a kilo of meat you need one or two onions, and the volume of chanterelles is the same as the meat. Yes, punish that third fox to wash it more thoroughly! Meanwhile, put the frying pan on the fire and pour sunflower oil into it. First of all, the oil should not have the slightest bitterness, otherwise it is disgusting and even harmful. A good oil that, when rubbed in your hands, should have absolutely no odor. Place finely chopped onion in hot oil and mix well, spreading it in an even layer over the pan. If by this time the man has not returned from the glacier with meat, then for sure he has eaten a tub of lard and will not escape sticks. Chop the meat into small pieces and add to the frying onions.

At this moment, everyone should be kicked out of the kitchen, otherwise the smells will tempt them, and they will sneak their fingers everywhere. It is not necessary to chop the chanterelles very finely; they will still be fried. Once chopped, they should be placed in a frying pan and mixed carefully. Then take two hundred grams of sour cream and add it to the meat and chanterelles. Pour a glass of water in there and stir again. Make the fire medium. The peeled potatoes should be washed, coarsely chopped and placed in a saucepan with water to mash. I also like to put a couple of cloves of garlic in potatoes. At this time, seduced by the smells, children usually seep into the kitchen - it is completely unclear how. They should be threatened with a rod so that they do not get confused. Don’t forget to add salt to the meat and mushrooms and stir occasionally. After about fifteen minutes, you can immerse two or three cloves of finely chopped garlic in there, for taste.

Usually, when the water in the pan has almost boiled away, the meat and mushrooms are already completely ready. Then you need to sprinkle them with grated cheese on top, cover with a lid and turn the heat to low. By this time, the potatoes will have already been cooked - while the meat arrives, they should be crushed with butter and milk.

Then you can call the cook to put everything on plates, and go to the dining room, where your Beloved Woman has already poured a glass of ice-cold vodka and is waiting impatiently.

This recipe is one of my favorites. A very tasty, original dish, easy to prepare. Meat, and even with wild mushrooms. I recommend to all.