How to cook pork with honey mushrooms: recipes for dishes in a frying pan, in the oven and in a slow cooker

Pork with honey mushrooms is usually considered a holiday dish, although it can also be prepared on weekdays to please your household.
Pork goes well with other foods, especially mushrooms. Many national cuisines call this combination the most successful, since wild mushrooms give the meat a special taste. And in combination with vegetables or sour cream sauce, the dish acquires even more interesting flavor shades. However, so that the two main ingredients - pork and mushrooms - do not interfere with each other’s taste, it is better to cook them separately and then combine them. But sometimes meat can be cooked immediately with mushrooms. We suggest using recipes for cooking pork with honey mushrooms.

Honey mushrooms in sour cream with potatoes and onions, baked in the oven

Honey mushrooms with potatoes in sour cream, baked in the oven, turn out nourishing and very tasty. It is worth saying that this recipe will especially appeal to those who are very busy and do not want to spend a lot of time in the kitchen preparing lunch or dinner.

Honey mushrooms and potatoes – 700 g each;
Sour cream – 400 ml;
Onion – 5 heads;
Salt - to taste;
Garlic – 3 cloves;
Butter – for greasing;
Chopped parsley - 3 tbsp. l.;
Sweet paprika – 2 tsp.

Honey mushrooms baked in the oven with potatoes and sour cream are prepared as follows:

After cleaning, honey mushrooms are washed and boiled for 15 minutes. in salted water.

Place in a colander, rinse and leave for a few minutes to drain.

Potatoes and onions are peeled, washed and cut: potatoes into strips, onions into half rings.

Mix sour cream, salt to taste, sweet paprika, chopped herbs and crushed garlic cloves.

Place potatoes in layers on a greased baking sheet, then onions and mushrooms.

Pour sour cream sauce on top and place in a preheated oven.

Bake at 180° for 45-50 minutes.

Honey mushrooms with potatoes in pots

An original and tasty dish that does not require special expenses. Suitable for both the everyday diet and the holiday table. Wild mushrooms will add a special taste and aroma.

Ingredients:

potato;
meat;
onion;
carrot;
mushrooms;
hard cheese;
salt, spices.

Cooking potatoes in ceramic pots. It is advisable to purchase pots that are varnished on the inside. They are easy to wash and do not absorb odors.
We grate the cheese on any grater - large or fine. Fry the onions and carrots until golden brown, together or separately.
Boil the chicken meat. Instead of chicken, you can use any meat. Be sure to add spices to the broth. Remove the boiled meat from the bones. Do not discard the meat broth. We will still need it. We try to cook the broth as tasty as possible - we test for salt and a sufficient amount of spices during the cooking process. You can add bay leaf, allspice, cloves and other spices to taste.
Fry the mushrooms. We cut the honey mushrooms into two parts and fry them for just a couple of minutes until half-ready, so that they retain their juiciness.
Peel the potatoes and cut them into cubes. There are two cooking options. You can put the potatoes in pots raw, or you can boil them until half cooked.
Place the potatoes in the pots first. Fill about half the pot. You can vary the amount of potatoes to suit your taste. If there are a lot of potatoes, you will get a hearty second course, where the main ingredient will be potatoes. If there are fewer potatoes, the contents of the pot will be more liquid, with broth inside.
Place the second layer of meat. The third layer is mushrooms. We carefully level each layer. Then add carrots and onions. The more frying, the fattier our stew will be. Therefore, we add the amount of frying to taste and not too much.
Place the next layer of cheese. There should be a lot of it, generously fill the remaining space in the pots to the top.
We salt each ingredient separately and sprinkle with spices before placing it in pots.
Fill the contents of the pots with broth so that the liquid covers the grounds and the broth is visible at the top. The more broth, the juicier the dish will be, and the less, the more like a roast. Then cover the pots with lids. Place in a cold oven.

In any case, the dish will turn out very aromatic, satisfying and tasty.

Tender French-style meat with mushrooms and cheese

French meat lovers can turn their attention to this recipe. The simplest products: meat, mushrooms, cheese and a little mayonnaise

The only spice you need to add is black pepper - it will highlight the taste of the meat, but will not overshadow it.

The champignons need to be placed raw on the meat so that they release their juice and the dish turns out even more tender and aromatic. And the main secret for making French-style meat especially tasty is not to skimp on the cheese. If you don't like a cheese crust, you can sprinkle it on the meat just a few minutes before cooking so that it just melts. Some housewives first sprinkle with cheese and spread mayonnaise on top - it also prevents the formation of a cheese crust.

You will need:

meat steaks;
Champignon;
semi-hard cheese;
salt to taste
pepper to taste;
mayonnaise.

Cooking stages.

Rinse the meat with water, wipe it and beat it with a kitchen hammer on both sides.

Place them on a baking tray lined with baking paper. Season with salt and pepper.

Wash the mushrooms too, dry and cut into thin slices.

Place the champignons on the meat. Cover with a mesh of mayonnaise.

Grate the cheese and sprinkle it generously over the meat and mushrooms.

Bake at 200 degrees until done - it all depends on the thickness of the meat and the characteristics of the oven itself.

Chicken with honey mushrooms: recipes with potatoes, sour cream, cream sauce

Prepared by: Dasha Petrova

09/20/2013 Cooking time: 40 min

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Haven't you spoiled your loved ones for a long time? Don’t you have any special culinary talents? Then I offer a simple recipe on how to make chicken with honey mushrooms in the oven simply, quickly and truly tasty!

Recipes for mushrooms with chicken

Honey mushrooms can be used for cooking boiled, pickled or frozen. Pickled mushrooms make delicious salads, and frozen mushrooms make rich soups.

Fried chicken breast with mushrooms

This is a delicious dish in which the chicken breast will be juicy and aromatic. Mushrooms are not used as a gravy, but as a filling for fillets.

fillet – 500 g;
boiled honey mushrooms – 160 g;
onion head – 140 g;
cheese – 70 g;
mayonnaise – 4 tsp;
salt and pepper as needed;
vegetable oil – 100 m:
eggs – 2 pcs.;
flour for breading.

Finely chop a large onion.
Pour oil into a frying pan, add onions, then honey mushrooms. Season with salt and pepper mixture. Place the mushrooms on a plate to cool, add grated cheese and 2 tsp. mayonnaise.
Cut the chicken fillet lengthwise. You will get four halves, which should be beaten, covered with a bag, salt and pepper on both sides. Place mushroom and cheese filling inside and fold in half.
For breading, pour flour into a plate, and beat eggs with salt and 2 tsp. mayonnaise. Dip the meat into flour, then into the egg, repeat the process, and place in a frying pan with oil. Fry on both sides until golden.
Place the fillet on a baking sheet and bake in the oven at 170°C for about 30 minutes.

Julienne with mushrooms - five cool recipes

Julienne with mushrooms is a classic “representative” of French cuisine, beloved by gourmets from all over the world. This tender and very satisfying dish consists of vegetables cut into thin strips and pieces of chicken, baked in a bechamel-type creamy sauce in small cocotte makers.

The editors of 24SMI have found out all the intricacies and methods of preparing julienne with mushrooms; we will share the original recipes for this dish, transformed in a modern way.

Features of preparing julienne

Julienne with mushrooms is considered one of the simplest and fastest restaurant dishes, which even inexperienced housewives can do. It will take no more than half an hour, taking into account the preliminary preparation of the ingredients, which are fried or boiled until fully cooked before being placed in the cocotte maker.

Despite the absence of difficulties in the technological process of preparing this dish, there are a number of subtleties that will allow you to prepare the “correct” julienne on the first try:

Onions and mushrooms in julienne are cut into extremely thin strips, and chicken or seafood into small cubes;
The classic creamy sauce for julienne is prepared from flour fried until golden brown and heavy cream, which is introduced into the flour in a thin stream and simmered over the fire until the mass thickens. In order for the sauce to have a uniform consistency, the cream should be added to the flour while hot and stirred thoroughly.
Traditional julienne is prepared and served in special small ladles (cocotte makers), but today housewives easily deviate from this rule - the dish will turn out no less tasty in clay pots, deep-bottomed frying pans and multicooker bowls.
It is not recommended to add potatoes and other vegetables to julienne, because... they will “take away” the delicate taste from the dish and turn it into a regular casserole.
To ensure that the julienne “cap” acquires a golden and aromatic crust on top of the creamy sauce and layer of cheese, you can cover the dish with ground breadcrumbs.

Julienne with mushrooms: recipes with photos

Julienne with chicken and mushrooms is a high-calorie dish that is listed as prohibited on the healthy food menu. The solution to this issue is simple - you can replace the fatty sauce with vegetable broth or low-fat yogurt, and on the table you will have a delicious dietary dish that will not harm your figure and fits perfectly into any diet.

“Classic” julienne with mushrooms

Chicken breast – 300 g
Champignons – 100 g
Onion – 1 pc.
Butter – 30 g
Cream – 150 g
Flour – 1.5 tbsp.
Cheese (Parmesan type) – 50 g
Salt, pepper - to taste

Preparation: fry mushrooms and onions cut into thin strips in butter, cut the chicken into small pieces and boil for 15 minutes in salted water.

Meanwhile, prepare the cream sauce - fry the flour and combine with the cream, cook until thick. Fill the cocotte bowls 2/3 full with mushrooms, onions and chicken, pour over the sauce (2 tbsp.

Tip: classic julienne can be prepared in a “mono” version - simply from mushrooms or from chicken. Also, the creamy sauce can be simplified to sour cream and mayonnaise filling, which should be whipped in a 1:1 ratio.

With buckwheat

Professionals are inclined to believe that cereals cooked on the stove and in the oven are completely different dishes in terms of taste, and the comparison is not in favor of the first method. If you want to see this for yourself, try to figure out how to cook pots of meat and buckwheat in the oven - after that you will no longer want to cook cereal on the stove, even taking into account the time savings from the latter.

Ingredients:

veal – 170 g;
buckwheat – 2/3 cup;
pumpkin pulp – 180 g;
ground ginger – 1 tsp;
garlic clove;
olive oil;
butter;
salt, spices.

Cooking method:

Rinse the buckwheat several times. Sprinkle in a hot dry frying pan, fry for 1-1.5 minutes, turning constantly.
Grind the pumpkin pulp and sprinkle with a pinch of ginger.
Wash the veal and cut into the same pieces as the pumpkin. Fry in butter combined with olive oil. Season with spices, add water (about a glass). Simmer for 8-10 minutes.
Combine stewed veal with pumpkin and chopped garlic. Mix.
Fill the pots with buckwheat, place the pumpkin and meat mixture on top. About 1/4 of the space should remain free, since the cereal will boil.
Add water to completely cover food. Place the pots in the oven.
Cooking will take about an hour at a temperature of 180 degrees.

How to cook chicken with pickled honey mushrooms in a slow cooker

If you have such a wonderful “helper” in the kitchen, then this recipe definitely needs to be brought to life. It’s easy to cook chicken with honey mushrooms in a slow cooker, which will especially appeal to novice housewives.

0.5 kg of chicken (legs, wings or fillet); 250 g of pickled honey mushrooms; 1 onion; 200 g of sour cream; 3 tbsp. l. vegetable oil; Fresh parsley and dill; Salt and favorite seasonings to taste.

How to cook chicken with honey mushrooms using such a convenient kitchen machine?

First of all, boil the mushrooms for 10-15 minutes, drain the water through a colander, dry, and, if necessary, chop.
Pour oil into the multicooker bowl and place the chicken. The fillet needs to be cut into pieces, and if you use drumsticks or wings, then you can leave them whole.
Having installed the “Frying” program on the device panel, cook the chicken for 15 minutes.
Peel the onion, cut into half rings and place in a slow cooker together with the mushrooms.
Continue cooking in the same mode for another 10 minutes.
Then open the lid, add sour cream, salt and your favorite spices to taste.
Switch the modes from “Frying” to “Stewing” and cook the dish for 30 minutes.
When serving, garnish each serving plate with chopped herbs.

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Cooking in a slow cooker

Chicken fillet in sour cream sauce with fresh mushrooms will be no less tasty if you cook it in a slow cooker. Using this device will allow you not to monitor the cooking process and enjoy the result immediately after the sound signal.

Ingredients:

chicken fillet – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 3 cloves;
sweet pepper – 1 pc.;
fresh champignons – 300-400 gr.;
greens (dill, parsley) – 1 bunch;
sour cream 10% – 100 ml;
broth – 100 ml;
mustard – 1 tsp;
flour – 1-2 tsp;
salt, pepper, bay leaf;
vegetable oil for frying.

Preparation:

Cut the fillet into cubes, the onion into half rings, and grate the carrots.

Rinse the champignons in water and cut as desired - into slices, cubes or simply into 4 pieces.

Chop the greens with a knife along with the garlic, cut the pepper into strips.

Heat oil in a frying pan and fry onions and carrots. Sprinkle with flour, add a pinch of salt, add mustard, stir and pour in sour cream. Cook over medium heat for 5 minutes, then add broth. Cook for another 5 minutes.

Place chicken, mushrooms, and peppers in a multicooker bowl, alternating layers with herbs and garlic (the fillet pieces should be salted and peppered in advance).

Pour sour cream sauce over the mass, add a bay leaf and turn on the “stew” mode.

Preliminary actions with vegetables are not necessary: onions and carrots are fried in a frying pan only if you do not like boiled onions. If everything suits you, raw vegetables are immediately placed in the bowl.

Cultivated honey mushrooms, how to cook. How to cook meadow mushrooms correctly

Meadow honey mushrooms are perhaps the most common type of honey mushrooms. They do not grow on trees, but directly on the ground - in “witch circles” or “paths”. It is believed that these mushrooms exhibit their taste best in soups. But of course, they can also be fried or marinated.

Of course, before cooking, you should make sure that you have collected meadow mushrooms. The fact is that this mushroom has a poisonous counterpart - fibers. The plates of the latter are dark brown. The fibers smell unpleasant. Meadow mushrooms have a slight clove smell. So, how to cook meadow mushrooms?

How to prepare mushrooms

Meadow mushrooms usually grow in fairly dense grass. Therefore, you should collect them more carefully, using a small knife. These mushrooms are quite small in size. And choosing herbs from their wet mass will be difficult in the future.

Meadow mushrooms brought from the steppe or forest should first be soaked for a couple of hours in a large cup of water. Next, the mushrooms need to be thoroughly washed and their stems removed. The latter are not used in cooking because they are very hard and fibrous.

How to prepare meadow mushroom soup

This is how experienced mushroom pickers most often use these mushrooms. To make soup from forest mushrooms, you must first chop them (finely enough). Then the mushrooms are poured with water in a saucepan and, after boiling, cooked for 40-45 minutes. Next, chopped potatoes (larger) are added to the resulting dark, aromatic broth. At this time, you need to do the usual onion-carrot frying. After the potatoes are cooked, they are added to the soup. Five minutes before the end of cooking, throw one small bay leaf into the broth, and two minutes - chopped onion and dill in large quantities. Next, you need to turn off the gas under the pan and let the soup brew for 5-7 minutes. Then discard the bay leaf from the broth. Meadow mushroom soup is ready.

How to fry

But often these mushrooms are also used for frying. Meadow mushrooms belong to category IV. However, experienced mushroom pickers usually do not boil them before frying in order to preserve the aroma. But perhaps you should still play it safe and pre-boil the meadow mushrooms for about 15 minutes in a saucepan.

These mushrooms are prepared for frying in the same way as for soup. That is, they soak, wash and remove the legs. For frying, these small mushrooms don’t even need to be cut. But in this case it all depends on the taste preferences of the mushroom pickers themselves. If honey mushrooms have not been boiled beforehand, they should be scalded with boiling water before frying.

Meadow mushrooms are fried in vegetable oil. It needs to be added to the pan in approximately the same quantity as for potatoes. You can also use onions when cooking. It is advisable to fry it separately so that it does not darken. But some housewives believe that onions overpower the smell of the mushrooms themselves and are not added to the roast. Just like any other mushrooms, meadow mushrooms can be seasoned with sour cream.

Many housewives prepare fried meadow mushrooms for the winter. This method is actually very convenient. In this case, the prepared mushrooms are placed in a bag and placed in the freezer. In winter, it will be enough to take them out and heat them in a frying pan.

How to cook meadow mushrooms: marinating

In this case, preliminary preparation of mushrooms is also carried out. The stems must be removed for pickling. In this case, you can leave about 2 cm of “hemp” near the cap.

Like any other mushrooms, meadow mushrooms are marinated not under metal, but under nylon lids. In this way, the development of botulism can be prevented. It is not difficult to calculate how many dishes you will need to marinate meadow mushrooms. For a kilogram of mushrooms you will need to take about one liter jar. Honey mushrooms are boiled down quite strongly.

There are actually many recipes for preparing these mushrooms for the winter. For example, the following recipe. To prepare delicious mushrooms in a jar you will need to take:

water - 1.5 liters;

allspice - 8 peas;

bay leaf - 2 pcs;

garlic - 2 cloves;

sugar - 1 tbsp;

vinegar and salt - 2 tbsp.

As before frying, these mushrooms can be boiled before marinating. As soon as they begin to settle to the bottom of the pan, turn off the gas and drain the water. Next, add fresh water and cook the mushrooms until tender for about an hour. Then the broth is poured into a clean saucepan.

To prepare the marinade, add spices, sugar, and salt to the broth. Next, put it back on the fire for about 10 minutes, after which vinegar is added to it. Sterilized jars are filled to the top with mushrooms. Next, another hot marinade is poured into them. Then the jars are also closed with sterilized nylon lids.

Mushrooms prepared in this way should be stored in a cool, dark place. For example, a cellar is ideal for this purpose.

How to prepare gravy?

Champignon and chicken gravy with sour cream is prepared in just a few steps. In addition, this recipe is quite fast, because all the ingredients are prepared very quickly. This fact makes the gravy more versatile, suitable for both a holiday dinner and an everyday dinner after work. Step-by-step preparation:

Take a chicken breast, wash it and remove veins, fat and films. When the piece is “clean”, cut it into convenient, small cubes.
Peel the onion as well as the garlic. Cut the onion into thin slices, and set the garlic aside for now - we will need it a little later.
Heat vegetable oil in a frying pan. Quickly fry the onion over medium heat until translucent. Then add the chicken. Fry everything together until the chicken is browned. She should also let out some juice. When this happens, you can reduce the heat a little.
At this time, let's prepare the mushrooms. Wash them thoroughly and remove all dirt. Cut into medium-sized slices.
Add mushroom pieces to the chicken and onions. Mix well and let the mushrooms soften to release the juice.
When there is enough liquid in the pan, you can sprinkle the contents with flour. Mix well, achieving homogeneity. The gravy with chicken breast and mushrooms should become thick. If the thickness suits you, then good, if not, just add 100-200 ml of water. The more water, the thinner the gravy will be.
Now add sour cream and mix everything well again. Make sure that the gravy is homogeneous and has a delicate velvety texture.
Now you can add the garlic passed through the press. Adding it now will give you a more garlicky flavor. If you want the taste of garlic to not be particularly noticeable, but only the smell to be noticeable, you should add it at the very beginning, frying it together with the onion. But in this case, you can do without it altogether, because then only a subtle aroma will remain in the gravy.
Let the gravy come to a boil. When the first bubbles appear on the surface, turn the heat to very low.
Salt, pepper, add the spices that you usually add to chicken. Stir and leave to evaporate over low heat for at least 10 minutes. Then remove from heat and serve with a side dish in the form of porridge or vegetables.

Useful tips and tricks

You can choose any recipe for making mushroom pate.

But to get a quality product at home, you need to follow some recommendations:

if mushrooms collected independently are used for a dish, they need to be processed and cooked as quickly as possible, preferably on the same day;

if it is not possible to prepare the product right away, you can immerse the mushrooms in cold water with salt and citric acid (for 1 liter of liquid - 1 teaspoon of salt, citric acid on the tip of a knife); Porcini mushrooms, boletus mushrooms, and boletus mushrooms must be washed well, and the skin must be removed from the stems. When using champignons, rinse them thoroughly; If the pate is made from champignons, you cannot use spices with a strong aroma. The taste of the dish will be spoiled; the product will be more flavorful if prepared from wild mushrooms; It is necessary to cook the mushrooms over medium heat so that they are not too hard or, conversely, soft; for cooking you must use enameled, cast iron or aluminum cookware

This will preserve the appearance and taste of the main ingredient; It is important to chop the ingredients correctly. The finished pate should have a paste-like consistency; some housewives recommend salting the pate after mixing the ingredients

This will make the taste of the dish more uniform; Fresh herbs are usually used in the cooking process. If a bundle tied with a thread is immersed in boiling liquid for several minutes and then used to prepare pate, its taste will be more pronounced; To make the dish tender with a creamy flavor, it is recommended to add processed cheese; in order not to spoil the taste and aroma of the main component, the spices used in the cooking process should not be too hot; You cannot store the prepared dish for a long time, even in the refrigerator. It spoils quickly and can become hazardous to health. It should be consumed within 5 days from the date of preparation.

Mushroom pate can be used both for a snack and as an appetizer for a holiday table. At home, the dish can be prepared from any mushrooms by choosing the appropriate recipe. It is not necessary to take only freshly picked fruits; frozen products will also work

For safety reasons, it is important to follow the recipe exactly and follow the cooking technology, especially if the pate is intended for long-term storage

Honey mushroom caviar with vinegar at home (quick and tasty)

If you add vinegar to this delicacy, then it will be stored for a long time. Today I will show you a recipe for honey mushroom caviar with vinegar at home.

It doesn't take long to prepare. It turns out very tender, with a pleasant mushroom aroma. Great as a snack on the table. Let's start already!

Ingredients:

Boiled mushrooms – 1 kilogram;
Onions – 2 pieces;
Carrots – 1 piece;
Garlic – 1 head;
Vegetable oil – 100ml;
Black pepper - to taste;
Salt - to taste;
Vinegar 9% – 2 tablespoons.

Cooking process:

1. Clean the mushrooms and rinse thoroughly.

Then put it in a saucepan. Fill it with water and put it on the stove to cook. Simmer them after boiling for 20 minutes.

2. When boiling, foam forms, which must be skimmed off with a spoon and thrown away.

3. After the mushrooms have boiled, drain the water from them through a colander. Let them stand until the liquid drains from them.

4. Take a large frying pan and pour 50 ml into it. vegetable oil. Let's warm it up. Then pour one kilogram of boiled honey mushrooms into it. Fry them for fifteen minutes. Then remove them from the frying pan into a plate and let them cool slightly. We won’t put this frying pan away, we will need it later.

5. Finely chop two onions into cubes. Three carrots on a coarse grater.

6. Take a head of garlic and peel it. We pass it through a meat grinder.

7. Take a clean frying pan and pour 50 ml into it. vegetable oil. Let's heat it up and then add the onions. Fry it until golden brown.

8. Then add grated carrots to the onions.

9. Place the mushrooms, grated with garlic, back into the frying pan from which they were taken.

10. Then add stewed carrots and onions to them. Salt and pepper to taste. Then mix everything and simmer for twenty minutes.

11. After 20 minutes, add two tablespoons of 9% vinegar and simmer for another minute.

12. Then place the hot caviar into pre-sterilized dry jars.

13. We don’t screw the lids on the jars, but simply cover them on top. Take a pan and put a cloth on the bottom. We place our containers on top. We pour water up to their shoulders. We wait until the water boils. We sterilize our beauty for 45 minutes.

14. After 45 minutes, carefully remove our jars and screw on the lids tightly. Let them cool at room temperature. Then we store it in a dark and cool place.

The aromatic and satisfying mixture is ready. Enjoy your meal!

Selection and preparation of ingredients

Pork is the most “universal” meat. It can be marinated, fried, grilled, barbecued, boiled, baked, or microwaved. They're also healthy proteins and a rich array of nutrients that will give you strength and energy during a busy day.

Meat contains all the essential amino acids the body needs to maintain physical activity and a healthy lifestyle. Pork contains more protein than chicken. It also contains a lot of zinc, iron and vitamins.

Read other recipes for delicious mushroom and meat dishes.

Pork that is pinkish-red in color will provide the best flavor. Avoid meat that is pale in appearance. It contains too much liquid. Give preference to pork with small layers of fat. There should be no dark spots on the piece.

Choose mushrooms that are dense, elastic, fresh with a pleasant mushroom aroma. Their surface should be dry, and the mushrooms themselves should be plump.

Avoid shriveled or worm-eaten specimens, or those that show signs of mold. The best way to remove dirt from mushrooms is to wipe the fruiting bodies with a paper towel. You should not soak dirty mushrooms because their porous structure will absorb dirty water and you will end up with a dish that tastes dirty.

Recipe No. 1

average

Fried honey mushrooms with potatoes on sour cream with green onions

Fried potatoes with honey mushrooms is a moderately high-calorie dish, the number of kcal per 100 g is 80-83.

For preparation, both fresh and previously frozen mushrooms are used, as well as dried ones, so the dish can be prepared at any time of the year and is not tied to the mushroom season.

In the first and second cases, the mushrooms do not require processing before frying: fresh ones are cleaned, frozen ones, immediately after being taken out of the freezer, are fried together with onions until the liquid has completely evaporated. Dry honey mushrooms are pre-soaked in water until softened and boiled for 25 minutes, changing the water in the middle of the procedure.

Experienced housewives advise using not sunflower, but other types of vegetable oil when cooking: for example, olive, sesame, flaxseed, coconut and the like. It will be tasty and healthy to fry potatoes with honey mushrooms in grape seed oil.

A favorite recipe among housewives is to fry honey mushrooms with potatoes in sour cream with the addition of green onions. The ingredients also include lard, cheese, mayonnaise, and herbs if desired.

To prepare honey mushrooms with fried potatoes using sour cream, you will need the following ingredients:

800-900 g honey mushrooms;
1 kg of potatoes;
3 tbsp. vegetable oil;
1 stack sour cream;
a bunch of green onions;
1 large onion (optional ingredient);
4-5 garlic cloves (optional ingredient);
salt and pepper to taste.

If you fry honey mushrooms with potatoes from the specified amount of ingredients, you will get a dish for 4 standard servings.

Chicken with honey mushrooms in creamy sauce

An interesting combination of chicken and honey mushrooms in a creamy sauce has long been loved by chefs. This dish turns out juicy, aromatic and piquant in taste. Such a dish is prepared quickly enough and does not require any skills from the hostess. The resulting result is not only pleasing to the eye, but also gives true pleasure. To prepare chicken with honey mushrooms in creamy sauce you will need the following ingredients:

250 g of fresh honey mushrooms;
100 ml cream;
2 chicken breasts;
Half an onion;
2 cloves of garlic;
50 ml olive oil;
Spices;
Salt.

First you need to prepare the mushrooms. Honey mushrooms should be thoroughly washed and removed from stems and rot, if any. Then dry and cook in a saucepan for 10-15 minutes. While the mushrooms are cooking, cut half the onion into small cubes. Place the chopped onion in a frying pan with olive oil and fry until golden brown. Separately, cut the chicken into small cubes and add it to the pan with the already fried onions. Salt and season the resulting mass and leave on the stove for 7-10 minutes. Add honey mushrooms to the ingredients and leave the dish on the stove for another 5 minutes. At the last moment, add chopped garlic and cream to the mixture. Mix everything thoroughly and cover with a lid. Reduce heat and leave the dish to simmer for 10 minutes. Serve the dish with your favorite side dish and garnish with chopped herbs.

Another wonderful recipe using chicken and mushrooms will be described in this video.

Original recipe for chicken with honey mushrooms and vegetables

Among all the dishes using chicken and honey mushrooms as the main ingredients, housewives will especially like this amazing interpretation. the dish turns out appetizing, rosy and crispy. Such a festive treat will undoubtedly delight the eyes of those invited and will evoke enthusiastic comments addressed to the hostess of the house. To prepare an original first course of chicken and honey mushrooms with vegetables, you will need the following products:

300 g chicken fillet (or legs);
300 g honey mushrooms;
1 bell pepper;
1 onion;
2 carrots;
2 cloves of garlic;
30 ml soy sauce;
Lemon juice;
Cilantro.

Cut bell peppers and carrots into small oblong pieces. Boil honey mushrooms first. Chop the onion. Place the chicken in a frying pan and fry it until golden brown. Season the chicken with salt and spices, reduce heat and cover with a lid. Leave the meat on the stove for 30 minutes. Add chopped onion and then carrots to another pan. Wait until the vegetables are browned and pour them into the pan with the chicken. Add honey mushrooms to the mixture and fry for another 5 minutes. At the last moment, add bell pepper, cilantro, soy sauce, lemon juice and minced garlic to the pan ingredients. Mix everything well and simmer for a couple more minutes. Before serving, prepare a side dish for the dish. This chicken with honey mushrooms goes especially well with rice.

Layered chicken salad with honey mushrooms

You can also prepare very original appetizers and salads for the table from chicken and honey mushrooms. A layered salad using these ingredients is considered very advantageous. Unlike other combinations with mushrooms, this dish turns out to be quite light and satisfying at the same time. The cooking technique is not complicated and is quite doable even for novice cooks. To prepare the salad you will need the following products:

500 g chicken fillet;
300 g pickled mushrooms;
1 onion;
2 carrots;
4 chicken eggs;
200 g mayonnaise;
Greens for decoration.

First you need to prepare the ingredients. Chicken fillet must be boiled with bay leaf and allspice. Once the chicken is ready, it should be cooled and then cut into strips. Do the same with honey mushrooms if they are large. Boil the carrots and then cut them into strips. On a cutting board, chop the onion and throw it into a frying pan with oil for frying. Keep the onion on the stove until slightly golden and pour into a small container. Take out a presentation plate (salad bowl). Layer the salad in this order: chicken, mushrooms, onions, carrots and eggs. It's better to do this twice. Lubricate each layer with mayonnaise as you lay it out. Sprinkle the top of the dish with chopped herbs and serve.

Surprisingly tasty and simple!

Perhaps most housewives cook champignons with sour cream sauce. To prepare a delicious treat you will need a minimum set of products, very little time and financial expenses. This dish can be served with a side dish of rice or potatoes. It can also be used as a filling for making tartlets or snack dishes.

Ingredients:

fresh champignons – 700 g;
refined vegetable oil – 50-60 ml;
sour cream with an average fat content - 200 ml;
greens - one bunch;
salt, ground allspice;
onion - a couple of heads.

Preparation:

As you can see, the set of products is simple. And we will start with the preparation of these ingredients.
You can choose any greens. Dill, green onions and parsley are ideal.
Peel the onion. You can use onion or red salad. Shred the vegetable into thin half rings.
We wash and clean the champignons. Before heat treatment, it is advisable to dry the mushrooms with napkins and chop them into plates. If you come across small champignons, you can cook them whole.
Heat the refined vegetable oil thoroughly in a frying pan.
We send the chopped onion and saute it until it turns golden.
Then add the mushrooms. Don't forget, we do this in portions. As it cooks, we will add another portion.
Wash and dry the greens. We chop it finely with a knife.
Fry the mushrooms for 10 minutes. As you can see, quite a lot of juice is released.
Don't forget to season the mushrooms with salt and ground allspice.
When the excess moisture has completely evaporated, add sour cream at room temperature.
Mix everything well, reduce the heat to low, and cover the pan with a lid. Continue simmering the champignons for another 10 minutes in a sealed container.
Place the aromatic treat on a plate and sprinkle with chopped herbs. Now you can savor the fried champignons.

Tags: carrots, stewed, champignon

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Pan-fried potatoes with frozen mushrooms

Fried potatoes with frozen mushrooms in a frying pan: fast, tasty, nutritious.

You will need:

Frozen honey mushrooms – 700 g;
Onions – 1-2 heads (depending on size);
Potatoes – 5-6 tubers;
Fat sour cream – 1 tbsp;
Spices and seasonings - to taste;
Butter and vegetable oil for frying.

Cooking method:

Wash and peel the potatoes, cut into strips;
Finely chop the onion. Also cut the mushrooms into medium pieces;
Melt the butter in a separate pan. Add the onion to it and sauté until a golden crust forms. Then add the mushrooms and fry over medium heat, stirring constantly. After 5–7 minutes, add sour cream to the pan, stir again, cover with a lid, turn the heat to low and simmer for another 10 minutes;
Meanwhile, get busy with the potatoes. Heat vegetable oil in a large frying pan. You can add onion or garlic to it if you like. Place the potatoes in a container, turn the heat to high and fry until golden brown on all sides. Then you can cover the pan with a lid and let the potatoes “cook”. A few minutes before readiness, when the root vegetable has already become soft inside, add salt and spices to it, mix vigorously;
Combine mushrooms and potatoes in a frying pan, stir, season with finely chopped herbs, cover with a lid and let steep for a while. Now you know how to fry frozen mushrooms with potatoes.

Recipes

You can fry autumn mushrooms with a variety of ingredients. The pulp of mushrooms is very tender, so it is not customary to add spices with a strong aroma to dishes. Instead, mushrooms are often combined with potatoes and other vegetables, cream and sour cream, garlic and mayonnaise.

Reference! The advantage of honey mushrooms is not only their delicate taste. These mushrooms contain a minimum of calories, so they can be eaten even by those on a strict diet. And the pulp also contains a lot of protein, so mushrooms can be considered a complete substitute for meat.

If you managed to collect a rich harvest of autumn mushrooms, recipes for cooking fried mushrooms will help surprise your family and guests with delicious and nutritious dishes.

Fried mushrooms in a frying pan

The easiest way to fry honey mushrooms is in a frying pan. You can only use the mushrooms themselves, but the dish will be much tastier if you add onions to it.

Ingredients:

1 kg of mushrooms;
1 onion;
vegetable oil;
salt and pepper.

Preparation:

Place the peeled and washed fruiting bodies in a saucepan, add water, bring to a boil, add salt and cook for 30 minutes. It is not recommended to cook these mushrooms longer, as the flesh will become too tough.
Place the finished mushrooms in a colander. When the water has drained, large fruiting bodies are cut.
Cut the onion into small cubes and sauté in vegetable oil. Then add the mushrooms and cook, stirring constantly, until soft. At the end they add salt and pepper.

Simple recipe with onions

There is another similar recipe for making fried honey mushrooms. The ingredients remain the same. Only the cooking method is slightly different.

Note! The finished dish can not only be served as a snack, but also sealed in jars for the winter. Store the workpiece in the refrigerator or cool basement.

You will need:

2 kg of fresh honey mushrooms;
700 grams of onion;
200 ml sunflower oil;
1 tsp each salt and ground pepper.

Let's start cooking:

The processed mushrooms are placed in boiling water and cooked for 20–30 minutes, depending on the size of the fruiting bodies.
Drain and leave the honey mushrooms in a colander to drain off excess moisture.
Then the mushrooms are placed in a dry, hot frying pan and cooked until the liquid evaporates.
Separately, fry onion half rings and add them to the mushrooms.
Salt, pepper and cook for another 15 minutes, stirring constantly.

Recipe with garlic and mayonnaise

Mayonnaise and garlic perfectly highlight the delicate taste of honey mushrooms. This mushroom appetizer will help add variety to your daily diet.

Mushroom-based white sauce

To prepare you will need:

Mushrooms – 150 gr.
Butter – 30 gr.
Vegetable oil – 15 gr.
Salt and pepper to taste.
Flour – 30 gr.
Fish broth – 400 gr.
Sour cream – 50 gr.

Recipe:

It is necessary to prepare the mushrooms. The main thing is that they are fresh, strong and without signs of spoilage. You can use champignons for the dish, but for a rich aroma it is recommended to use wild mushrooms, such as porcini mushroom. The ingredients should be cleaned, rinsed under cold water and left to dry.
Next, the mushrooms are cut into small pieces.
Place the butter in the pan and melt it completely, then add the mushrooms, as well as pepper and spices. The product should be simmered under the lid for 20 minutes over medium heat. You will need to constantly stir the forest plant so that nothing burns.
When the juice has evaporated, you need to add flour and stir it constantly so that lumps do not form.
Then broth, butter and sour cream are poured. Everything is mixed and cooked for about 5 minutes. Then you can remove the pan and the sauce is ready.

After cooling, the fish dressing can be served. There are a few tips for this recipe that you should familiarize yourself with before cooking:

If there are no fresh mushrooms, you can replace them with dried ones. The recipe uses 20 grams of the product.
Fish broth can be replaced with milk or cream with a low fat content.
To add sourness, mushroom sauce for fish can be enriched with lemon juice.
To add a tart taste, add 20 grams of dry white wine.

Roast chicken with potatoes in a slow cooker

Tender roast chicken with potatoes, cooked in a slow cooker, will not leave anyone in the household indifferent. For cooking, you can take the whole carcass or individual parts, such as legs or thighs. If desired, this dish can be supplemented with bell pepper and tomato paste.

Ingredients:

1 kg chicken;
1 kg of potato tubers;
100 g carrots;
100 g onions;
10 g flour;
2 g dry spices (herbs);
3 cloves of garlic;
1 cup boiling water or broth;
salt, spices at your discretion (suitable seasonings: cumin, soy sauce, pepper, bay leaf, parsley);
vegetable oil.

Cooking method:

Wash the meat, dry it, and cut it into small pieces. Salt and sprinkle with spices.
Pour oil into a multicooker container and add meat. Turn on the “Frying” or “Baking” program and fry the chicken until crispy on all sides.
Add chopped onion and grated carrots and continue frying with the lid closed for another 5 minutes.
Peel the potatoes and cut into medium-sized pieces. Place the potatoes in the slow cooker and add broth. The liquid should cover the contents of the bowl halfway. Add spices and cook on the “Stew” mode for half an hour.
After time has passed, take a small amount of broth from the container into a separate deep bowl. Add crushed garlic and flour. Mix everything into a homogeneous mass and add to the slow cooker. The dish should continue to cook for another 10 minutes.

Roast chicken served hot with chopped parsley.

Preparation

You need to start working with this wonderful dish by preparing the meat. It needs to be marinated. This additional operation will make it incredibly soft, juicy and tender.

For this recipe, you can use absolutely any part of the pork carcass. For example, this could be the back of the thigh.

Pre-wash the meat, dry it and cut into medium-thick pieces. Place in a deep bowl and add all the necessary ingredients for the marinade - vinegar, soy sauce, as well as salt, pepper, Russian mustard. Stir and leave the marinated meat for a while. Instead of apple cider vinegar, you can use regular table vinegar diluted with water.

Using a vegetable peeler or knife, remove the skin from the potatoes and cut the tubers into thin slices. If you use a vegetable cutter, it will work out neatly and quickly.

Rinse the champignons under running water and cut into slices.

If fresh mushrooms are not available, frozen ones will do. The type of mushrooms can also be changed; wild mushrooms (boletus, boletus, boletus, aspen) or oyster mushrooms are suitable.

Cut the onion into ring halves.

Grease the baking dish well with vegetable oil. Place the potatoes in the pan and add a little salt.

Place marinated pork on top of potatoes.

Next, add the onion.

The next layer will be champignons. If desired, and for more flavor, the mushrooms can be fried in a frying pan first.

To prepare the filling, mix sour cream (you can add mayonnaise), finely chopped garlic, nutmeg, dill (or other herbs), and salt. Spread the filling evenly over the surface of the dish.

Cover the pan with a sheet of foil and place in the oven.

The cooking time in the oven for meat with mushrooms and potatoes will be about an hour at a temperature of no more than 200 degrees. You need to assess the degree of readiness of the potato by piercing it with a knife, it should become soft.

All that remains is to grate the cheese and pour it over the prepared and already aromatic dish.

Return the pan to the oven and bake the top for another 10 minutes.

To prevent the potatoes with meat and mushrooms from breaking up into their component components in the oven, let the dish sit in the pan and cool slightly.