Stewed pork with mushrooms: 6 recipes

The human body is designed in such a way that it requires proteins, both animal and plant origin, to maintain health. Therefore, nutritionists recommend eating meat with vegetables.

Mushrooms are also plant foods. In terms of the amount of protein, they are in no way inferior to meat, and some dried mushrooms have even more protein than meat.

But due to the large amount of fiber, similar to chitin, mushrooms are digested and absorbed by the body by only 40-41%. Therefore, combining mushrooms and meat in dishes is completely justified.

Mushrooms can be cooked with any meat, but it is in combination with pork that the result is a great-tasting meal. Lenten mushrooms and high-calorie pork complement each other well.

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.

Step by step method:

First of all, marinate the meat so that it is soft and juicy. Wash and dry the beef. Cut into thin slices (as in the photo). Transfer to a small container. Add a spoonful of starch, water and soy sauce. Mix everything well. Leave to marinate for 1.5-2 hours.

Wash the oyster mushrooms thoroughly under running water. Place them on a paper towel (it is important to blot the mushrooms well so that all the moisture remains on the napkin and is not absorbed into the oyster mushrooms). Trim the mycelium. Cut the mushrooms into strips.

Pork stewed with mushrooms in wine

Ingredients:

pork – 400 g;
fresh mushrooms – 300 g;
small carrots – 1 pc.;
onions – 2 pcs.;
starch - 1 tbsp. l.;
white wine – 50 ml;
water – 200 ml;
refined vegetable oil – 1 tbsp. l.;
butter – 50 g;
salt;
black pepper;
dill greens.

Cooking method

Wash the pork pulp and dry with paper towels. Cut into medium sized pieces. Sprinkle with salt and pepper, place in a hot frying pan with vegetable oil. Over high heat, quickly fry until golden brown. Pour half a glass of hot water, close the lid and simmer over low heat for half an hour.
Peel the carrots and onions and wash. Cut the onion into small cubes and the carrots into thin slices.
Wash the mushrooms and let them dry, placing them on a sieve. Cut into the same slices as the carrots.
Place butter in another frying pan and place on the stove. Once the butter has melted, add the mushrooms. At first they will release a lot of moisture, but gradually it will evaporate and the mushrooms will begin to fry.
At this time, add the onion. Saute it until soft. Add carrots and stir. Lightly fry it along with the onion. Combine with meat.
Pour starch into a cup. Gradually adding cold water (100 ml), stir until the lumps disappear.
While stirring, pour into the pan with meat, mushrooms and vegetables. Immediately pour in the wine. Continue simmering for another 30-40 minutes. 15 minutes before it’s ready, taste the gravy to see if there’s enough salt: if it’s not enough, add salt.
Sprinkle the finished stewed pork with mushrooms with chopped herbs.

Juicy roast of beef, mushrooms and vegetables.

The main attribute of any roast is its juiciness. And the wonderful aroma and rich rich taste of this dish will not leave anyone at home indifferent!

Ingredients for 6 servings:

half a kilo of beef;
a couple of fresh carrots;
5 stalks of celery;
1 leek stalk;
300 gram jar of pitted olives;
a little rosemary;
half a head of fresh garlic;
about 150 grams of soft tomatoes (you can use canned ones, but only after removing the skin);
a little less than a kilogram of champignons;
liter of wine (preferably white);
spices to taste (thyme, sweet paprika, plain black pepper and salt (preferably sea salt) are best).

In order not to waste time preparing the dough, you can get by with a 500-gram ready-made version of puff pastry.

Cooking process:

Wash the beef, dry with a napkin and cut into pieces approximately 2x2 cm in size.
There is no need to chop it; even with medium-sized pieces, the roast will turn out soft and tender.
Next, the meat needs to be marinated a little. To do this, transfer the pieces to a suitable deep plate, sprinkle with spices and leave for 10-15 minutes. This time is enough to prepare the vegetable component of the roast.
Finely chop the carrots, leeks and celery, peel the garlic cloves.
Then peel and cut the mushrooms: for better taste, it is advisable to make the pieces large.

After all the preparations are completed, you can proceed directly to the creative process of preparing the roast.

For cooking utensils, you can choose a roasting pan or a cast iron saucepan (necessarily with a lid).

In general, this dish is based on the layer principle.

The bottom layer at the bottom of the duckling is made up of previously chopped vegetables mixed together. It should be salted a little.
Next, place a second layer of pieces of meat, previously lightly fried (strictly without oil).
Then add a layer of black olives (olives will also work, but for a fuller flavor, it is better to stick to the exact recipe), season with rosemary and garlic.

Pork stewed with mushrooms in sour cream

Ingredients:

young pork – 0.5 kg;
fresh mushrooms (champignons, porcini or oyster mushrooms) – 300 g;
onions – 2 pcs.;
sour cream – 250 g;
ghee – 40 g;
salt;
bay leaf – 1-2 pcs.;
water – 100 ml;
ground black pepper.

Cooking method

Cut the prepared pork into small pieces. Melt 20 g of butter in a frying pan, add the meat and quickly fry until golden brown.
Peel the mushrooms, wash, cut into thin slices. Wash the peeled onion and chop it into half rings.
In another frying pan, melt the remaining butter. Add the mushrooms and fry until all the moisture has evaporated. Add onion, stir, sauté until soft.
Place the mushrooms and onions into the pan with the meat. Pour in hot water and simmer over low heat for 30 minutes. Add sour cream, bay leaf, salt and pepper. Simmer over low heat until the meat is soft.

How to prepare Shaggy oyster mushroom salad

The dish got its name because of its unusual appearance. To prepare it you need to stock up on:

Having a whole closet of so much beloved shoes, you have to walk around in shapeless moccasins and trampled ballet flats. And it's all about the protruding bones on the feet, which bring simply unbearable pain in general in any shoes. If you wear slightly thicker shoes than moccasins, one size too large, the inflammation will last for several more days. How to deal with bunions, read our material.

half a chicken breast;
300 g oyster mushrooms;
half a head of onion;
two eggs;
walnuts;
two fresh cucumbers;
mayonnaise.

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.

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.

Selection and preparation of ingredients

The cook must choose ingredients responsibly and be based on factors such as:

freshness of products;
external data;
date of manufacture;
price;
manufacturer country.

Before cooking, purchased ingredients should be washed under running water and vegetables should be peeled. There is no need to peel the mushrooms. If the meat has been frozen, you must first defrost it, leaving it in a cool place for several hours (preferably on the bottom shelf of the refrigerator).

Important! Pork meat should not be left in water to defrost. This way it will lose its taste.

Pork stewed with mushrooms in cream sauce

Ingredients:

pork – 0.6 kg;
porcini mushrooms (fresh or frozen) – 0.3 kg;
onions – 0.25 kg;
butter or refined vegetable oil - how much will be needed;
rosemary - a large pinch;
dried garlic, ground black pepper - to taste;
drinking cream (10% fat) – 0.5 l.

Cooking method:

After washing and drying the pork, cut into medium-sized cubes.
Wash the mushrooms, dry them, cut into large pieces.
Peel the onion and cut it into half rings.
Melt the butter in a saucepan, add the onion and fry until translucent. Add mushrooms. Fry for 10 minutes.
In a separate frying pan, fry the meat in vegetable oil until golden brown.
Combine meat with onions and mushrooms, pour cream. Add salt, pepper and garlic.
Simmer the food in cream for 30-40 minutes until the meat is soft.

Pork with mushrooms in creamy sauce, can be served with potatoes, pasta, vegetable salad. Delicate taste and seductive aroma make this dish worthy of a festive table. Porcini mushrooms in the recipe can be replaced with champignons. Then the dish will cost less, but will be a little less flavorful.

Useful tips

To enrich the taste of a dish, don't limit yourself to just spices. Hard cheese, such as Parmesan, will come in handy. It has its own unique taste and will dissolve well in the sauce if you grate it first. You can add carrots, leeks and other vegetables and herbs in the same way.

Store-bought oyster mushrooms do not require special cleaning; they are sold in a very neat form. But if it is possible to collect such mushrooms yourself, this should be done, as they have a pleasant aroma and taste.

How to cook oyster mushrooms in sour cream, watch the video below:

This versatile dish will instantly become one of the favorites even for those who don’t particularly like mushrooms. And the simplicity of its preparation allows even a beginner in cooking to enjoy the amazing taste!