Roast with mushrooms in the oven: 8 recipes

Roast in pots with mushrooms is a dish for those who like to eat deliciously, but without spending a lot of time on cooking. Dishes in pots are almost impossible to spoil, except perhaps by over-salting or under-salting.

Recipe 1: roast with mushrooms in a pot in the oven (with photo)

fresh meat (pork, beef) – 400 g,
potatoes (tubers) – 3 pcs.,
ripe tomato fruits – 1 – 2 pcs.,
mushrooms (fresh champignons or oyster mushrooms) – 300 g,
onion – 1 pc.,
carrots (root vegetable) – 1 pc.,
sunflower oil – 30 ml,
finely ground rock or sea salt, spices - to taste.

We clean the onion from dry scales, rinse and finely chop. Peel the carrot root and chop it using a grater.

In a frying pan heated with oil, sauté the vegetables until they become golden brown.

We wash fresh meat and remove films, fat and veins. Dry it a little with a towel, and then cut it into pieces of about 2 cm and place it on the bottom of the pots.

We wash the mushrooms to remove any dirt, if necessary, peel the skin, cut into slices and add to the meat.

Wash the tomatoes and cut them into medium pieces, then put them in pots.

Peel the potato tubers and cut them into cubes, and then place them after the tomatoes.

Now add the sauté, add salt and spices.

Cover with lids.

Place the pots in an oven preheated to 200 degrees and simmer for 20 minutes. Then reduce the temperature and continue cooking for another 40 minutes.

Sprinkle the dish with finely chopped herbs and serve.

Bon appetit!

Chefs' tips

Roast beef with porcini mushrooms, although a simple dish to prepare, is still worth familiarizing yourself with the advice of experienced chefs. Pork with porcini mushrooms in a pot will be much tastier if the following conditions are met:

Cooking mushrooms is not always easy. They will not fall apart if you evaporate the water from them and then fry them.
Potatoes with a low starch content are more suitable for this dish; they fall apart less when stewed.
You can use not only potatoes; if desired, the dish can be supplemented with buckwheat porridge, pearl barley and even dumplings.
If you don't have an oven, you can cook the roast in a slow cooker.
When working with meat, do not fry the product for too long; it will become dry and lose its taste.
You don’t have to make the same dishes; you can put more meat in one pot, but don’t put mushrooms in another. So each family member will choose the one that suits his taste best.
The pot is placed in a cold oven, it should heat up along with it. In the worst case scenario, sudden temperature changes can cause the ceramic coating to burst or crack.
When using chicken, you don't have to fry it, so it will be more tender.

Try cooking aromatic porcini mushrooms in pots! This dish will delight not only loved ones, but also guests.

Recipe 2: roast with mushrooms and potatoes in the oven

potatoes - 1 kg
carrots - 1-2 pcs
champignons - 300-400 gr
canned peas - 250 gr
vegetable oil - 6 tbsp.
soy sauce - 4 tbsp.
boiling water - 1 cup
salt, pepper, spices

Wash the mushrooms, cut into pieces or thin slices.

Peel and wash the onions and carrots. Finely chop the onion and grate the carrots on a coarse grater.

Heat a frying pan, pour in vegetable oil. Place onions and carrots in hot oil. Fry over medium heat, stirring, for 2-3 minutes.

Add the prepared mushrooms, simmer everything together, stirring, for 2-3 minutes.

Open a jar of canned peas. Add to the pan along with the liquid. Salt, pepper, add your favorite spices. Mix.

Add soy sauce to the pan. Mix. Simmer for a couple of minutes.

Peel the potatoes, wash them, cut them into pieces, put them in a cauldron. Boil the kettle.

Add prepared vegetables to potatoes. Mix.

Pour boiling water into the cauldron (the water should be slightly higher than the vegetables). Place in the oven and bake the roast with mushrooms and potatoes until done.

Roast with mushrooms and potatoes is ready.

Roast chicken with potatoes

INGREDIENTS:

1 whole chicken or 10 small chicken drumsticks
2 kg potatoes
2 medium onions
2 small carrots
3 - 4 cloves of garlic
180 g tomato sauce or ketchup
1 glass of water
100 ml vegetable oil
salt, black pepper, 1 tsp. basil, 1 tsp. sweet paprika, 1 tsp. dry dill, 1/2 tsp. cumin

COOKING METHOD:

1. To prepare a hearty and aromatic roast chicken with potatoes, first of all you need to peel and cut the onion into thin half rings.

2. Place the onion in any large, thick-walled container (for example, a saucepan, or best of all, a cauldron) with vegetable oil and fry it over medium heat for about 10 - 12 minutes until lightly browned and a characteristic pleasant aroma.

3. Then sprinkle the onions with paprika, basil, dill and cumin, stir and cook for another 2 - 3 minutes.

4. While the onions are fried in a cauldron, you can prepare the carrots - they must be thoroughly cleaned of dirt and grated on a coarse grater.

5. Add the carrots to the cauldron with the onions, stir and continue frying the vegetables for another 10 minutes.

6. Next, you need to put the chicken, previously seasoned with salt and pepper, into the cauldron and cook for 15 minutes, stirring everything from time to time.

Advice! Ideally, this roast should be made using a medium-sized whole chicken, cut into bite-size pieces, as it will contain both white and red meat, balancing out the fat and allowing each eater to choose which parts of the chicken they prefer. However, cutting a chicken into parts is not the easiest and most enjoyable undertaking, so to optimize the process, you can buy chicken drumsticks or other chicken semi-finished products, although drumsticks seem to me the most suitable, since they are small in size and at the same time contain quite a lot of juicy meat .

7. Add tomato sauce to the dish, stir and cook over medium heat for another 5 minutes to remove the acid from the sauce.

Advice! To prepare roast chicken, it is best to purchase a simple tomato sauce in the store, which is made exclusively from tomatoes with the addition of a small amount of spices. Sauces called “classic”, “traditional” or “Italian” are especially suitable, as they have a neutral taste and will harmoniously complement the other ingredients of the dish. In addition, you can use regular ketchup, but also giving preference to a product with a calm, unobtrusive taste and aroma, or use 2 tablespoons of high-quality rich tomato paste instead of sauce.

8. Then you need to pour a glass of hot water from the kettle into the cauldron.

9. Peel the potatoes and cut into medium-sized slices.

10. Place the potatoes on top of the chicken and vegetables, and without stirring, simmer the roast until the potatoes are ready for 35 - 40 minutes. At the end of cooking, the potatoes must be checked with a knife to prevent them from being overcooked, otherwise, when stirring, they may fall apart and turn the dish into an unappetizing porridge.

11. Squeeze the garlic into the finished roast through a press and only now can all the ingredients be carefully mixed.

12. It is advisable to let the roast sit under the lid for 30 minutes so that it becomes especially rich and aromatic, but if your household is excited by the smells floating around the house, then you can serve the dish a little earlier.

Roast chicken with potatoes is a universal second course that is quite easy to prepare and very successfully contains both meat and side dish “in one bottle.” It perfectly satisfies hunger, supplies the body with all the necessary substances, and thanks to a harmoniously selected bouquet of spices, it gives a pleasure that you will not soon forget. Be sure to try it!

Recipe 3: roast with meat and mushrooms in the oven (step-by-step photos)

meat (pork or beef) – 300-400 g;
mushrooms (fresh or frozen) – 200-300 g;
potatoes – 500-600 g;
onion – 1 large onion;
carrots – 1 pc. medium size;
vegetable oil – 5-6 tbsp. l.;
salt – 1 tsp. (taste);
ground black pepper – 1/2 tsp. (taste);
Provençal herbs, ground paprika and other spices - to taste;
garlic – 2 medium cloves;
broth or clean water – 150 ml;
hard cheese – 70-100 g (optional).

To prepare a delicious homemade roast with mushrooms and potatoes, you can use any meat - pork, beef, lamb or poultry - chicken, turkey. I cooked with pork. It is better to use a piece of medium fat content (neck, shoulder blade), then the dish will turn out juicy. Wash the meat thoroughly, remove all veins, excess fat, bones (if any). Blot away moisture with paper towels and cut into small pieces - strips or cubes.

If you have meat with a layer of fat, you can fry it in a dry frying pan so as not to make the roast too fatty. If you have chicken, beef or turkey, you can grease the pan with vegetable oil. Fry the pieces of meat over high heat on all sides until golden brown. This will make them juicier and more tender, as all the juice will be “sealed” inside.

While the meat is roasting, take care of the mushrooms. Here are the usual fresh champignons. Aromatic wild mushrooms (chanterelles, honey mushrooms, porcini mushrooms, etc.) are also suitable, but they will need to be boiled, changing the water several times. You can cook the roast with frozen or dried mushrooms. The first ones will need to be defrosted first, and the second ones will need to be soaked. There is no need to fry them additionally. So, if you also have champignons, wash them, or better yet, carefully remove the top layer with a knife and scrape the stems. Then cut. You can do it in cubes, you can do it in plates.

Place the fried meat in a separate bowl and place mushrooms in the pan instead. First fry them in a dry frying pan so that all the liquid evaporates. Don't forget to stir them, otherwise they will burn.

Then pour in a couple of tablespoons of vegetable oil and fry the champignons until golden brown.

In the meantime, wash and peel the potatoes. It's the most common ingredient in roasts. Then cut the tubers into cubes or bars.

Remove the finished mushrooms from the pan and transfer to the meat or to another plate. Try to leave as much oil in the pan as possible. But if there is not enough fat left, add a couple of spoons, heat it up and put the potatoes in it. Fry over high heat until golden brown. There is no need to bring it to readiness, because the roast will still simmer in the pots in the oven, and the potatoes will then turn into porridge.

In the meantime, do not stop preparing the other components of the dish. Their vegetables were carrots and onions. Peel them, wash and cut them. Carrots – medium thick strips. You can, of course, grate it coarsely, but the carrot will lose its shape after stewing for a long time in a pot, so it’s better to chop it coarsely.

Chop the onion into small cubes.

Remove the fried potatoes from the pan. It can be immediately placed in pots as the first layer, since during cooking in the oven it is imbued with the aroma and taste of the top ingredients. Add a little oil, heat and fry the carrots.

Then add the onion to the frying pan and fry the vegetables until golden brown.

Arrange the ingredients among the pots, adding salt to each layer. You can lay it out like this: potatoes, meat, mushrooms, onions and carrots.

Squeeze some garlic on top through a press. Add ground black pepper and other spices as desired. Pour in approximately 50-70 ml of clean boiled water or broth (meat or vegetable). If desired, you can sprinkle grated hard cheese on top, but this is not necessary. Cover the pots with lids, but not tightly, but leave a hole for air to escape. Place in an oven preheated to 180 degrees for 40-60 minutes.

Serve the roast with meat, mushrooms and potatoes, remove from the oven, in pots or place on plates. It’s a pity that the recipe with the photo cannot convey the appetizing aroma of this dish. It turns out very tasty!

Roast beef

INGREDIENTS:

1 kg beef
2 large onions
200 g prunes
100 g tomato paste
100 g gingerbread
1 tbsp. l. honey
juice of one small lemon
120 ml vegetable oil
3 bay leaves
5 black peppercorns
salt

COOKING METHOD:

1. In order to prepare a tasty and very rich sweet and sour roast beef, the meat must be washed and cut into small cubes. For roast, you can use any part of a cow carcass, including the most inexpensive ones, however, to ensure that the meat is well chewed, do not forget to cut out and discard large fatty patches and areas of connective tissue.

2. Peel the onions and cut into half rings or quarter rings - as you like. 3. Pour refined vegetable oil into a cauldron, add the prepared onions and fry them for about 10 minutes over medium heat until lightly browned. 4. Then put the beef and close the cauldron with a lid, then reduce the heat to minimum and simmer the dish in its own juice for 1.5 hours. If you are using premium beef, such as sirloin or sirloin, then the cooking time can be reduced to 45 minutes. 5. In the meantime, you can have time to prepare more exotic ingredients for this roast - you need to wash and dry the prunes, extract the juice from the lemon, and grate the gingerbread on a coarse grater. Please note that you need to choose the most traditional gingerbreads - without mint, chocolate and other additives, because this component is needed to give the dish an unobtrusive sweetish tint, and in addition, to thicken the liquid released from the meat and turn it into an amazing sour taste. sweet sauce.

6. In addition, for the sauce we will need honey, salt, black pepper, bay leaf and high-quality thick tomato paste. 7. Place all ingredients for the sauce into a cauldron with stewed meat, mix thoroughly and continue to simmer the roast under the lid for another 45 - 60 minutes, depending on the quality of your meat.

8. Usually the roast cooks on its own and does not require your attention, since it does not burn in a thick-walled container over low heat and usually contains enough moisture, but just in case, at the end of cooking it is better to sometimes look into the cauldron and if there is not enough liquid, then add a little boiling water to it.

Comment! This roast recipe is of Jewish origin, and due to special national traditions, this dish was intended to be eaten on Shabbat. However, since lighting a fire is prohibited on Shabbat, the roast began to be cooked on Friday evening, after which it was left to simmer until the morning in a cooling oven. The result was very tender and aromatic meat in a rich sauce, and long simmering played a significant role in this, so if you have extra time, it is better to cook the roast as long as possible so that the beef acquires an amazing taste and the softest consistency.

Roast beef with prunes, prepared according to this original and simple recipe, is a dish that you should try at least once in your life to appreciate the amazingly harmonious combination of ingredients and fall in love with its unusual bright and memorable taste. Although beef is often considered a tough and difficult meat to cook, this amazing roast is designed to dispel all preconceptions and allow everyone to enjoy this wonderful, healthy meat product. Prepare for your health!

Recipe 4: lazy oven roast pork with mushrooms

Pork – 400-500 gr
Potatoes - 4-6 pcs. (depending on size)
Tomato - 1-2 pcs.
Onions - 1 pc.
Fresh champignons – 200 gr
Mayonnaise - 2-3 tablespoons
Cheese - 150 gr
Salt, ground black pepper and fresh herbs to taste
Vegetable oil for frying

We start by preparing the products: peel the potatoes, wash and cut the pork flesh into small pieces, cut the onion and tomato into quarter rings, and the champignons into thin slices.

Fry the onions and champignons in vegetable oil until golden brown.

While they are frying, place the chopped meat in a large and convenient pan or bowl.

Add the potatoes cut into cubes.

Lay out the tomato, cut into thin quarter rings.

Our champignons have just browned, so we put them there.

Salt, pepper, add mayonnaise and mix everything.

Place the resulting mass in a deep baking tray or place it into portioned clay pots. If the baking sheet does not have a Teflon coating, it needs to be slightly greased with vegetable oil.

Sprinkle grated hard cheese on top and put in the oven.

Bake until done, about 35-45 minutes. The meat should be soft and the cheese should be nicely browned. When serving, you can sprinkle with fresh herbs.

Ingredients:

Pork – 400 grams
Porcini mushrooms – 400 grams
Onion – 1 piece
Carrots – 1 piece
Potatoes – 600 grams
Ghee butter - 1 tbsp. spoon
Vegetable oil - 1 tbsp. spoon
Sour cream - 3 tbsp. spoons
Bay leaf - 1 piece (divide the middle leaf into three parts)
Black peppercorns - To taste
Dill - To taste
Dough - To taste (butter or puff pastry for lids)

Number of servings: 3

Recipe 5: pot roast with chicken and mushrooms in the oven

450-500 g chicken fillet
200 g champignons
1 large onion
1 large carrot
4-6 medium potatoes
3-4 tbsp. spoons of vegetable oil
40-50 g butter
freshly ground pepper mixture (pepper of your choice)
chopped fresh herbs (or dried)

Fill

80-100 ml cream
1 incomplete teaspoon of salt
150-250 ml boiling water
1 teaspoon mustard

Chicken fillets, washed well, cut into small cubes or any pieces. Sprinkle it with pepper and mix.

Place a frying pan with oil on medium heat, peel and chop the onion, carrots, and champignons (in slices lengthwise). Fry the onion for 7-8 minutes.

Another 4-5 minutes - fry the onions along with the mushrooms.

Remove from the pan.

Of course, we can simply cut the potatoes and put them in pots. But this will greatly lengthen the cooking time. Therefore, fry the potatoes for 4-5 minutes over medium-high heat in a frying pan,

Lightly salt and distribute into pots.

Lay out the chopped chicken fillets.

The next layer is mushrooms with onions, and on top are carrots and chopped herbs. (You don’t have to have layers – you can even mix everything and fill the pots). So, 4 pots are filled with us almost to the neck.

Mix the filling components and pour into pots: it is enough when the liquid in them is two-thirds of the height. We put the lids in place, the pots on a baking sheet and place them just below the middle level of the oven, already preheated to 200°. After half an hour, remove and check the meat and potatoes for doneness. Place a piece of butter in the pots. Put it in the oven again. If everything is ready in half an hour, just turn off the oven and let the pots stand in it for 10-15 minutes. If it’s not ready, continue baking a little more.

If desired, we can sprinkle grated cheese on top of the pots before placing in the oven or a few minutes before the end of cooking.

We can put the potatoes raw, but then we keep the pots in the oven for at least an hour - the potatoes take a long time to cook.

If we have new pots, we first put them in the oven, and only after that turn it on.

How to bake potatoes with beef in pots?

Many housewives consider baking in pots to be the most successful option for preparing beef and potatoes, because when the meat simmers, it turns out juicy and soft, and the potatoes are soaked in meat juice. We choose young and fresh beef. Cut all the ingredients into small pieces of the same size so that they bake evenly. Pre-fry beef and vegetables, except potatoes.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 3 (3 pots of 0.5 l each).

Ingredients:

Beef pulp – 500 gr.
Potatoes – 6 pcs.
Onion – 2 pcs.
Carrots – 1 pc.
Tomatoes – 2 pcs.
Garlic – 2 cloves.
Bay leaf – 3 pcs.
Vegetable oil – 2 tbsp.
Sour cream – 200 gr.
Cheese – 70 gr.
Boiled water – 1 tbsp.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

1. Using a sharp knife, remove the remaining tendons with films from the beef, rinse the meat well with running water and wipe dry with a napkin. Then cut the meat into small cubes and fry in hot vegetable oil until golden brown on all sides.

2. Peel the onions and carrots, rinse and chop into small pieces of any shape. Fry the chopped vegetables in another frying pan until soft.

3. Soak the pots in cold water for a while and then place the fried beef in them. Place the missing garlic cloves on top of the meat through the garlic press.

4. Then put the tomatoes, cut into large slices, into the pots, add a bay leaf and add salt and black pepper to your taste.

5. Cut the peeled potatoes into medium pieces and place them on top of the tomatoes. In a cup, mix a glass of boiled water with sour cream, and pour this sauce into pots. Then we cover them with lids or foil and place the pots in a cold oven. We heat it to 200 degrees and bake the dish for 1 hour, no less, because the baking time is determined by the cooking time of the beef.

6. 7-10 minutes before the end of cooking, sprinkle the contents of the pots with grated cheese, close the lids and continue baking until fully cooked.

7. Potatoes with beef in pots are ready. You can serve it either on a plate or directly with the pots.

Bon appetit!

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Recipe 6: homemade roast with mushrooms and pork in the oven

Meat (pork or beef) - 450 g
Potatoes - 6-8 pcs.
Champignons – 400 g
Onions - 2 pcs.
Sour cream – 200 g
Water - 1 glass
Tomato paste - 1 tbsp. l.
Salt, pepper - to taste
Sunflower oil - for frying
Soy sauce - 2 tbsp. l.
Seasoning for meat - 1 tbsp. l.
Provençal herbs - 1 tbsp. l.

Cut the pork into pieces and place in a bowl. Add soy sauce, meat seasoning and ground pepper. Leave the pork to marinate.

Meanwhile, wash the champignons, dry and cut into slices.

Heat the oil in a frying pan, add the mushrooms and fry for 12-15 minutes, until the liquid has evaporated and a light golden brown crust appears. At the end, salt and pepper the mushrooms.

Cut the onion into half rings.

Now you can start frying the meat. Pour a little sunflower oil into the frying pan, heat it up and add the meat. Fry it until golden brown, add salt at the end.

Place meat on the bottom of the pots and chopped onions on top.

Distribute the fried mushrooms evenly.

Cut the potatoes into slices, add salt and sprinkle with Provençal herbs. Stir and place on top of the mushrooms to the very top.

Mix sour cream with water, add tomato paste, salt and pepper.

Pour the liquid into the pots, cover them with lids and place in a cold oven.

Set the temperature to 200 degrees and bake the pots for 45-50 minutes. Determine the readiness of the roast by looking at the potatoes. If it can be easily pierced with a fork, you can turn it off.

It is advisable to leave the pots in the oven for another 20-30 minutes.

Serve a delicious and very appetizing roast with mushrooms in pots or on a plate.

Roast in pots gypsy style with pork

Some people don’t even know how delicious meat and potatoes in a pot according to the gypsy recipe is. This incredible dish will amaze any gourmet. With this kind of meat in pots you can host even the most important guests.

Ingredients

This dish with pork and potatoes is very simple to make, and the taste depends mainly on the set of herbs and vegetables that are used in the process. Among the ingredients you must have:

pork meat - 800 grams (on ribs or other part);
large potatoes - 5 pcs.;
onion - 1 pc.;
carrots - 2-3 pcs.;
sweet pepper - 1 pc.;
5 mushrooms (can be champignons);
garlic - 5 cloves;
vegetable oil - 10 tbsp. spoon;
tomato paste - 1 tbsp. spoon;
water - 1 glass;
salt - 1 tbsp. spoon;
ground black pepper, herbs - to taste.

When all the ingredients are ready, you can start preparing this dish with meat in a pot in the oven.

Cooking steps

The step-by-step cooking recipe is as follows:

Pour 10 tablespoons of oil into a frying pan and put on fire.
Cut the pork into large pieces.
Place in a frying pan over high heat for 3-5 minutes. It is enough to fry, on the one hand, for the taste of fried.

Chop the onion (half rings or cubes).
Carrots need to be cut into slices, strips or grated.
Add onions and carrots on top.
Cut the champignons into 4 parts.
A tablespoon of paste should be diluted with 50 ml of water.
Throw 1 spoon of salt and a pinch of pepper into the pan.
Add tomato paste. As soon as everything boils, you can remove it from the stove.
Potatoes are cut into large slices and placed in pots, then mushrooms, garlic and pepper.

Top with meat and vegetables.

Cover the pots with foil and make a small hole on top for steam.
Place in the oven for 60 minutes, preheated at 180 degrees.
Decorate the finished dish with herbs.

Such recipes, even with photos, make you salivate, and their preparation should not be difficult, even for those people who are cooking meat in pots for the first time.

Recipe 7: homemade roast with mushrooms in the oven (step by step with photo)

500 gr. pork.
500 gr. any mushrooms.
1 kg. potatoes.
1 carrot.
2 onions.
cheese to taste.
salt and spices to taste.
sunflower oil.
a few cloves of garlic.

Cut the meat and fry in a frying pan in vegetable oil. You can pre-fry pieces of lard so that it melts, and then add meat to it and fry everything together.

Cut the peeled potatoes into small cubes. Grate the carrots on a coarse grater. Chop the onion finely or into half rings (as you like).

My mushrooms are wild and pre-boiled; if you take champignons, you can fry them separately in a frying pan or use them without pre-processing.

In a large deep bowl, mix potatoes, meat, mushrooms, onions, carrots and chopped garlic. Salt, add spices and herbs as desired.

Place everything in clay pots. Pour over the sauce.

You can prepare any sauce, for example: milk, flour, sour cream or water, flour, mayonnaise. Flour is added as desired. It is thanks to flour that the sauce acquires a thick consistency. You can only fill it with broth or just boiled water. Pour the sauce into 120-150 ml of liquid per pot.

You also need to leave a little space for grated cheese.

If your meat is not very fatty and you have not fried it beforehand, then you can put a small piece of butter on top of each pot and sprinkle everything with grated cheese.

Place the pots of potatoes in an oven preheated to 220 degrees for an hour to an hour and a half, adjusting the time and temperature to suit your oven.

When the potatoes are ready, turn off the oven and let the pots stand in the oven for 10-15 minutes, then remove and serve.

Bon appetit!!!

How to cook potatoes with meat in the oven at home?

Meat and potato dishes are always at the center of any table, even a holiday one, and each housewife has her own ways of baking this dish in the oven. This recipe asks you to marinate the pork in advance in a mixture of mayonnaise, soy sauce and spices, then it will taste like kebab.

Ingredients

–+5 portions

Pork 1 kg
Potatoes ½ kg
Onion 1 pc.
Soy sauce 4 tbsp.
Table milk mayonnaise 2 tbsp.
Seasoning “Khmeli-Suneli” 1 tsp.
Dried basil 1 tsp.
Salt to taste
Ground black pepper to taste

Steps

90 min.Print

Rinse the pork for baking with cold water and dry the meat with a napkin. Then cut it into medium pieces and place in a bowl for marinating. Sprinkle the meat with dry seasonings (hops-suneli and basil). In a cup, mix soy sauce with mayonnaise, black pepper and salt, taking into account the saltiness of the soy sauce. Pour this mixture over the meat, mix well and leave to marinate for several hours. You can marinate the meat overnight.
Peel the potatoes and onions and rinse. Pour a little vegetable oil into any baking dish. Cut the peeled potatoes and onions into pieces of any shape and size and immediately transfer these slices into the mold. Then sprinkle the vegetables with salt and pepper to your liking and stir.
Place marinated pork on top of the vegetable layer. The mayonnaise will melt during baking and its fat will soak into the vegetables. Cover the pan with a lid or piece of foil and place in the oven preheated to 200 degrees for 1 hour.
20 minutes before the end of baking, remove the foil to allow the dish to brown on top. Potatoes with meat are ready in the oven. You can place it in portioned plates, decorate with herbs and serve with any vegetables.

Bon appetit!

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Recipe 8: roast with mushrooms and vegetables in the oven

porcini mushrooms 600 gr
cream 23% 150 ml
mushroom broth 400 ml
potatoes 4 pcs
sweet potato 200 gr
carrots 1 piece
shallots 4 pcs
garlic 2 cloves
butter 20 g
olive oil 2 tbsp.
pepper, salt, parsley

Thaw the mushrooms first on the bottom shelf of the refrigerator. If the mushrooms are from factory packaging, then they should be cleared of soil and forest debris and rinsed well.

Peel sweet potatoes and regular potatoes, cut into medium-sized cubes or sticks, and fry intensively in olive oil.

When the potatoes are browned, add the prepared boletus mushrooms to the pan and fry until half cooked.

In a separate frying pan or saucepan, simmer shallots (cut into feathers along the onion), carrots (cut into cubes) and chopped garlic in butter.

Place mushrooms with sweet potatoes and potatoes in a heat-resistant deep saucepan, add sautéed vegetables, pour in mushroom broth, cream, salt and season with black pepper. Place the roast in an oven preheated to 180 degrees for 25-30 minutes.

Place the finished roast on plates and serve with fresh herbs.

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Roast with dried mushrooms, potatoes and beef.

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