Roast with mushrooms and meat is perfect for a family dinner, because it is hearty, tasty and aromatic.
Of course, it is very nice to cook this dish in pots.
Even the appearance of such a dish excites appetite.
And what a scent rises from him!
But if you do not have pots, then this is not a reason to abandon the pleasure of tasting roast with mushrooms and meat.
Cook it in a saucepan, in a pan, in glass, porcelain, metal or ceramic. Or maybe in a slow cooker?
Traditionally, potatoes are added to the roast with mushrooms and meat. However, you can replace it if there is a need to reduce the calorie content of the dish, pumpkin, zucchini or something else.
General principles for cooking roast with mushrooms and meat
For fries with mushrooms and meat, you can take any mushrooms, fresh or frozen. For example, champignons, oyster mushrooms, mushrooms. In season, you can also cook delicious roast with forest mushrooms: boletus, oils, chanterelles and so on. Only forest mushrooms must be properly prepared. After the mushrooms are washed and peeled, they should be lowered for a while in cool salted water; then put in cold water, bring to a boil, boil for five minutes and drain the water. Fill the mushrooms with cold water again and cook until almost done. Mushroom broth should not be drained. Taking a little to cook the roast with mushrooms and meat, the rest can be frozen and then used to make soup or sauce.
The meat can also be used differently, but usually the roast with mushrooms and meat is cooked with pork. However, you may prefer beef or turkey, rabbit or chicken.
From spices, black pepper and bay leaf usually enter the roast; many also like to add rosemary, oregano, thyme, basil, parsley. It makes sense to put onions or garlic - this will not only enrich the roast with mushrooms and meat with useful substances, but also give an amazing taste and aroma.
If you decide to add mayonnaise to the roast with mushrooms and meat, it is better to use not your own sauce, but prepare your own. To do this, put in a blender bowl three quarters of a glass of vegetable oil, two egg yolks, half a spoonful of (teaspoon) mustard, a spoonful of lemon juice. Having lowered the blender to the very bottom, begin to whip the mass, gradually moving the device up. Of course, you must first verify the freshness of the eggs. Such homemade mayonnaise, fresh and healthy, without vinegar, flavor enhancers and other harmful additives, can be used without hesitation to cook roast with mushrooms and meat.
However, you can use not only mayonnaise as seasoning for this dish, but also sour cream or tomato sauce, ketchup or horseradish sauce. This, as well as the use of various additives, will give the roast with mushrooms and meat a special taste and aroma.
Recipe 1. Roast with wild mushrooms and meat
Ingredients
Pork or beef - 750 g
Potato - 750 g
Forest mushrooms (aspen, boletus, porcini, butterfish, etc.) - half a kilo
Fat sour cream - 200 g
Vegetable oil for frying
Bulb - 1 large
Bay leaf, black pepper, dry parsley - to taste
Raisins, prunes - handful
Cooking method
Sauté onion and boiled mushrooms in a frying pan. Put in a bowl.
Cut the meat into small pieces and quickly fry in the same pan.
Rinse the potatoes thoroughly with a brush and cut into thin slices. Dilute sour cream with broth resulting from boiling mushrooms, salt, add dry parsley and pepper.
Prunes and raisins, thoroughly washed, finely chop.
In a lightly greased form, put the meat, then raisins with prunes, potatoes, then mushrooms with onions, pour sour cream sauce and simmer for 30 minutes under the lid. After that, open the roast, stir and simmer another 15 minutes.
Recipe 2. Roast with mushrooms and meat in pots
Ingredients
Pork or chicken - half a kilo
Potato - a pound
Champignons - a pound
Onion - half a bulb or whole, if small
Cream 20% fat - 300 ml
Egg - 1 piece
Vegetable oil - 2 tablespoons and for frying
Bouillon - glass
Flour
Salt, dried herbs, curry to taste
Cooking method
To cook the roast with mushrooms and meat in pots, you need suitable ceramic pots. However, you can use glass molds or something similar, or even one large form, which, of course, will make the dish not so interesting and fragrant. But it still remains delicious.
Cut the meat quite large and quickly fry in a hot pan, then add a little broth there and stew under the lid until the meat is soft.
In another pan, lightly fry the mushrooms, cut into large enough pieces (small ones can even be left whole) and chopped onion.
Peel and cut potatoes into slices. Fry in the same pan.
In cream, carefully stir greens, salt and curry.
Knead thick dough from butter, eggs and water.
Arrange meat, potatoes and mushrooms with onions in pots, pour cream.
Make “caps” from the dough and cover them with pots. Bake in the oven at 180 degrees for about 15 minutes.
Recipe 3. Roast with mushrooms and meat with vegetables
Ingredients
Meat (preferably beef) - about a kilogram
Honey mushrooms or chanterelles (oyster mushrooms can be) - half a kilo
Potato - a pound
Carrot - 1 small
Eggplant - 1 pretty large
Sweet pepper - 2-3 large pods
Vegetable oil - 4-5 tablespoons
Sour cream 25-30% fat - 100 g
Beef broth - glass
Salt, pepper, garlic, parsley, basil - to taste
Cooking method
Cut beef into small oblong slices. Put meat in a hot pan with vegetable oil and fry quickly. Add half a glass of broth and simmer for about half an hour, until half ready. Squeeze the garlic into the meat through a press and let it brew.
Cut the potatoes into circles and lightly fry together with the eggplant and pepper cut into small cubes.
Mushrooms, peeled, washed and boiled, also fry a little.
In the form or pots put meat, potatoes, mushrooms with eggplant and pepper, grated carrots. In the remaining broth, put sour cream, add salt, pepper, chopped parsley and basil. Pour sauce into meat, mushrooms and vegetables.
Bake the roast in the oven at 200 degrees for about half an hour.
Recipe 4. Roast with mushrooms and meat in the Italian style
Ingredients
Pork tenderloin - 700 g
Potato - about a pound
Small champignons - also about a pound
Mayonnaise (better homemade) - half a glass
Tomatoes - 3-4 medium-sized fruits
Rosemary, oregano, dried basil or a mixture of Italian herbs
Garlic - 5 cloves
Salt to taste
Vegetable (preferably olive) oil
Grated Parmesan - 3 tablespoons
Wheat bread crumbs (of course, also home-made) - 3 tablespoons
Cooking method
Cut the pork into neat slices and fry in hot oil, then reduce the heat to a minimum and cook under the lid for another 15 minutes. If the meat is still too fried too much, you can add a couple of tablespoons of water.
Cut the potatoes into rather thin slices, the mushrooms into quarters, the tomatoes into half circles, chop the garlic.
Put the meat in a greased form or pan, on top of it - finely chopped garlic. Gently roll the potatoes in dried herbs and put on top of the meat. Place semicircles of tomatoes on it, then mushrooms. Each layer is slightly salted and greased with mayonnaise. Grease the top with mayonnaise and sprinkle with parmesan mixed with breadcrumbs. If you think it’s getting a little dry, you can add some water or broth.
Bake at 180 degrees for about 30 minutes.
Recipe 5. Roast with mushrooms and meat "Cheese"
Ingredients
Pork or chicken - 700 g
Champignons (you can take oyster mushrooms) - 400 g
Cream 20% fat - 200 ml
Fat sour cream - 100 g
Potato - about a pound
Carrot - one rather large
Onions - medium-sized half onions
Garlic - 3 cloves
Gouda cheese - 250 g
Salt, herbs, black pepper - to taste
Frying oil
Fresh dill and parsley - half a bunch
Tomato paste - 1 tablespoon
Cooking method
This roast with mushrooms and meat is cooked in a pan, not in the oven.
Cut the meat into slices across the fibers and beat slightly. Put in a pan greased with oil, lightly fry, then pour a little water and simmer for 20 minutes.
In the meantime, peel and finely chop the garlic and onions, grate the carrots not too finely, and peel the potatoes and cut into thin slices or sleepers if the tubers are large.
Wash and clean the champignons, then cut into thin slices.
Grate the cheese. Mix cream with sour cream and a spoon of tomato paste, add salt and freshly ground black pepper, as well as dried herbs.
On top of the meat, lay the carrots with garlic and onions, then potatoes and mushrooms. Pour the sauce; if it turned out not enough, add a little water, cover and simmer on the smallest fire for about half an hour.
Pour grated cheese into the pan, mix vigorously, cover again and hold on the fire for another five minutes.
When serving, sprinkle generously with herbs.
Recipe 6. Roast with mushrooms and meat "Spicy"
Ingredients
Any meat - 500 g
Young potato - 500 g
Pickled mushrooms - a glass
Sweet pepper - 2-3 pieces
Carrot - 1 piece
Onions, garlic - to taste
Sausage cheese - 200 g
Spicy herbs, salt, pepper - to taste
Light beer - 2/3 glasses
Vegetable oil - 3 tablespoons
Cooking method
Cut the meat into fairly small slices, wash the potatoes with a brush and can not be peeled. If the tubers are small, leave them whole, if medium, cut into 2-4 pieces.
Grind onions and garlic, grate carrots, cut sweet pepper into thin strips.
Pre-put sausage cheese in the freezer. When it is hard, rub it on a grater.
Beer mixed with vegetable oil, salt and spices.
In the form, put pepper, carrots and onions with garlic, put meat and potatoes on top of vegetables, pour beer and butter and put in an oven heated to 160 degrees for half an hour.
Take out the form, mix the contents with pickled mushrooms and cheese. Increase the temperature in the oven to 190 degrees and return the roast to it for another 15 minutes.
Serve the dish better with herbs or salad.
Recipe 7. Roast with mushrooms and meat "Tender"
Ingredients
Pork or chicken breast - a pound or a little more
Potato - also with a pound
Champignons - 400 g
Dutch type cheese - 250 g
Cream 20% fat - a glass
Carrot - 1 small
Vegetable oil - 2-3 tablespoons
Canned peas and corn - 3-4 tablespoons each
Fresh salt, pepper, parsley and dill
Cooking method
Cut the meat into thin oblong slices, potatoes into strips, mushrooms into thin slices. Grate the carrots very finely and mix with cream. Season the sauce with salt, pepper and some herbs. Stir vigorously.
In a greased form, mix meat, potatoes and mushrooms, add peas, corn and grated cheese to them. Pour the sauce and cook in the oven at 180 degrees for 40 minutes.
Serve sprinkled with chopped herbs.
Roast with mushrooms and meat: delicacies and useful tips
To make the meat softer, cut it across the fibers and beat off. To do this, put a piece of meat on a cutting board, cover with a film and beat off with a special hammer. The film not only does not allow splashes to fly around the kitchen, but also prevents damage to the slices.
Do not immediately salt the meat, otherwise it will give a lot of juice and become dry.
Mushrooms perfectly set off the taste of meat. Avoid too many herbs that can drown out the taste of these foods.
Mushrooms can not be cleaned, but only washed with a brush or cloth.
