Pork goes well with mushrooms. It’s easy to make such a dish. It turns out to be very satisfying, aromatic and incredibly tasty. There are many ways to cook pork with mushrooms. The article contains the simplest and quickest recipes.
Selection and preparation of ingredients
To make the dish tasty and healthy, it is important to choose the right ingredients. Pork meat should be fresh, dry, attractive pink, odorless. For frying, you can take a neck or fillet. The meat must be washed and cut into pieces.
Important! To preserve the taste and aroma of mushrooms after collection, they must not be washed. For storage, they should be wrapped in paper, placed in a plastic container and refrigerated.
Mushrooms for cooking should be selected medium in size, white or pinkish in color, without spots, blackening, mucus on the surface, elastic, with a good pleasant mushroom smell. Before cooking, they need to be cleaned of dirt, washed, cut off the ends and cut in the way that is required in the recipe.
Pork recipes with mushrooms
Pork fried with champignons comes out hearty and tasty. Such a dish can be prepared for everyday dinner or diversify the feast with it. It goes well with light salads, pickled and salted appetizers. Boiled potatoes, rice, mashed potatoes, cereals, pasta are suitable as a side dish.
So that meat and mushrooms do not interrupt the taste of each other, they must be fried in a separate bowl.
Meat in sour cream sauce with mushrooms in a pan
4-62 hours
vegetable oil
3-4 tbsp. l
Nutritional value per 100 g:
Dice pork, onion in half rings, mushrooms in slices.
Put 2 pans on the stove, pouring vegetable oil into them. In one - place the meat, in the second - onion half rings.
Fry the onion until it becomes golden (about 4–5 minutes over high heat with constant stirring). Add mushrooms to the onion and fry them for 8-10 minutes.
Combine the fried meat with mushrooms. Fry for 2-3 minutes.
Pour in sour cream. Add fluid if necessary.
Stew under the lid.
Dilute the starch in a glass of water and pour it into the dish. Add water to get the desired consistency.
Salt and pepper. Stew under the lid for 30–40 minutes. Pour nutmeg. Keep on the stove for another 5 minutes.
Dice pork, onion in half rings, mushrooms in slices.
Put 2 pans on the stove, pouring vegetable oil into them. In one - place the meat, in the second - onion half rings.
Fry the onion until it becomes golden (about 4–5 minutes over high heat with constant stirring). Add mushrooms to the onion and fry them for 8-10 minutes.
Combine the fried meat with mushrooms. Fry for 2-3 minutes.
Pour in sour cream. Add fluid if necessary.
Stew under the lid.
Dilute the starch in a glass of water and pour it into the dish. Add water to get the desired consistency.
Salt and pepper. Stew under the lid for 30–40 minutes. Pour nutmeg. Keep on the stove for another 5 minutes.Video recipe
Did you know? For a long time, champignons were considered a very valuable product, which was available only to the elite. During the reign of the monarchs, special rooms were made for growing these mushrooms for serving on the table to royal persons.
Pork with mushrooms in cream sauce
4-62 hours
low-fat pork pulp
1.2 kg
ready puff pastry
250 g
Nutritional value per 100 g:
- Cut the pork into pieces.
- Pour soy sauce into it and let stand for 30–40 minutes.
- Cut vegetables.
- Put the pickled flesh in a pan with vegetable oil.
- Fry over high heat.
- After the meat brightens, add spices, onions.
- After frying for 2-3 minutes, add mushrooms, pepper, cream. Keep on the stove for 15 minutes, stirring occasionally.
- If necessary, try to salt or pour the soy sauce left over after pickling. Keep the dish on low heat for 15 minutes.
- Transfer meat to a container designed for baking in the oven.
- Roll out the finished puff pastry so that it completely covers the mold. Place the dough on top of the container, tucking the edges.
- Lubricate the surface with yolk. Puncture the dough in several places.
- Place the container in the oven, heated to + 200 ° C. Hold for 30–40 minutes.
Video recipe
Important! Fresh champignons are suitable for use within seven days after collection when stored in cold conditions.
Pork tenderloin in creamy mushroom sauce
4-61 hours
vegetable oil
3-4 tbsp. l
Nutritional value per 100 g:
Cut a clipping across the fibers 2-3 cm thick.
Heat the pan, pour in vegetable oil. Fry pork slices on each side for 3 minutes.
Put the meat in a bowl with foil and wrap it.
Cut and fry the onions until transparent.
Cut the champignons into thin slices. Add them to the onion. Fry for 4–5 minutes.
Pour in flour, pour cream.
Salt and pepper. Put out a couple of minutes.
Put the meat on a plate. Pour cream sauce on top of it.
Cut a clipping across the fibers 2-3 cm thick.
Heat the pan, pour in vegetable oil. Fry pork slices on each side for 3 minutes.
Put the meat in a bowl with foil and wrap it.
Cut and fry the onions until transparent.
Cut the champignons into thin slices. Add them to the onion. Fry for 4–5 minutes.
Pour in flour, pour cream.
Salt and pepper. Put out a couple of minutes.
Put the meat on a plate. Pour cream sauce on top of it.Video recipe
Pork with cream and mushrooms in a slow cooker
2-31-1.2 hours
Nutritional value per 100 g:
- Cut the meat into slices, mushrooms - plates, onions - half rings.
- Finely chop the garlic.
- All ingredients are placed in a multicooker bowl, mix.
- Introduce salt, spices, cream.
- Put in the "Extinguishing" mode.
Video recipe
Did you know? Substances with antibiotic properties are isolated from the fruiting bodies of some types of champignons.
Pork with mushrooms can be prepared in many ways - fry in a pan, bake in the oven or microwave. With proper preparation, it comes out mouth-watering, juicy and satisfying.
