Roast in pots with porcini mushrooms and pork

Roast with champignons in pots: classic version

Roasted champignons in pots is a classic version of this second dish. To prepare two servings of pot roast you will need the following ingredients:

bulb;
3 cloves of garlic;
champignons - 100 g;
potatoes - 4 medium tubers;
pork - 300 g;
Bay leaf;
butter - forty grams;
fat sour cream - 4 tbsp. l.

Prepare the roast with champignons in the oven as follows:

1. Place a piece of butter at the bottom of each pot - about 20 grams.

2. Peel the onion and cut into half rings, garlic into slices, place in pots.

3. Peel the potatoes, cut into small cubes, place in pots, add bay leaf.

4. Place champignons cut into thin slices on top of the potatoes. If the mushrooms are small, you can put them in whole, removing the skin from the caps.

5. Place pork , cut into small pieces, on top of the mushrooms. The meat should be lightly salted and peppered.

6. Place sour cream on the top layer. There is no need to pour water into the pots; the liquid in the form of juice from mushrooms and meat will be enough.

7. Place the pots in the oven for 40 minutes and bake at 180 degrees. Before serving, you can decorate the dish with herbs; you need to eat it straight from the pot.

Pork with potatoes in pots - general cooking principles

In general, to prepare dishes in pots, you can use not only pork tenderloin, but also pieces on the bone.

This is what they did before, when large clay pots were used in Russian ovens. But today, portioned dishes are most often used, so storing large pieces is inappropriate.

Mostly tenderloin or ribs are used.

Before cooking for the first time, new pots need to be baked in the oven. The meat is served raw, marinated or fried. The potatoes are simply peeled and chopped. Young and small tubers can be planted whole.

The contents of the pots are simmered in their own juice or various fillings are added. These are mainly sour cream, cream, tomato, mayonnaise and sauces based on them. You can add cheese on top, which is baked until golden brown.

Cooking dishes in clay pots is relatively quick. Usually 40-60 minutes is enough for a roast. But even if you overexpose it, nothing bad will happen.

Roast with champignons and home-made potatoes

For this dish you will need the following products:

pork ribs - 500 g;
fresh champignons - 150 grams;
green peas - 150 g;
one onion;
potatoes - kilogram;
one carrot;
bell pepper - 1 pc.;
salt pepper;
vegetable oil - 2 tablespoons;
bay leaf - 4 pieces;
black peppercorns - 12 pieces;
liter of meat broth;
parsley and dill.

Homemade roast with champignons and potatoes is prepared as follows:

1. The ribs are salted, peppered and fried in a frying pan in vegetable oil until an appetizing golden brown crust forms. Place the fried ribs on a plate.

2. In the remaining vegetable oil, fry onions , cut into half rings, and carrots, grated on a coarse grater. If there is little oil left, new oil should be added.

3. When the onions and carrots are lightly fried , add bell pepper, cut into pieces. Fry all these vegetables over moderate heat for five to seven minutes, stirring occasionally.

4. Peeled potatoes are cut into small cubes.

Place a bay leaf and three black peppercorns on the bottom of four 750 ml pots Fried vegetables are evenly distributed between four pots, and fried ribs are placed on top of them.

6. Then put potatoes and champignons cut into thin slices on the meat. The top layer consists of green peas. 250 ml of meat broth, seasoned and salted to taste, is poured into each pot on top.

7. Cover each pot with a lid and place in the oven , preheated to 180 degrees, to bake for 1 hour 20 minutes.

8. The finished home-style roast is sprinkled with chopped herbs.

Recipe 1: Pork with potatoes in “Juicy” pots

Recipe for a very juicy pork dish with potatoes in pots. You can use any piece of meat, but it works especially well with ribs. The dish is cooked in its own juice, without adding liquids or sauces.

• 400 grams of ribs;

1. Cut the ribs into pieces, fry in a frying pan on both sides, set to maximum. Since pork has enough fat of its own, you don’t need to add oil.

2. Cut potatoes into 3 mm slices, carrots into circles, onions into rings or half rings.

3. Mix vegetables with paprika and place in two portioned pots.

4. Place fried ribs on top, sprinkle with salt and pepper. You can add the remaining fat from the pan in which they were fried.

5. Cover and place in the oven for 50 minutes. Cooking at 200 degrees. Then take it out, sprinkle with herbs and you're done!

Roast chicken and champignons for the holiday table

Roast chicken and champignons is perfect for a holiday table. To prepare this delicious second course, prepare the following products:

chicken fillet - 2 pieces;
five champignons;
vegetable oil;
potatoes - 5 tubers;
bulb;
200 grams of sour cream;
half a glass of water;
salt, pepper, nutmeg.

Cooking process:

1. Wash the chicken breasts, dry them using paper towels, and cut into small equal pieces.

2. Pour vegetable oil into a frying pan and fry the chicken fillet in it until golden brown. The fried chicken should be immediately transferred to a small saucepan or stewpan.

3. Wash the champignons, peel and cut into large pieces. If the mushrooms are small, there is no need to cut them. Fry the mushrooms in oil too.

4. Peel the potatoes, cut into cubes and add to the pan with the mushrooms.

5. Cut the onions into small cubes and also place in the pan with the rest of the vegetables. Fry everything for seven minutes, then transfer all the ingredients of the dish to a saucepan or pan to prepare the roast.

6. Pour water into the container, add sour cream, nutmeg , salt and pepper, mix everything thoroughly. Simmer the roast over moderate heat until done. Place the finished dish on plates and sprinkle finely chopped herbs on top.

Pork with potatoes in pots - useful tips and tricks

• Pre-frying the meat seals all the juices inside and makes the dish more tender. But you only need to place the pieces on a hot frying pan and cook over high heat without covering the lid. Otherwise, the pork will release juice and the effect of the procedure will be the opposite.

• Food in the pot continues to cook even if you turn off the oven. Therefore, if you need to leave urgently, keep the dish in the oven for at least half an hour at a temperature of at least 200 degrees. Then you can turn everything off and go about your business, the dish will be ready on its own.

• Breading in flour allows the meat to quickly fry, acquire a beautiful crust and retain all the juices inside. And the flour particles will make the sauce thicker and richer.

• If liquid needs to be poured into the pot, its level should not be higher than 2/3 of the height. Otherwise, when boiling, it will splash over the edge.

• If you like your potatoes fried, put them on top and the meat on the bottom. Conversely, you can fry the pork pieces by placing them on top. And so that the products are evenly saturated with each other’s juices, they are simply mixed before adding.

How to cook roast with champignons and meat in a slow cooker

You can prepare a delicious roast with champignons not only in the oven, but also in a slow cooker. Required ingredients:

meat - half a kilogram;
champignons - 500 g;
potatoes - one and a half kilograms;
two onions;
one carrot;
vegetable oil;
two glasses of water;
salt, pepper, seasoning for meat, mushrooms or vegetables.

Prepare roast with champignons in a slow cooker in the following way:

1. Cut the meat into small cubes or cubes . Grate the carrots on a coarse grater, finely chop the onion.

2. Wash the mushrooms, dry and cut into two to four parts.

3. The meat should be placed in a mold and cooked in a slow cooker for 20 minutes, selecting the “Baking” mode, stirring occasionally.

4. Add champignons to the meat and leave for another 10 minutes.

5. Add onions, carrots, cook for another ten minutes.

6. Cut the potatoes into cubes , place them in a slow cooker, add water, salt, pepper, add spices and cook for 50 minutes in the “Baking” mode.

Before serving the dish, the roast with champignons and meat can be decorated with chopped herbs.

Recipe for roast pork with mushrooms and gnocchi

Roast pork with champignons and gnocchi is an unusual dish that is prepared quickly, but turns out very tasty and satisfying. To prepare it, prepare the following products:

pork neck - 750 g;
fresh tomatoes - 600 grams;
gnocchi - 400 grams;
champignons - 250 g;
onions - two pieces;
butter - 40 g;
Pesto sauce - four tablespoons;
vegetable oil - 2 tbsp. l.;
two cloves of garlic;
salt pepper;
spoon of balsamic vinegar.

Follow this cooking method:

1. Peel the onion and garlic, cut into small cubes.

2. Salt and pepper the meat, you can sprinkle with seasoning for meat dishes , mix with onions and garlic, and place in a frying pan. Fry the meat in vegetable oil on all sides for 7 minutes.

3. Grind the tomatoes using a blender , combine with balsamic vinegar and add to the frying pan with the meat.

4. Place the frying pan with the meat in the oven and bake it for an hour at 200 degrees, periodically pouring sauce over it.

5. While the meat is baking in the oven , the champignons should be cleaned and cut into several pieces, depending on the size of the mushrooms. Place the champignons in a heated frying pan and fry in butter along with the gnocchi for five minutes.

6. Add Pesto, mix and transfer to a bowl. Serve the meat with this sauce.

Roast in pots with meat, potatoes and mushrooms in the oven

I’ll say right away that if you don’t want to cook this recipe with mushrooms, then just ignore them. The rest of the recipe remains unchanged.

We will need (for 6 pots):

pork or beef meat - 700-800 g
potatoes - 8 - 9 pieces
carrots - 1 - 2 pcs
bell pepper – 1 – 2 pcs
onions - 1 - 2 pcs
mushrooms – 250 – 300 gr
tomato sauce - 1 cup
any broth - 2 cups
spices for marinade - coriander, pepper, dried herbs
spices for sauce - thyme, basil, paprika
vegetable oil - 100 ml
salt, pepper - to taste
fresh herbs, sour cream - for serving

Preparation:

Let me make a reservation right away that the consumption of products is approximate. I always cook roasts by eyeballing the ingredients. In addition, I often replace one product with another. If it's vegetable season, I use fresh tomatoes instead of tomato sauce; if there is no bell pepper, then I do without it; if there are young zucchini, then I introduce them; I can add an apple or quince. And there can be many such variations.

It's winter now, and fresh vegetables sold in stores are not always juicy and tasty, like tomatoes, or too expensive, like bell peppers. Therefore, I use preparations - I have my own frozen mushrooms - boletus mushrooms, my own, and frozen bell peppers from the garden.

If you don’t have your own preparations, then use tomato paste and frozen mushrooms, such as champignons, sold in the store.

Now, regarding the meat. You can cook a roast from any meat, but it is important to remember that pork will cook faster, and beef needs more time to reach readiness. Therefore, I will tell you how to cook if you use pork, and how if you decide to use beef. By the way, I have a recipe where we cooked.

1. Prepare the meat. We will need a piece of pulp, preferably tenderloin, although today I am cooking from ribs. If your meat is frozen, then remove it from the freezer in advance and let it sit at room temperature and defrost naturally. Sometimes the meat is also placed in the refrigerator, this way the meat defrosts even better.

Try not to use a microwave or water, be it cold or hot, when defrosting. This degrades the taste of the meat, making it not as tasty as it could be.

2. Rinse the meat, drain, then dry it with paper towels. Cut into small pieces, 2 - 3 centimeters each, so that it has time to reach readiness on time.

Sprinkle it with a mixture of spices, stir, cover with a lid so that it does not dry out and leave to marinate for 30 - 40 minutes.

If you use pork, then the meat will have time to cook, and if you cook from beef or veal, then it is better to pre-fry the pieces after the marinade.

3. Today I have pork, so I won’t fry it, it will be enough for it to marinate. I'll take care of the vegetables.

4. Cut onions and carrots into cubes. Keep the onion as small as possible, and the carrots can be cut into 2 cm cubes.

Take 1 or 2 carrots, depending on the size, and whatever you like.

Peel the potatoes and place them in cold water to prevent them from browning. As a rule, one pot requires one and a half to two potatoes.

5. Heat vegetable oil in a frying pan and fry the onion in it until slightly golden or just soft.

If using beef, brown the meat first. You need to fry it over high heat so that it is immediately “sealed” with a crust. Then add onion. And then, we carry out all subsequent steps without changes.

6. Add carrots and fry everything together for 4 - 5 minutes.

7. If you add bell pepper, then it must be cut into cubes, just like other vegetables and meat. But I already have frozen pepper, cut into strips, I add it. Fry everything together for 3 - 4 minutes.

8. Now it’s time for the tomato sauce. As I already said, I have it at home, and does not contain such a concentration as the store-bought one. Therefore, I pour a whole glass of it, and if I used tomato paste from the store, I would add only 1 - 1.5 tbsp. spoons.

9. Simmer everything together with the tomato for 5 minutes, then add broth, any available broth will do - meat, chicken, vegetable. Bouillon cubes come to my rescue again. When I boil vegetables, or just potatoes, I don’t pour out the broth. I cool it and pour it into ice trays, then freeze it. And this is where it comes in handy.

In principle, if there is no broth, then you can use just water. We have a lot of meat and vegetables, so the roast will turn out good in any case.

10. When the sauce boils, add spices to it, and also add salt and pepper to taste, let it simmer for 3 - 4 minutes.

Remove the leaves from the thyme sprigs and add to the sauce. You will need 3 - 4 branches. Let it boil, then remove the pan from the heat and leave for the time being.

11. Prepare the pots. We have guests today, and I will cook roast in six portioned pots. Among my guests, one does not eat mushrooms, another does not eat meat, the rest eat everything. Yes, this would be a difficult task if we didn't cook in pots. Everything is simple here. We put in each pot what is needed, or rather, we do not put what is not needed.

12. Pour a large spoonful of sauce with vegetables into the bottom of the pot, into all 6 pots at once. Then cut the potatoes into cubes measuring 3 by 3 cm.

And lay it out in layers: a layer of meat - a layer of potatoes - a layer of mushrooms. If a product is not needed somewhere, then we skip it.

If you fried the meat, then lay it out along with the sauce. In this way, we lay out the ingredients to the top, but so that there is room left for the remaining sauce, which we again arrange in pots.

13. Add half a teaspoon of salt to each of the pots and add boiled water to cover the contents. Be careful not to fill or overwater the pots all the way to the top. During the heating process, everything will begin to boil and pour out, after which it will burn in the oven and give off an unpleasant odor.

14. Cover the contents with the lids that usually come with the pot. I also like to top them with pastry puffs. But if you do this right away, they will over-cook. Therefore, we will cover the pots with them in the second half of baking. I'll tell you how to cook them at the end of the recipe.

With such puff pastries, the pots look completely homey, besides, they replace bread and make the dish even more attractive.

15. Heat the oven to 220 degrees, place the pots on a baking sheet and place in the oven. After 30-40 minutes, take out the baking sheet, try the potatoes and meat, they should be half ready. Also try salt and pepper, adding both if necessary. Remove the lids and cover the pots with puff pastries, brush the tops with egg so that after baking they become golden brown and tasty.

Place back in the oven and bake for another 30 minutes.

16. Let the finished dish sit for a while, taking it out of the oven, then place the pot on a dessert plate and serve in portions to each of those present. For taste and decoration, you can sprinkle with fresh herbs. If desired, you can serve sour cream.

17. Eat with pleasure!

Roast champignons with potatoes and eggplants

Roast champignons with potatoes according to this recipe is prepared from the following products:

potatoes - 1 kg;
champignons - 500 g;
bulb;
vegetable oil for frying;
eggplant;
three cloves of garlic;
two carrots;
ground pepper;
parsley;
salt pepper.

Roast recipe with champignons and potatoes:

1. Potatoes must be peeled , washed, cut into medium-sized cubes and placed in a saucepan.

2. Rinse the champignons under running water and dry them well using paper towels, then cut into thin slices.

3. Heat a frying pan, pour oil into it , fry the chopped champignons, stir them constantly until all the liquid has evaporated from the frying pan.

4. Cut the onion into small cubes , add to the mushrooms, and fry until the onion turns golden. Combine the fried mushrooms and onions with the potatoes and mix everything well.

5. Add vegetable oil to the frying pan and heat it well. Cut the eggplant into cubes and fry in oil until golden brown. Add chopped garlic and grated carrots, and fry these vegetables for two to three minutes.

6. Add fried eggplant and carrots to potatoes and mushrooms. Salt and pepper all the components of the dish, place in a saucepan, add 0.5 liters of water, place in the oven and simmer for 30 minutes from the moment of boiling over low heat. After half an hour, add finely chopped parsley and cook the roast for another ten minutes.