What could be better than roast with mushrooms and meat on a cold day? Roast recipes with mushrooms and meat for the best family dinners

What could be better than roast with mushrooms and meat on a cold day? Roast recipes with mushrooms and meat for the best family dinners

Roast with mushrooms and meat is perfect for a family dinner, because it is nourishing, tasty and fragrant.

Of course, it is very pleasant to cook this dish in pots.

Even the appearance of such a dish stimulates appetite.

And what aroma rises from him!

But if you do not have pots, then this is no reason to give up the pleasure of tasting roast with mushrooms and meat.

Cook it in a saucepan, in a saucepan, in glass, porcelain, metal or ceramic form. 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 of cooking roast with mushrooms and meat

For roasts with mushrooms and meat, you can take any mushrooms, fresh or frozen. For example, mushrooms, oyster mushrooms, wild mushrooms. In season, you can also cook gourmet roasts with forest mushrooms: aspen, boletus, chanterelles and so on. Only forest mushrooms must be properly prepared. After the mushrooms have been washed and cleaned, they should be lowered into cool water for a while; then put in cold water, bring to a boil, boil for five minutes and drain the water. Again, pour mushrooms with cold water and cook almost until ready. Broth mushrooms should not be drained. Taking a little for cooking roast with mushrooms and meat, the rest can be frozen and then used for cooking soup or sauce.

Meat can also be used differently, but usually roast with mushrooms and meat is cooked with pork. However, you can prefer beef or turkey, rabbit or chicken.

From spices, black pepper and bay leaves usually come into the roast; many people like to add rosemary, oregano, thyme, basil, parsley. It makes sense to put onions or garlic - it 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 not to use the purchased sauce, but to make your own. To do this, in the bowl of a blender, place three quarters of a cup of vegetable oil, two egg yolks, a half-spoon (of tea) mustard, a spoon of lemon juice. Lowering the blender to the very bottom, start churning the mass, gradually moving the device up. Of course, you must first make sure the eggs are fresh. Such homemade mayonnaise, fresh and healthy, without vinegar, flavor enhancers and other harmful additives, can be used without hesitation for cooking roast with mushrooms and meat. However, you can use not only mayonnaise as a 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


Pork or beef - 750 g

Potatoes - 750 g

Forest mushrooms (aspen, boletus, white, boletus, etc.) - half a kilo

Sour cream fat - 200 g

Vegetable oil for frying

Onion - 1 large

Bay leaf, black pepper, dry parsley - to taste

Raisins, prunes - handful

Method of preparation

Fry the onion, sliced ​​into strips, and boiled mushrooms in a skillet. Put in a bowl.

Meat cut into small pieces and quickly fry in the same pan.

Rinse the potatoes thoroughly with a brush and cut into thin slices. Sour cream broth, resulting in boiling mushrooms, salt, pour dry parsley and pepper.

Prunes and raisins, thoroughly washed, finely chop.

In a mold, lightly oiled, put the meat, then the raisins with prunes, potatoes, then the mushrooms and onions, pour the sour cream sauce and simmer under the lid for 30 minutes. After that, open the roast, stir and simmer another 15 minutes.

Recipe 2. Roast with mushrooms and meat in pots


Pork or chicken - half a kilo

Potato - half a kilo

Champignons - half a kilo

Onion - half a bulb or whole, if small

Cream 20% fat - 300 ml

Egg - 1 piece

Vegetable oil - 2 tablespoons and for frying

Broth - glass


Salt, dry greens, curry - to taste

Method of preparation

To cook roast with mushrooms and meat in pots, we need suitable ceramic pots. However, you can use glass molds or something similar, and even one large shape, which, of course, will make the dish less interesting and fragrant. But it still remains tasty.

Cut the meat quite large and quickly fry in a hot frying pan, then pour back a little broth and stew it under the lid until the meat is soft. In another frying pan, lightly fry the mushrooms, cut into fairly large pieces (small ones can even be left whole) and chopped onion.

Peel the potatoes and cut them into slices. Fry in the same pan.

In the cream, thoroughly mix the herbs, salt and curry.

Knead dough from butter, eggs and water.

Potatoes spread meat, potatoes and mushrooms with onions, pour the cream.

Make a lid out of dough and cover the pots with them. Bake in the oven at 180 degrees for about 15 minutes.

Recipe 3. Roast with mushrooms and meat with vegetables


Meat (preferably beef) - about a kilogram

Honey or chanterelles (you can oyster mushrooms) - half a kilo

Potato - half a kilo

Carrot - 1 small

Eggplant - 1 rather large

Pepper sweet - 2-3 large pods

Vegetable oil - 4-5 tablespoons

Sour cream 25-30% fat - 100 g

Beef broth - a glass

Salt, pepper, garlic, parsley, basil - to taste

Method of preparation

Beef cut into small oblong pieces. Put the meat in a hot frying pan with vegetable oil and fry quickly. Add half a glass of broth and simmer for about half an hour, until half cooked. Squeeze the garlic into the meat through a press and let it brew.

Cut potatoes into slices and lightly fry together with eggplant and pepper, cut into small cubes.

Mushrooms, cleaned, washed and boiled, also fry a little.

In the form or pots put meat, potatoes, mushrooms with eggplant and pepper, grated melenko carrots. In the remaining broth, put sour cream, add salt, pepper, chopped parsley and basil. Pour the sauce into the meat, mushrooms and vegetables.

Bake roast in the oven at 200 degrees for about half an hour.

Recipe 4. Roast with mushrooms and meat in the Italian style


Pork tenderloin - 700 g

Potato - about half a kilo

Small champignons - also about half a kilo

Mayonnaise (better homemade) - half a cup

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 Parmesan grated - 3 tablespoons

Breadcrumbs from wheat bread (of course, also homemade) - 3 tablespoons

Method of preparation

Cut the pork in neat slices and fry in hot oil, then reduce the heat to low and cook for another 15 minutes under the lid. If the meat is still fried too much, you can add a couple of tablespoons of water.

Chop the potatoes in rather thin slices, cut the mushrooms into quarters, tomatoes into semicircles, chop the garlic.

Put the meat in a greased form or a frying pan, on top of it - finely chopped garlic. Roll the potatoes carefully in dried herbs and lay them on top of the meat. Place the semicircles of tomatoes on it, then the mushrooms. Each layer slightly grease and mayonnaise. Top also smear with mayonnaise and sprinkle with parmesan mixed with breadcrumbs. If you think that it turns out dry, you can add a little water or broth.

Bake at 180 degrees for about 30 minutes.

Recipe 5. Roast with mushrooms and “Cheese” meat


Pork or chicken - 700 g

Champignons (you can take oyster mushrooms) - 400 g

Cream 20% fat - 200 ml

Sour cream fat - 100 g

Potato - with a pound

Carrot - one rather large

Onion - Half-medium bulb

Garlic - 3 cloves

Gouda type cheese - 250 g

Salt, herbs, black pepper - to taste

Frying oil

Fresh dill and parsley - half a bunch

Tomato paste - 1 tablespoon

Method of preparation

This roast with mushrooms and meat is cooked in a pan, not in the oven.

Cut the meat into slices across the fibers and slightly beat. Put in a pan, greased with oil, lightly fry, then pour a little water and simmer for about 20 minutes.

Meanwhile, peel and finely chop the garlic and onions, grate the carrots not too finely, and peel the potatoes and cut them into thin slices or sticks if the tubers are large.

Wash and clean the champignons, then cut into thin slices.

Cheese grate. Cream mixed with sour cream and a spoon of tomato paste, add there salt and freshly ground black pepper, as well as dried herbs. Place carrots with garlic and onions on top of the meat, then potatoes and mushrooms. Pour sauce; if it is not enough, add a little water, cover and simmer on the smallest fire for about half an hour.

Pour the grated cheese in a frying pan, stir vigorously, cover again and hold on to the fire for another five minutes.

When serving, generously sprinkle with herbs.

Recipe 6. Roast with mushrooms and “Spicy” meat


Any meat - 500 g

Young potato - 500 g

Marinated mushrooms

2-3 sweet peppers

Carrot - 1 piece

Onions, garlic - to taste

Sausage cheese - 200 g

Spicy herbs, salt, pepper - to taste

Light beer - 2/3 cup

Vegetable oil - 3 tablespoons

Method of preparation

Cut the meat into rather small pieces, wash the potatoes with a brush and do not peel. If the tubers are small, leave them whole; if medium ones, cut them into 2-4 pieces.

Chop the onion and garlic, grate the carrot, cut the sweet pepper into thin strips.

Pre-sausage cheese put in the freezer. When it is hard, grate it.

Beer mixed with vegetable oil, salt and spices.

Put pepper, carrot and onion with garlic in the form, put meat, potatoes on top of vegetables, pour beer with butter and send to oven heated to 160 degrees for half an hour.

Remove the form, mix the contents with the pickled mushrooms and cheese. Increase the temperature in the oven to 190 degrees and return the roast to it for another 15 minutes.

Serve better with greens or salad.

Recipe 7. Roast with mushrooms and tender meat


Pork or chicken breast - half a kilo or more

Kartoshechka - also half a kilo

Champignons - 400 g

Dutch type cheese - 250 g

Cream 20% fat - glass

Carrot - 1 small

Vegetable oil - 2-3 tablespoons

Canned peas and corn - 3-4 tablespoons

Fresh salt, pepper, parsley and dill

Method of preparation

Cut the meat into thin oblong pieces, potatoes - into straws, mushrooms - into thin slices. Grate carrots very finely and mix with cream. Season the sauce with salt, pepper and a small amount of herbs. Stir vigorously. In a greased form, mix the meat, potatoes and mushrooms, add peas, corn and grated cheese. Pour the sauce and cook in the oven at 180 degrees for 40 minutes.

Serve sprinkled with chopped herbs.

Roast with mushrooms and meat: subtleties and useful tips

  • To make the meat softer, cut it across the fibers and repel. To do this, put a piece of meat on a cutting board, cover with foil and repel with a special hammer. The film not only will not allow splashes to scatter in the kitchen, but also prevent damage to the slices.
  • Do not immediately salt the meat, otherwise it will give a lot of juice and become dryish.
  • Mushrooms perfectly set off the taste of meat. It is worth avoiding too many herbs that can drown out the taste of these products.
  • You can not clean the champignons, but only wash them with a brush or cloth.
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