Pig with mushrooms ... and immediately, for some reason, a clay pot appears.
Of course, we picked up such a recipe, but a wonderful combination of products can be prepared in many different ways.
The dish turns out to be very nourishing and contains a lot of proteins and calories, a great way to replenish strength after a busy day, which is especially important during spring work in the country.
Pork with mushrooms in a creamy sauce - general principles of cooking
• Cream sauce prepared on the basis of heavy cream. Therefore, so that the dish does not turn out to be fat, it is better to take lean pieces of pork pulp, namely the loin or spatula part. The percentage of fat in the cream can be any, but it is worth noting that the fatter the product, the thicker the sauce. Often cream sauce is thickened by adding diluted starch or flour.
• Before cutting, rinse the meat well with running water and dry it with a towel. You can cut into pieces of any shape, the main thing is not to crush. Despite the fact that the pork is cooked in a sauce, it is recommended to pre-fry the slices quickly before roasting crust. This keeps all the juices in the product, and the dish will be more juicy and soft.
• The dish will turn out to be fragrant if you take forest mushrooms, but in their absence you can use fresh champignons or oyster mushrooms. For more flavor, you can add dried mushrooms to them, they just need to be pre-soaked in water and slightly boiled.
• Pork and mushrooms go well with spices. Cream sauce is often seasoned with nutmeg, ground pepper, basil, oregano, turmeric, and saffron. Do not add too much spices, otherwise they will kill the main, mushroom flavor of the dish.
• Pork with mushrooms in a creamy sauce can be cooked in a thick-walled frying pan, or baked in the oven, wrapped in foil or folded in a pot. There are recipes for this dish for the slow cooker. • Such meat is well suited to a side dish of boiled rice, potatoes and pasta. It can be served with salads from fresh vegetables, seasoned with vegetable oil.
Pork with mushrooms in cream sauce - a recipe for cooking in a frying pan
Ingredients:
• fresh, medium-large champignons, oyster mushrooms - 300 g;
• spoon creamy, preferably homemade, butter;
• ground pepper, nutmeg powder, salt;
• 400 gr. pork (pulp);
• a glass of medium-fat cream;
• starch - 1 tsp.
Preparation:
1. Cut the flesh into small pieces, as for frying. Be sure to dry the meat before this, otherwise it will not brown.
2. Rinse the mushrooms thoroughly with warm water, then, like the meat, dry well. Slice the champignons into large, random, irregular shapes, into slices.
3. Turn on the stove, set the heat to a little more than medium and put the pan, put the oil and warm it up carefully.
4. In hot, but not hot, lower the fat pieces of pork and fry until appetizing crust. To make the meat evenly browned, do not put a large portion at a time.
5. Put the mushrooms to the browned meat and wait until all the juice has evaporated from the pan.
6. Season with pepper and nutmeg cream, remove the sample, add salt, mix well.
7. Pour the seasoned cream to the pork, when the slices of the champignons in it are lightly browned. Set the heat to minimum, close the pan with the lid and continue cooking for about half an hour. Pieces of meat should be soft and easily punctured with a sharp knife.
8. Pour into a glass about 50 ml of water, dissolve starch in it. Pour the solution into the pan at the end of cooking, bring the sauce to the beginning of boiling and remove from the stove.
Recipe for pork with mushrooms in a creamy sauce with cheese
Ingredients:
• fresh pork pulp - half a kilo;
• 200 gr. “Russian”, you can slightly stale, cheese;
• half a liter of 22% cream;
• 300 gr. small champignons
• a mixture of basil with oregano - 2 tbsp. l .; • lean oil for roasting.
Preparation:
1. Rinse the meat and mushrooms with water, dry.
2. Cut the pork into small strips and cut the mushrooms into slices. With the finest grater available, rub the cheese into the chips.
3. Heat the butter over medium heat, dip the meat pieces into it gently and cook until all the moisture from it has evaporated. Then, having lowered the level of the flame just below the average, brown the meat on all sides.
4. Add the mushrooms, pepper and salt, fry everything together for about ten minutes.
5. Pour in the cream, let them boil, then extinguish for ten minutes. Enter shredded cheese, add herbs, stir well and remove from heat.
6. You can use boiled rice or mashed potatoes for garnish.
Braised pork with mushrooms in a creamy sauce
Ingredients:
• fresh, small champignons - 200 gr .;
• large bulb onion;
• 50 gr. dried mushrooms;
• refined oil;
• 15% cream - 100 ml;
• spoon of sweet cream butter.
Preparation:
1. Fill the dried mushrooms with water, and when they are well soaked, squeeze and chop very finely.
2. Cut peeled onion into thin half rings. Fry the onion slices in vegetable oil until transparent and place in a separate bowl.
3. Cut the pork from moisture after washing and cut it into small layers of medium thickness. Fry the pieces of pulp on medium heat in refined oil. Pork should be thoroughly browned on all sides, so that with further preparation it does not leave the juice.
4. Cut the freshly dried mushrooms into thin slices and fry them lightly in the mixture of both oils.
5. Transfer the fried mushrooms and chopped dried mushrooms to meat. Add the fried onions, pour in the cream and some water in which the dried mushrooms were soaked.
6. Season the dish to your taste with finely ground pepper, lightly salt, put the stew on a slow fire. Cook, stirring occasionally, under the lid for at least forty minutes.
Baked pork with mushrooms in a creamy sauce, in cheese (in foil)
Ingredients:
• fat cream - half a cup;
• half a kilo of pork, preferably pulp;
• 50 gr. dried mushrooms;
• butter, 72% butter - 25 gr .;
• spoon of highly purified oil;
• a few tablespoons of vinegar;
• 100 gr. non-spicy cheese;
• a large spoonful of flour.
Preparation:
1. Before cooking, prepare the dried mushrooms in advance. Rinse them several times and soak in water for at least four hours. Then boil, without adding salt to the water, for about a quarter of an hour and decant the broth. Leave it, it will come in handy later.
2. Cut the meat washed with running cold water into centimeter thick slices. So that the pieces of pulp do not lose the juice and remain juicy, fry them on both sides until golden brown in vegetable oil. This should be done on an intense heat, and the slices of pork should be dipped only in well-warmed fat. Do not cover with a lid.
3. On a baking tray with high sides, place a large sheet of foil. Calculate so that there are free edges with which you can cover the pork.
4. Place the fried pieces of meat on the foil tightly, sprinkle them lightly with vinegar and, wrapping the edges of the foil on the meat, place in the oven (180 degrees) for about half an hour.
5. While the meat is baking, there is time to make the sauce. Boiled mushrooms cut into small pieces.
6. In a thick-walled skillet, melt the butter. Pour 50 ml of mushroom broth into a glass, dissolve the flour in it and pour the mixture to oil, stir. Immediately add the chopped mushrooms, pour in the cream, season with pepper. Add a little salt, stir and let the sauce boil for two minutes.
7. Remove the meat pan from the oven, carefully unfold the foil and place the sauce on the pork. Sprinkle everything with the chopped cheese on a large grater and, without closing with foil, put it back in the oven for a quarter of an hour or a little less.
Recipe for pork with mushrooms in a cream sauce for the slow cooker
Ingredients:
• lean pork pulp (sirloin or shoulder part) - 450 gr .; • three small slices of garlic;
• 200 ml medium fat cream;
• 300 gr. fresh or frozen champignons;
• flour of any kind, white - two spoons;
• medium bulb;
• highly refined oil, vegetable oil;
• turmeric, ground pepper, saffron, allspice, pea.
Preparation:
1. Rinse the pork, remove the tendons and films from the meat and cut it into pieces of medium size, season with spices. Chop onions not very thinly, into semi-rings, cut the garlic on a tonic plate, and best of all finely crumble.
2. In the “Preheat” mode, warm several tablespoons of refined sunflower oil. Pour onions into the bowl and stir fry them until you get a golden blush.
3. Add the garlic plates, stirring slowly, continue heating for another two minutes, not longer. If the garlic overcook the dish will taste bitter.
4. Transfer the meat to the vegetables, and, systematically stirring, brown it from all sides. Add the mushrooms and continue frying for about five minutes.
5. Put the flour in the cream and whisk well, so that there are no lumps. Pour the cream in the bowl to the meat, a little salt, season with spices.
6. Close the multicooker lid, set the mode to “Quenching” and program the timer for forty minutes.
7. When serving well sprinkle such dish with greens, chop it and mix.
A simple recipe for pork with mushrooms in a cream sauce in pots (with potatoes)
Ingredients:
• two small onion heads;
• 300 gr. potatoes;
• a pound of pork trim or pulp;
• medium-sized carrot - 2 pcs .;
• 150 ml liquid, cream, fat;
• tablespoon of vegetable oil;
• 200 gr. fresh forest mushrooms;
• wheat flour - 1 tbsp. l .;
• A spoon of any sweet cream butter.
Preparation:
1. Peel and cut the potatoes into medium-sized slices, and washed, dried mushrooms - into slices, you can plates. Chop the onion in half rings, carrot carve with a medium grater.
2. Rinse the meat, dry the flesh with a towel, and then cut into pieces, the size of not more than potato. 3. Put the flesh in the vegetable oil heated in a frying pan and fry to a golden crust. Season the meat with freshly ground pepper, season with a little salt and mix.
4. Prepare the sauce in parallel. Heat the flour in a dry skillet to a soft cream color. Put a piece of butter to it, and, while it is heated, stir, bringing the mixture to homogeneity.
5. Pour in the cream, stir well so that there are no lumps left, boil the sauce for about a minute, add it, season with spices and remove from the stove.
6. At the bottom of the clay, preferably not elongated, but rather as round as possible, put a pot of roasted pork, sprinkle it with onions, and place potatoes on top. Pour over the creamy sauce, put a layer of carrots with mushrooms and pour over the sauce again.
7. Cover the clay container with a lid and place it in the oven for one and a half hours, heating it to at least 180 degrees.
8. Prepared pork with mushrooms and potatoes in a creamy sauce sprinkle with chopped greens.
Useful tips for cooking pork with mushrooms in a creamy sauce and some tricks
• Meat will cook faster and will become softer if it is slightly beaten off before slicing it.
• When pre-frying so that all the juices are preserved in the meat, it should be reddened quickly. Therefore, dip the pieces only in a well-heated fat, do not put a large amount of meat into the pan at one time and be sure to dry it after washing.
• If cooking in a skillet, after adding cream, reduce heat to low. It is not necessary for the sauce to boil, the pork should be stewed in it.
