Meat with mushrooms - general principles and methods of cooking
It is difficult to find a person who would not like meat with mushrooms, if he, of course, is not a vegetarian. Juicy, tasty, fragrant meat baked in the oven, cooked in a frying pan or in pots, becomes a wonderful decoration of the festive table and the central dish of the traditional homemade dinner.
Cooking meat with mushrooms does not take much time, the main thing is to properly prepare the products and comply with the time intervals.
Meat with mushrooms - food preparation
The process of product preparation should be given special attention, since the final result largely depends on the first phase of the creation of the dish.
Meat should be chosen correctly, it should not be streaked, it is advisable not to use a hard, old and frozen product. Usually (if we are not talking about stews), the meat is beaten off, smeared with spices, mayonnaise and left for a few hours for good soaking.
Mushrooms should be cleaned, washed, boiled slightly in salted water, cut into small pieces.
As a rule, when cooking meat with mushrooms, onions are used, it is either fried or cut into rings and put on the raw meat pieces.
Meat with mushrooms - preparation of dishes
Meat with mushrooms is cooked on a baking sheet, in clay pots, in a frying pan or duck-dish, the choice of dishes depends on the recipe of the dish. No preliminary tank preparation is required.
Recipe 1: Meat Stuffed with Mushrooms
“Meat with a surprise” like both adults and children, it will wonderfully fit into the range of festive dishes, taking one of the main places on the hospitable table.
Ingredients:
- 1 kilogram of pork tenderloin;
- 200 grams of fresh mushrooms (white, champignons);
- 1 onion;
- a few pieces of loaf;
- 200 grams of mayonnaise;
- 200 grams of hard cheese;
- a few cloves of garlic;
- ground black pepper;
- salt.
Method of preparation
Rinse the whole piece of pork with cold water, seasoned with salt and pepper. Make a cut in the meat, put the garlic in it, wrap it in parchment and place it in the refrigerator for 4-5 hours.
Cut a large pocket in a solid piece of meat, put the stuffing there: finely chopped onion, loaf (soaked in milk), cut into small pieces of mushrooms, mayonnaise, grated cheese, ground black pepper and salt. Meat is baked in one piece on a baking sheet or in a skillet (pre-lubricated with butter), in an oven at 200 degrees. A whole piece of meat with filling must be turned over every 20 minutes, not forgetting to water the juice, which is released when baking.
Served meat with vegetables.
Recipe 2: Pork with mushrooms
French meat is one of the most popular dishes. Despite its European origin, our hostesses often resort to this recipe. Usually for cooking use cheese, tomatoes and mayonnaise. However, one should not think that meat in French is cooked simply, in this case it is necessary to put a lot of effort to get the desired result.
Ingredients:
- 300 grams of pork fillet;
- 200 grams of champignons;
- 150-200 grams of hard cheese;
- 1 onion;
- 250-300 grams of mayonnaise;
- ground black pepper;
- salt.
Method of preparation
Cut the meat into a thickness of 1 centimeter, salt and pepper it (if the meat is tough, discard it first).
Wash mushrooms, cut into small pieces, soak for 30 minutes in salted cold water.
Put the meat on a baking sheet, top with mushrooms, chopped onion rings, grated cheese and mayonnaise.
Meat in French is cooked in the oven, preheated to 200 degrees. The cooking process takes about 30 minutes.
Recipe 3: Meat fried with mushrooms and carrots
Easy to prepare dish for a traditional family dinner.
Ingredients:
- 500 grams of pork or beef;
- 300 grams of mushrooms;
- 2-3 carrots;
- vegetable oil;
- 150 milliliters of soy sauce;
- ground black pepper;
- salt.
Method of preparation
Cut the meat into small cubes, pour over the sauce, refrigerate for half an hour, then drain the sauce.
Pre-boiled or soaked mushrooms cut into small pieces, grate carrots to create Korean carrots.
Fry the meat in butter, add the mushrooms, after 20 minutes the carrots. Roast another 10 minutes. Served hot with rice or potatoes.
