Meat and mushrooms are a combination for all time. If you are thinking about preparing for a festive, or a simple everyday dinner, then choose a combination of pork and champignons, because it just can not help.
Fried pork with champignons
Ingredients:
- butter - 1 teaspoon;
- pork chop - 4 pcs .;
- salt - 1/2 tsp;
- ground black pepper;
- shallots - 4 pieces;
- chicken broth - 1 item;
- champignons - 500 g;
- Dijon mustard - 1 tbsp. a spoon;
- parsley.
Preparation
In a frying pan, melt the butter. Pork chops season with salt and pepper and fry them for 7-8 minutes on each side. We put the stubbed meat on a plate, and in its place in the frying pan fall asleep chopped shallots. Fry the onion for 3 minutes, pour it with chicken broth , add mustard and chopped parsley and evaporate the liquid for 2-3 minutes. Add the chopped mushrooms to the onions and continue cooking for another 5-7 minutes.
We serve pork with mushroom sauce and sprinkle with the remains of chopped parsley.
Pork baked with champignons and cheese in the oven
Ingredients:
- minced pork - 500 g;
- olive oil;
- champignons - 500 g;
- grated hard cheese - 1 item;
- grain cottage cheese - 1 item;
- eggs - 8 pieces;
- a mixture of Italian herbs - 1 teaspoon;
- salt pepper.
Preparation
The oven is heated up to 190 degrees. Pour olive oil on a frying pan and fry on it with minced pork, not forgetting to season it.
Now let's move on to the cottage cheese. For this recipe, simple cottage cheese will not do, it is necessary to buy coarse-grained cottage cheese, the so-called granulated curd, with rounded granules, which is usually sold with a lot of brine. Before preparing the brine, it is necessary to drain and rinse the grain of cottage cheese under a stream of cold water.
Mushrooms should be cleaned and cut into large pieces, which then need to be fried until golden-colored separately from meat. In a deep plate, drive the eggs and whisk them with a whisk. Mix eggs with cottage cheese and 1/4 cup hard cheese. Lubricate the pots with oil and put the ingredients in them in the following order: mushrooms, meat, egg mixture and a layer of grated cheese. We bake pork in pots with champignons until the golden color of the cheese is about 25 minutes.
Use this recipe to make pork with champignons in a multivark. To do this, lay out all the prepared ingredients and set the "Baking" mode to 30 minutes.
Stewed pork with champignons
Ingredients:
- olive oil - 1 tbsp. a spoon;
- butter - 1 tbsp. a spoon;
- pork (flesh) - 600 g;
- champignons - 400 g;
- shallots - 6 pieces;
- flour - 1 tbsp. a spoon;
- carrots - 1 piece;
- white dry wine - 1/4;
- apple juice - 3/4 items;
- chicken broth - 3/4;
- fresh thyme - 1 tbsp. a spoon;
- starch - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
Before you cook the stewed pork with champignons, the meat must be fried. Vegetable and butter melted in a brazier and fry on it pork from all sides until browning.
Mushrooms are sliced, onions and carrots are cut into rings. Fry the mushrooms and vegetables until soft, in the same frying pan, where the meat was cooked, then add the flour and fry for another minute. Fill the contents of the brazier with wine, cider and broth. We add a tablespoon of flour, diluted with water. The fire is reduced to small and we return the pork back to the brazier, adding thyme there too. Now it remains to put out the pork for about 1.5-2 hours, or until all the liquid has evaporated to a dense gravy.