Roast pork with potatoes and mushrooms. Potatoes with pork and mushrooms in a slow cooker, oven and in a pan Braised pork with potatoes and mushrooms

Today we will cook a simple and hearty dinner for the whole family - fried potatoes with meat and mushrooms.

The meat component will be pork, and the mushroom will be champignons. You can take oyster mushrooms for this dish, but then they should be pre-boiled for 5-7 minutes in boiling salted water.

The peculiarity of the preparation of this simple dish is the sequence of adding ingredients to the pan. This is important because all three ingredients, pork, potatoes and mushrooms, require different cooking times.

So let's get started. We will prepare all the products according to the list. You can add your favorite spices and seasonings to the dish. At the very end of cooking, I add a little butter, you don't have to.

Considering that pork takes longer to cook than other ingredients in the dish, it should be cut into very thin and small pieces.

Heat vegetable oil in a frying pan and fry the pork over high heat for 7-8 minutes, stirring occasionally. The meat should be browned.

We clean the champignons, wash them, remove the films from the hats and cut the mushrooms into halves or quarters, if the mushrooms are large. Cut the onion into half rings.

Add mushrooms and onions to the pan to the meat and simmer all the vegetables together for 5-7 minutes. The vegetables will give their juice to the meat, and it will begin to cook on the inside.

This is how the mushrooms will brown and the onions will become transparent.

Peel the potatoes and cut them into very thin cubes.

Add potatoes to the pan, salt and pepper the dish to taste.

Now fry the potatoes with meat and mushrooms over medium heat until the potatoes are fully cooked. Do not forget to stir the potatoes. At this point, you can add your favorite spices, seasonings, or just fresh chopped dill or parsley.

5 minutes before the end of cooking, I usually add 1 tbsp. butter, reduce the heat to minimum, cover the pan with a lid. In five minutes, the potatoes will soften slightly, but retain their crispness.

Serve fried potatoes with meat and mushrooms in portions with pickles or fresh vegetables.

Bon Appetit!

step by step recipe with photo

A plate of roast pork with potatoes and mushrooms served for dinner will help you to forget the worries of the past day. Despite the use of fatty pork, the food does not come out heavy: the components, which are deliberately cut into large coarseness, can be sequentially fried until firm crust on melted fat.

Champignons bought in a supermarket are affordable and safe, but even a single wild mushroom added to a cauldron will drastically change the taste and perception of an amazing hearty dish that, it would seem, nothing can do better. Bay leaves perfectly complement the delicate mushroom aroma.

Ingredients

• pork 300 g
• onion 1 pc.
• carrots 1 pc.
• potatoes 5-6 pcs.
• champignons 5-6 pcs.
• vegetable oil 3-4 tbsp. l.
• water 500-600 ml
• bay leaf optional
• black pepper

Preparation

1. Rinse the pork and pat dry with a napkin. Cut into medium slices. Fry in hot vegetable oil for 8-10 minutes until browned. Stir from time to time.

2. Prepare a heavy-bottomed saucepan, stewpan or cauldron for stewing. Transfer the fried meat to the cauldron. Pour in hot water and set over high heat. Boil and cook for 5-8 minutes over moderate heat.

3. Peel potatoes, rinse. Cut into medium cubes. Add oil to the skillet where you cooked the meat, if necessary. Brown the potato slices until golden brown. Frying potatoes will take 8-10 minutes over high heat.

4. Dip the fried potato pieces into a cauldron with meat. Stir and bring to a boil. Once the mixture boils, reduce the heat and simmer for 8-10 minutes.

5. At this time, peel and dice the onions and carrots into half rings. Fry in the same skillet for 3-5 minutes over high heat.

6. Add the carrots and onions to the cauldron. Rinse the mushrooms. Cut into 2-4 pieces, depending on the size, and add to the cauldron. Season with salt, ground pepper and bay leaves. Stir. Cover and simmer for 15-25 minutes until all ingredients are cooked through.

7. Sprinkle with chopped herbs before serving.

Wash the pork with cold water, dry and cut into small pieces. Heat vegetable oil in a frying pan and fry the meat over high heat until golden brown.

Salt the meat. Pour in one glass of water, cover, reduce heat and put it to simmer under a closed lid for 20-25 minutes.

Peel and fry the potatoes in a separate frying pan in vegetable oil until golden brown, stirring occasionally.

Fry for 7-10 minutes. The potatoes will become very appetizing.

Peel the champignons and onions. Cut the mushrooms into pieces, the onion into cubes. Fry the mushrooms in vegetable oil, stirring occasionally.

When all the liquid from the mushrooms has evaporated and they turn golden brown, add the onion.

Fry for 5 minutes, stirring occasionally, until the onions are transparent.

When the pork is stewed (after 20-25 minutes), add the fried mushrooms and onions.

Put potatoes with meat and mushrooms, salt and pepper to taste, add bay leaf.

Pour in 0.5 cups of water and simmer the potatoes with mushrooms and meat over low heat under the lid until tender and complete evaporation of the liquid (about 10-15 minutes).

Serve the most tender pork stewed with delicious potatoes and juicy mushrooms, hot, spread on portioned plates. The dish goes well with fresh salad.

Bon Appetit!

If your family members are fans of mushroom cuisine, you can feed them a hearty lunch using very simple ingredients. We are talking about potatoes with pork and mushrooms - this dish has many fans, and for its preparation you do not need exotic ingredients. Below is a selection of recipes on how to cook potatoes with pork and mushrooms for a family meal or dinner party.

Fried potatoes with pork and mushrooms

Ingredients:

• pork - 500 g.
• vegetable oil - 1.5 tbsp. l.
• dry seasoning "Adjika" - to taste
• spices
• salt, pepper to taste
• onions - 1 pc.
• potatoes - 0.5 kg.
• sour cream
• green onions.

Cooking method:

To cook fried potatoes with pork and mushrooms, the meat must be cut into small pieces. Heat vegetable oil in a frying pan, add meat and fry.

When the meat acquires an appetizing golden crust, season it with salt, pepper, adjika and herbs, remove from the pan.

Chop the mushrooms and fry in a pan. Add chopped onions to the mushrooms.

Salt to taste, transfer to the meat. Add a little oil to the pan. Peel the potatoes, cut into cubes and fry until tender. 5-7 minutes before the dish is ready, put the meat with onions and mushrooms, mix. Transfer the cooked pork with potatoes and mushrooms to plates and serve.

Recipe for potatoes with mushrooms and pork in a slow cooker

• Fresh pork pulp 500 grams
• Fresh champignons 500 grams
• Vegetable oil for frying
• Medium carrots 1 piece
• Potatoes 1 kg
• Large onions 1 piece
• Bay leaf to taste
• Salt to taste
• Black peppercorns to taste
• Pure cold water 2 cups
• Fresh parsley

To cook potatoes with pork and mushrooms in a multicooker, rinse the meat thoroughly under running warm water and put it on a cutting board. Using a knife, we clean the meat from veins, films and excess fat. Now cut the component into small pieces and move it to a small bowl.

Using a knife, peel the onion and rinse thoroughly under running water. Next, put the component on a cutting board and finely chop into cubes. Pour the chopped onion into a free plate and proceed to preparing the carrots.

Using a vegetable cutter, peel the carrots and then thoroughly rinse them under running warm water. Next, put the vegetable on a cutting board and rub it until shavings with a coarse grater. Pour the crushed component into a clean plate.

We peel the potatoes with a vegetable cutter and then rinse them well under running warm water to remove the remnants of soil and other dirt. Now put the tubers on a cutting board and cut into small cubes. We move the chopped vegetables into a small bowl and completely fill in with ordinary cool water so that the potatoes do not interact with the air.

We wash the champignons well under running warm water and put them on a cutting board. Using a knife, if necessary, we clean the caps and legs of the mushrooms from coarse spots. Now grind the ingredients into pieces and transfer them to a loose small bowl.

Pour a small amount of vegetable oil into the multicooker pan and turn on the "Baking" mode. Immediately after that, put the pieces of pork here, close the lid of the appliance and cook the meat for 20 minutes.

After the allotted time, add carrot shavings, chopped onions, and champignons to the pan. Mix everything thoroughly with a kitchen spatula and continue to cook the dish on the same mode for another 15–20 minutes. We simmer all the ingredients in a slow cooker.

Next, open the lid of the electrical appliance and put the pieces of potatoes here. Do not forget to pour salt to taste, put a couple of bay leaves and black peppercorns. Now pour all the ingredients with clean cool water, mix everything well with a kitchen spatula and continue to cook potatoes with pork and mushrooms. To do this, close the lid of the multicooker and set the "Baking" mode again for 50 minutes.

Pork baked in the oven with potatoes and mushrooms

Ingredients:

• One kilogram of pork pulp;
• Half a kilo of fresh mushrooms;
• One onion;
• Oil (olive or sunflower);
• Six potatoes;
• One hundred grams of semi-hard cheese;
• Salt, seasonings.

Cooking method:

To cook pork baked with potatoes and mushrooms, the meat is washed, drained and cut into flat pieces. Spread out on a flat surface and beat with a hammer, rub with salt and pepper.

The potatoes are peeled and cut into circles. Season and season with oil.

A baking dish is greased and the meat is spread on it. Sliced ​​potatoes are laid out on top. Bake in the oven for thirty-five minutes.

Meanwhile, onions and mushrooms are chopped, fried in a pan.

Cheese is grated. Add these ingredients to potatoes with meat and cook for another half hour.

Pork stew recipe with potatoes and mushrooms

Ingredients:

• One hundred grams of mushrooms;
• One small zucchini or zucchini;
• Eggplant;
• Five cherry tomatoes;
• One Bulgarian pepper;
• Three potatoes;
• Fresh thyme and rosemary;
• Celery;
• Seven hundred grams of pork pulp;
• Tomato and soy sauces;
• Chili pepper and ground, salt.

Cooking method:

To prepare pork stew with mushrooms and potatoes, the meat is cut into pieces, the vegetables are chopped into cubes, and the mushrooms are finely chopped. Sprinkle the bottom of the multicooker with sea salt and spices. Put the meat in a bowl, add rosemary, eggplant cubes and tomatoes cut in half.

Add chopped potatoes, mushrooms, thyme, bell peppers and celery. Sprinkle over soy and tomato sauces... Close the multicooker and put on the "Quenching" function.

Pork with potatoes and mushrooms in a slow cooker

Ingredients:

• Three hundred grams of pork pulp (no fat);
• Two hundred grams of mushrooms;
• Sour cream of medium consistency;
• Five potatoes;
• One onion;
• Salt, seasoning;
• Three tables. spoons of oil;
• Fresh greens.

Cooking method:

To prepare stewed potatoes with pork and mushrooms according to this recipe, the meat is cut into small pieces (each two by two centimeters).

The multicooker bowl is greased with vegetable oils and the "Fry" function is set. Fry the meat on both sides for about ten minutes.

After that, add chopped mushrooms and continue to fry. Peel the potatoes, cut them into strips, finely chop the onions and put them in a slow cooker.

How to cook potato stew with pork and mushrooms

Ingredients:

• pork (pulp) - 400 g.
• potatoes - 3 pcs.
• white cabbage - 200 g.
• tomato paste - 3 tbsp. l.
• onions - 2 pcs.
• carrots - 1 pc.
• salt, pepper to taste
• pickled mushrooms - 150 g.
• grated cheese - 150 g.
• Greenery

Cooking method:

To cook pork with mushrooms and potatoes according to this recipe, the peas need to be greased vegetable oil... Finely chop the cabbage and place in pots. Top with diced potatoes. Cut the meat into pieces. Chop the onions and carrots. Fry the meat in a frying pan, then put the vegetables, fry. Upload at the last moment tomato paste and warm up. Place the pork with vegetables on top of the potatoes. Pour in the meat broth so that it covers the meat.

Put the pickled mushrooms on the meat. Lay out fresh herbs. Cover the molds with foil and place in the oven. Bake for about 1 hour, until cabbage is tender. Then take out, remove the foil, sprinkle with cheese and set for another 5-7 minutes. Serve pork with potatoes and mushrooms in pots.

Roast recipe with pork, potatoes and mushrooms

Ingredients:

• One kilogram of pork pulp;
• Seven hundred grams of mushrooms;
• One kilogram of potatoes;
• Two carrots;
• Two onions;
• Salt, seasoning;
• Butter and vegetable oil.

To prepare roast with pork, potatoes and mushrooms, the meat is cut into small slices, the onion is cut into half rings, the carrot is cut into rings. The potatoes are cut into large wedges. The meat is fried on both sides until golden brown.

Mushrooms are fried in butter, onions and carrots are added to them. Combine with meat, potatoes and mix. Transfer to a stewing pot or cauldron. Add water and sour cream, leave to stew for about thirty minutes.

French pork recipe with mushrooms and potatoes

Ingredients:

• pork chops - 3 pcs.
• potatoes - 4 pcs.
• salt, pepper to taste
• vegetable oil
• mayonnaise
• mushrooms (champignons or any others) - 200 g.
• processed cheese like "Wave" or "Druzhba" - 1 pc.
• onions - 1 pc.
• hard cheese - 100 g.
• thyme greens

Cooking method:

To prepare this dish from pork, mushrooms and potatoes, the meat must be beaten off. Grease a refractory dish with oil, add meat, salt and pepper.

Grease each piece with mayonnaise. Cool the processed cheese slightly and grate on the meat. Onion chop finely and sprinkle with cheese. Grate mushrooms or finely chop and put on onions, sprinkle with thyme.

Grate hard cheese and sprinkle with chops. Cut the potatoes into slices, season with salt and pepper, put between the pork pieces. Grease a little with mayonnaise on top. Put the form in an oven preheated to 180 degrees and bake for about 40 minutes until tender. Serve pork in French with potatoes and mushrooms to the table, sprinkle with herbs.

How to cook pork with mushrooms, cheese and potatoes

Pork baked with potatoes and mushrooms "Emerald"

Ingredients:

• Half a kilo of pork pulp;
• Seven potatoes;
• Two hundred grams of mushrooms;
• Two onions;
• Ground pepper;
• A glass of milk;
• Two canteen eggs;
• Semi-hard cheese;
• Salt;
• Two tables. tablespoons of flour;
• Butter.

Cooking method:

To cook pork with potatoes and mushrooms in the oven, the meat is cut into portions, laid out on the table and beaten. Then rub each piece of meat a little with salt and pepper.

Fry meat on both sides in a skillet with butter.

The potatoes are peeled, peeled and cut into rings. Fry in another pan until golden brown.

Mushrooms are finely chopped and lightly fried.

The onion is peeled, cut into half rings. The cheese is passed on a grater.

Beat eggs with a blender with warm milk, add flour and cheese.

Pieces of meat are laid out in the center of the baking sheet, potatoes are laid out around, mushrooms are on top. All are poured with milk and egg sauce. Sprinkle with onions.

Pork with mushrooms, cheese and potatoes is baked in the oven for about 40 minutes.

Pork baked with potatoes and mushrooms

Ingredients:

• pork (kidney part) - 1 kg.
• potatoes - 600 g.
• mushrooms (pickled) - 200g.
• salt, pepper to taste
• onions - 3 pcs.
• fruit vinegar (apple, grape) - 3 tbsp. l.
• mayonnaise - 100 ml.
• cheese - 140 g.

To cook potatoes with pork and mushrooms in the oven, cut the meat into portions (~ 150 g). Beat off with a culinary hammer, season with salt and pepper.

Cut the mushrooms into slices (large, to your liking).

Peel the onion, cut into rings, pickle in vinegar.

Grate the cheese on a fine grater.

Peel the potatoes, cut into thin slices.

Grease a baking sheet with oil. Arrange the meat on a baking sheet. Put potatoes on the meat, sprinkle lightly with salt. Put the mushrooms on top, then the onion squeezed from the vinegar. Drizzle with mayonnaise (not much at all) and sprinkle with cheese.

Bake potatoes with pork and mushrooms in a preheated oven at 180`C for 40 minutes. Serve hot. No sauce or side dish is needed for such meat. You can, if you wish, serve a vegetable salad.

Pork loin baked with mushrooms

• 480 g pork (loin),
• 200 g of mushrooms
• 40 ml of milk,
• 4 eggs,
• 160 g of hard cheese
• 40 g lard,
• 160 g rolls,
• 20 g parsley,
• 600 g potatoes
• spices to taste.

The loin is cut into pieces, beaten, salted, pepper and put in milk for 2 hours, then moistened in beaten eggs, rolled in grated hard cheese, sprinkled with caraway seeds and fried on lard until golden brown. A loaf, cut into slices, is moistened in eggs, rolled in grated cheese, sprinkled with caraway seeds and fried. Chop the potatoes and fry with the mushrooms.

The finished pork dish with mushrooms and potatoes is decorated with herbs.

Stewed potatoes are the tastiest of all in the world my mother cooks. She turns out this dish with round, almost boiled pieces of potatoes, fragrant, thick and, well, very tasty! Of course, I always wanted to learn how to make such potatoes for my family too, watched my mother cook them, looked for different recipes and in the end I learned how to make my own potatoes - delicious, according to many. But my mother did not succeed. Maybe it will come over the years, or maybe not - we'll wait and see.

So, in this dish I use champignons and pork ribs- rather fatty to give the potatoes satiety and extra sweetness.

To cook stewed potatoes with pork and mushrooms, you will need:

potatoes - 10 pcs.
pork - 500 g (4 ribs)
champignon mushrooms - 500 g
carrots - 1 pc.
onion - 1 pc.
garlic - 3 cloves
cumin - 1 tsp
ground black pepper - 0.5 tsp
bay leaf - 1 pc.
allspice peas - 4 pcs.
salt
sunflower oil - 3 tablespoons
olive oil - 3 tablespoons
butter - 2 tablespoons

How to cook stewed potatoes with pork and mushrooms:

1. Peel and wash potatoes, carrots and onions. Cut the potatoes into cubes - the smaller they are, the better (but within reason, of course). Pour water 1 cm above the surface of the potatoes and cook over medium heat. When the water boils, the potatoes need to be salted.

2. In the meantime, put a thick-bottomed pan on the fire, pour oil into it, heat it well, add garlic and cumin to the oil and leave until the garlic turns golden, and your family members come to ask what already smells so good.
3. “And this is flavored butter,” you say, busily cutting the meat. After all, it is this that we will fry now. So, cut the meat into portions. This can be the tenderloin, and the pulp from the shoulder blade, and the peritoneum - which you have at hand. Of course, the fat content and taste of the dish changes from this, but you can cook from everything, the main thing is that it is tasty!
4. Dry the meat with a paper towel so that it is properly gilded; wet meat will never turn out with such a crust as dried meat.
5. Remove the garlic from the pan (he has already done his job) and put the meat there. The pan should be large enough so that the pieces do not touch each other, but lie loosely. Over high heat, fry our ribs on all sides until golden brown, do not close the lid, otherwise they will let the juice go, but we do not need this. When the meat is ready, put it on a plate to "rest" and sprinkle with coarse salt.

6. Mine and cut the mushrooms into quarters. Put butter in the pan where the meat was fried, wait until it melts a little, and fry the mushrooms on the same high heat without a lid. They need a little salt and pepper at the beginning of frying. They will turn golden, but all the juice will not be released. If you have a small pan and the layer of mushrooms is very large, fry them in 2 stages. Ready mushrooms, as well as meat, are sent to "rest".
7. Cool the pan slightly, add a spoonful of sunflower oil and fry the onions and carrots. The onion should be slightly translucent. This will be enough.
8. Now you need to combine all the ingredients. We shift everything to the potatoes, add peppercorns, bay leaves (at the end of cooking, they must be removed), if necessary, add salt and put on a small fire (so that it languishes) for 1.5-2 hours. During this time, the onions will boil down, the potatoes and carrots will become very soft, and the meat - such that even a baby can chew it (although, of course, this is fatty for a baby).