Pork dishes with porcini mushrooms

Very few people know how to cook pork with porcini mushrooms so that it is tasty and healthy. Therefore, the pork dishes with porcini mushrooms shown here can be new on the family table of many novice housewives.

To begin with, pork with porcini mushrooms can be successfully cooked in all available ways: bake in the oven, languish in pots, steam in a slow cooker, and fry in a pan. Depending on the selected ingredients, the dishes can be independent, served with a side dish or served as one. See further on the page how to cook delicious pork with porcini mushrooms in recipes with photos, which show all the steps for cooking. Choose the appropriate method and composition of products and experiment in your kitchen.

Pork baked with porcini mushrooms

Components:

• 600 g pork fillet
• 300 g fresh porcini mushrooms
• 1 carrot
• 1 onion
• 1 clove of garlic
• 2 sprigs of parsley
• vegetable oil
• salt and pepper to taste

Pork stew with porcini mushrooms

The composition of the products for pork stewed with porcini mushrooms is as follows:

• 250 g bacon pork
• 200 g porcini mushrooms
• 120 g onions
• 20 g of greens
• 200 g of potatoes
• salt and spices to taste.

Cut the meat into thin slices and fry with chopped mushrooms and onions. Then add the broth (or water), potatoes, seasonings and simmer under the lid until cooked. Serve as an independent dish or with a salad of fresh vegetables.

Oven pork recipe with porcini mushrooms

Components:

• 600 g pork
• 1 tbsp. a spoonful of fat
• 2 onions
• 500 g bean pods
• 300-500 ml of water (or decoction)
• 300 g fresh (or 150 g salted) mushrooms
• 2 tbsp. tablespoons of tomato puree (or applesauce)
• 1 tbsp. flour spoon
• 2 tbsp. spoons of sour cream
• Salt
• pepper.

According to this recipe, pork with porcini mushrooms in the oven, first you need to cut the meat into cubes and fry. Stuff the onions with the meat until transparent, but do not brown.After this, pour water (or broth) and continue to simmer until the meat becomes semi-soft. Then put the bean and seasoning pods cut in half (or in four parts) and simmer until cooked. Stew chopped mushrooms in your own juice (or with a little fat), add tomato puree, flour and sour cream, salt, pepper. Transfer the stew to a dish, add mushrooms and sprinkle with grated cheese. Ready meals can be baked. To do this, drive the egg into a slightly cooled mushroom. Transfer the meat to a refractory dish and, pouring mushrooms and sprinkled with cheese, bake until a crust forms on the surface.

How to fry pork with porcini mushrooms

Components:

• 4–5 slices of pork
• Salt
• Pepper
• 300 g fresh porcini mushrooms
• 4–5 tomatoes (or 2–3 tbsp.spoons of tomato puree)
• 1 onion
• Fat
• 1 teaspoon ground crackers (or flour)
• 120 ml of broth
• 1-2 tbsp. grated cheese
• greenery.

Before frying pork with porcini mushrooms, beat off slices of meat, salt, pepper and fry on both sides until golden brown. (You can bread them in an egg and ground breadcrumbs.) Stew chopped mushrooms with mashed tomato and shredded onions. Add ground crackers (or flour) and broth, boil. Cut fresh tomatoes into slices, roll in ground breadcrumbs and lightly fry on both sides. For each piece of pork, put a slice of fried tomato and a slice of stewed mushrooms. Sprinkle grated cheese and herbs on top. Serve fried potatoes (or boiled loose rice) to the side dish.

Pork with porcini mushrooms in the oven

To cook pork with porcini mushrooms in the oven, you need the following ingredients:

• 1 kg of pork
• 100 g cabbage
• 500 g onion
• 200 g fresh mushrooms
• 1 tomato
• 1 red bell pepper
• 15–20 pcs. prunes (seedless).

For the sauce:

• 100 g mayonnaise
• 1 tbsp. spoon of tomato sauce
• 1 egg, greens

Cut the products into medium-sized slices, lay in a fryer in layers in the following sequence: pork - cabbage - onion - mushrooms - tomato - pepper. Pour everything into a sauce made from mayonnaise, tomato sauce, finely chopped hard-boiled eggs and chopped greens. Put prunes on top. Simmer for 40 minutes in an oven over low heat without stirring.

Pork with dried porcini mushrooms

Required in two servings:

• 300 g pork pulp
• 1 onion
• 15 g of vegetable oil
• 30 g tomato paste
• 30 g dried mushrooms
• salt and pepper to taste.

To cook pork with dried porcini mushrooms, the meat must be washed under a stream of cold water, cut into slices, salt, pepper and fry in vegetable oil in a well-heated pan. Boil pre-soaked mushrooms until half cooked and cut into slices. Transfer the pork to a stewpan and, adding finely chopped fried onions, tomato, mushrooms, mushroom broth, stew. When serving, pour the meat with the resulting mushroom sauce.

Pork loin with porcini mushrooms.

It is required:

• 2 kg pork loin
• 3 cup mushroom broth
• 1 onion, vegetable oil
• White mushrooms
• salt and pepper to taste.

Wash the prepared loin under a stream of cold water, dry it with a napkin and make a share cut with a sharp knife, unfolding a piece of meat in the form of an open book. From the inside of the loin, cut out part of the pulp from the pieces, leaving the walls 2 cm thick. Rub the meat from the inside and outside with a mixture of salt and pepper and garlic passed through a press. Refrigerate for 30 minutes.

Cut the pieces of flesh cut from the loin through a meat grinder.

Add boiled and finely chopped fresh or dried mushrooms, fried chopped onions along with the remaining vegetable oil from the roasting, season to taste with spices, salt and mix well with the hands. Fill the inside of the prepared piece of loin with the filling. Tightly connect both halves, cover the edges with meat, tie with scalded boiling water and twine and lay on a baking sheet greased with vegetable oil. Fry in a heated oven for about 1.5 hours. Pour the broth formed during frying.

Pork roast with porcini mushrooms

To cook pork roast with porcini mushrooms, you need to take the following products:

• 1 kg pork tenderloin
• salt and pepper to taste

For filling:

• 200 g of fresh porcini mushrooms
• 1 onion
• low calorie mayonnaise
• salt and ground pepper to taste.

Wash a piece of pork under a stream of cold water, pat dry with a paper towel, grate with salt and pepper, stuff garlic with garlic through a press, wrap in parchment paper and refrigerate for 5 hours. Carefully, without cutting to the opposite end, cut a “pocket” with a sharp knife. Stuff the filling quite tightly in the hole formed. To prepare the filling, you need to combine very finely chopped onions, julienne mushrooms and low-calorie mayonnaise. Season the filling with salt and pepper. Place prepared stuffed meat in a frying pan greased with vegetable oil and bake in an oven preheated to 200 ° C, periodically turning over and pouring over the allocated juice.

Pork with porcini mushrooms in sour cream sauce

Pork with porcini mushrooms in sour cream sauce is prepared as follows: cut the meat into cubes, salt, pepper and fry in fat. Then add chopped into thin slices and sautéed onions, fried mushrooms and sauce. Stir all this and boil over low heat for 8-10 minutes. Garnish with fried or boiled potatoes, crumbly porridge (buckwheat, wheat or rice).

Structure:

• Low-fat pork - 0.5 kg
• melted lard - 3 tbsp. spoons
• onions - 1-2 pcs.
• fresh white (or pickled) mushrooms - 200 g, sour cream sauce - 1.25 cups, herbs, ground black pepper, salt.

Pork with porcini mushrooms in sour cream

To cook pork with porcini mushrooms in sour cream, chop the meat, as beef stroganoff, salt, pepper and fry. Then combine with sautéed onions, boiled champignons (or fried porcini mushrooms), sour cream sauce. Boil, stirring, over low heat for 8-10 minutes. When serving, sprinkle with herbs. Garnish with fried or boiled potatoes or crumbly porridge.

Components:

• Pork (non-greasy) - 0.5 kg
• melted lard - 3 tbsp. spoons
• onions - 1.5 pcs.
• fresh white mushrooms - 250 g
• sour cream sauce
• parsley (greens)
• Dill
• ground black pepper
• salt

Pork with porcini mushrooms and potatoes

Cut the pulp into wide slices up to 2 cm thick, beat to a thickness of 5–8 mm and cut into small sticks 3-4 cm long. Add salt, pepper and fry over high heat. Add onion, chopped into thin slices, fried mushrooms, pour in sour cream sauce and boil, stirring, for 8-10 minutes. When serving, sprinkle with herbs.

Garnish with fried or boiled potatoes, crumbly porridge.

Pork with porcini mushrooms and potatoes is prepared from the following products:

• pork (nonfat) - 0.5 kg
• melted lard - 3 tbsp. spoons
• onions - 1 pc.
• fresh white mushrooms - 250 g
• parsley (greens) or dill
• ground black pepper
• salt

Pork with porcini mushrooms in a creamy sauce

Cut the loin into pieces with a bone and beat off. Boil mushrooms and combine with sautéed onions. Place the minced meat on the meat and roll the product in a roll-like tube. Breaded in flour, moisten in beaten eggs and breaded in breadcrumbs. Fry in lard and serve pork with porcini mushrooms in a creamy sauce with boiled potatoes and green peas.

Structure:

• pork (loin) - 400 g
• dried porcini mushrooms - 50 g
• onions - 3-4 pcs.
• fat bacon - 30 g
• flour - 2 tbsp. spoons
• eggs - 2-3 pcs.
• ground crackers - 0.8 cups
• salt.

Escalope with tomato sauce and mushrooms.

Cut the meat across the fibers in wide chunks, gently beat, salt, pepper and fry on both sides until golden brown. Then transfer to another pan, and pour a little broth in a pan where the meat was fried, boil to dissolve the thickened meat juice that has fallen to the bottom, pour tomato sauce (or tomato sauce with mushrooms), put the fried meat and boil for 5-6 minutes.When serving, put hats of stewed porcini mushrooms warmed up in broth, sprinkle with chopped herbs and garnish with fried potatoes.

Components:

• Pork (kidney) - 0.5 kg
• lard - 80 g
• tomato sauce (or tomato with mushrooms and vegetables) - 1 tbsp. a spoon
• broth - 0.5 cups
• fresh white mushrooms - 150 g
• parsley (greens) or dill
• ground black pepper
• salt

Entrecotes with mushrooms.

Structure:

• 200 g pork
• 150 g of fresh porcini mushrooms
• 60 g sour cream
• 60 g onion
• 100 g tomatoes
• 10 g of greens
• 50 ml of vegetable oil
• 10 g flour
• 5 g of lemon juice
• bouillon
• salt and pepper to taste.

Discard entrecotes and grate with salt and pepper. Fry them quickly in vegetable oil. Add broth and simmer until almost soft. Separate stew sliced ​​fresh mushrooms with onions. Mix the ingredients and pour sour cream, previously mixed with flour and lemon juice. Boil everything and season with spices. Serve on the table, putting mushrooms, parsley, slices of tomato or cucumber on each serving of meat.

Pork cutlets.

Prepare cutlets and fry in a pan. Process and wash the mushrooms, cut into slices and simmer with butter, then add the Bechamel milk sauce, salt, pepper and boil them in it for 15 minutes. Put fried meatballs on bread croutons, pour sauce.

Separately, you can serve any salad.

Structure:

• pork - 500 g
• melted lard - 60 g
• mushrooms - 400 g
• oil
• bread - 75 g
• milk sauce - 150 g
• salt
• pepper

Pork with porcini mushrooms in pots

Components:

• Pork - 500 g
• Potato - 500 g
• Smoked brisket - 150 g
• Celery Root - 150 g
• Fresh mushrooms - 10 pieces
• Carrots - 8 pieces
• Eggplant - 2 pieces
• Tomato - 1 piece
• Onions - 1 piece
• Butter - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Breadcrumbs - 2 tablespoons
• Milk - 1/2 cup
• Salt, parsley, ground black and red pepper to taste

Wash, peel, put the potatoes in a pan, add water and boil, then combine with milk and butter, add salt and cook the puree. Peel the onions, carrots and celery root and mince the pork with a meat grinder. Cut the breast into thin slices. Wash and chop the parsley.

Peel the eggplant, cut the flesh into small cubes and salt. Wash the tomato, rinse with boiling water, peel, grate the pulp on a coarse grater. Stuff the minced meat in warmed vegetable oil, combine with parsley, washed and chopped mushrooms, tomato, salt and pepper to taste and simmer over low heat for 10 minutes. Grease the pots from the inside with a small amount of vegetable oil, sprinkle with breadcrumbs, lay out mashed potatoes, minced meat, eggplant and brisket in layers. Sprinkle with breadcrumbs again and bake pork with porcini mushrooms in pots in a moderately heated oven for 30 minutes.

Pork with porcini mushrooms in a slow cooker

Weight - 993 g. Portions - 4.

To cook pork with porcini mushrooms in a slow cooker, the following products are required:

• 400 g pork
• 250 g of porcini mushrooms
• 1 carrot
• 1 bell pepper
• 2 cloves of garlic
• 1 tbsp. a spoon of tomato paste
• 1 bay leaf
• 1 bouillon cube
• 100 ml of water
• salt to taste
• a mixture of peppers parsley greens vegetable oil

Peel and wash the vegetables. Cut the meat into small pieces, onion in half rings, grate the carrots on a coarse grater, cut the pepper into strips, mushrooms into slices. Pour vegetable oil into the bowl of the multicooker-pressure cooker, turn on the "Frying" mode and fry the mushrooms. Then take them out. After fry the carrots, onions, peppers. Take out. Then fry the meat until golden brown. Add the remaining fried foods. Mix water with crumbled broth cube and tomato paste. Salt and pepper.

Pour into a bowl. Add chopped garlic and bay leaf. Close the cover, set the valve to “High pressure”. Cook in the "Stew" mode for 20 minutes. Then set the valve to “Normal pressure” and let off steam. Sprinkle the finished dish with chopped parsley.

Pork goulash with porcini mushrooms

Structure:

• 500 g pork
• 1 carrot
• 1 parsley root (or a little celery root)
• 1 onion
• 1 clove of garlic
• 1 apple
• 3-4 tbsp. tablespoons of heated fat
• 500 g fresh (or 250 g salted) mushrooms
• 250 ml of water (or broth)
• 2-3 tbsp. spoons of sour cream
• 1 tbsp. flour spoon
• Salt
• Sugar
• pepper.

Cut the meat into slices about 3 × 4 cm in size, fry at the bottom of the goose meat in some fat. Add chopped roots and water (or broth), simmer under the lid until almost ready. Stew mushrooms until soft in the remaining fat. Then add flour and mix with meat. About 10 minutes before the end of the stew, add a little cold broth (or flour mixed with melted fat and boil. The dish can also be seasoned with tomatoes or tomato puree. Serve pork goulash with porcini mushrooms on the table in a stew dish (or put in bowl.) Garnish with boiled potatoes, pasta (or rice) and pickles.