How to cook meat in French with mushrooms: step by step recipes with photos

Home cooking is different in that you can cook familiar dishes with a variety of additional ingredients. So, the usual meat in French with mushrooms can be prepared with a mass of other products. This will make its taste more saturated. Usually, meat in French in the oven with mushrooms is prepared on the basis of mayonnaise sauces. And you can try replacing them with sour cream, cream and yogurt. In this version, the meat recipe in French with mushrooms will be completely different and will please lovers of light dishes.

Read about how to cook meat in French with mushrooms on this page and choose the right option. Look at the photo meat in French with mushrooms in a variety of options for serving. This will help you choose the right dish for your family.

French meat: fillet with mushrooms

Description: after all, there is one recipe for meat in French, which the French are still not aware of, but this meat in French, or rather fillet with mushrooms, is really tasty and, unlike previous options, is not so burdensome for the body. Cook and enjoy. It's tasty!Ingredients:

• 500 grams of pork neck
• 500 grams of champignons,
• 3-4 bulbs,
• 3-4 red tomatoes
• 200 grams of feta cheese,
• 500 grams 15% sour cream,
• 200 grams of hard cheese
• a few slices of pineapple,
• coarse black pepper
• thyme,
• marjoram,
• basil,
• mustard and flour for meat loafing,
• salt and lean oil to lubricate the mold.

Cooking method:
Pork is cut across the fibers into pieces 1-2 cm thick. Each piece is beaten and greased with mustard. Roll the meat in flour, fry until golden brown. After (!) Roasting, salt. Champignons are cut into large pieces and fried with oil until visible signs of frying on the hats. Onions and tomatoes are cut into rings.

Sauce preparation: Mash the feta cheese in a bowl. Add liquid sour cream to it until the sauce matches thick sour cream. Put thyme, pepper, basil and marjoram. Mix.

A pan suitable for use in the oven is lightly greased with oil. We lay onion, meat, mushrooms, onions, tomatoes, pineapple slices in layers. We grease each layer with sauce and a little salt. Pour the rest of the sauce onto pineapples and pour grated cheese on top. Bake in the oven for half an hour over medium heat. When serving, you can use olives or olives as a decoration.

Cooking meat in French with mushrooms with step-by-step photos is quite simple, the main thing is to follow the instructions.

French beef with mushrooms

Issue:

• 5 pounds of beef fillet,
• 3 onions,
• 5 mushrooms
• 1/2 lb fat,
• 1/4 pound of ham,
• 2 carrots and turnips,
• 1 glass of white wine
• 1 cup sour cream
• pepper,
• vinegar,
• flour
• sugar.

Put 5 pounds of beef in a pan, add 3 chopped large onions, and put slices of bacon, ham, mushrooms, carrots and turnips on the bottom of the pan and on top of the beef; salt, add crushed pepper, a glass of white table wine and a glass of sour cream, close the lid and simmer for 3 hours.

Before serving beef with mushrooms in French, strain the gravy, season with vinegar, flour and sugar, add more wine, boil and serve separately in a sauceboat.

Cooking French Chicken Meat with Mushrooms

To prepare chicken meat in French with mushrooms, issue: 3 chicken, 6 tablespoons of grated bread, 4 mushrooms, 6 tablespoons butter, 3 tablespoons chopped dill or parsley, 3 tablespoons crackers.

Mix 6 tablespoons of crackers (better than butter), 3 tablespoons butter and 3 tablespoons chopped parsley, add chopped mushrooms, mix again, salt and stuff chicken with this mass, then fry them in the oven, pouring oil; when browned, sprinkle with breadcrumbs and brown again. Carefully cut each chicken in half so that the mince does not pop out, and pour hot oil over toasted with breadcrumbs. Better yet, fry them on a spit.

Separately serve a fresh salad in French.

French meat with mushrooms and onions

• Boneless pork loin - 1 kg
• Vegetable oil - 40 ml
• Champignons - 400 g
• Onions - 300 g
• Baku Tomatoes - 400 g
• Cream 33% - 200 g
• Feta Cheese - 300 g
• Mix of greens - 50 g
• Garlic - 5 cloves
• Fresh thyme - 2-3 branches
• Salt pepper

In order to cook meat in French with mushrooms and onions, fry the pork loin in a well-heated frying pan in vegetable oil on both sides with salt and pepper.

Cut champignons into thin slices, fry with onions, chopped into strips. Pour the cream with mushrooms, let cook twice.

Cut the tomatoes into circles.

Put the loin on a baking sheet, top with tomatoes and mushrooms, sprinkle with grated cheese. Bake in the oven at 180 ° C for 10 minutes.

Meat in French is a dish that has long and firmly gained popularity among Russians. It is noteworthy that it has nothing to do with French cuisine in the form in which our hostesses usually cook it. And above all, because a French chef, like any other professional culinary specialist, will never bake meat under mayonnaise. Mayonnaise is used to season only cold dishes! But cream and cheese, as in the above recipe, can be subjected to heat treatment. This and other French meat recipes with mushrooms with step-by-step instructions allow you to accurately reproduce the intended taste.

French meat in a pan with mushrooms

• Veal - 1 kg,
• Refined vegetable oil (olive, corn) - 3 teaspoons,
• fresh mushrooms - 300 g,
• garlic - 1 clove,
• chopped onions - 0.5 cups,
• tomatoes - 1-2 pcs.,
• salt - 1.5 teaspoons,
• ground black pepper - 0.25 teaspoons,
• flour - 2 tbsp. spoons
• strong chicken stock - 1 cup,
• dry white wine - 0.75 glasses,
• butter - 2 tbsp. spoons.

The meat in French in a pan with mushrooms is prepared as follows: cut the fillet into pieces 3 cm thick, fry in oil, add garlic, onions, tomatoes, mushrooms, salt and pepper. Then sprinkle with flour and fry until the flour darkens. Stir in the broth and wine. When the gravy becomes uniform, cover the dishes with a lid and let stand on low heat for an hour. Melt the butter, pour over the meat and leave it on fire for another quarter of an hour.

How to cook meat in French with mushrooms

Before cooking meat in French with mushrooms, we will collect all the necessary ingredients:

• 500 grams of lean beef,
• 500 grams (as many as possible) of potatoes,
• 200 grams of fresh (frozen) mushrooms,
• 3-4 bulbs,
• hard cheese (300 grams),
• mayonnaise (take a pack, you will find your way in the process).
• Lean oil for greasing a baking sheet,
• spicy mustard
• salt and greens.

Cooking method:

Cut the lean beef into pieces into a finger thick, spread with European mustard or just spices to taste, place in the refrigerator for the night to marinate.

If you need to hurry with cooking, then you do not need to pickle. You can just beat off the meat slightly, then it will be softer. The meat can be laid directly on a baking sheet, but it is more convenient to use a pan with a removable handle or a special shape. So, grease the form with high sides, place the meat in it in one layer.

Put the onion rings on the meat. Top - a layer of potatoes, cut into thin slices. On top of potatoes, mushrooms, cut into strips. To salt. You can repeat the layers of meat, onions, potatoes and mushrooms. Pour the top layer with mayonnaise, which is previously lightly diluted with water to reduce fat content. It needs to be bred in a separate bowl. Pour grated cheese evenly onto mayonnaise. Bake in the oven at 200 ° C for 40 minutes until cooked.

The dish should be pierced freely with a toothpick.

How to make french meat with mushrooms

Ingredients:

• 2 pcs. chicken fillet
• 2 tomatoes
• 300 g champignon
• 1 onion
• 200 g hard cheese
• Salt pepper
• Dill

French marinated mushroom meat.

• 250 g pasta
• 250 g boiled beef
• 250 g pickled mushrooms
• 250 g tomatoes
• 50 g leeks
• 2-3 tbsp. tablespoons of lemon juice
• 2-3 tbsp. tablespoons of vegetable oil
• chopped parsley, grated feta cheese, pepper and salt to taste

Cook the pasta in salted water, drop it in a colander, rinse and let the water drain. Cut the meat, mushrooms and tomatoes into slices, the cucumber in circles.

Gently mix all the ingredients, put in a baking sheet, then sprinkle with parsley and feta cheese. For dressing, mix vegetable oil, lemon juice, pepper and salt. Pour dressing on top. Put in a preheated oven. Bake in the oven for about 20 minutes, so that the crust on top becomes golden.

Serve cooked pasta with baked meat on the table. Carefully study this French meat recipe with mushrooms with a photo: All operations are shown using the flow chart described above.

French meat with pineapple and mushrooms

Ingredients Required:

• pork tenderloin - 0.5 kg .;
• cheese - 200 g;
• mushrooms - 200 g;
• onion - 2 pcs.;
• mayonnaise - 200 g;
• vegetable oil, pepper, canned pineapple washer salt.

The method of cooking meat in French with pineapple and mushrooms includes several steps:

We cut fresh meat into slices. We beat off each piece with a hammer through a cling film, sprinkle with pepper and salt and transfer to a plate separately. Cut the onion into thin rings. Coarsely rub or cut the cheese into bars. Mushrooms are cut in half, preferably large.

We cover the bottom of the baking dish with greased oil foil. Spread the onion evenly, and pieces of meat on it. Lubricate the meat with mayonnaise. For each piece of meat, put a couple of mushrooms, a pineapple washer and again grease with mayonnaise. Sprinkle cheese on top of everything.

The dish is baked for 30 minutes in a baking oven at a temperature of 180 * C.Christmas dish is ready. Believe me - this is not only beautiful and original, but also delicious!

Filet mignon with mushrooms in French.

• - 1 kg of finely chopped mushrooms (better than white or champignon)
• - 6 tbsp. tablespoons butter - 2 teaspoons of salt
• - 0.5 teaspoon freshly ground black pepper
• - 2 tbsp. tablespoons of wheat flour
• - 0.5 cup sour cream
• - 6 pieces of fillet tenderloin 2 cm thick
• - 4 tbsp. tablespoons of dry white wine.

Fry mushrooms in 3 tbsp. tablespoons of butter for 5 minutes. Sprinkle with 1 teaspoon of salt, 0.25 teaspoon of pepper and flour. Bring flour to brown, add sour cream and mix. Boil, reduce heat and keep on low heat for another 5 minutes. Rub the meat with the rest of the salt and pepper, melt the butter in a separate frying pan and fry the pieces of meat in it over high heat for 3 minutes. Add dry white wine. Bring to a boil and hold for another 1-2 minutes. Serve on a dish, in the center of which put mushrooms, and place pieces of meat around.

Classic french meat recipe with mushrooms

This classic French meat recipe with mushrooms allows the use of beef, veal, turkey and chicken. Pork is taken last.

For 1 kg filet tenderloin:

• - 100 g of lard
• - 0.25 glasses of cognac
• - 200 g of champignons
• - salt and pepper to taste
• - 100-150 g of butter
• - a few small onions or 22 cloves of shallots (“shredders”)
• - 2 glasses of dry white wine
• - parsley
• - dried or green thyme (can be replaced with celery)
• - Bay leaf.

Fill a piece of fillet with thick slices of bacon, pre-seasoned with spices and soaked for 1 hour in cognac (cuts in the meat should be done along the meat fibers during firing). Bandage with twine, grate with salt and pepper. Put in a pan or in a roasting pan with onions, mushrooms, parsley, thyme and bay leaf. Pour dry white wine with water or broth and put in a preheated oven (up to 200 ° C), without closing the lid. Take out the finished meat. 2 tbsp. spoonfuls of cognac heat, pour meat on them and light. When the brandy burns out, serve the meat to the table with fried or boiled potatoes, pickled mushrooms, mashed potatoes, chicory, sauerkraut, Brussels sprouts, rice, early vegetables or with tomato paste. Sirloin is sometimes, before frying, kept in the marinade.

French meat recipe video with mushrooms

• - 1 kg of meat from the back leg
• - 150 g of lard
• - 3 tbsp. tablespoons finely chopped parsley
• - 3 cloves of garlic
• - 2 glasses of dry white wine
• - 0.5 cups of cognac
• - 1 cup of vegetable refined oil
• - salt and pepper to taste
• - 1 piece (50 g) pork with skin
• - 2 carrots
• - 1 large onion
• - 200 g chopped forest mushrooms
• - 200 g sliced ​​tomatoes
• - black olives (optional)
• - thyme or celery greens
• - 1 bay leaf
• - 2 tbsp. tablespoons of concentrated meat broth
• - flour and water for making a soft dough tow.

1. Cut the meat into square pieces about 6 cm in size and stuff these pieces with pork fat, chopped in finely chopped parsley and crushed garlic. Put for several hours in a marinade of dry white wine, cognac and vegetable oil.
2. Put a well-washed piece of pork with skin on the bottom of the pan. Add carrots, sliced.
3. Put pieces of beef mixed with onions, chopped rings, forest mushrooms, tomatoes (without skin) and black olives (seedless).
4. Sprinkle with the remaining parsley, thyme and put a bay leaf.
5. Pour the marinade into the pan, 2 cups of water, concentrated meat broth.
6. Cover with a lid, cover the edges of the lid with dough and keep the oven for 6–8 hours in an oven or previously medium-heated (up to 120–130 ° C).

Watch a video of a recipe for meat in French with mushrooms, which demonstrates the entire technology of cooking.

Veal with mushrooms in French.

• - 6 pieces of boiled veal
• - 0.25 cup wheat flour
• - 3 tbsp.tablespoons butter
• - 2 tbsp. spoons of cognac
• - 250 g chopped mushrooms (better than ceps or champignons)
• - 1 teaspoon of salt
• - 0.1 teaspoon freshly ground allspice
• - a pinch of nutmeg
• - 0.3 cup red semi-sweet wine
• - 0.6 cups of 20% cream.

Roll pieces of boiled veal in flour and lightly fry in butter. Heat cognac, pour veal on it and light it. When the flame goes out, add mushrooms, salt, nutmeg. Keep 5 minutes on low heat. Pour the wine, bring to a boil and keep on fire for another 5 minutes. Add, stirring, cream and keep on fire, not boiling, for another 10-12 minutes until the mushrooms are completely softened. Salt and serve with boiled potatoes.

French meat from turkey with mushrooms

In order to cook meat in French from turkey with mushrooms, you need to take the following products:

• - 1–1.5 kg of turkey (required with breast)
• - 2 tbsp. tablespoons finely chopped onions
• - 2 tbsp. tablespoons finely chopped carrots
• - 1 clove of garlic
• - 1 sprig of celery
• - 1 sprig of parsley
• - 1 bay leaf
• - 2 peas of black pepper
• - 0.5 cups of dry white wine
• - 200 g of dried porcini mushrooms, previously soaked in warm water
• - 2 egg yolks
• - 0.5 cups of 20% cream
• - 0.5 cup breadcrumbs
• - 6 tbsp. tablespoons of fat for frying
• - 200-500 g of rice
• - 50 g butter
• - 100 g fat fat.

Cut the turkey meat by separating the bones and 300-350 g of white meat (from the breast). Set aside white meat.

Bones, turkey meat (without deferred white meat) and, if they are, put the offal with mushrooms, onions, carrots, celery, parsley, bay leaves and pepper in a pan, pour 1 cup of water and dry white wine, bring to a boil and cook on low heat for 40-50 minutes. Filter the resulting broth. Ceps pass through a meat grinder and put back into the broth, salt to taste.

Beat the egg yolks with cream and pour in 1 soup ladle of the broth, stirring continuously so that the eggs do not curl. Pour the eggs into the broth and cook for 5-7 minutes, stirring and not allowing to boil. Salt to taste. If the sauce is thick - add cream, if liquid - keep on fire for a few more minutes. Cut off the white raw meat into 8-12 pieces. Dip each piece into the sauce, bread in breadcrumbs and fry in boiling fat until golden.

Pass the meat cooked in the broth through a meat grinder, heat, pour the sauce until a thick mass forms, salt to taste and put in the middle of the heated dish. Around put separately boiled rice, well-soaked in butter, and on the edges - pieces of fried white meat interspersed with slices of fried crispy lard. Serve the remaining hot sauce separately.

French-style meat with wild mushrooms

• -1 chicken weighing about 2 kg
• - 2.5 teaspoons of salt
• - 0.5 teaspoon freshly ground black pepper
• - 1 teaspoon ground red pepper
• - 200 g of fresh forest mushrooms
• - 4 tbsp. tablespoons butter
• - 1 tbsp. flour spoon
• - 1 cup dry white wine
• - 1 cup chicken stock
• - 1 bay leaf
• - 1 chopped garlic clove
• - 0.25 teaspoon of rosemary
• - 2 sprigs of parsley
• - 2 egg yolks
• - 4 tbsp. tablespoons 20% cream
• - 2 teaspoons of lemon juice.

The meat in French with wild mushrooms is prepared as follows: cut the chicken into pieces, grate with salt, black and red pepper. Melt the butter in a cast-iron skillet and fry the chicken in it. Sprinkle chicken with flour and put bay leaf, garlic, rosemary and parsley in a pan. Pour in wine and chicken stock. Close the lid and put the pan in a preheated (up to 180 ° C) oven for 45 minutes or leave it there until the chicken meat is soft. Put the chicken on a dish, remove the bay leaf and parsley.

Put the pan with gravy on high heat for 5 minutes. Beat egg yolks, cream and lemon juice and pour a little stream of hot sauce from the pan with a thin stream of them, stirring continuously so that the egg yolks do not curl.Pour the egg yolks with cream back into the pan and mix well. Salt to taste. Put back the chicken and warm, but do not let the sauce boil. Fry the mushrooms separately in a pan (can be simple) and put on a dish. Serve fried mushrooms with meat.

This step-by-step recipe for meat in French with mushrooms will help to master this dish even for a young inexperienced hohzke.