Meat stewed with mushrooms in the oven, slow cooker or cauldron
Content
Chicken Stew with Mushrooms
Marseille chicken
Structure: chicken - 1 kg, butter - 200 g, Marsala wine - 150 g, meat juice - 250 g, veal glands - 250 g, white wine - 100 g, ham - 100 g, mushrooms - 150 g, truffles - 30 g, potatoes - 500 g, bread croutons - 150 g, salt, pepper.
To cook the stew with mushrooms, prepared fillet and chicken legs without bones, salt, pepper and fry in butter until golden brown. Then pour Marsala wine and meat juice and simmer until tender. As a garnish, prepare veal glands peeled from films and stewed with butter and white wine, ham cooked and cut into strips, mushrooms cooked and stewed with butter, and truffles cut into strips. Mix all cooked side dishes. Fry the potatoes in oil in the form of round balls.
Put the finished pieces of chicken on croutons, and place a side dish around the bouquets. Pour the juice in which the chicken was fried.
Chicken Leg with Mushrooms and Rice
Ingredients: 500 g of champignons, 5 chicken legs (300 g each), 5 teaspoons of vegetable oil, salt, ground black pepper, 5 cloves of garlic, 5 tbsp. tablespoons of dry mix for mushroom sauce, 5 tbsp. tablespoons of white wine, 5 sprigs of parsley.
Cooking: champignons peel and cut into slices. Wash the chicken leg, dry it with a paper towel or napkin, thoroughly fry it on all sides in hot vegetable oil, salt and pepper. Peel the garlic, pass through a press and grate the peel on the legs. In the fat remaining from roasting, add champignons (3 minutes). Pour 2 cups of warm water, bring to a boil and pour in the sauce mixture, mix thoroughly. Bring to a boil again, boil a little and pour the wine. Put the chicken legs in the sauce. Stew under the lid for 25 minutes over low heat. Serve garnished with parsley. The best side dish is boiled rice with a salad of fresh tomatoes.
Chicken with mushrooms and olives
What is needed: 1 chicken, 200 g champignons, 150 g olives, 2 cloves of garlic, 1 cup milk, 1 bouillon cube, 2 tbsp. l flour, ground black pepper, salt
How to cook: Mix milk with flour and crumbled stock cube. Cut the chicken into pieces, put in a multicooker bowl, pour the milk mixture. Cook in the "Extinguishing" mode 1 hour. Add mushrooms, olives, minced garlic, salt and pepper to taste. Cook the stew with mushrooms in a slow cooker for another 1 hour.
How to cook pot stew with mushrooms
Kulesh with pork and oyster mushrooms
Ingredients: 400 g of pork pulp, 250 g of mushrooms (oyster mushrooms), 3 potatoes, 60 g. Lard, 300 g. Millet, 1 l. broth, 1-2 onions, 1 carrot, 30 g. dill, salt, black pepper, peas, bay leaf.
Pork and lard cut into small pieces. Peel onions, carrots, potatoes, cut into small cubes. Fry pork in melted lard, add onions and carrots and fry until the onions are browned, after which it is necessary to add mushrooms. Put the fried meat with mushrooms in portioned clay pots, pour hot broth, salt, add spices and pour in the washed millet. Put the pots in the oven, heated to a temperature of 180-190 ° C, simmer for about 50–55 minutes. On the table, stew with mushrooms served in pots, sprinkled with finely chopped dill.
Hungarian goulash with mushrooms
Ingredients: 300 g pork, 100 g veal, 100 g lamb, 400 g porcini mushrooms, 2 onions, 50 g butter, 30 g nutmeg, 10 g caraway seeds, parsley, salt.
The pulp of pork, lamb and veal cut into pieces. Put the meat in portioned clay pots, liberally greased with butter. Grate onions, fry in butter, add mushrooms and fry, put on meat, add salt, a little caraway seeds and nutmeg, finely chopped parsley. Put the pots in the oven and, without adding liquid, simmer the meat at a temperature of 140 ° C for 40 minutes.
Kiev roast rabbit with wild mushrooms
Ingredients: 1 rabbit carcass weighing 1.5 kg., 4 onions, 100 g. Peeled walnuts, 200 g. (Fresh) forest mushrooms, 50 g. Butter, 100 g. Raisins, pepper, salt, herbs for decoration.
For the sauce: 3 tbsp. l flour, 500 ml of sour cream, 50 g of butter, pepper, salt to taste.
Wash the rabbit carcass, cut into portions, sprinkle with salt and pepper and fry until half cooked. Cut the onion into rings, fry until golden brown. Peel the mushrooms, cut into strips and fry. Fry nuts, peel and chop them. Wash and dry raisins. Arrange rabbit meat in portioned clay pots, add raisins, nuts, onions, mushrooms, pour sour cream sauce. Put in the meat stew with mushrooms in the oven and simmer for 25-30 minutes at a temperature of 180 ° C. Serve decorated with greens. Make the sauce. To do this, melt and heat the oil in a saucepan, add the sifted flour, lightly fry, stirring continuously, add salt, pepper and sour cream.
See a selection of photos of recipes for meat stewed with mushrooms:
Cream recipes for meat stew with mushrooms
Veal stewed with vegetables in a creamy sauce
Components:
- Veal - 600 g
- Champignons - 300 g
- Tomatoes - 2 pcs.
- Sweet bell pepper - 3 amount
- Carrots - 2 pcs.
- Onions - 1 pc.
- Garlic - 2 cloves
- Butter - 3 tablespoons
- Beef broth - 1 cup
- Cream - 1 cup
- Chopped dill greens - 4 tablespoons
- Ground pepper and salt to taste
Cooking method:
Cut the veal into small pieces, salt and pepper, fry in oil on all sides and put in an enameled cast iron oiled.
Peel and chop vegetables. Fry carrots and onions in oil until half-cooked. Add mushrooms and fry.
Add the slices of peeled tomatoes and chopped bell pepper, fried vegetables with mushrooms and crushed garlic to the meat to the meat, pour over the broth and cream. Cover the cast iron, put in the oven and cook the stew with mushrooms in cream until cooked.
Rooster with mushrooms (albufra)
Structure: rooster - 2 kg, butter - 200 g, rice - 200 g, broth - 600 g, fresh mushrooms - 120 g, truffles - 20 g, goose liver - 100 g, flour - 50 g, cognac - 30 g, white wine - 100 g, cream - 50 g.
Stuff the cleaned rooster with a filling prepared in the following way: add peeled rice in oil, add salt to taste, add broth and simmer for 15 minutes. Add sliced fresh mushrooms and truffles, sliced and stewed with butter and salt to taste the liver. Mix well and stuff the cock with the resulting mixture, sew, shape, salt on the outside, grease with oil and bake in a pan. Browning on all sides, pour in a cup of broth, cover and simmer the rooster, turning over periodically and pouring juice until tender.After that, remove it from the oil and spasse flour in the same oil. Brown the flour, pour cognac, white wine, cream or milk and a cup of broth. Stir well, simmer for 10-15 minutes and pass through a press. Season the cream with a slice of oil.
Before serving, cut out the roast filet and take out the sternum to open the filling. Lay the fillet and legs near the rooster, garnish it with the filling and pour over the cooked sauce. Serve optional salad dressing
How to cook stew with mushrooms and cheese
Mushrooms stuffed with mushrooms
Ingredients:5 chicken legs, 500 g of mushrooms, 2 onions, 200 g of cheese, 2 cloves of garlic, 1 egg, 100g mayonnaise, mushroom cube "Maggi".
Cooking: gently peel the chicken legs. Dice chicken and mix with raw egg. To the finely chopped mushrooms and onions add the crushed Maggi cube and fry in butter. Cook the minced meat by mixing the mushrooms, chicken and grated cheese. Stuffing peel with minced meat. After mixing the mayonnaise with finely chopped garlic, coat the chicken legs and put them in a cauldron, pour a little water or broth (so that the chicken legs were half closed). Put the stew with mushrooms, in a cauldron, in the oven and simmer for 30 minutes.
Braised Chicken with Spicy Seasoning
- Flour - 1 tbsp. l
- Garlic and onion powder - 0.5 tsp each.
- Ground paprika, salt - 0.5 tsp each.
- Freshly ground black pepper - 0.25 tsp.
- Chicken breast (fillet, sliced in 4 cm slices) - 2 halves (250 g)
- Olive oil - 1.5 tbsp. l
- Onions - 1 pc. (large) + 6 pcs. (small)
- Garlic - 1 clove
- Dry white wine - 0.25 glasses
- Mustard - 2 tsp.
- Tomato paste - 1 tbsp. l
- Chicken stock - 0.5 cups
- Salt - 0.5 tsp.
- Cheese - 100 g.
- Freshly ground black pepper - 0.25 tsp.
- Mushrooms, cut into quarters - 6 pcs.
- Carrots - 1 pc.
- Frozen peas - 0.5 cups
- Fresh chopped thyme - 0.5 tsp.
- Fresh chopped parsley - 1 tsp.
- Sour cream - 2 tbsp. l
Combine flour, garlic and onion powder, paprika, salt, pepper and pour into a plastic bag.
Put sliced chicken fillet in a bag and shake well to brew them with this mixture.
Heat the butter in a wide skillet and brown the chicken well. Take out the chicken and transfer to the multicooker pan.
In the same pan where the chicken was fried, put the garlic and onions and sauté for 1 minute, then pour the wine.
Add mustard, tomato juice, chicken stock, salt, pepper and mix. Pour the contents from the pan into the pan of the multicooker, where the fried chicken fillet already lies.
Add onions, mushrooms and carrots. Mix well.
Close the lid, select the EXTINGUISHING mode and set the timer for 6 hours.
When 1 hour is left before cooking, add frozen peas, thyme and parsley to the slow cooker.
When 5 minutes are left before cooking, add sour cream and mix, sprinkle with cheese on top. Serve the meat stewed with mushrooms and cheese with garlic mashed potatoes.
Wild mushroom stew recipes
Kuban stewed meatballs
Components:
- Fatty pork - 150 g
- Fresh forest mushrooms - 100 g
- Rice - 2 tablespoons
- Eggs - 3 pcs.
- Onions - 3 pcs.
- Flour - 1 tablespoon
- Tomatoes - 2 pcs.
- Tomato paste - 1 tablespoon
- Vegetable oil - 2 tablespoons
- White cabbage - 50 g
- Garlic - 3 cloves
- Minced dill greens - 2 tablespoons
- Ground salt and pepper - to taste
Cooking method:
Boil rice in salted water until half cooked, recline in a colander and let water drain.
Pork, cabbage, mushrooms, onion, rice and garlic are passed through a meat grinder. Add three egg yolks, chopped greens to the minced meat, salt, pepper and mix everything thoroughly. To form small cutlets from this forcemeat.
Finely chop the remaining two onion heads and sauté in vegetable oil in a deep frying pan, add tomato paste and fry a little more. Then gradually add half a glass of hot water to the onion, mix, salt, pepper and bring to a boil.Put the cutlets in the sauce prepared in this way, simmer for about 30 minutes. Then put in a baking sheet, top on the meat, stewed with forest mushrooms, put sliced tomatoes and bake in the oven until a crust appears.
Yaroslavl chicken or turkey
Structure. Chicken or turkey - 600 g, butter - 3 tbsp. spoons, flour - 1 tbsp. spoon, onion - 1 pc., carrots - 1 pc., parsley - 1 root, celery, a little garlic, tomato puree - 3 tbsp. spoons stewed in their own juice porcini mushrooms or mushrooms - 1 cup, salt, poultry broth - 1.5–2 cups, sour cream - 2 tbsp. spoons, dill, tomatoes - 4–5 pcs., side dish.
Cut the poultry meat into portions, brown on all sides in oil and put on a dish that should be kept warm. Warm the tomato puree, grated or chopped roots and flour in oil, add chopped stewed mushrooms, sour cream and broth. Cook for 6–8 minutes and season. Put the meat in the sauce and simmer over low heat under a lid until cooked (25-30 minutes). If the bird is old, then the meat must be stewed with seasonings in the broth, and add flour and sour cream later. Sprinkle the finished dish with chopped dill and garnish with tomato slices.
Serve boiled rice or boiled potatoes, stewed vegetables and salads in a marinade or from raw vegetables as a side dish.
