Roast with mushrooms in the oven and slow cooker

Roast with mushrooms is a rather popular tasty second dish that can be prepared for your household and served on the festive table. To prepare this dish, you can use many recipes, choosing the most suitable option for yourself.

Pot roast with mushrooms: classic

Pot roast with mushrooms is a classic version of this main course. To prepare two servings of roast in pots, you will need these products:

• bulb;
• 3 cloves of garlic;
• champignons - 100 g;
• potatoes - 4 medium tubers;
• pork - 300 g;
• Bay leaf;
• butter - forty grams;
• fat sour cream - 4 tbsp. l

Cook the roast with mushrooms in the oven like this:

1. At the bottom of each pot, put a piece of butter - about 20 grams.

2. Peel the onion and chop into half rings, garlic into slices, put in pots.

3. Peel potatoes, cut into small cubes, place in pots, add bay leaf.

4. Top mushrooms with mushroomscut into thin plates. If the mushrooms are small, they can be put in their entirety, peeling the hats off the skin.

5. On the mushrooms on top you need to lay the porkcut into small pieces. The meat should be lightly salt and pepper.

6. Top with sour cream. You don’t need to pour water into the pots, the liquid will be enough in the form of juice from mushrooms and meat.

7. Send the pots for 40 minutes in the oven and bake at 180 degrees. Before serving, you can decorate the dish with herbs, you need to eat it directly from the pot.

Home-style roast with mushrooms and potatoes

For this dish you will need these products:

• pork ribs - 500 g;
• fresh champignons - 150 grams;
• green peas - 150 g;
• one onion;
• potato - a kilogram;
• one carrot;
• Bulgarian pepper - 1 pc.;
• salt pepper;
• vegetable oil - 2 tablespoons;
• bay leaf - 4 pieces;
• black pepper peas - 12 pieces;
• liter of meat broth;
• parsley and dill.

Roast with mushrooms and potatoes at home is prepared as follows:

1. Ribs are salted, pepper and fried in a pan in vegetable oil until an appetizing golden brown crust forms. Fried ribs spread on a plate.

2. Fry the onion in the remaining vegetable oil, sliced ​​in half rings, and carrots, grated on a coarse grater. If there is little oil left, add new oil.

3. When the onions and carrots are slightly fried, they add bell pepper, sliced. All these vegetables are fried over moderate heat for five to seven minutes, stirring occasionally.

4. Peeled potatoes are cut into small cubes.

5. At the bottom of four pots, 750 ml each, spread on a bay leaf and three peas of black pepper. Fried vegetables are evenly distributed between the four pots, and the fried ribs are spread on top of them.

6. Then put potatoes and mushrooms on the meatcut into thin plates. The top layer consists of green peas. From above, 250 ml of meat broth, seasoned and salted to taste, is poured into each pot.

7. Each pot is covered and put in the oven, heated to 180 degrees, for baking for 1 hour 20 minutes.

8. Ready roast at home sprinkled with chopped herbs.

Roast with chicken and champignons for the festive table

Roast with chicken and mushrooms great for a festive table. To prepare this delicious second course, prepare these foods:

• chicken fillet - 2 pieces;
• five champignons;
• vegetable oil;
• potatoes - 5 tubers;
• bulb;
• 200 grams of sour cream;
• half a glass of water;
• salt, pepper, nutmeg.

The cooking process:

1. Wash, dry chicken breasts using paper towels, and cut into small identical pieces.

2. Add vegetable oil to the pan and fry the chicken in it until golden brown. Fried chicken should immediately be transferred to a small saucepan or stewpan.

3. Wash the mushrooms, peel and cut into large pieces. If the mushrooms are small, they do not need to be cut. Fry the mushrooms in oil too.

4. Peel potatoes, cut into cubes and send to the pan to the mushrooms.

5. Onion cut into small cubes and also put in the pan to the remaining vegetables. Fry everything for seven minutes, then transfer all the components of the dish to a saucepan or pan to cook the roast.

6. Pour water into the container, add sour cream, nutmeg, salt, pepper, mix everything thoroughly. Simmer the roast until cooked over moderate heat. Arrange the finished dish on plates and sprinkle with finely chopped herbs on top.

How to cook roast with champignons and meat in a slow cooker

You can cook a delicious roast with champignons not only in the oven, but also in the slow cooker. Essential Ingredients:

• meat - half a kilogram;
• champignons - 500 g;
• potatoes - one and a half kilograms;
• two onions;
• one carrot;
• vegetable oil;
• two glasses of water;
• salt, pepper, seasoning for meat, mushrooms or vegetables.

Cook roast with champignons in a slow cooker in the following way:

1. Cut the meat into small cubes or cubes. Grate the carrots on a coarse grater, finely chop the onion.

2. Wash the mushrooms, dry and cut into two or four parts.

3. The meat should be placed in a mold and cooked in a slow cooker 20 minutes by selecting the “Baking” mode, stirring it periodically.

4. Add mushrooms to the meat and leave for another 10 minutes.

5. Add onions, carrots, cook another ten minutes.

6. Dice potatoes, send to the slow cooker, add water, salt, pepper, add spices and cook for 50 minutes with the “Baking” mode.

Before serving, roast with champignons and meat can be decorated with chopped herbs.

Pork Roast Recipe with Mushrooms and Gnocchi

Roast pork with mushrooms and gnocchi is an unusual dish that cooks quickly, but it turns out to be very tasty and satisfying. To prepare it, prepare the following products:

• pork neck - 750 g;
• fresh tomatoes - 600 grams;
• gnocchi - 400 grams;
• champignons - 250 g;
• onions - two pieces;
• butter - 40 g;
• pesto sauce - four tablespoons;
• vegetable oil - 2 tbsp. l .;
• two cloves of garlic;
• salt pepper;
• a spoon of balsamic vinegar.

Stick to this method of cooking:

1. Peel the onion and garlic, cut into small cubes.

2. Season the meat with salt, pepper and seasoning for meat dishes., mix with onions and garlic, send to the pan. Fry the meat in vegetable oil on all sides for 7 minutes.

3. Grind tomatoes with a blender, combine with balsamic vinegar and send to the pan for meat.

4. Put the pan with meat in the oven and bake it for an hour at a temperature of 200 degrees, periodically pouring sauce.

5. While the meat is baked in the oven, champignons should be peeled, cut into several parts, depending on the size of the mushrooms.Put the champignons in a preheated pan and fry in butter with gnocchi for five minutes.

6. Add pesto, mix and transfer to the bowl. Serve the meat with this sauce.

Champignon Roast with Potato and Eggplant

Fried champignon with potatoes according to this recipe is prepared from such products:

• potatoes - 1 kg;
• champignons - 500 g;
• bulb;
• cooking oil for frying;
• eggplant;
• three cloves of garlic;
• two carrots;
• ground pepper;
• parsley greens;
• salt pepper.

Roast recipe with mushrooms and potatoes:

1. Potatoes must be peeled, wash, cut into medium-sized cubes and put in a saucepan.

2. Rinse mushrooms under running water and dry them well using paper towels, then cut into thin slices.

3. Heat the pan, pour oil into it, fry the chopped champignons, stir them constantly, until all the liquid has evaporated from the pan.

4. Onion, cut into small cubes, add to the mushrooms, still fry until the onion has a golden color. Combine the fried mushrooms and onions with potatoes and mix well.

5. Add vegetable oil to the pan., heat it well. Cut the eggplant into cubes and fry in oil until golden brown. Add chopped garlic and grated carrots, and fry these vegetables for another two to three minutes.

6. Add fried eggplant and carrots to potatoes and mushrooms. Salt all the ingredients of the dish, pepper, transfer to a saucepan, add 0.5 l of water, put in the oven and simmer for 30 minutes from the moment of boiling over low heat. After half an hour, add the finely chopped parsley and cook the roast for ten minutes.

Roast Recipe with Pork and Mushrooms

The hostess cooked pork and mushrooms with roast pork not only in the oven, but also on the stove in a saucepan or saucepan. By choosing this method of cooking the second dish, you will get no less tasty roast.

Ingredients:

• pork - half a kilogram;
• champignons 400 grams;
• 1 kg of potatoes;
• one onion;
• 20 g of greens;
• 200 ml of sour cream;
• prunes - 15 pcs.;
• 4 tablespoons of vegetable oil;
• a teaspoon of salt;
• ground black pepper - three pinches;
• three bay leaves;
• spices to taste.

Follow this cooking instruction:

1. Cut the pork into large pieces.

2. Fry the meat in a preheated frying pan over high heat. It should be fried until a golden crust is formed, this must be done as soon as possible. So that it is not stewed, namely fried, it is recommended to lay it out not in two, but in one layer.

3. When the pork is well browned, finely chopped onion should be added to it. Fry for several minutes, add prunes and keep on fire for no more than 30 seconds.

4. Transfer the meat to the stewpan, pour it with sour cream, simmer, stirring for two to three minutes.

5. Add boiling water to the saucepan.so that it covers the meat for 1-2 fingers.

6. The mass must be brought to a boil, reduce heat to a minimum, cover and simmer for an hour and a half.

7. Peel the mushrooms, cut into two parts, fry in a heated frying pan in butter, so that they are covered with a golden brown. Put the fried champignons in a bowl.

8. Peel potatoes, cut into small cubes and fry in the same way as mushrooms.

9. Add potatoes and mushrooms, salt, pepper, spices to the meat, add more water so that all components are completely covered with liquid.

10. Stew the roast until tender, sprinkle with herbs before serving.