What could be better than roast meat with mushrooms and meat on a cold day? Roast recipes with mushrooms and meat for the best family dinners. Roast potatoes with meat and mushrooms in pots

Roast with mushrooms and meat is perfect for a family dinner because it is hearty, tasty and aromatic.

Of course, it is very nice to cook this dish in one pot.

Even appearance This dish stimulates the appetite.

And what a aroma rises from it!

But if you don’t have pots, then this is not a reason to refuse the pleasure of tasting roast with mushrooms and meat.

Prepare it in a saucepan, pan, glass, porcelain, metal or ceramic form. Or maybe in a slow cooker?

Traditionally, potatoes are added to a roast with mushrooms and meat. However, you can replace it, if there is a need to reduce the calorie content of the dish, with pumpkin, zucchini or something else.

General principles for cooking roast with mushrooms and meat

For roast with mushrooms and meat, you can use any mushrooms, fresh or frozen. For example, champignons, oyster mushrooms, honey mushrooms. During the season, you can also prepare a delicious roast with wild mushrooms: boletus, boletus, chanterelles, and so on. Only Forest mushrooms need to be prepared accordingly. After the mushrooms are washed and peeled, they should be immersed in heavily salted water for a while; then put in cold water, bring to a boil, simmer for five minutes and drain the water. Pour over the mushrooms again cold water and cook until almost done. The mushroom broth should not be drained. Taking a little to prepare a roast with mushrooms and meat, the rest can be frozen and then used to make soup or sauce.

You can also use different meats, but usually roast with mushrooms and meat is prepared with pork. However, you may prefer beef or turkey, rabbit or chicken.

Spices in the roast usually include black pepper and bay leaf; many people also like to add rosemary, oregano, thyme, basil, and parsley. It makes sense to add onions or garlic - it will not only enrich the roast with mushrooms and meat useful substances, but will also give amazing taste and aroma.

If you decide to add mayonnaise to a roast with mushrooms and meat, it is better not to use a store-bought sauce, but to make your own. To do this, place three quarters of a glass of vegetable oil in a blender bowl, two egg yolks, half a spoon (tea) mustard, a spoon lemon juice. Lowering the blender to the very bottom, begin to beat the mass, gradually moving the device upward. Of course, you must first make sure the eggs are fresh. This homemade mayonnaise is fresh and healthy, without vinegar, flavor enhancers and others. harmful additives, can be used without hesitation to prepare roasts with mushrooms and meat.

However, you can use not only mayonnaise as a seasoning for this dish, but also sour cream or tomato sauce, ketchup or horseradish sauce. This and also the use various additives will give the roast with mushrooms and meat a special taste and aroma.

Recipe 1. Roast with wild mushrooms and meat

Ingredients

Pork or beef – 750 g

Potatoes – 750 g

Forest mushrooms (boletus, boletus, boletus, boletus, etc.) – half a kilo

Fat sour cream – 200 g

Vegetable oil for frying

Onion – 1 large

Bay leaf, black pepper, dry parsley - to taste

Raisins, prunes - a handful

Cooking method

Fry the onion, cut into strips, and boiled mushrooms in a frying pan. Place in a bowl.

Cut the meat into small pieces and quickly fry in the same frying pan.

Wash the potatoes thoroughly with a brush and cut into thin slices. Dilute the sour cream with the broth obtained from cooking the mushrooms, add salt, dry parsley and pepper.

Prunes and raisins, thoroughly washed, finely chop.

Place meat in a lightly greased form, then raisins with prunes, potatoes, then mushrooms and onions, pour sour cream sauce and simmer covered for 30 minutes. After this, open the roast, stir and simmer for another 15 minutes.

Recipe 2. Roast with mushrooms and meat in pots

Ingredients

Pork or chicken – half a kilo

Potatoes – half a kilo

Champignons – half a kilo

Onion – half an onion or a whole one if small

Cream 20% fat – 300 ml

Egg – 1 piece

Vegetable oil - 2 tablespoons and for frying

Broth - glass

Salt, dry herbs, curry - to taste

Cooking method

To cook pot roast with mushrooms and meat, you need suitable ceramic pots. However, you can use glass molds or something similar, and even one large mold, which, of course, will make the dish not so interesting and aromatic. But it will still be delicious.

Chop the meat quite coarsely and quickly fry it in a hot frying pan, then add a little broth and simmer under the lid until the meat becomes soft.

In another frying pan, lightly fry the mushrooms, chopped enough large pieces(small ones can even be left whole) and chopped onion.

Peel the potatoes and cut into slices. Fry in the same pan.

Thoroughly stir the herbs, salt and curry into the cream.

Knead the butter, eggs and water into a thick dough.

Place meat, potatoes and mushrooms with onions in pots, pour cream over them.

Make “lids” from the dough and cover the pots with them. Bake in the oven at 180 degrees for about 15 minutes.

Recipe 3. Roast with mushrooms and meat with vegetables

Ingredients

Meat ( beef is better) – about a kilogram

Honey mushrooms or chanterelles (you can use oyster mushrooms) – half a kilo

Potatoes – half a kilo

Carrot – 1 small

Eggplant – 1 fairly large

Sweet pepper – 2-3 large pods

Vegetable oil – 4-5 tablespoons

Sour cream 25-30% fat – 100 g

Beef broth - glass

Salt, pepper, garlic, parsley, basil - to taste

Cooking method

Cut the beef into small oblong pieces. Place the meat in a hot frying pan with vegetable oil and quickly fry. Add half a glass of broth and simmer for about half an hour until half cooked. Squeeze the garlic into the meat through a press and let it brew.

Cut the potatoes into slices and lightly fry along with the eggplant and pepper cut into small cubes.

Mushrooms, peeled, washed and boiled, also fry a little.

Place meat, potatoes, mushrooms with eggplant and pepper, and finely grated carrots in a mold or pots. Add sour cream to the remaining broth, add salt, pepper, chopped parsley and basil. Pour the sauce into the meat, mushrooms and vegetables.

Bake the roast in the oven at 200 degrees for about half an hour.

Recipe 4. Roast with mushrooms and meat in Italian style

Ingredients

Pork tenderloin– 700 g

Potatoes - about half a kilo

Small champignons - also about half a kilo

Mayonnaise (preferably homemade) – half a glass

Tomatoes – 3-4 medium-sized fruits

Rosemary, oregano, dried basil or mixture Italian herbs

Garlic – 5 cloves

Salt - to taste

Vegetable (preferably olive) oil

Grated Parmesan – 3 tablespoons

Breadcrumbs from wheat bread(of course, also homemade) – 3 tablespoons

Cooking method

Cut the pork into neat slices and fry in hot oil, then reduce the heat to low and cook covered for another 15 minutes. If the meat is still fried too much, you can add a couple of tablespoons of water.

Cut the potatoes into fairly thin slices, the champignons into quarters, the tomatoes into half circles, chop the garlic.

Place the meat in a greased form or frying pan, and finely chopped garlic on top. Carefully roll the potatoes in dried herbs and place on top of the meat. Place semicircles of tomatoes on it, then mushrooms. Add a little salt to each layer and grease with mayonnaise. Grease the top with mayonnaise and sprinkle with Parmesan cheese mixed with breadcrumbs. If you think it's a little dry, you can add a little water or broth.

Bake at 180 degrees for about 30 minutes.

Recipe 5. Roast with mushrooms and meat “Cheese”

Ingredients

Pork or chicken – 700 g

Champignons (you can also take oyster mushrooms) – 400 g

Cream 20% fat – 200 ml

Fat sour cream – 100 g

Potatoes - half a kilo

Carrots – one rather large one

Onion – half a medium sized onion

Garlic – 3 cloves

Gouda type cheese – 250 g

Salt, herbs, black pepper - to taste

Oil for frying

Fresh dill and parsley - half a bunch

Tomato paste – 1 tablespoon

Cooking method

This roast with mushrooms and meat is cooked in a frying pan, not in the oven.

Cut the meat into slices across the grain and lightly pound. Place in a greased frying pan, fry lightly, then add a little water and simmer for 20 minutes.

Meanwhile, peel and finely chop the garlic and onion, grate the carrots not too finely, and peel the potatoes and cut into thin slices or splitters if the tubers are large.

Wash and peel the champignons, then cut into thin slices.

Grate the cheese. Mix the cream with sour cream and a spoonful of tomato paste, add salt and freshly ground black pepper, as well as dried herbs.

Place carrots with garlic and onions on top of the meat, then potatoes and mushrooms. Pour over the sauce; If it’s not enough, add a little water, cover with a lid and simmer on the lowest heat for about half an hour.

Pour the grated cheese into the pan, stir vigorously, cover again and simmer for another five minutes.

When serving, sprinkle generously with herbs.

Recipe 6. Roast with mushrooms and meat “Spicy”

Ingredients

Any meat – 500 g

Young potatoes – 500 g

Marinated honey mushrooms – glass

Sweet pepper – 2-3 pieces

Carrot – 1 piece

Onion, garlic - to taste

Sausage cheese – 200 g

Spicy herbs, salt, pepper - to taste

Light beer – 2/3 cup

Vegetable oil – 3 tablespoons

Cooking method

Cut the meat fairly small pieces, wash the potatoes with a brush and don’t have to peel them. If the tubers are small, leave them whole; if they are medium, cut them into 2-4 pieces.

Chop the onion and garlic, grate the carrots, Bell pepper cut into thin strips.

Sausage cheese put it in the freezer first. When it is hard, grate it.

Mix beer with vegetable oil, salt and spices.

Place peppers, carrots and onions with garlic in a mold, place meat and potatoes on top of the vegetables, pour in beer and butter and place in an oven preheated to 160 degrees for half an hour.

Remove the mold, mix the contents with pickled mushrooms and cheese. Increase the oven temperature to 190 degrees and return the roast to it for another 15 minutes.

It is better to serve the dish with herbs or salad.

Recipe 7. Roast with mushrooms and meat “Tender”

Ingredients

Pork or chicken breast– half a kilo or a little more

Potatoes - also half a kilo

Champignons – 400 g

Dutch type cheese – 250 g

Cream 20% fat – glass

Carrot – 1 small

Vegetable oil – 2-3 tablespoons

Canned peas and corn - 3-4 tablespoons each

Salt, pepper, parsley and fresh dill

Cooking method

Cut the meat into thin oblong pieces, potatoes into strips, mushrooms into thin slices. Grate the carrots very finely and mix with cream. Season the sauce with salt, pepper and a little herbs. Stir vigorously.

In a greased form, mix meat, potatoes and mushrooms, add peas, corn and grated cheese. Pour in the sauce and cook in the oven at 180 degrees for 40 minutes.

Serve sprinkled with chopped herbs.

Roast with mushrooms and meat: subtleties and useful tips

To make the meat softer, cut it across the grain and pound it. To do this, place a piece of meat on a cutting board, cover it with film and beat it with a special hammer. The film will not only prevent splashes from flying around the kitchen, but will also prevent damage to the slices.

Do not immediately salt the meat, otherwise it will release a lot of juice and become dry.

Mushrooms perfectly complement the taste of meat. Worth avoiding too large quantity herbs that can dull the taste of these products.

The champignons do not need to be cleaned, but only washed with a brush or cloth.

Roast is a dish unique in its preparation and composition, which will especially appeal to food lovers. meat products. There are many recipes, but they all have only one thing in common - the meat is thoroughly fried before adding to the main cauldron. You can cook a roast from any type of meat, be it pork, lamb or chicken. As a companion product, you can choose vegetables (for example, potatoes), cereals or mushrooms.

Roast is a dish unique in its preparation and composition, which will especially appeal to lovers of meat products.

Mushrooms with dense flesh are best suited for preparing this dish. These can be porcini mushrooms or champignons. You can also add fruits that belong to the category of conditionally edible. These are milk mushrooms, saffron milk caps and others. Such The fruiting bodies are thoroughly cleaned before cooking, They are examined for damage, insects and pre-soaked for several days in water. The fluid needs to be changed regularly.

You can use a mushroom mixture for extra flavor. In this case, you need to take into account their size (for example, small champignons will cook faster than large ones) and variety. They should also be similar in the structure of the cap, otherwise the taste will differ.

Note, that champignons and some other varieties of mushrooms cannot be washed before cooking, as they absorb moisture too much and lose their taste quality. The hats are simply wiped with a damp cloth and not cleaned.

Roast with mushrooms and potatoes (video)

A simple recipe for roast with mushrooms and potatoes in the oven

You can make an easy, meatless vegetarian stir-fry in minutes. It takes minimal time to prepare the ingredients. Besides such hearty side dish can be used as a supplement to meat dishes or fish.

one and a half kilograms of potato tubers;
kilogram of wild mushrooms;
4 medium sized onions;
4 garlic cloves;
oil for frying;
salt and spices to taste;
greens for decoration.

The dish is prepared like this:

First cut the potatoes into quarters, and then cut each part lengthwise into pieces about 3 centimeters long.
Peel the onion and cut into small cubes. This can be done either with a sharp knife or a special grater.
Crush the garlic a little with the blunt side of a knife and peel. Pass through a press or cut with a knife.
Rinse mushrooms under cold water if necessary. Cut into medium pieces. Their size should be the same as potato straws.
Heat the frying pan by adding a little vegetable oil. Fry the mushrooms so that all the liquid first evaporates from them, and then a golden crust appears on the surface. After five minutes, add the onion, followed by the potatoes and garlic. Stir the mixture until smooth, reduce heat to low and cover the container with a lid. Simmer vegetables for about 30 minutes.

Serve hot, garnished with dill or parsley.

Roast with mushrooms and potatoes in the oven

How to deliciously cook roast with mushrooms, chicken and potatoes in a slow cooker

This one is delicious and hearty dinner You can prepare it for the whole family without having to really monitor the process. Roast chicken and mushrooms are aromatic, tender and crumbly.

0.5 kilograms of chicken meat;
300 grams of salted or pickled mushrooms;
7 large potatoes;
100 grams of carrots;
100 grams of onion;
100 grams of processed cheese;
spices for potatoes;
0.5 glasses of water.

Steps for cooking mushroom roast:

Peel vegetables. Pass the carrots through a food processor or grate them on a grater with large holes. Cut the onion into small pieces.
Pour a lot of oil into the bottom of the multicooker bowl and place the carrots and onions at the same time. Set the simmer mode to 1 hour and cook the vegetables for about 8 minutes.
Wash the chicken fillet and cut into cubes about 3 centimeters. Add fillet to vegetables and stir. Continue cooking on simmer mode for another 20 minutes.
Rinse the pickled mushrooms under water and drain all the brine from them. Cut them into small pieces and add to the bowl.
Cut the potatoes into medium-sized cubes, add salt and your favorite spices, mix thoroughly. Each piece should be rolled in them. Add potatoes to other ingredients.
Chop dill or any other greens. Sprinkle vegetables and meat processed cheese. Leave to simmer on the program until it ends, then serve hot on plates.

Roast with mushrooms, chicken and potatoes in a slow cooker

Cooking a delicious roast with turkey and mushrooms in pots

Turkey is a dietary meat. It is great for those who are watching their figure or health and deliberately refraining from taking excess cholesterol.

600 grams of turkey fillet;
half a kilogram of potatoes;
300 grams of wild mushrooms;
100 grams of hard Russian cheese;
1 onion;
4 cloves of garlic;
3 tablespoons of sour cream.

Cooking algorithm:

From specified quantity ingredients makes a hearty dinner for five servings.
Prepare the fillet - wash and remove any film on the surface.
Peel and rinse the vegetables. Prepare the mushrooms - rinse and peel.
Rinse the greens under running water, cut off excess stems and chop finely.
Grate the carrots using a grater. Place onion, chopped into small cubes, into a preheated frying pan. Fry it a little, add carrots and simmer for 15-20 minutes.
Cut potatoes, mushrooms and turkey into equal-sized pieces. Mix the ingredients, salt and pepper to taste.
Place the ingredients in the pots in layers from bottom to top. Place fillet on the bottom, then carrots and onions, then potatoes and mushrooms.
Prepare a special sauce by mixing sour cream, garlic and ground red pepper. Stir and pour the mixture into the pots.
Bake the roast in the oven for 1 hour at 200 degrees Celsius. At the end of cooking, sprinkle each pot with grated cheese.

Roast with meat and mushrooms in sour cream (video)

How to cook roast with beef, mushrooms and potatoes

Roast beef differs in taste from other types of the same dish. Firstly, beef has its own unique aroma and taste. Secondly, its unique structure allows you to make a truly delicate dish.

6 potato tubers;
1 onion;
500 grams of beef without bones and veins;
300 grams of fresh champignons;
1 carrot;
salt, pepper, herbs to taste.

Preparation:

Peel the carrots and rinse under water. Cut the fruit into several pieces lengthwise, and then crosswise into small cubes. Transfer to a separate plate.
Finely chop the onion and fry in a hot frying pan. To get beautiful golden crust You can add a little sugar during frying. Then the onions will caramelize.
Cut the mushrooms into several pieces.
Peel the potatoes and cut into large pieces.
Wash the beef under cold water. Using a knife on a cutting board, remove all veins and fat. Cut the ingredient into small pieces and place in a separate bowl.
Place a cauldron with high sides on the fire and heat it well. The beef will be fried in it. Since this meat is too lean, you should add a small amount of vegetable oil. You can use both sunflower oil and olive oil. Fry for 30 minutes.
Add a little water to the meat and close the container with a lid. Leave to simmer for 10 minutes.
Add potatoes, onions and champignons. Add your favorite spices and salt to taste. Leave to simmer over low heat for about 20 minutes. The readiness of the roast is checked by checking the potatoes - as soon as they become soft, the dish is ready.

Roast with beef, mushrooms and potatoes

Hearty mushroom roast with pork

To prepare a moderately fatty and satisfying roast with pork meat you will need:

500 grams of pork pulp;
1 onion;
200 grams of mushrooms;
0.5 liters of water;
salt to taste;
7 large potatoes;
4 cloves of garlic.

Preparation:

Rinse the mushrooms under cold water and leave for several hours. Then drain the water and boil the fruits in it for about 15 minutes.
Rinse the pork under cold water and cut into medium pieces. Fry them in a hot frying pan with sunflower oil. The pulp should acquire a golden hue.
Transfer the fried meat to a cauldron. Finely chop the onion and add to the container.
Simmer for a few minutes, then add chopped mushrooms. Add a little water and simmer over low heat until the meat is cooked.
Cut the potatoes into medium cubes, roll in your favorite spices and seasonings. Transfer it to the pan and add more liquid. It should cover the contents a little. Simmer over low heat until done. Decorate with greens.

Mushroom roast with pork

Recipe for puff roast with mushrooms

To prepare puff roast you will need a minimum list of ingredients:

700 grams of lean pork;
700 grams of potatoes;
200 grams of any mushrooms;
3 cloves of garlic;
2 onions;
several tomatoes;
1 large bell pepper;
2 large carrots;
3 tablespoons of soy sauce;
2 tablespoons table vinegar;
a tablespoon of cognac;
salt and spices, seasonings to taste.

Cooking process:

Wash the pork pulp and cut into small pieces (about 3-4 centimeters in length). Pour the chopped meat with sauce, cognac, season with crushed garlic and nutmeg. Leave to marinate like this for 2 hours.
Cut the onion into quarter rings, grate the carrots on a grater with large holes. bell pepper free from seeds. Mix all the vegetables together.
Pour a little vegetable oil into a baking tray with high sides and brush all the sides with it. Layer the roast in layers. First add the vegetables, then the potatoes. Then lay out the meat and mushrooms marinated in spices. The last layer is tomatoes and basil, grated hard cheese.
Bake the potatoes in the oven at 180 degrees Celsius until the potatoes are ready.

How to cook roast in a slow cooker (video)

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Roasted mushrooms in the oven is very easy to prepare at home. Hearty dish will decorate a festive or everyday table.

fresh meat (pork, beef) – 400 g,
potatoes (tubers) – 3 pcs.,
ripe tomato fruits – 1 – 2 pcs.,
mushrooms ( fresh champignons or oyster mushrooms) – 300 g,
onion – 1 pc.,
carrots (root vegetable) – 1 pc.,
sunflower oil – 30 ml,
finely ground rock or sea salt, spices - to taste.

We clean the onion from dry scales, rinse and finely chop. Peel the carrot root and chop it using a grater.

In a frying pan heated with oil, sauté the vegetables until they become golden brown.

We wash fresh meat and remove films, fat and veins. Dry it a little with a towel, and then cut it into pieces of about 2 cm and place it on the bottom of the pots.

We wash the mushrooms to remove any dirt, if necessary, peel the skin, cut into slices and add to the meat.

Wash the tomatoes and cut them into medium pieces, then put them in pots.

Peel the potato tubers and cut them into cubes, and then place them after the tomatoes.

Now add the sauté, add salt and spices.

Cover with lids.

Place the pots in an oven preheated to 200 degrees and simmer for 20 minutes. Then reduce the temperature and continue cooking for another 40 minutes.

Sprinkle the dish with finely chopped herbs and serve.

Bon appetit!

Recipe 2: roast with mushrooms and potatoes in the oven

potatoes - 1 kg
carrots - 1-2 pcs
champignons - 300-400 gr
canned peas - 250 gr
vegetable oil - 6 tbsp.
soy sauce- 4 tbsp.
boiling water - 1 cup
salt, pepper, spices

Wash the mushrooms, cut into pieces or thin slices.

Peel and wash the onions and carrots. Finely chop the onion and grate the carrots coarse grater.

Heat a frying pan, pour in vegetable oil. Place onions and carrots in hot oil. Fry over medium heat, stirring, for 2-3 minutes.

Add the prepared mushrooms, simmer everything together, stirring, for 2-3 minutes.

Open a jar of canned peas. Add to the pan along with the liquid. Salt, pepper, add your favorite spices. Mix.

Add soy sauce to the pan. Mix. Simmer for a couple of minutes.

Peel the potatoes, wash them, cut them into pieces, put them in a cauldron. Boil the kettle.

Add prepared vegetables to potatoes. Mix.

Pour boiling water into the cauldron (the water should be slightly higher than the vegetables). Place in the oven and bake the roast with mushrooms and potatoes until done.

Roast with mushrooms and potatoes is ready.

Recipe 3: roast with meat and mushrooms in the oven (step-by-step photos)

meat (pork or beef) – 300-400 g;
mushrooms (fresh or frozen) – 200-300 g;
potatoes – 500-600 g;
onion – 1 large onion;
carrots – 1 pc. medium size;
vegetable oil – 5-6 tbsp. l.;
salt – 1 tsp. (taste);
black ground pepper– ½ tsp. (taste);
Provençal herbs, ground paprika and other spices - to taste;
garlic – 2 medium cloves;
broth or pure water– 150 ml;
hard cheese – 70-100 g (optional).

To prepare a delicious homemade roast with mushrooms and potatoes, you can use any meat - pork, beef, lamb or poultry - chicken, turkey. I cooked with pork. It is better to use a piece of medium fat content (neck, shoulder blade), then the dish will turn out juicy. Wash the meat thoroughly, remove all veins, excess fat, bones (if any). Blot away moisture with paper towels and cut into small pieces - strips or cubes.

If you have meat with a layer of fat, you can fry it in a dry frying pan so as not to make the roast too fatty. If you have chicken, beef or turkey, you can grease the pan with vegetable oil. Fry the pieces of meat over high heat on all sides until golden brown. This will make them juicier and more tender, as all the juice will be “sealed” inside.

While the meat is roasting, take care of the mushrooms. Here are the usual fresh champignons. Aromatic wild mushrooms (chanterelles, honey mushrooms, white mushrooms, etc.) are also suitable, but they will need to be boiled, changing the water several times. You can cook the roast with frozen or dried mushrooms. The first ones will need to be defrosted first, and the second ones will need to be soaked. There is no need to fry them additionally. So, if you also have champignons, wash them, or better yet, carefully remove the top layer with a knife and scrape the stems. Then cut. You can do it in cubes, you can do it in plates.

Place the fried meat in a separate bowl and place mushrooms in the pan instead. First fry them in a dry frying pan so that all the liquid evaporates. Don't forget to stir them, otherwise they will burn.

Then pour in a couple of tablespoons of vegetable oil and fry the champignons until golden brown.

In the meantime, wash and peel the potatoes. It's the most common ingredient in roasts. Then cut the tubers into cubes or bars.

Remove the finished mushrooms from the pan and transfer to the meat or to another plate. Try to leave as much oil in the pan as possible. But if there is not enough fat left, add a couple of spoons, heat it up and put the potatoes in it. Fry over high heat until golden brown. There is no need to bring it to readiness, because the roast will still simmer in the pots in the oven, and the potatoes will then turn into porridge.

In the meantime, do not stop preparing the other components of the dish. Their vegetables were carrots and onions. Peel them, wash and cut them. Carrots – medium thick strips. You can, of course, grate it coarsely, but the carrot will lose its shape after stewing for a long time in a pot, so it’s better to chop it coarsely.

Chop the onion into small cubes.

Remove the fried potatoes from the pan. It can be immediately placed in pots as the first layer, since during cooking in the oven it is imbued with the aroma and taste of the top ingredients. Add a little oil, heat and fry the carrots.

Then add the onion to the frying pan and fry the vegetables until golden brown.

Arrange the ingredients among the pots, adding salt to each layer. You can lay it out like this: potatoes, meat, mushrooms, onions and carrots.

Squeeze some garlic on top through a press. Add ground black pepper and other spices as desired. Pour in approximately 50-70 ml of clean boiled water or broth (meat or vegetable). If desired, you can sprinkle grated hard cheese on top, but this is not necessary. Cover the pots with lids, but not tightly, but leave a hole for air to escape. Place in an oven preheated to 180 degrees for 40-60 minutes.

Serve the roast with meat, mushrooms and potatoes, remove from the oven, in pots or place on plates. It’s a pity that the recipe with the photo cannot convey the appetizing aroma of this dish. It turns out very tasty!

Recipe 4: lazy oven roast pork with mushrooms

Pork - 400-500 gr
Potatoes - 4-6 pcs. (depending on size)
Tomato - 1-2 pcs.
Onions - 1 pc.
Fresh champignons - 200 gr
Mayonnaise - 2-3 tablespoons
Cheese - 150 gr
Salt, ground black pepper and fresh herbs taste
Vegetable oil for frying

We start by preparing the products: peel the potatoes, wash and cut the pork into small pieces, cut the onion and tomato into quarter rings, and the champignons into thin slices.

On vegetable oil fry the onions and champignons until golden brown.

While they are frying, place the chopped meat in a large and convenient pan or bowl.

Add the potatoes cut into cubes.

Lay out the tomato, cut into thin quarter rings.

Our champignons have just browned, so we put them there.

Salt, pepper, add mayonnaise and mix everything.

Place the resulting mass in a deep baking tray or place it into portioned clay pots. If the baking sheet does not have a Teflon coating, it needs to be slightly greased with vegetable oil.

Sprinkle grated hard cheese on top and put in the oven.

Bake until done, about 35-45 minutes. The meat should be soft and the cheese should be nicely browned. When serving, you can sprinkle with fresh herbs.

Recipe 5: pot roast with chicken and mushrooms in the oven

450-500 g chicken fillet
200 g champignons
1 large onion
1 large carrot
4-6 medium potatoes
3-4 tbsp. spoons of vegetable oil
40-50 g butter
freshly ground pepper mixture (pepper of your choice)
chopped fresh herbs (or dried)

80-100 ml cream
1 incomplete teaspoon of salt
150-250 ml boiling water
1 teaspoon mustard

We bet on medium heat frying pan with oil, peel and chop onions, carrots, champignons (slices lengthwise). Fry the onion for 7-8 minutes.

Another 4-5 minutes - fry the onions along with the mushrooms.

Of course, we can simply cut the potatoes and put them in pots. But this will greatly lengthen the cooking time. Therefore, fry the potatoes for 4-5 minutes over medium-high heat in a frying pan,

Lightly salt and distribute into pots.

If desired, we can pour it on top of the pots grated cheese before placing in the oven or a few minutes before the end of cooking.

We can put the potatoes raw, but then we keep the pots in the oven for at least an hour - the potatoes take a long time to cook.

If we have new pots, we first put them in the oven, and only after that turn it on.

Recipe 6: homemade roast with mushrooms and pork in the oven

Meat (pork or beef) - 450 g
Potatoes - 6-8 pcs.
Champignons – 400 g
Onions - 2 pcs.
Sour cream – 200 g
Water - 1 glass
Tomato paste - 1 tbsp. l.
Salt, pepper - to taste
Sunflower oil - for frying
Soy sauce - 2 tbsp. l.
Seasoning for meat - 1 tbsp. l.
Provençal herbs - 1 tbsp. l.

Cut the pork into pieces and place in a bowl. Add soy sauce, meat seasoning and ground pepper. Leave the pork to marinate.

Meanwhile, wash the champignons, dry and cut into slices.

Heat the oil in a frying pan, add the mushrooms and fry for 12-15 minutes, until the liquid evaporates and light golden brown crust. At the end, salt and pepper the mushrooms.

Cut the onion into half rings.

Now you can start frying the meat. Pour a little sunflower oil into the frying pan, heat it up and add the meat. Fry it until golden brown, add salt at the end.

Place meat on the bottom of the pots and chopped onions on top.

Distribute the fried mushrooms evenly.

Cut the potatoes into slices, add salt and sprinkle Provencal herbs. Stir and place on top of the mushrooms to the very top.

Mix sour cream with water, add tomato paste, salt and pepper.

Pour the liquid into the pots, cover them with lids and place in a cold oven.

Set the temperature to 200 degrees and bake the pots for 45-50 minutes. Determine the readiness of the roast by looking at the potatoes. If it can be easily pierced with a fork, you can turn it off.

It is advisable to leave the pots in the oven for another 20-30 minutes.

Serve a delicious and very appetizing roast with mushrooms in pots or on a plate.

Recipe 7: homemade roast with mushrooms in the oven (step by step with photo)

500 gr. pork.
500 gr. any mushrooms.
1 kg. potatoes.
1 carrot.
2 onions.
cheese to taste.
salt and spices to taste.
sunflower oil.
a few cloves of garlic.

Cut the meat and fry in a frying pan in vegetable oil. You can pre-fry pieces of lard so that it melts, and then add meat to it and fry everything together.

Cut peeled potatoes small cubes. Grate the carrots on a coarse grater. Chop the onion finely or into half rings (as you like).

My mushrooms are wild and pre-boiled; if you take champignons, you can fry them separately in a frying pan or use them without pre-processing.

In a large deep bowl, mix potatoes, meat, mushrooms, onions, carrots and chopped garlic. Salt, add spices and herbs as desired.

Put everything in clay pots. Pour over the sauce.

You can prepare any sauce, for example: milk, flour, sour cream or water, flour, mayonnaise. Flour is added as desired. It is thanks to flour that the sauce acquires a thick consistency. You can fill it with broth only or just boiled water. Pour the sauce into 120-150 ml of liquid per pot.

You also need to leave a little space for grated cheese.

If your meat is not very fatty and you have not fried it beforehand, then you can put on top of each pot a small piece butter and sprinkle everything with grated cheese.

Place the pots of potatoes in an oven preheated to 220 degrees for an hour to an hour and a half, adjusting the time and temperature to suit your oven.

When the potatoes are ready, turn off the oven and let the pots stand in the oven for 10-15 minutes, then remove and serve.

Bon appetit!!!

Recipe 8: roast with mushrooms and vegetables in the oven

porcini mushrooms 600 gr
cream 23% 150 ml
mushroom broth 400 ml
potatoes 4 pcs
sweet potato 200 gr
carrots 1 piece
shallots 4 pcs
garlic 2 cloves
butter 20 g
olive oil 2 tbsp.
pepper, salt, parsley

Thaw the mushrooms first on the bottom shelf of the refrigerator. If the mushrooms are from factory packaging, then they should be cleared of soil and forest debris and rinsed well.

Peel sweet potatoes and regular potatoes, cut into medium-sized cubes or sticks, and fry intensively in olive oil.

When the potatoes are browned, add the prepared boletus mushrooms to the pan and fry until half cooked.

In a separate frying pan or saucepan butter simmer the shallots (cut into feathers along the onion), carrots (cut into cubes) and chopped garlic.

Place mushrooms with sweet potatoes and potatoes in a heat-resistant deep saucepan, add sautéed vegetables, pour in mushroom broth, cream, salt and season with black pepper. Place the roast in an oven preheated to 180 degrees for 25-30 minutes.

Place the finished roast on plates and serve with fresh herbs.

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Step-by-step recipes for preparing a hearty and tasty roast with meat, mushrooms and potatoes

2017-11-22 Ekaterina Lyfar

Grade
recipe

6779

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

Carbohydrates

4 gr.

109 kcal.

Option 1: Classic recipe for roast with meat, mushrooms and potatoes

IN classic recipe roast uses beef, potatoes and fresh mushrooms. If you wish, you can add some pork meat, dried mushrooms and extra vegetables. You can also diversify the taste with the help of aromatic spices.

Ingredients:

Beef - 800 g;
Mushrooms - 300 g;
Sour cream - 100 ml;
Potatoes - 500 g;
Onion - 1 pc.;
Carrots - 1 pc.;
Butter - 70 g;
Water or broth - 600 ml;
Salt, pepper, bay leaf.

Step-by-step recipe for roast with meat, mushrooms and potatoes

Wash the mushrooms, dip them in hot water and boil for 15 minutes. Let them cool, then slice. You don’t have to drain the liquid; it will come in handy later during cooking.

Remove veins, excess fat and other parts from the meat that you do not want to see in the finished dish. Cut into pieces approximately 3 centimeters wide.

The onion needs to be cut into half rings. Grate or cut the carrots into strips.

Rinse the potatoes several times under cold water. Then peel it and chop it.

Fry the meat on both sides in a frying pan with hot oil.

Transfer the beef pieces to the pan where you will cook the roast. Place potato slices in a frying pan and fry until half cooked. If necessary, you can add a little oil.

Remove the potatoes from the heat and combine them with the meat. Place onions and carrots alternately in the pan.

Place fried vegetables in a pan, add mushrooms and sour cream. At this stage, you can add a little more salt and pepper to the dish, if necessary, add a bay leaf.

Pour into the pan mushroom broth, add water or meat broth. Mix all ingredients well and cover the container with foil or a lid.

Preheat the oven to 180 degrees. The roast will cook, covered, for 2 hours. Check it periodically to ensure that all the liquid has not boiled away. Let the dish cool slightly before eating.

To make the dish less calorie, try to leave all the oil in the pan. There is no need to pour it into the pan; vegetables and meat will already be juicy enough.

Option 2: Quick recipe for roast with meat, mushrooms and potatoes

To cook a roast faster, you can do without pre-frying vegetables But the meat, on the contrary, needs to be fried until half cooked, then baking will take very little time.

Ingredients:

Mushrooms - 400 g;
Potatoes - 500 g;
Cheese - 150 g;
Two onions;
Mayonnaise or sour cream - 100 g;
Pork - 500 g;
Salt, pepper, French mustard.

How to quickly cook a roast with meat and mushrooms and potatoes

Rinse the meat, cut into small pieces. Add salt, pepper and grain mustard for juiciness. Let the pork sit for 10 minutes while you process the other ingredients.

Cut the onion into cubes, and the mushrooms and potatoes into thin slices.

Fry the meat in a small amount of oil until half cooked. At this time, turn on the oven at 200 degrees, let it heat up.

Mix cheese with mayonnaise or sour cream, add salt if necessary. This is necessary in order to cheese crust Didn't burn while baking.

In a large skillet or baking dish, layer the meat, onions, mushrooms and potatoes. Sprinkle cheese on top and place in the oven for 40 minutes.

This recipe is very convenient for those who have absolutely no extra time for cooking. The active cooking time is no more than 20 minutes; you just need to chop all the ingredients and fry the pork. And as a result, you get a complete lunch or dinner - soft and juicy meat with potatoes and mushrooms. This dish will not appeal to dieters and separate power supply, but everyone else will be delighted with it.

Option 3: Roast with spices, pork, mushrooms and potatoes

In this dish, meat and mushrooms are perfectly combined with spices. Thanks to this, it turns out rich pungent taste, which gourmets will appreciate. After frying in a saucepan, you can transfer the ingredients into portioned pots or continue to simmer in a saucepan.

Ingredients:

Champignons - 400 g;
Meat - 500 g;
Sweet pepper - 150 g;
Potatoes - 800 g;
Onion - 300 g;
Heavy cream - 50 g;
Olive oil;
Salt, pepper mixture;
Bay leaf, coriander, ginger root.

Step by step recipe

Heat a saucepan with a little oil. Chop the meat and onions and fry them over medium heat. Add spices and salt.

Peel all vegetables, wash and cut into cubes of approximately equal size.

Add pepper to pork and onions.

Wash and coarsely chop the mushrooms. Place them in the pan with the meat and continue to simmer. If you use dry or frozen mushrooms, you must first soak them in hot water.

Add the chopped potatoes to the pan, then cover the roast with a lid.

When the potatoes are soft, pour the cream into the pan and add salt if necessary. Mix all ingredients thoroughly, leave to steep under the lid for 15-30 minutes.

Thanks to cream, this dish acquires a delicate flavor, vegetables and meat become juicier. There is no need to add additional sauces to the roast since it already has enough gravy.

Option 4: Roast with meat, mushrooms, potatoes and other vegetables in pots

Not all people like vegetables. It is much more pleasant to eat a portion of potatoes with meat than to choke on a light and nutritious salad. But a properly cooked roast will help fill the body with vitamins, while enjoying the excellent taste of the dish.

Ingredients:

Meat - 500 g;
Mushrooms - 300 g;
Tomatoes - 150 g;
Carrot;
Potatoes - 300 g;
Bulb;
Salt, oil, spices.

How to cook

Rinse all vegetables and mushrooms. Peel the onions, carrots and potatoes and chop the ingredients.

Sauté vegetables for hot frying pan With butter. They should change their color, and a characteristic smell will spread throughout the kitchen.

The meat should be washed and then dried with paper towels. Cut off the veins and films, cut the pork or beef into small cubes. Place them on the bottom of the pots.

Cut the mushrooms into slices and place on top of the meat. Place diced tomatoes and potatoes there.

Place on potatoes fried onion with carrots, salt and add spices. Cover the pots tightly with foil. Simmer in the oven for 20 minutes at 200 degrees, then reduce the temperature.

Leave the pots in the oven for another 40 minutes until done.

Don't limit yourself to just the vegetables mentioned in the recipe. You can add it to the stir fry canned peas or corn green beans or broccoli. The more vegetables and greens, the healthier it becomes ready dish. In winter, you can use frozen mixtures.

Option 5: Roast with smoked meat, mushrooms and potatoes

Before cooking, be sure to rinse the mushrooms and peel them if necessary. If you are using dried mushrooms, you can pour boiling water over them and leave them overnight. It is enough to keep frozen mushrooms for a short time in warm water, then you can add it to the pan.

Ingredients:

Porcini mushrooms - 500 g;
Potatoes - 1000 g;
Bulb;
Butter - 60 g;
Smoked pork - 250 g;
Cream - 200 ml;
Mushroom or meat broth - 300 ml;
Carrot;
Hot pepper, basil, salt.

Step by step recipe

Chop the onions and carrots and sauté them in butter.

Chop the mushrooms and add to the vegetables. Simmer for a few minutes, then add salt and spices.

Cut the potatoes into cubes or slices. Boil water, salt it and boil the potatoes until half cooked.

Cut the meat. Then place a few pieces in each pot, add salt and pepper. Place potatoes, mushrooms and vegetables on top.

Mix the broth with cream, pour the resulting sauce over the contents of each pot. Place in an oven preheated to 180 degrees for 40 minutes.

The roast turns out best if you cook it in ceramic portion pots. But this is not always possible, so you can limit yourself cast iron cauldron or a saucepan with a thick bottom.

It's hard to find a day when there isn't a potato dish on the table. This vegetable is one of the most popular in the kitchen; it is not without reason that it is called the “second bread”. Fried potatoes, mashed potatoes, roast with mushrooms - these dishes are among the most popular, they are most often prepared if you need a tasty, nutritious, and quick meal. Roast occupies a special place here, because there are many recipes for its preparation that can satisfy any taste.

Let's start cooking the roast

When mushroom picking season arrives, cooking becomes popular. mushroom dishes, including roasts. You can pick mushrooms in the forest yourself, this is a very exciting activity, a good outdoor activity, which is also called “ quiet hunt" You can also buy mushrooms in the store, fresh or frozen. This is true if you don’t want to go into the forest or have little free time. And there may also be fears of confusion due to inexperience edible mushrooms with poisonous ones, which is deadly.

Mushroom roast can be cooked in regular saucepan on open fire, but if you use the oven to make it in a pot, it simple dish acquires special taste and aroma. You can add meat to the roast with mushrooms, but if you do without it, you will get an excellent lean dish.

Preparation royal champignons: recipes for mushroom dishes

Recipes with mushrooms

Using different additional ingredients, you can get a variety of dishes, including mushroom ones, with varied taste. This dish can be placed on dinner table both on weekdays and on holidays. Every housewife should know how to cook roast with mushrooms.

Frozen mushroom dish

This dish's main ingredients, in addition to potatoes and mushrooms, also include green pea. Frozen mushrooms can be bought ready-made in the store or frozen at home.

Products needed to prepare the dish:

300−350 grams of frozen mushrooms;
five medium-sized potatoes;
one large onion;
150 grams of green peas;
50−70 grams of sunflower oil;
green parsley.

Mushrooms can be frozen at home in the kitchen. To do this, if necessary, they are cleaned and washed well. Then, after drying well, cut into pieces, spread evenly on a plate, and place in the freezer for one hour.

Frozen mushrooms should be stored in an airtight container in the freezer. This product is very convenient to use; it does not require preliminary defrosting before cooking, and with this storage method it retains all its beneficial qualities.

To prepare this recipe for roast with mushrooms and potatoes, you need to start by chopping the onion, but not finely so that it can be seen in the final product. Mushrooms are thrown into a hot frying pan. The chopped onions are poured into the already fried mushrooms, from which the juice has just evaporated, and stirring well so as not to burn, both ingredients are brought to half-cookedness in an open frying pan, then transferred to a separate bowl.

Simple cooking recipes mushroom soup from saffron milk caps

Sliced large slices The potatoes are also fried until tender. After thoroughly mixing it with mushrooms, seasoned with salt and pepper (they are added to taste), slowly simmer for twenty minutes in a sealed container until full readiness. Before removing the pan from the heat, mix the roast with green peas.

Before serving, the dish is sprinkled with pre-finely chopped parsley and decorated with lettuce leaves.

Roast Carpathian style

To prepare this dish you need an oven, and to serve it on the table you will need pots.

Cooking begins with cutting the meat into small pieces, which is seasoned with salt and pepper and fried. The mushrooms are pre-soaked, boiled, and cut into strips. Raw dried potatoes are rubbed with a grater, excess moisture is drained. Finely chopped onions are lightly fried, mixed with mushrooms and fried again for at least three minutes.

From grated potatoes mixed with flour, salt, and eggs, small balls filled with minced meat are formed, which are fried until golden brown.

To make the sauce, flour mixed with butter is fried, then mushroom broth and sour cream are added to the finished mixture. Salt and pepper to taste.

Place the meat and zrazy in pots, pour over the sauce, too thick sauce can be diluted with mushroom broth. Simmer in the oven for half an hour, serve without removing from the pots.

List of products needed for Carpathian-style roast:

How long to cook chanterelle mushrooms before frying and freezing

Sauce composition:

sour cream, mushroom broth- a glass;
a tablespoon of flour and butter.

Fried mushrooms with chicken in pots

This excellent dish for a family lunch. Ingredients needed for cooking roast: