Meat with champignons is always a tasty and fragrant dish that can be prepared for dinner or a festive feast.
These products are perfectly combined, complement and reveal the taste of each other.
Meat with champignons - the basic principles of preparation
With mushrooms, you can cook absolutely any meat, be it chicken, pork, beef or lamb. Basically, meat with mushrooms is prepared from steaks, baking them in the oven.
In fact, there are many recipes and methods for preparing this dish. It can be stewed in sauce, fried pieces of meat with mushrooms or baked.
To prepare meat with mushrooms, take a tenderloin or breast. They wash the meat well, cut off everything superfluous and cut it as prescribed in the recipe. Then it is dried, seasoned with spices or pickled. Regardless of the method of preparation, it is advisable to pre-lightly fry the meat to "seal" the juice. In this case, your meat will always turn out to be juicy.
I remove the top film from the mushroom caps and wipe them with a damp towel. Then they are cut into slices or thin plates. Mushrooms are added to the dish in raw form, or pre-fry them separately, or with vegetables.
To make the taste of the dish more interesting, of course, you can not do without spices, herbs and herbs.
Mushroom meat is served as a complement to the side dishes. If you add vegetables to the dish, you get a completely independent dish.
Recipe 1. Meat with champignons "Imperial"
Ingredients
half a kilogram of beef tenderloin;
salt;
one carrot;
vegetable oil - 70 ml;
one onion;
150 ml sour cream;
250 g of fresh champignons.
Cooking method
1. Wash the beef tenderloin well, cut off all excess and dry with a disposable towel. Cut the meat across the fibers with bars, two centimeters thick. Put the meat in warmed vegetable oil and fry until light brown. Transfer the fried beef to a plate.
2. Peel and wash the vegetables. Chop the onion into thin half rings. Cut carrots into thin strips. Peel, wash and dry the champignons on a napkin. Mushrooms cut into plates. Place all vegetables in a pan where the meat was fried. Salt, season with pepper and mix. Cook vegetables, stirring occasionally, over low heat, for about seven minutes. If there is not enough oil, you can add a little.
3. Now add beef to the vegetables and pour everything in a glass of drinking water. Turn the fire a little and simmer until the meat is soft. Add sour cream to the meat with mushrooms, mix and continue to simmer under the lid for another five minutes.
Recipe 2. Meat with champignons in soy sauce
Ingredients
150 ml of ketchup;
vegetable oil;
150 ml of mayonnaise;
spice;
200 g of hard cheese;
kg of chicken breast;
bulb;
a pound of fresh champignons;
50 ml of soy sauce;
two eggs;
100 g of flour.
Cooking method
1. Wash the chicken breasts, soak them in a napkin and cut into layers, like chops.
2. Beat eggs with soy sauce and season with chicken.
3. Put the meat in a deep bowl, and fill it with this mixture. Leave the chicken to marinate in the refrigerator for a quarter of an hour.
4. Clean, wash and dry the mushrooms on a towel. Cut champignons into arbitrary pieces. Peel and chop the onions with fine feathers. Sauté the onion and mushrooms in warmed vegetable oil until light brown.
5. Heat the oil in a separate pan. Roll each piece of meat in flour and fry until golden brown on both sides.
6. Mix mayonnaise with ketchup, pour a little boiled water and mix. Cheese coarsely.
7. Put the fried chicken in a deep form, spread the mushrooms from the onions in an even layer on top and sprinkle all over with grated cheese. Pour all the sauce and put the mold in the oven for 20 minutes, preheating it to 200 C.
Recipe 3. Japanese-style meat with champignons and vegetables in a slow cooker
Ingredients
half a kilogram of beef;
vegetable oil - 50 ml;
two carrots;
sesame seeds - 20 g;
fresh champignons - 200 g;
50 g of brown sugar;
three petioles of celery;
a third of a glass of soy sauce;
a bunch of green onions;
200 g spinach.
Cooking method
1. Peel the carrots and cut into thin quarters. Rinse celery and green onions, dry and finely chop. Peel the mushrooms, wipe with a damp towel and cut into slices. Coarse spinach with your hands.
2. Peel the beef pulp from the films and excess fat, wash, dry and cut across the fibers with elongated bars.
3. Pour oil into the capacity of the multicooker. Turn on the unit in the "Frying" mode and heat it well. Put carrots, mushrooms, celery and onions in separate piles at the bottom and leave to fry for a couple of minutes.
4. Mix water with soy sauce, add sugar and mix. Pour a mixture of mushrooms and vegetables. Cook another five minutes.
5. Slightly push the vegetables to form a space in the center. Put the beef and put the slow cooker in the "Stew" mode. Set the timer for half an hour. Five minutes before cooking, add spinach.
6. Arrange all the ingredients on a portioned dish without mixing them and sprinkle with sesame seeds.
Recipe 4. Meat with mushrooms in sour cream
Ingredients
100 ml sour cream;
dried dill and parsley;
800 g pork neck;
table salt;
two onions;
500 g of champignons;
40 g of starch.
Cooking method
1. Wash the pork neck, soak it in a towel and cut into small pieces. Peel, rinse and chop thin quarter rings. Peel the mushrooms, wipe with a damp towel and cut into slices.
2. Put the meat in preheated vegetable oil and fry until golden brown. At the end, salt and pepper.
3. Heat the oil in a separate pan, put the onion in it and fry it until golden brown. Then add mushrooms to it and continue to fry all together until the mushrooms are ready. Season with salt and pepper.
4. Transfer the fried mushrooms with onions to the meat and fry them all together for ten minutes. Now add sour cream, mix and simmer over low heat for about seven minutes. Dilute starch in a glass of warm water and pour it in a thin stream into the meat. Mix well, salt and season with pepper.
5. Boil and simmer, cover, half an hour. Five minutes before cooking, add parsley and dill, black peppercorns and a couple of bay leaves. Serve with any side dish.
Recipe 5. Meat with champignons and chestnuts
Ingredients
half a kilogram of beef or pork;
200 ml of broth;
200 g of chestnuts;
10 g of cornmeal;
100 g of champignons;
fresh parsley;
50 ml of fortified wine;
2 bay leaves;
100 ml of dry white wine;
spice;
bulb;
50 ml of vegetable oil.
Cooking method
1. Boil the chestnuts in boiling water for a quarter of an hour and peel them.
2. Wash the meat, soak it with a napkin and cut into medium pieces.
3. Peel the onion, rinse and chop it finely.
4. Peel the mushrooms, wash, dry and cut lengthwise into two or four parts.
5. Heat the oil in a frying pan and fry the meat in it until golden brown.
6. Reduce the heat a little, add mushrooms and onions to the meat and continue to fry, stirring occasionally, until they brown. Salt, pepper, add fortified and dry wine, bay leaf and Provence herbs. Pour in the broth so that the liquid covers the meat and simmer over low heat until the meat is soft.
7. Add chestnuts to the meat, boil and pour the flour diluted in water with a thin stream. Shuffle. Stew for another ten minutes. Sprinkle the finished dish with fresh parsley.
Recipe 6. Meat with champignons and capers
Ingredients
two slices of pork on the bone;
fresh greens;
one shallot;
black pepper and salt;
fresh champignons - 50 g;
spices for meat;
capers - 30 g;
olive oil - 30 ml;
30 ml of cream and dry white wine;
butter - 20 g.
Cooking method
1. Mix olive oil with spices, herbs, pepper and salt. Wash, dry, grease the meat with aromatic oil and leave to marinate overnight.
2. Fry the pork in a dry frying pan with a non-stick coating until brown on both sides. Put on a separate plate.
3. Melt the butter in the same pan. Peel and finely chop the onion. Peel the mushrooms, wipe with a damp towel and cut lengthwise into four parts. Put onion with mushrooms in a pan and fry until golden brown. Pour in wine and add capers. Pour all the cream, mix, boil and turn off the heat. Pour the meat with the mushroom mixture and serve with a vegetable side dish.
Meat with champignons - tips and tricks from the chef
When choosing mushrooms, make sure that there are no dark spots on them. This suggests that the product is not the first freshness.
It is advisable to use chilled meat. Frozen meat can be a bit dry.
If you are stewing or baking meat in the oven, be sure to fry it lightly beforehand to maintain juiciness.
You can successfully replace one meat with another. If you currently have pork, not beef, you can safely cook pork.
