Pork dishes with porcini mushrooms

About how to cook pork with porcini mushrooms so that it was tasty and healthy, very few people know. Therefore given here pork dishes with porcini mushrooms can be new on the family table of many novice housewives.

To begin with, pork with porcini mushrooms can successfully cook in all available ways: bake in the oven, languish in pots, steam in a slow cooker, fry on in the pan. Depending on the ingredients selected, dishes may to be independent, to be served with a side dish or be them. See further on the page how to cook delicious pork with white mushrooms in recipes with a photo showing all the steps for cooking. Choose the right method and composition of products and experiment in his kitchen.

Pork baked with porcini mushrooms


  • 600 g pork fillet
  • 300 g fresh porcini mushrooms
  • 1 carrot
  • 1 onion
  • 1 clove of garlic
  • 2 sprigs of parsley
  • vegetable oil
  • salt and pepper to taste

To cook pork baked with porcini mushrooms, mushrooms need to be cleaned, wiped with a damp sponge and cut into large in pieces.

Peel onions, carrots and garlic.

Chop onions in half rings, carrots – thin strips, garlic grind.

Wash, dry, finely chop the parsley. Fry the onions and carrots in warmed vegetable oil for 4 minutes.

Put mushrooms for vegetables and cook, stirring occasionally, until all the liquid has evaporated.

Add garlic, salt and pepper to taste, after 1 minute remove from fire.

Wash pork, cut off fat, skip twice through meat grinder, add salt, pepper.

Put the meat in a greased baking dish, on top distribute the fried mushrooms with vegetables, sprinkle with chopped parsley.

Bake in an oven preheated to 200 ° C for 40 minutes.

Pork stew with porcini mushrooms

Composition of products for pork stewed with white mushrooms as follows:

  • 250 g bacon pork
  • 200 g ceps
  • 120 g onions
  • 20 g of greens
  • 200 g of potatoes
  • salt and spices to taste.

Cut the meat into thin slices and fry with chopped mushrooms and onions.  Then add the broth (or water), potatoes, season and simmer under the lid until cooked.  Submit as stand alone dish or with a salad of fresh vegetables.

Oven pork with porcini mushrooms recipe


  • 600 g pork
  • 1 tbsp. a spoonful of fat
  • 2 onions
  • 500 g bean pods
  • 300-500 ml of water (or broth)
  • 300 g fresh (or 150 g salted) mushrooms
  • 2 tbsp. tablespoons of tomato puree (or applesauce)
  • 1 tbsp. flour spoon
  • 2 tbsp. spoons of sour cream
  • Salt
  • pepper.

According to this recipe, pork with porcini mushrooms in the oven, first you need to cut the meat into cubes and fry. Stew onions with meat until transparent, but do not brown. Then pour water (or broth) and continue to simmer until the meat becomes semi-soft. Then put the pods cut in half (or in four parts) Beans and seasonings and simmer until tender.  Shredded mushrooms put out in your own juice (or with a little fat), add tomato puree, flour and sour cream, salt, pepper. Stew transfer to a dish, pour mushrooms and sprinkle with grated cheese.  Ready meals can be baked. To do this, slightly cooled drive the mushrooms into the egg. Put the meat in a refractory bowl and, bay mushrooms and sprinkled with cheese, bake until formed on the surface golden crust.

How to fry pork with porcini mushrooms


  • 4–5 slices of pork
  • Salt
  • Pepper
  • 300 g fresh porcini mushrooms
  • 4-5 tomatoes (or 2-3 tbsp.spoons of tomato puree)
  • 1 onion
  • Fat
  • 1 teaspoon ground crackers (or flour)
  • 120 ml of broth
  • 1-2 tbsp. grated cheese
  • greens.

Before frying pork with porcini mushrooms, slices beat meat, salt, pepper and fry on both sides to the formation of a golden crust. (You can bread them in an egg and ground stew.) Stew chopped mushrooms with tomato puree and shredded onions. Add ground crackers (or flour) and broth, boil. Cut fresh tomatoes into slices, roll into ground breadcrumbs and lightly fry on both sides.  For every piece of pork put a slice of fried tomato and a slice of stewed mushrooms. From above sprinkle with grated cheese and herbs.  Serve the fried potatoes (or boiled friable rice).

Pork with porcini mushrooms in the oven

To cook pork with porcini mushrooms in the oven, The following ingredients are needed:

  • 1 kg of pork
  • 100 g cabbage
  • 500 g onion
  • 200 g fresh mushrooms
  • 1 tomato
  • 1 red bell pepper
  • 15–20 pcs. prunes (seedless).

For the sauce:

  • 100 g mayonnaise
  • 1 tbsp. spoon of tomato sauce
  • 1 egg, greens

Cut into medium sized pieces, fold in layers in the following order: pork – cabbage – onion – mushrooms – tomato – pepper.  Pour in all the sauce made from mayonnaise, tomato sauce, finely chopped hard-boiled eggs and chopped greens. Put prunes on top.  Stew 40 min in the oven over low heat without stirring.

Pork with dried porcini mushrooms

Required in two servings:

  • 300 g pork pulp
  • 1 onion
  • 15 g of vegetable oil
  • 30 g tomato paste
  • 30 g dried mushrooms
  • salt and pepper to taste.

To cook pork with dried porcini mushrooms, meat need to be washed under running cold water, cut into portions slices, salt, pepper and fry in vegetable oil on well preheated pan. Pre-soaked mushrooms boil until half cooked and cut into slices. Shift pork in a stewpan and, adding finely chopped fried onions, tomato, mushrooms, mushroom broth, stew. When serving, pour meat obtained sauce with mushrooms.

Pork loin with porcini mushrooms. It is required:

  • 2 kg pork loin
  • 3 cup mushroom broth
  • 1 onion, vegetable oil
  • White mushrooms
  • salt and pepper to taste.

Wash the prepared loin under a stream of cold water, dry with a napkin and a sharp knife to make a fractional incision by unrolling a piece of meat in the form of an open book. From the inside of the loin from pieces of cut a piece of pulp, leaving a wall 2 cm thick. Meat with rub the inside and outside with a mixture of salt and pepper and garlic through a press. Refrigerate for 30 minutes.

Cut pieces of flesh from a loin meat grinder.

Add boiled and finely chopped fresh or dried mushrooms, fried chopped onions along with the remaining from roasting vegetable oil, season to taste with spices, salt and well knead the mass with your hands. The inside of the prepared piece fill the loin with stuffing. Tightly connect both halves, edges cover with meat, tie with scalded boiling water and twine and lay on greased baking sheet with vegetable oil. Fry in a heated oven about 1.5 hours. Water the meat generated during frying broth.

Pork roast with porcini mushrooms

To cook pork roast with porcini mushrooms The following products are required:

  • 1 kg pork tenderloin
  • salt and pepper to taste

For filling:

  • 200 g of fresh porcini mushrooms
  • 1 onion
  • low calorie mayonnaise
  • salt and ground pepper to taste.

Wash a piece of pork under a stream of cold water, dry with a paper towel, grate with salt and pepper, stuff garlic through a press, wrap in parchment paper and put in the refrigerator for 5 hours. Gently without cutting to opposite end, cut a pocket with a sharp knife. IN the resulting hole is pretty tight to lay the filling. For preparation of the filling you need to combine very finely chopped onions, julienne mushrooms and low-calorie mayonnaise. Stuffing season with salt and pepper. Put prepared stuffed meat in pan greased with vegetable oil and bake in pre heated to 200 ° C, periodically turning and watering excreted juice.

Pork with porcini mushrooms in sour cream sauce

Pork with porcini mushrooms in sour cream sauce is prepared as follows: chop meat into slices, salt, pepper and fry in fat. Then add chopped into thin slices and sautéed onions, toasted mushrooms and sauce. Stir it all and boil on a weak fire for 8-10 minutes. Garnish with fried or boiled potatoes, friable porridge (buckwheat, wheat or rice).


  • Low-fat pork – 0.5 kg
  • melted lard – 3 tbsp. spoons
  • onions – 1-2 pcs.
  • fresh white (or pickled) mushrooms – 200 g, sour cream sauce – 1.25 cups, herbs, ground black pepper, salt.

Pork with porcini mushrooms in sour cream

To cook pork with porcini mushrooms in sour cream, meat chop, as beef stroganoff, salt, pepper and fry. Then combine with sautéed onions, boiled mushrooms (or fried porcini mushrooms), sour cream sauce. Boil stirring over low heat for 8-10 minutes. When serving sprinkle with herbs. Garnish with fried or boiled potatoes or crumbly porridge.


  • Pork (non-greasy) – 0.5 kg
  • melted lard – 3 tbsp. spoons
  • onions – 1.5 pcs.
  • fresh white mushrooms – 250 g
  • sour cream sauce
  • parsley (greens)
  • Dill
  • ground black pepper
  • salt

Pork with porcini mushrooms and potatoes

Cut the pulp into wide slices up to 2 cm thick, beat to 5–8 mm thick and cut into small sticks 3-4 cm long. Salt, pepper and fry over high heat. Add chopped thin sliced ​​onions, fried mushrooms, pour in sour cream sauce and boil, stirring, 8-10 minutes. When serving, sprinkle greens.

Garnish with fried or boiled potatoes, crumbly porridge.

Pork with porcini mushrooms and potatoes is prepared from following products:

  • pork (nonfat) – 0.5 kg
  • melted lard – 3 tbsp. spoons
  • onions – 1 pc.
  • fresh white mushrooms – 250 g
  • parsley (greens) or dill
  • ground black pepper
  • salt

Pork with porcini mushrooms in a creamy sauce

Cut the loin into pieces with a bone and beat off. Mushrooms boil and combine with sautéed onions. Stuff the minced meat and roll up the product in the form of a roll. Bread in flour moisten in beaten eggs and breaded in breadcrumbs. Fry on lard and serve pork with porcini mushrooms in a creamy sauce with boiled potatoes and green peas.


  • pork (loin) – 400 g
  • dried porcini mushrooms – 50 g
  • onions – 3-4 pcs.
  • fat bacon – 30 g
  • flour – 2 tbsp. spoons
  • eggs – 2-3 pcs.
  • ground crackers – 0.8 cups
  • salt.

Escalope with tomato sauce and mushrooms.

Cut the meat across the fibers in broad slices, lightly beat, salt, pepper and fry on both sides to the formation of a golden crust. Then shift to another dish, and on in a pan where the meat was fried, pour a little broth, boil, so that the condensed meat juice that has adhered to the bottom is dissolved, pour tomato sauce (or tomato sauce with mushrooms), put fried meat and boil for 5-6 minutes. When serving, put meat into pieces hat of stewed porcini mushrooms warmed in broth, sprinkle chopped herbs and garnish with fried potatoes.


  • Pork (kidney) – 0.5 kg
  • lard – 80 g
  • tomato sauce (or tomato with mushrooms and vegetables) – 1 tbsp. a spoon
  • broth – 0.5 cups
  • fresh white mushrooms – 150 g
  • parsley (greens) or dill
  • ground black pepper
  • salt

Entrecotes with mushrooms. Composition:

  • 200 g pork
  • 150 g of fresh porcini mushrooms
  • 60 g sour cream
  • 60 g onion
  • 100 g tomatoes
  • 10 g of greens
  • 50 ml of vegetable oil
  • 10 g flour
  • 5 g of lemon juice
  • bouillon
  • salt and pepper to taste.

Discard entrecotes and grate with salt and pepper. Fast fry them in vegetable oil. Add broth and simmer almost to softness.  Separate stew sliced ​​fresh mushrooms with onions. Mix the components and pour sour cream, previously mixed with flour and lemon juice. Boil everything and season spices. Serve on the table, putting mushrooms on each serving of meat, parsley, sliced ​​tomato or cucumber.

Pork cutlets.

Prepare cutlets and fry in a pan. Mushrooms process and rinse, cut into slices and season with oil, then add Bechamel milk sauce, salt, pepper and boil them in it for 15 minutes. Put fried cutlets on bread croutons, pour over the sauce.

Separately, you can serve any salad.


  • pork – 500 g
  • melted lard – 60 g
  • mushrooms – 400 g
  • oil
  • bread – 75 g
  • milk sauce – 150 g
  • salt
  • pepper

Pork with porcini mushrooms in pots


  • Pork – 500 g
  • Potato – 500 g
  • Smoked brisket – 150 g
  • Celery Root – 150 g
  • Fresh mushrooms – 10 pieces
  • Carrots – 8 pieces
  • Eggplant – 2 pieces
  • Tomato – 1 piece
  • Onions – 1 piece
  • Butter – 2 tablespoons
  • Vegetable oil – 2 tablespoons
  • Breadcrumbs – 2 tablespoons
  • Milk – 1/2 cup
  • Salt, parsley, ground black and red pepper taste

Wash, peel, put potatoes in a pan, pour water and boil, then combine with milk and creamy butter, salt and mash. Onions, carrots and root peel the celery and pass it along with pork through a meat grinder. Cut the breast into thin slices. Wash the parsley and chop.

Peel the eggplant, cut the flesh into small diced and salt. Wash the tomato, rinse with boiling water, peel, grate the flesh. Stuffing minced meat in preheated vegetable oil, combine with parsley, washed and chopped mushrooms, tomato, salt and pepper to taste and simmer on simmer for 10 minutes. Lubricate the pots from the inside sprinkle with a little vegetable oil lay mashed potatoes, minced meat, eggplant and brisket with breadcrumbs, layers. Again sprinkle with breadcrumbs and bake pork with porcini mushrooms in pots in a moderately preheated oven for 30 minutes.

Pork with porcini mushrooms in a slow cooker

Weight – 993 g. Portions – 4.

For cooking pork with porcini mushrooms in a slow cooker The following products are required:

  • 400 g pork
  • 250 g of porcini mushrooms
  • 1 carrot
  • 1 bell pepper
  • 2 cloves of garlic
  • 1 tbsp. a spoon of tomato paste
  • 1 bay leaf
  • 1 bouillon cube
  • 100 ml of water
  • salt to taste
  • mixture of peppers parsley greens vegetable oil

Peel and wash the vegetables. Cut the meat into small pieces, onions – in half rings, grate carrots on a coarse grater, cut the pepper into strips, mushrooms into slices. Into the bowl multicooker-pressure cookers pour vegetable oil, turn on the mode “Fry” and fry the mushrooms. Then take them out. After frying the carrots, onion, pepper. Take out. Then fry the meat until golden brown. Add remaining fried foods. Mix water with crumbled bouillon cube and tomato paste. Salt and pepper.

Pour into a bowl. Add chopped garlic and bay leaf. Close the cover, set the valve to “High pressure”. Cook in the “Extinguishing” mode for 20 minutes. Then install valve to “Normal pressure” and release steam. Ready sprinkle the dish with chopped parsley.

Pork goulash with porcini mushrooms


  • 500 g pork
  • 1 carrot
  • 1 parsley root (or a little celery root)
  • 1 onion
  • 1 clove of garlic
  • 1 apple
  • 3-4 tbsp. tablespoons of heated fat
  • 500 g fresh (or 250 g salted) mushrooms
  • 250 ml of water (or broth)
  • 2-3 tbsp. spoons of sour cream
  • 1 tbsp. flour spoon
  • Salt
  • Sugar
  • pepper.

Cut the meat into slices about 3 × 4 cm in size, fry on the bottom of the goose meat in part fat. Add chopped roots and water (or broth), simmer under the lid until almost ready.  Stew mushrooms until soft in the rest of the fat. Then add flour and mix with meat. Approximately 10 minutes before extinguishing cold broth (or flour mixed with melted fat, and boil it. Food can also be seasoned with tomatoes or tomato puree.  Pork goulash with porcini mushrooms on the table stewing utensils (or put in a bowl). Garnish with boiled potatoes, pasta (or rice) and pickles.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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