Roast with mushrooms in the oven and slow cooker

Roast with champignons – a fairly popular tasty second a dish that can be prepared for your household and serve on the holiday table. To prepare this dish, you can use many recipes, choosing the most for yourself suitable option.

Pot roast with mushrooms: classic

Pot roast with mushrooms is a classic version of this second course. For cooking two portions 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 So:

1. Put a piece of cream on the bottom of each pot oil – about 20 grams.

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

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

4. Put potatoes on top mushrooms, sliced ​​in thin plates. If mushrooms small, they can be put in full, peeling off the hats of the skin.

5. On the mushrooms on top you need to put the pork, chopped into small pieces. The meat should be lightly salted and Spice up.

6. Top with sour cream. Water in pots do not need to be poured, there will be enough liquid in the form of juice with mushrooms and meat.

7. Transfer the pots to the oven for 40 minutes and bake at 180 degrees. Before serving, you can decorate the dish greens, 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 cooked at home So:

1. Ribs are salted, peeled and fried in a pan in vegetable oil until appetizing rosy crusts. Fried ribs spread on a plate.

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

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

4. Peeled potatoes are cut in 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, fried ribs are laid on top of them.

6. Then lay the potatoes on the meat and mushrooms, sliced ​​in thin plates. Upper layer consists of green peas. 250 are poured on top of each pot ml of meat broth seasoned and salted to taste.

7. Each pot is covered and placed in oven preheated to 180 degrees, for baking 1 hour 20 minutes.

8. Ready-made home-style roast sprinkled with chopped greens.

Roast with chicken and champignons for the festive table

Roast with chicken and mushrooms great for festive table. To cook this delicious second dish, prepare these products:

• 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 ones pieces.

2. Pour vegetable oil into a pan and fry in it chicken fillet until golden brown. Fried chicken immediately shift 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 a pan to the mushrooms.

5. Onion cut into small cubes and also put in the pan to the rest of the vegetables. Fry everything in for seven minutes, then shift all the components of the dish into stewpan or pan for cooking roast.

6. Pour water into the container, add sour cream, nutmeg nut, salt, pepper, mix everything thoroughly. Simmer roast until cooked over moderate heat. Ready meal put on plates and sprinkle finely chopped on top greens.

How to cook roast with mushrooms and meat in slow cooker

You can cook delicious roast with champignons not only in oven, but also in the slow cooker. Necessary 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 as follows way:

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

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

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

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

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

6. Cut the potatoes into cubes, send to slow cooker, add water, salt, pepper, add spices and Cook for 50 minutes with Baking.

Before serving, roast with champignons and meat, you can garnish with chopped greens.

Pork roast recipe with mushrooms and gnocchi

Pork roast with mushrooms and gnocchi is an unusual dish, which is prepared quickly, but it turns out 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 cooking method dishes:

1. Peel and chop the onion and garlic cubes.

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

3. Grind tomatoes with a blender, combine with balsamic vinegar and send to the pan to 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 cleaned, cut into several parts, depending on sizes of mushrooms. Put the champignons in a preheated pan and fry in butter with gnocchi for five minutes.

6. Add pesto, mix and shift in bowls. Serve the meat with this sauce.

Champignon Roast with Potato and Eggplant

Champignon roast with potatoes according to this recipe 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 need to be peeled, washed, cut into medium sized cubes and put into a stewpan.

2. Rinse the 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 chopped champignons, stir them constantly, until the pan will not evaporate all the liquid.

4. Onion cut into small cubes, add to mushrooms, sauté until the onion gains a golden color. Combine the fried mushrooms and onions with potatoes and all is well mix.

5. Add vegetable oil to the pan, heat it well. Dice the eggplant and fry in oil until golden brown. Add chopped garlic and grated carrots, and still fry these vegetables for 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 a simmer. Through half an hour add finely chopped parsley and cook roast ten minutes.

Roast Recipe with Pork and Mushrooms

The hostess cooks pork roast with mushrooms not only in the oven, but also on the stove in a saucepan or stewpan. Choosing this method 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.

Stick to such instructions cooking:

1. Cut the pork into large pieces.

2. Fry in a frying pan over high heat meat. It should be fried until rosy crusts, you need to do this as quickly as possible. Lest it it was stewed, namely it was fried, it is recommended not to spread it in two, but in one layer.

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

4. Transfer the meat to a stewpan, fill it Sour cream, simmer, stirring for two to three minutes.

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

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

7. Peel the mushrooms, cut into two parts, fry in a preheated pan in butter to they were covered with a golden crust. Put the fried champignons in a bowl.

8. Peel and chop potatoes dice and fry in the same way as mushrooms.

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

10. Stew the roast until tender, sprinkle before serving greens.