Pork with mushrooms - general principles of preparation
As you know, pork goes well with many food ingredients. Some believe that a combination of different types of proteins, including mushrooms and meat, in a separate diet is not permissible. However, in many national cuisines such an unusual combination of products is considered very successful, because mushroom aroma gives delicate pork a special taste that will surely appeal to all eaters. And using different variations and varieties of mushrooms, experimentally you can get new and interesting dishes.
So that the mushrooms and pork do not slaughter each other in the same dish, it is advisable to boil them separately, and only for some time until ready to combine together. However, some recipes allow the mixing of meat and certain types of mushrooms, especially pork is cooked quickly enough. For the preparation of such dishes, cooks recommend the use of such varieties of mushrooms as porcini, champignons, brown mushrooms, morels, boletus, chanterelles, butter, mushrooms.
Pork with mushrooms - preparation of products
In principle, the mushrooms described above do not require any lengthy preparation. To eliminate the characteristic bitter taste inherent in some species, it is enough to heat the mushrooms.
From porcini mushrooms, boletus, and boletus, thinly cut the skin first, separate the leg from the hat, and then scald with uncooked boiling water. The champignons remove the film from the hats, put them in a container and fill them with cold water, adding a little citric acid, then cook for several minutes. Chanterelles and morels are washed, boiled for 7-10 minutes, and then washed in cool water. The film is first removed from the oil (from the cap), and then simply washed thoroughly.
As for pork, here it is necessary to adhere to certain processing conditions. Firstly, the meat cannot be soaked, but not passed through a stream of flowing water. Secondly, you should not salt it before cooking, since salt will draw juices from meat. Rinse the frozen pork in cold water and put it in the dishes, closing the lid, before thawing.
It is advisable to rinse the meat in large pieces so that the nutrients are not washed out with water, and only then, if necessary, cut across the fibers into portioned pieces.
Pork with mushrooms - cooking utensils
In terms of cooking pork dishes with mushrooms, cast iron, enameled, aluminum, stainless steel, Teflon-coated, glassware is considered the best.
The ideal option is cast iron. It is durable and can last more than one generation. Thanks to the thickened walls, the food slowly warms up evenly and does not stick to the bottom. Perfect for frying and stewing, cooking stews and other dishes. Enameled utensils are quite practical and inexpensive, but their service life is much shorter than cast iron. It should be remembered that aluminum forms are not intended for the preparation of spicy and sour dishes.
Stainless steel cookware is certainly popular, but unsuitable for frying. A teflon-coated mold is a great alternative to cast iron, however, when purchasing such dishes, pay attention to the bottom - as a rule, it should be thicker than the walls. In recent years, heat-resistant glassware, which is ideally suited for microwave ovens and ovens, has been very successful.
Recipe 1: Pork with Mushrooms and Cheese
Mushrooms according to this recipe are suitable for any, you can use champignons or ceps. It is they who have the best taste and perfectly fit into the composition of this dish. Boil them first. As a side dish, you can serve mashed potatoes, baked potatoes, rice, pasta or vegetables.
Ingredients: pork fillet 500 gr., 2 onions, mushrooms 400 gr., cheese 100 gr., a couple of cloves of garlic, salt, herbs, pepper.
Cooking method:
1. Cut the meat into slices, beat it a little, rub with garlic, passed through the garlic, salt, pepper and lightly fry the slices on both sides.
2. Chop the onions, also sauté separately. Cut the boiled mushrooms into slices and add to the onion, fry until cooked.
3. Put the slices of meat on a greased form, lay the fried onions and mushrooms on top. Grate the hard cheese and sprinkle it on the dish. Bake in a preheated oven until the meat is cooked.
Sprinkle the finished dish with herbs. It will turn out very appetizing and tasty!
Recipe 2: Pork and Mushroom Rolls
Great meal! Suitable for both everyday and festive table. A prescription apple can be replaced with a pear, use any mushrooms to your taste.
Ingredients: per kilogram of pork - 3 apples, 300-350 g of mushrooms, 1 onion, 100 gr. hard cheese, a couple of cloves of garlic, salt, mayonnaise (250 gr.), pepper.
Cooking method:
1. Cut the meat into thin, oblong slices, beat them a little, add salt and pepper.
2. Next, prepare the filling: fry finely chopped mushrooms and onions (first - mushrooms, then lower the chopped onions). After the onion gets a golden color, you need to add diced apples to the frying, a little more fry.
3. When the mass is ready, add a piece of butter to it, mix everything. The filling is ready.
4. Preheat the oven to 200-180 degrees. While it is warming up, lay out the filling for each slice of meat and roll it up. Lubricate the pan, put our rolls on it, coat them with mayonnaise from the sides and top. Put in the oven for 30-40 minutes.
In 15-10 minutes sprinkle the rolls with grated cheese until tender.
Recipe 3: Braised Pork with Mushrooms
The recipe is quite simple, but very unusual. Spend only 30-40 minutes to cook it and surprise the family with an original dish, which can be served with any side dish. For meat to be tender, give preference to the neck or tenderloin.
Ingredients: pork fillet 1 kg, fresh mushrooms 400 gr., 250 gr. sour cream (fat content 15%), 3 large onion heads, 1 carrot, salt and pepper as desired and to taste.
Cooking method:
Cut the meat into small pieces, fry until appetizing-brown. Then add diced onions and carrots, plastic - champignons. Fry everything, salt, pepper. When the frying is ready, pour the mass with sour cream and simmer for five to seven minutes over low heat. Then remove the dish from the heat, if desired, you can sprinkle with chopped herbs, and serve. Real jam!
Recipe 4: Fried Pork with Mushrooms
The dish will turn out very fragrant, beautiful and tasty. We will cook it with the addition of tomato-mayonnaise sauce. We take champignons according to the recipe, but they can also be replaced with porcini mushrooms.
Ingredients: 500 gr. pork pulp, as many fresh mushrooms, three tables. l mayonnaise, cheese 150 gr., three tables. l ketchup or tomato sauce, breadcrumbs, 1 egg, pepper, salt.
Cooking method:
1. Cut the meat into pieces 5 mm thick. It’s not necessary to beat off. In a bowl, stir the egg with salt, pepper and five tablespoons of water. Dip each piece of pork into the egg mixture and spread it tightly to each other in a bowl. Leave to brew for a few minutes.
2. Wash the champignons, cut into slices and fry them to a crust. After frying, knock over the mushrooms in a colander so that the glass is excess oil.
3. Cheese cut into very thin plastics. We mix mayonnaise and tomato sauce (ketchup) in a cup.
4. The meat is soaked. Bread it in breadcrumbs and fry until cooked over medium heat.
5. In the form we spread the first layer of meat, the second - evenly distribute the mushrooms, the third - cheese. Fill everything with tomato-mayonnaise mixture. We put the mold in a hot oven and bake until the cheese is melted.
The dish is ready! It can be served both cold and hot. Enjoy your meal!
Pork with mushrooms - useful tips
- To reduce the loss of meat juice, it is advisable to cut the pork with a very sharp knife;
- Slightly frozen meat is much easier to cut;
- For cooking, you can use the meat of old pigs, for frying - better than young ones, and for baking - fatty and young meat;
- When warming any pork dish with mushrooms, first sprinkle it with cold water and only then heat it up. This approach will avoid an unpleasant aftertaste, and the taste of the heated dish will turn out like a freshly prepared one;
- Mushrooms such as stitches, traps, russula contain bitter poisonous substances that dissolve well in water, so they should be boiled in large quantities of water for about 20 minutes, after which the broth is immediately drained, and the mushrooms are thoroughly washed.
