Roast in pots with mushrooms - we prepare a tasty and fragrant dish. Roast in pots with mushrooms and meat in the oven

Roast in pots with mushrooms - we prepare a tasty and fragrant dish. Roast in pots with mushrooms and meat in the oven

Roast in a pot with mushrooms is a dish for those who like to eat tasty food, but do not waste a lot of time on cooking. It is almost impossible to spoil dishes in pots, unless it is too much salt or salt.

Roast in a pot with mushrooms - the basic principles of cooking

It is simple to prepare the dish: all the ingredients are cut, pre-fried until half cooked, or laid raw, and the contents of the pot are poured with broth or sauce.

Roast main ingredient is potatoes. It is cut into large enough slices so that in the process of cooking potatoes do not turn into mashed potatoes. In addition to potatoes, onions, tomatoes, carrots and other vegetables are put in the dish.

Broth can be used meat, vegetable or mushroom. Sauces are prepared on the basis of cream, sour cream, tomato paste, etc.

Take any meat: pork, beef, chicken, etc. It is washed and cut in portions.

For piquancy add garlic, herbs and spices to the roast. The dish will be original if you add dried fruits or pickled fruits to it.

Roast is cooked with mushrooms or forest mushrooms.

The dish can be cooked in small pots, or in one large. If you do not have lids, you can use dough or foil instead.

Recipe 1. Roast in pots with mushrooms


150 grams of cheese;

champignons - 300 g;



ground pepper;

half a pound of potatoes;

50 ml of vegetable oil;

sour cream - 200 g

Method of preparation

1. Clean the caps of champignons from the top film, cut the legs and put the mushrooms in a colander. Rinse under the tap, dry on a napkin and chop into small pieces.

2. Wash the peeled potatoes, place the vegetable in a saucepan, cover with water, lightly salt and place on the stove. Boil until half ready. Drain the broth, and cool the potatoes.

3. Set the pan on fire. Pour the vegetable oil into it and put the mushrooms in it. Fry until all the liquid has evaporated. Add finely chopped onion to the mushrooms, pepper and salt. Continue to fry until the onions are transparent. 4. Cold potatoes, cut into large pieces and put in pots. Put fried mushrooms and onions over it.

5. Pour two spoons of drinking water and sour cream into each pot. Sprinkle with cheese chips on top. Cover with lids and place in the oven for forty minutes. Bake at 200 degrees.

Recipe 2. Roast in pots with mushrooms and meat


100 grams of cheese;

400 g pork;

150 ml of broth or filtered water;

300 g fresh mushrooms;

two cloves of garlic;

600 grams of potatoes;

Provencal herbs;

large onion;

ground paprika;


ground black pepper;

120 ml of vegetable oil;

sea ​​salt.

Cooking Methods

1. Take pork with layers of fat to make the dish juicy. Wash the piece under the tap, cut out all streaks, excess fat and, if any, bones. Dab the meat with napkins and cut into strips.

2. Put the pork in a dry frying pan and fry it on an intense fire until golden brown, stirring constantly, so that the meat roasts evenly from all sides.

3. Remove a thin film from the mushroom caps, trim the legs and wash the mushrooms. Cut them into thin slices.

4. Put the roasted pork in a separate plate, and put the mushrooms in the pan. Cook until all the moisture has evaporated. Stir so that the mushrooms are not burnt. Then add to the pan a couple of beds of vegetable oil and continue to fry until golden brown. Put the mushrooms in a separate bowl.

5. Peel the potatoes, wash them and chop them into bars. In a skillet, where the mushrooms were fried, pour in a little more oil and fry the potatoes in it until golden brown on high heat. Put the potatoes in a plate.

6. Peel the rest of the vegetables, wash them and chop: carrots - strips of medium thickness, onions - in small cubes. Fry the carrots until soft, add the onions and continue cooking, stirring for another ten minutes.

7. Spread the ingredients in pots in this order: potatoes, pork, mushrooms, fried carrots with onions. Squeeze the garlic on top and season with pepper, Provencal herbs and salt. Pour about half a cup of broth into each pot. Put in an hour in the oven. Cook roast in a pot with mushrooms and meat at 180 degrees.

Recipe 3. Roast in pots with mushrooms and cream cheese


pork tenderloin - 700 g;

black pepper;

12 potato tubers;


bow - three heads;

vegetable oil;

large carrot;


half a kilo of frozen forest mushrooms;

50 ml sour cream;

250 grams of cheese;

150 ml of heavy cream.

Method of preparation

1. Peel and wash vegetables. Crumble bulbs into semi-rings. Grind carrots into large chips. Put onions in a frying pan with hot oil, and fry it until transparent, add carrots and continue cooking, stirring constantly, until soft. Put the vegetable fry to the bottom of the pots.

2. Put the chopped potatoes on top of the vegetables. Salt and sprinkle with half the grated cheese.

3. Defrost the mushrooms, put them in the pan and stew, tatting them with dill. Put the mushrooms on top of the potatoes.

4. Wash the meat, dip it in napkins and cut into small slices. Fry on high heat, stirring constantly, for about seven minutes. At the end season the meat with pepper and salt. Put the pork on the mushrooms.

5. Combine cream with sour cream. Fill the pot contents with the mixture. Top with tart dried herbs, cover with lids and put in the oven for an hour. Shortly before the end, sprinkle the dish with the remaining cheese chips. Stir the contents of the pots before serving.

Recipe 4. Roast in pots with mushrooms, meat and fruit



sea ​​salt;

pork tenderloin;



freshly ground pepper;

canned pineapple;

hot green pepper;

olive oil;


Dill and parsley.

Method of preparation

1. Wash the pork under the tap, dry it with napkins and cut into pieces the size of a walnut. Put the meat in a bowl, season with pepper and salt, mix and marinate for at least half an hour.

2. Peel small tubers of potatoes, wash and cut each into eight slices. Put the chopped vegetable in a bowl, sprinkle it with olive oil, salt and mix.

3. Open the jar of pineapples, drain the syrup, and cut the fruit rings into quarters.

4. Spread the potatoes in pots. Spread the meat over it and season with all the jeera, rubbing it between your fingers. 5. Free the green chilli pepper from the stem, clean the seeds and chop the vegetables into rings. Spread out in pots. Top with pineapples, prunes and a clove of garlic. At the end, put two sprigs of dill and parsley.

6. Close the pots with lids and place in the oven for 15 minutes. Cook at 200 degrees. Then reduce the temperature to 160C and bake for another half hour.

Recipe 5. Roast in pots with mushrooms and meat in tomato-wine sauce


800 g beef pulp;

sea ​​salt;

600 g potatoes;

ground black pepper;

15 black peppercorns;

three onions;

fresh greens;


150 ml of drinking water or broth;

50 g of celery root;

300 g of champignons;

100 ml of dry white wine;

five cloves of garlic;

three bay leaves;

50 g of tomato paste;

ten buds of carnation.

Method of preparation

1. Wash the flesh of the beef, peel it from the wires and films, dip it in napkins and cut it into large chunks.

2. Peel the potatoes, wash them and cut them in half. Chop large tubers into slices.

3. Peel and wash the garlic, celery, carrot and onion. All vegetables, except onions, crumble with small thin straws. Onion chop rings. Put all the vegetables in a bowl and mix.

4. Clean the mushrooms, rinse, dry on a paper towel and chop into thin slices.

5. At the bottom of the clay pot, place the bay leaf and a third of the vegetables. Put on them chunks of beef. The next layer, put the mushrooms and potatoes. Again a layer of vegetables, meat, mushrooms and potatoes. Each layer is seasoned with spices and put on a clove of garlic. Salt and pepper. The last layer should be vegetables.

6. Dissolve tomato paste with wine and broth. Stir and pour the sauce over the pot. Cover with lids and send to the oven. Turn on the temperature at 200 degrees and bake for half an hour. Then twist the heat to 170C and cook for another two and a half hours.

Recipe 6. Roast in pots with mushrooms, meat and green peas


two cloves of garlic;

half a kilo of white mushrooms;

600 grams of pork;

freshly ground black pepper;

800 g potatoes;


two carrots;

meat broth; two onions;

150 ml of sour cream;

100 grams of green peas;

six bay leaves.

Method of preparation

1. Dip a piece of pork tenderloin dabbed with napkins and cut into non-large pieces. Put the meat in a preheated pan with butter and fry on high heat until golden brown. Stir constantly so that the pork roasts evenly. At the end season with pepper and salt. Spread the meat in pots.

2. Wash, dry, and chop the white mushrooms. Fry separately in vegetable oil for five minutes. At the end, squeeze the garlic, mix and spread over the meat.

3. Chop the peeled onion with thin half rings. Peel the carrots and crumble into small cubes. Fry the onions to transparency, then add the carrot and cook another seven minutes. Spread the vegetable fry in pots.

4. Peel the potatoes and crumble in small cubes. Put in pots. Top out with about a spoonful of green peas. Salt it. Pour in the broth and place a spoonful of sour cream. Place a bay leaf on top. Bake for half an hour at 200 degrees.

Roast in pots with mushrooms and meat - tips and tricks

  • The roast will be juicier if the pots are soaked in cold water for some time before use.
  • Put the pots in a cold oven, otherwise pottery can crack.
  • To make the dish more useful, put the vegetables in a raw pot.
  • Serve the stew right in the pots by placing them on plates or special coasters.
  • Before serving, add sour cream and fresh herbs to each pot.
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