Pork when cooked is very susceptible to any products with a strong own taste.
On the one hand, this somewhat complicates the selection of spices - it is important not to muffle your own taste of pork, on the other hand, this feature allows you to decorate the dish with aromas of mushrooms and delicate spices.
The culinary “duet” of pork and mushrooms is an uncomplicated way to be known as a great cook, because such dishes are relatively simple and, as a rule, like everyone.
Pork with mushrooms in a slow cooker - general principles of cooking
• Pork with mushrooms in a slow cooker can be cooked in small pieces, in a large piece or in the form of a roll. The flesh of any part of the carcass will do; you can take meat with a thin layer of fat, namely brisket or neck. A small amount of bacon will only give juiciness and will not spoil the dishes.
• Always add fresh mushrooms. If there is only frozen, you can put them, but only after thawing. The most affordable, as a rule, are champignons and oyster mushrooms; in season, the dish can be supplemented with forest mushrooms.
• Preliminary preparation of products. Mushrooms cleaned of dirt and litter are thoroughly washed with a stream of water, paying special attention to the inside of the cap - sand can be between the plates.
• Fresh meat cannot be soaked, it is washed, without cutting, in a large volume of water with a whole piece. Frozen meat, thawed only in the air, put in a bowl.
• When cooking pork with mushrooms in a slow cooker, they usually use the frying mode. Additionally, you may need the program "Baking" or "Quenching".
The simplest pork dish with mushrooms in a slow cooker
Ingredients:
• lean pork - 800 gr .;
• medium-sized onion head;
• about 200 gr. any fragrant mushrooms;
• small carrot;
• garlic;
• juice 1/3 of a medium-sized lemon;
• one bay leaf;
• spices at its discretion;
• cooking oil for frying.
Preparation: 1. Clean the mushrooms, if you took frozen, thaw in advance. Rinse the mushrooms in cold water, shake off the moisture, cut into large slices and boil in water without salt.
2. Cut the pork pulp into large chunks. Rub with salt and spices and chopped garlic (2 teeth). Sprinkle the pieces with lemon juice, add the leaf-broken leaf of Lavrushka, set aside for half an hour.
3. After marinating, fold the pork into the bowl of the slow cooker, add a little oil and fry in the "Baking" or "Frying" mode until golden brown.
4. Add the minced carrot, small onion slices and boiled mushrooms.
5. Add a little drinking water so that it completely covers the meat, close the lid and place the processor in “Quenching” mode. Set the timer for an hour and a half.
6. Add spices to the prepared dish, stir and let stand for another ten minutes with the lid closed.
Pork with mushrooms in a multicooker with vegetables
Ingredients:
• 350 gr. pork pulp;
• half an average lemon;
• 250 gr. frozen vegetable mix;
• 45 gr. unsalted tomato;
• fresh champignons - 250 gr .;
• sugar;
• ready-made spices “For meat”;
• non-aromatic oil - 2 tbsp. l
Preparation:
1. Cut the pulp washed in running water into pieces. They should not be large, but do not shrink.
2. Pour vegetable oil into the brew bowl, lower the meat and fry. The moisture should evaporate, and the pieces redden slightly.
3. Salt lightly, season to your taste with ground pepper, pour some water around a glass and add tomato. Pour chopped lemon zest, mix.
4. Close the lid, install the extinguishing program for forty minutes, turn on the slow cooker.
5. Remove the sample and add some sugar (to taste).
6. Put in the bowl the frozen vegetable mixture, mushrooms cut into plates, mix everything thoroughly and bring to readiness in the previous mode.
Pork with mushrooms in a multicooker: a recipe for an aromatic dish with sour cream and cheese - “Delight”
Ingredients:
• a pound of fresh mushrooms, preferably champignons; • 350 gr. collar;
• 20% sour cream - 550 grams;
• 150 gr. cheese;
• a spoonful of flour;
• Fresh parsley and dill, without coarse stems.
Preparation:
1. Clean debris from mushrooms, rinse well with running water, dry and slice longitudinally.
2. Cut the pulp washed in cold water into medium-sized bars. With the addition of vegetable oil, fry the flesh in the bowl so that the pieces from all sides are reddened but not burnt.
3. Add medium-sized sliced onions and mushrooms. Cook until the newly released moisture evaporates.
4. Grind a coarse grater cheese and add it to the bowl. Literally two minutes later, put the sour cream, add flour and mix thoroughly.
5. When the cheese starts to melt, change the cooking mode to “Baking” and continue cooking with the lid closed for another 20 minutes.
Pork with mushrooms in the “In Chinese” multicooker
Ingredients:
• small young squash;
• small carrot;
• 400 gr. lean pork;
• two juicy bell peppers;
• garlic;
• large onion;
• soy sauce, dark - 30 ml;
• highly purified vegetable oil;
• 200 g of young champignons, you can oyster mushroom.
Preparation:
1. Rub carrots into large chips. Peeled peppers and zucchini cut into medium-sized, preferably thin straws. Finely chop the onion.
2. Cut the dried pork into thin strips, chop the champignons. Mushrooms can be cut into slices or thin plates.
3. In frying mode, fry chopped onion until transparent. Add pieces of meat and fry it with onions until half cooked.
4. Dip the remaining chopped vegetables and mushrooms into the bowl, mix. Without changing the mode, continue cooking until the pieces of meat are tender.
5. Five minutes before readiness, add soy sauce, season with freshly ground pepper, press garlic (two teeth) with a press. Mix everything thoroughly and leave on heating for seven minutes.
Pork roll with mushrooms in a slow cooker - “Beer”
Ingredients:
• pork fillet - 500 gr .;
• 150 gr. fresh medium-sized mushrooms; • two small bulbs;
• 150 gr. grated walnuts;
• cream with fat content up to 22% - 50 ml;
• 60 gr. flour;
• a quarter of a spoon of chopped coriander;
• high-quality olive oil for roasting;
• soy sauce - two spoons;
• 100 ml of dark dense beer.
Preparation:
1. Cut the fillet into centimeter layers and repel, but not much. It is advisable to beat through the package, so as not to violate the integrity of the fibers.
2. Lightly season the slices with ground pepper, season and sprinkle with soy sauce. Put everything in a bowl, set aside for forty minutes.
3. Cut the mushrooms into small sized ones, finely chop the nuts.
4. Fry the onion in a multicooker bowl in a small amount of oil until golden.
5. Grind with a press or using a small grater garlic and mix it with nuts and mushrooms. Add the fried onions to the mushroom stuffing, season with the pepper. Pour coriander, flour, lightly salt and mix.
6. On the table, lay out the broken chunks of pork so that there is no gap between them, and lay the mushroom filling on top, level.
7. Carefully wrap everything in a roll and tie it in several places with a thick thread.
8. Transfer to the bowl, fill with beer and turn on “Quenching” by setting the time to one hour. Close the lid. While the roll is being prepared, be sure to water it with juice that has accumulated in the bowl.
9. Put the cooked hot pork roll with mushrooms out of the slow cooker on a plate. Remove threads, cut into chunks.
Pork with mushrooms in a multi-cooker “In Charentes”
Ingredients:
• champignons - 300 gr .;
• 800 gr. pork seedless;
• one and a half cups of good quality corn oil;
• 3% grape vinegar - 0.75 tbsp .;
• three onions;
• parsley chopped - 3 tbsp. l .;
• leaf of laurel;
• 80 gr. homemade butter, butter;
• clove umbrellas - 6 pcs .;
• white wine - 0.75 st .;
• 1.5 Art. l chopped green thyme and tarragon;
• 11% cream - 3/4 cup;
• 0.25 teaspoon grated in a nutmeg stupa;
• Shallots - 2 pcs .;
• 40 gr. fresh bacon
Preparation:
1. Prepare the marinade. Mix the oil with vinegar, add half of the chopped onion, parsley, nutmeg and cloves. Pour some of the chopped thyme, lower the bay leaf. Stir, put in the marinade pulp. Put the bowl in the cold for five hours. 2. Remove the meat from the marinade, wipe it with a dry cloth, and rub with a mixture of salt and pepper. From all sides overlaid with thin slices of bacon, tie a thread.
3. Pour melted butter (40 gr.) Into the brew bowl, transfer the meat to it and turn on the slow cooker for 25 minutes in baking mode. Cook with the lid closed, often pouring oil. The meat should be well roasted outside, then put it out of the bowl, and pour the juice into a separate bowl.
4. Pour some vegetable oil into a clean multicooker. Put coarsely chopped mushrooms into it, fry until cooked.
5. Prepare the sauce. Add wine to the meat juice drained from the bowl, add chopped shallots (without the green part), pepper them a little. Pour into a bowl and bring to a boil, then cool slightly. Add cream and a spoonful of butter. Add to your taste, season with tarragon.
6. Free a piece of pork from the thread, cut into slices. Spread them beautifully on a serving dish, put the mushrooms next to them and pour all the sauce.
Pork with mushrooms in a slow cooker - cooking tricks and helpful tips
• Meat will cook noticeably faster if it is pre-marinated or discarded. The pieces of the pork lay in the marinade will become not only softer, but juicier.
• Do not ignore the spices, but do not add a lot of them, otherwise you will kill the main aroma and taste of the dish.
• Mushroom flavor will become brighter, if you add a little dried to the fresh. Such mushrooms will need to soak in cold water and melt until soft.
