Meat with champignons - aroma and taste. Meat recipes with champignons: stewed, fried, in the oven, in a pan, in a slow cooker

Meat with champignons - aroma and taste. Meat recipes with champignons: stewed, fried, in the oven, in a pan, in a slow cooker

Meat with champignons is always a tasty and fragrant dish that can be prepared for dinner or a festive meal.

These products are perfectly combined, complement and reveal the taste of each other.

Meat with champignons - the basic principles of cooking

With champignons, you can cook absolutely any meat, be it chicken, pork, beef or lamb. Basically, meat with champignons is cooked from steaks, baked in the oven.

In fact, there are many recipes and ways of cooking this dish. You can stew it in a sauce, fry meat pieces with mushrooms or bake.

For cooking meat with mushrooms take a tenderloin or breast. Meat is well washed, cut off all the excess and cut as prescribed in the recipe. Then it is dried, seasoned with spices or marinated. Regardless of the method of preparation, it is advisable to pre-fry the meat slightly to “seal” the juice. In this case, you always get the meat juicy.

From the caps of mushrooms I remove the top film, and wipe them with a damp towel. Then they are cut into slices or thin plates. Mushrooms are added to the dish raw, or they are pre-fried separately, or with vegetables.

To make the taste of the dish more interesting, of course, one cannot do without spices, herbs and greens.

Meat with mushrooms is served as a supplement to side dishes. If you add vegetables to the dish, you get a completely independent dish.

Recipe 1. Meat with “Imperial” champignons


half a kilo of beef tenderloin;


one carrot;

vegetable oil - 70 ml;

one onion;

150 ml of sour cream;

250 g fresh champignons.

Method of preparation

1. Beef tenderloin wash well, cut off all excess and dry with a disposable towel. Cut the meat across the fibers into bars, two centimeters thick. Put the meat in the heated vegetable oil and fry until light rudiness. Put the fried beef on a plate. 2. Vegetables clean and wash. Onion chop thin half-rings. Carrot cut into thin strips. Clean, wash and dry the champignons on a napkin. Mushrooms cut into plates. Place all vegetables in the pan, where the meat is fried. Salt, season with pepper and mix. Cook vegetables, stirring occasionally, on low heat, about seven minutes. If the oil is not enough, you can add a little.

3. Now add beef to the vegetables and pour over all the glass of drinking water. Twist the fire a little and simmer until the meat is soft. Add sour cream to the meat with mushrooms, mix and continue to simmer under the lid for another five minutes.

Recipe 2. Meat with champignons in soy sauce


150 ml of ketchup;

vegetable oil;

150 ml of mayonnaise;


200 g of hard cheese;

kg of chicken breast;


Half a kilo of fresh champignons;

50 ml of soy sauce;

two eggs;

100 g of flour.

Method of preparation

1. Wash chicken breasts, dip them with a napkin and slice them like chops.

2. Beat eggs with soy sauce and season with spices for chicken.

3. Fold the meat in a deep dish, and fill it with this mixture. Leave the chicken to marinate in the fridge for a quarter of an hour.

4. Clean the mushrooms, wash and dry well on a towel. Cut champignons in arbitrary pieces. Peel the onions and chop thin feathers. Fry the onion with champignons in hot vegetable oil until lightly browned.

5. Heat oil in a separate pan. Roll each piece of meat in flour and fry until golden brown on both sides.

6. Mix mayonnaise with ketchup, pour in some boiled water and mix. Coarsely grate cheese.

7. Put the fried chicken in a deep form, spread the mushrooms and onions in an even layer on top and sprinkle with grated cheese. Pour all the sauce and put the form in the oven for 20 minutes, preheating it to 200C.

Recipe 3. Meat with champignons and Japanese-style vegetables in a slow cooker


half a kilo of beef;

vegetable oil - 50 ml;

two carrots;

sesame - 20 g;

fresh champignons - 200 g;

50 g brown sugar;

three celery stalks;

a third cup of soy sauce;

bunch of green onions;

200 g of spinach.

Method of preparation

1. Peel the carrots and cut them into thin quarters. Rinse celery and green onions, dry and chop finely. Clean the champignons, wipe with a wet towel and cut into pieces. Spinach coarsely tear hands.

2. Peel beef pulp from films and excess fat, wash, dry and cut across the fibers with elongated bars.

3. Pour oil into the multicooker container. Turn on the unit in the “Frying” mode and warm it well. Place carrots, mushrooms, celery and onions in separate piles at the bottom and leave to roast for a couple of minutes.

4. Mix water with soy sauce, add sugar and mix. Pour mixture of mushrooms and vegetables. Cook for another five minutes.

5. Slightly spread the vegetables so that a space is formed in the center. Put the beef and transfer the slow cooker to the “Quenching” mode. Set the timer for half an hour. Five minutes before the end of cooking add spinach.

6. Arrange all ingredients in a batch dish, not mixing them and sprinkle with sesame.

Recipe 4. Meat with champignons in sour cream


100 ml sour cream;

dried dill and parsley;

800 g pork neck;

kitchen salt;

two bulbs;

500 g of champignons;

40 grams of starch.

Method of preparation

1. Wash the pig neck, dip it with a towel and cut it into small pieces. Clean, rinse and chop the bulbs into thin quarters. Mushrooms clean, wipe with a damp towel and cut into pieces.

2. Put the meat in preheated vegetable oil and fry until golden. In the end salt and pepper.

3. Heat oil in a separate pan, put the onion in it and fry it until golden. Then add mushrooms to it and continue frying everything together until the mushrooms are ready. Salt and season with pepper. 4. Transfer the fried mushrooms with onions to the meat and fry all together for ten minutes. Now add sour cream, mix and simmer on low heat for about seven minutes. Dissolve starch in a glass of warm water and pour it into a thin stream of meat. Mix well, salt and season with pepper.

5. Boil and simmer, covered with a lid, half an hour. Five minutes before the readiness, add parsley and dill, black peppercorns and a couple of bay leaves. Serve with any side dish.

Recipe 5. Meat with champignons and chestnuts


Half a kilo of beef or pork;

200 ml of broth;

200 g chestnuts;

10 g of corn flour;

100 g of champignons;

fresh parsley;

50 ml fortified wine;

2 bay leaves;

100 ml of dry white wine;



50 ml of vegetable oil.

Method of preparation

1. Boil chestnuts in boiling water for a quarter of an hour and clean them.

2. Wash the meat, dip it in a napkin and cut into medium pieces.

3. Peel the onion, rinse and finely chop it.

4. Peel the champignons, wash them, dry them and cut them in two or four pieces.

5. Heat the oil in the pan and fry the meat in it until golden.

6. Reduce the heat a little, add mushrooms and onions to the meat and continue to fry, stirring occasionally until they are lightly browned. Salt, pepper, add fortified and dry wine, bay leaf and Provencal herbs. Pour in the broth so that the liquid covers the meat and simmer over low heat until the meat is soft.

7. Add chestnuts to the meat, boil and pour the flour diluted in water in a thin stream. Stir. Simmer another ten minutes. Sprinkle the finished dish with fresh parsley.

Recipe 6. Meat with champignons and capers


two pieces of pork on the bone;

fresh greens;

one shallot;

black pepper and salt;

fresh champignons - 50 g;

spices for meat;

capers - 30 g;

olive oil - 30 ml; 30 ml of cream and dry white wine;

butter - 20 g

Method of preparation

1. Mix olive oil with spices, aromatic herbs, pepper and salt. Wash the meat, dry it, grease it with plenty of oil and leave to marinate overnight.

2. Fry the pork in a dry pan with a non-stick coating until golden brown on both sides. Put on a separate plate.

3. In the same pan, melt the butter. Peel the onions and finely chop. Mushrooms clean, wipe with a damp towel and cut lengthwise into four parts. Put onions with mushrooms in a frying pan and fry until golden. Pour the wine and add capers. Pour all the cream, stir, boil and turn off the heat. Mushroom mixture pour meat and serve with vegetable garnish.

Meat with champignons - tips and tricks from the chef

  • When choosing mushrooms, pay attention that there are no dark spots on them. This suggests that the product is not the first freshness.
  • It is advisable to use chilled meat. Frozen meat can be dryish.
  • If you stew meat or bake in the oven, be sure to lightly fry it beforehand to keep it juicy.
  • You can successfully replace one meat with another. If you currently have pork, and not beef, you can safely cook pork.
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