Mushrooms in pots - general principles and methods of preparation
The original Russian way of cooking - in pots, has not lost popularity today. True, an oven is used instead of the oven, which, however, does not spoil the taste of the dish.
Cooking in pots is simple and quick: just put in a pot fried or cooked until cooked products that combine with each other, pour them with sauce and put to simmer. Those who adhere to a diet, need to add only vegetables to mushrooms, abandoning meat and sour cream sauces.
Mushrooms in pots - preparation of products
Mushrooms for cooking in pots are prepared in the same way as for other dishes. In particular, they are washed and cut into pieces - usually of medium size. Cutting mushrooms too finely is not worth it - then they will be "lost" among other products in a pot.
Mushrooms in pots - preparing dishes
It is best to use clay pots with thick walls. These evenly and slowly heat up, gradually giving off heat to the food. Because the food in clay pots is stewed, and also preserves nutrients. It is worth noting that products prepared in a pot acquire an exquisite taste and incomparable softness. Everything is like in old Russian cuisine.
The size of the used pots depends on the preferences of the hostess - it can be one large pot and several small (portioned) ones. But in the oven they should be set only cold, otherwise cracks may appear.
Mushrooms in pots - the best recipes
Recipe 1: Roast in a Pot of Mushrooms and Chicken
Description: the variant of roast with mushrooms and chicken in a clay pot always turns out to be very tasty. Any mushrooms can be used: not only fresh, but also pickled or salted. If fresh mushrooms are used, it is better to use sour cream and gravy. If the mushrooms are salty, then tomato dressing is more suitable.
Ingredients (for 3 pots):
200 grams of mushrooms, champignons,
6 pieces of chicken thighs,
2 onions,
2 medium-sized carrots
2-3 tomatoes
3 medium sized potatoes
3 large cloves of garlic,
7 sprigs of green dill,
3-4 tablespoons of cream per pot,
a teaspoon of chicken spices
half a teaspoon of dried basil,
half a teaspoon of freshly ground pepper mixture,
a tablespoon of refined olive oil,
salt.
Cooking method:
1. Chicken thighs should be grated with spices, and then left for 15-20 minutes to marinate.
2. During this time, you need to prepare mushrooms and vegetables. Peel the potatoes and cut into medium-sized bars, cut the onion into rings, grate the carrots on a coarse grater.
3. Washed mushrooms should be cut into 4-6 parts. For a couple of minutes, dip the tomatoes in boiling water, then put them in cold water and remove the skin. Tomatoes need to be cut into small pieces, sprinkled with basil and salt, leave to infuse.
4. Fry chicken in hot oil for 5 minutes on both sides. Then put a piece of meat without skin on the bottom of the pots. Put potatoes on top and add a little salt.
5. Fry the carrots and onions in a pan. And put the carrot-onion mixture on potatoes in pots. Put another piece of meat on top.
6. Fry the mushrooms in a pan until golden brown. So that the mushrooms do not give away the juice, they should be salted at the end of the frying. They also need to pepper with a mixture of peppers. Then put the mushrooms in the next layer in a pot and ram it tightly with a spoon.
7. Finally, lay out a layer of tomatoes, cover the pots with a lid, and then put them in a cold oven.
8. After setting the temperature to 210 ° C, leave the pots in the oven for half an hour. They will warm up evenly and begin to give off heat to foods. But then the temperature must be reduced to 170 ° C - and simmer so hot for another 20-30 minutes.
9. Meanwhile, you should crush the cloves of garlic, finely chop the dill and warm the cream.
10. When half an hour has passed, the pots need to be removed from the oven, put in each garlic, dill and pour all this cream. Strain the pots in the oven for another 10 minutes. Then turn off the oven, but leave the roast there for another half an hour.
Recipe 2: Mushrooms in a Pot
Description: the basis of this dish is exclusively mushrooms, which can be taken both fresh and canned. But it is advisable to give preference to the first.
Ingredients:
500 grams of champignons,
400 grams of sour cream
2 onions,
a tablespoon of flour
100 grams of cheese
salt, herbs, pepper.
Cooking method:
1. Fry mushrooms in a pan over low heat. When they begin to brown, add chopped onion there.
2. Grate the cheese and also add it to the pan to the mushrooms and onions. In just a couple of minutes, put sour cream and a tablespoon of flour. Mix everything thoroughly.
3. When the cheese is slightly melted, the contents of the pan should be distributed in pots, and then sprinkled with chopped herbs.
4. Pots should be put in the oven for about a quarter of an hour.
Recipe 3: potatoes with mushrooms in a pot
Description: this dish is quick and easy to prepare. A delicious taste and aroma will not leave anyone indifferent. Serve potatoes with mushrooms on weekdays or on the festive table.
Ingredients:
200 grams of champignons or 2 large boletus,
300 grams of potato
2 onions,
200 grams of sour cream,
salt, vegetable oil,
some water.
Cooking method:
1. Mushrooms should be peeled and cut into small pieces. Peeled onions - chop.
2. In a pan, heat the vegetable oil, in which mushrooms are fried for 10 minutes. Then add onion there and another 10 minutes to fry them together. And lightly salt.
3. Peeled potatoes should be boiled until half cooked in salted water.
4. In clay pots, put potatoes cut into large pieces, then a layer of mushrooms, then a few tablespoons of sour cream, put the potatoes again and pour the sour cream.
5. In each pot you need to pour 2 tablespoons of water, close them with lids and put in the oven. Until the potatoes are fully cooked, the dish is baked for 30-40 minutes.
Mushrooms in pots - useful tips from experienced chefs
To make mushrooms in a pot more tender, you can use cream and cream sauces. You won’t be able to go too far with the sauce - after mushing, mushrooms acquire an incomparable aroma.
You can also make mushrooms more juicy in this way. The pot should be placed in cold water for 15 minutes before cooking. Porous walls are saturated with moisture. And during cooking in the oven, this moisture will make the products in the pot more juicy.
