Roast in pots with mushrooms is a dish for those who like a tasty meal, but do not waste a lot of time on cooking. Dishes in pots are almost impossible to spoil, except to salt or undersalt.
Roast in pots with mushrooms - the basic principles of cooking
It is simple to prepare a dish: all the ingredients are cut, pre-fried until half-cooked, or they are laid raw, and the contents of the pot are filled with broth or sauce.
The main ingredient in the roast is potatoes. It is cut into large enough slices so that in the process of cooking the potatoes do not turn into mashed potatoes. In addition to potatoes, onions, tomatoes, carrots and other vegetables are placed in the dish.
The broth can be used meat, vegetable or mushroom. Sauces are prepared on the basis of cream, sour cream, tomato paste, etc.
Any meat is taken: pork, beef, chicken, etc. It is washed and cut in portions.
For piquancy, garlic, herbs and spices are added to the roast. The dish will turn out original if you add dried fruits or pickled fruits to it.
Roast cooked with mushrooms or wild mushrooms.
The dish can be prepared in small pots, or in one large. If you don’t have lids, you can use dough or foil instead.
Recipe 1. Roast in pots with mushrooms
Ingredients
150 g of cheese;
champignons - 300 g;
salt;
bulb;
ground pepper;
potato - half a kilogram;
50 ml lean oil;
sour cream - 200 g.
Cooking method
1. Peel the champignon caps off the top film, cut the legs and put the mushrooms in a colander. Rinse under the tap, dry on a napkin and chop in small pieces.
2. Wash the peeled potatoes, place the vegetable in a pan, pour water, lightly salt and place on the stove. Boil until half cooked. Drain the broth and cool the potatoes.
3. Place the skillet on the fire. Pour the vegetable oil into it and put the mushrooms in it. Fry until all the liquid has evaporated. Add finely chopped onions to the mushrooms, pepper and salt. Continue frying until the onions are clear.
4. Chilled potatoes coarsely chop and arrange in pots. On top of it lay the fried mushrooms with onions.
5. Pour two tablespoons of drinking water and sour cream into each pot. Sprinkle with cheese chips on top. Cover and place in the oven for forty minutes. Bake at 200 degrees.
Recipe 2. Roast in pots with mushrooms and meat
Ingredients
100 g of cheese;
400 g of pork;
150 ml of broth or filtered water;
300 g of fresh mushrooms;
two cloves of garlic;
600 g of potatoes;
Provencal herbs;
large onion;
ground paprika;
carrot;
ground black pepper;
120 ml of vegetable oil;
sea salt.
Cooking methods
1. Take pork with layers of fat to make the dish juicy. Rinse a piece under the tap, cut out all the veins, excess fat and, if any, the bones. Pat the meat with napkins and cut into strips.
2. Put the pork in a dry frying pan and fry it over high heat until golden brown, stirring constantly so that the meat is evenly fried on all sides.
3. Remove a thin film from the champignon hats, cut the legs and wash the mushrooms. Cut them into thin slices.
4. Transfer the fried pork to a separate plate, and put the mushrooms in the pan. Cook until all the moisture has evaporated. Stir so that the mushrooms do not burn. Then add a couple of vegetable oil to the pan and continue to fry until golden brown. Put the mushrooms in a separate bowl.
5. Peel, wash and chop the potatoes with whetstones. Pour a little more oil into the pan where the mushrooms were fried and fry the potatoes in it until golden brown over high heat. Put the potatoes on a plate.
6. Peel the remaining vegetables, wash and chop them: carrot - in medium-thick strips, onion - in small cubes. Fry the carrots until soft, add the onions and continue cooking, stirring, for another ten minutes.
7. Arrange the ingredients in pots in the following order: potatoes, pork, mushrooms, fried carrots with onions. Squeeze the garlic on top and season with pepper, Provencal herbs and salt. Pour approximately half a glass of broth into each pot. Put in the oven for an hour. Cook the roast in pots with mushrooms and meat at 180 degrees.
Recipe 3. Roast in pots with mushrooms and cream cheese
Ingredients
pork tenderloin - 700 g;
black pepper;
12 potato tubers;
salt;
onion - three heads;
vegetable oil;
large carrot;
spices;
a pound of frozen forest mushrooms;
50 ml sour cream;
250 g of cheese;
150 ml of heavy cream.
Cooking method
1. Peel and wash the vegetables. Chop the onions in half rings. Chop the carrots into large chips. Put the onion in a frying pan with heated oil, and fry it until transparent, add the carrots and continue cooking, stirring constantly, until soft. Put the vegetable frying on the bottom of the pots.
2. On top of vegetables, put coarsely chopped potatoes. Salt and sprinkle with half the grated cheese.
3. Defrost the mushrooms, put them in a pan and simmer, tapping them with dill. Put the mushrooms on top of the potatoes.
4. Wash the meat, soak in napkins and cut into small slices. Fry over high heat, stirring constantly, for about seven minutes. Season the meat with pepper and salt. Put the pork on the mushrooms.
5. Combine the cream with sour cream. Pour the contents of the pots with the mixture. Top with dried herbs, cover and put in the oven for an hour. Sprinkle the dish with the remaining cheese chips shortly before the end. Stir the contents of the pots before serving.
Recipe 4. Roast in pots with mushrooms, meat and fruit
Ingredients
prunes
sea salt;
pork tenderloin;
zira;
potato;
freshly ground pepper;
canned pineapple;
hot pepper green;
olive oil;
garlic;
dill and parsley.
Cooking method
1. Wash the pork under the tap, dry it with napkins and cut into slices 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, wash, and cut the small potato tubers into eight slices each. Put the chopped vegetable in a bowl, drizzle it with olive oil, salt and mix.
3. Open a jar of pineapple, drain the syrup, and cut the fruit rings into quarters.
4. Arrange potatoes in pots. Put the meat on top of it and season it with zira, rubbing it between your fingers.
5. Free green hot pepper from the stalk, clean the seeds and cut the vegetable into rings. Arrange in pots. Put pineapples, prunes and a whole clove of garlic on top. At the end, put two branches 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 160 C and bake for another half hour.
Recipe 5. Roast in pots with mushrooms and meat in tomato and wine sauce
Ingredients
800 g of beef pulp;
sea salt;
600 g of potatoes;
ground black pepper;
15 peas of black pepper;
three onion heads;
fresh greens;
carrot;
150 ml of drinking water or broth;
50 g 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 cloves.
Cooking method
1. Wash the beef pulp, peel it from veins and films, dip it with napkins and cut into large slices.
2. Peel, wash and cut the potatoes in half. Grind large tubers into slices.
3. Peel and wash the garlic, celery, carrots and onions. Crush all vegetables except onion with a fine thin straw. Chop the onion rings. Put all the vegetables in a bowl and mix.
4. Peel the mushrooms, rinse, dry on a paper towel and chop thin slices.
5. Put a bay leaf and a third of vegetables on the bottom of the clay pot. On them lay slices of beef. Put mushrooms and potatoes in the next layer. Again a layer of vegetables, meat, mushrooms and potatoes. Season each layer with spices and put on a clove of garlic. Salt and pepper. The last layer should be vegetables.
6. Dilute the tomato paste with wine and broth. Stir and pour the sauce over the contents of the pot. Cover and place in the oven. Turn on the temperature 200 degrees and bake for half an hour. Then twist the heat to 170 C and cook another two and a half hours.
Recipe 6. Roast in pots with mushrooms, meat and green peas
Ingredients
two cloves of garlic;
a pound of ceps;
600 g of pork;
freshly ground black pepper;
800 g of potatoes;
salt;
two carrots;
meat broth;
two bow heads;
150 ml sour cream;
100 g of green peas;
six bay leaves.
Cooking method
1. Dip a washed piece of pork tenderloin with napkins and cut into small pieces. Put the meat in a preheated pan with butter and fry over high heat until golden brown. Stir constantly to fry the pork evenly. Season with pepper and salt. Arrange the meat in pots.
2. Wash the ceps, dry and chop the plates. Fry separately in vegetable oil for five minutes. Squeeze the garlic at the end, mix and spread on top of the meat.
3. Chopped peeled onions into thin half rings. Peel and chop the carrots in small cubes. Fry the onion until transparent, then add the carrots and cook for another seven minutes. Arrange the vegetable frying in pots.
4. Peel and crush the potatoes in small cubes. Put in pots. Top with about a spoonful of green peas. Salt. Pour in the broth and put on 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 turn out juicier if the pots are soaked for some time in cold water before use.
- Put the pots in a cold oven, otherwise ceramic dishes may crack.
- To make the dish more useful, lay the vegetables in the pot raw.
- Serve the roast directly in the pots, placing them on plates or special stands.
- Before serving, add sour cream and fresh herbs to each pot.
