Roast mushrooms. Roast with potatoes and mushrooms. Steps for cooking mushroom roast

Hello everyone, friends! Today on our menu I would like to offer a dish that in Russia and even in Ukraine is called “roast”.

Honestly, it is incorrect to call such a recipe and the dish itself “roast”, since the name comes from the word - heat - these are large pieces of meat baked in the oven, and our method, when small pieces of meat are baked with potatoes and other vegetables, is more similar and refers to to Hungarian goulash.

Well, since our dish is called “Roast” and we are more accustomed to this name, we will call it and cook it that way.

The recipe itself is simple and easy, all you need to do is cut the ingredients, place them in a container and put them in the oven, I think anyone, even a schoolboy, can do it.

How to cook a juicy roast

For you, my readers, I also suggest that since the name does not correspond, then I propose to make the recipe free, at will, namely, whoever wants to use it.

For example, I will use pork ribs as a basis, instead of just pork, and you can replace it with turkey, chicken or the same beef.

Thanks to this freedom, our recipe will be available for consumption by Muslims, Buddhists, Christians, and everyone else.

Preparing and cooking roast potatoes

For food, let's take:

Pork ribs - 1 kilogram
Fresh champignon mushrooms - 300 grams
Potatoes - 10 medium tubers
1 large onion
Sour cream - 200 grams
Cheese - 100 grams (I took "Smetankovy")
Some spices (salt, pepper)

Initially, you need to clean and rinse the champignons (for those who don’t have them or are too lazy to clean them, you can take ready-made ones in jars). Fry them in a frying pan for a short time, about 3-4 minutes.

Energy value of mushrooms per 100 grams.

Champignon:

Calories - 49 Kcal
Proteins - 4.1 grams
Fat - 2.3 grams
Carbohydrates - 2.8 grams

Later, add the onion in half rings (if you want, you can chop it smaller), fry along with the mushrooms but for no more than 5 minutes (so that the onion is golden).

By the way, if you fry onions, then for color and taste I recommend adding a little carrot, chopped on a coarse grater.

We wash the pork ribs and place them tightly in a deep baking dish; I chose a glass dish. The meat must be seasoned with spices, salt, pepper and, if desired, you can add other seasoning to taste.

I also add, for myself, coarsely ground red pepper and 1-2 cloves of finely chopped garlic (I just like it spicier).

Energy value of the ingredient per 100 grams

Calories - 321 Kcal
Proteins - 15.2 g.
Fats - 29.3 gr.
Carbohydrates - 0

We do not cut the potatoes into large slices or cubes (like French fries, of course, whoever wants to cut them into thin slices, but for those who are especially advanced or lazy, you can use frozen French fries, which are available in any store), cover the meat layer with vegetables, and add a little salt.

Potato:

Calories - 82 Kcal
Proteins - 2.1 grams
Fat - 2.2 grams
Carbohydrates - 13.4 grams

Fried mushrooms with onions need to be seasoned with sour cream and mixed (in principle, it doesn’t make much difference whether the fat content of sour cream is 15 or 20%).

Ingredient value per 100 grams

Sour cream 15%:

Calories - 158 Kcal
Proteins - 2.6 g.
Fats - 15 gr.
Carbohydrates - 3 gr.

Place the third layer of fried champignons with onions and sour cream and distribute evenly in the pan.

Cover the container with foil and place in a preheated oven, do not forget about the temperature - 170 - 180 degrees. We need 1 hour to prepare.

At the end of baking, take out the container for 7-10 minutes, cover everything with grated cheese and send it back to the oven without foil to form an appetizing crust.

Now, our dish is almost ready, ten minutes remain, it’s time to start setting the table, get cutlery, pickles or pickled vegetables, bread, etc.

A little advice: A small decanter of alcohol wouldn’t hurt on the table; firstly, it will decorate the table, secondly, 100 grams will improve your appetite, and thirdly, alcohol will smooth out the quality of cooking if you are still new to the kitchen. But in any case, your business is your table and you are the hostess.

Energy value per 100 g.

Cheese “Smetankovy”

Calories - 332 Kcal
Proteins - 21 grams
Fat - 27.5 grams
Carbohydrates - 0

Preparation time 20 - 30 minutes (depending on skill), waiting time 60 minutes.

Pork ribs with potatoes and champignons - ready

Serving: You can serve the second course with fresh vegetables or pickles, sprinkled with chopped herbs. Please come to the table and enjoy your meal!

And remember, food prepared with soul does not need a chef's diploma

Cost of products needed for cooking.

I took pork ribs on sale for 290 rubles per kilogram.

Potatoes - 25 rubles per 1 kg.

Champignons - 110 rubles per 300 g.

Cheese - 60 rubles per 100 g.

Sour cream - 65 rubles per 200 g jar.

Onions - 10 rub. for 180-200 gr.

Total: 560 rubles for the entire set of products from which you will prepare lunch or dinner for at least 4 people.

Of course, I understand that Russia is large and prices may differ, even in one locality the price varies depending on the outlet, but this way you can have an idea of the order of prices.

It’s so simple and not difficult to prepare our dish, which many call “roast”, although every housewife has her own name, someone will say just stewed meat with vegetables, but for us the name is not important.

You and I know that this meat with a side dish can be safely served for lunch or dinner, it is juicy, satisfying and tasty.

You can find other delicious and simple cooking recipes by following the link

Subscribe to my blog and you will be the first to receive information about new posts.

Best regards to you sergmart67

Find the optimal, practice-tested recipes for stir-fry with mushrooms on the website’s resource for culinary opportunities. Try preparing food in pots, pans, saucepans, ceramic or glass baking containers. Use a multicooker. Add different mushrooms and meat. Fill your palate with a variety of vegetables, aromatic herbs and spices.

Preparing a roast is very simple: you need to choose a set of ingredients to your taste, chop them coarsely, pre-fry or add the raw ingredients and simmer them. Most often, pots are used to cook roasts. It is simply impossible to spoil a dish with them. To reduce calorie content, lean varieties of meat are selected and very often potatoes are replaced with pumpkin, zucchini and other vegetables. For roast with mushrooms, any mushrooms are suitable: fresh or frozen, greenhouse or forest. You can use water, broths, sour cream, cream, and various sauces as a filling.

The five most commonly used ingredients in mushroom stir fry recipes are:

Interesting recipe:
1. Cut the chicken meat into fairly large pieces.
2. Fry in a frying pan until golden brown.
3. Pour in a little broth and simmer.
4. Fry coarsely chopped mushrooms with onion half rings.
5. Fry the peeled and cut into large cubes potatoes in the same frying pan. Add salt and pepper to taste.
6. Prepare the filling: mix cream, finely chopped aromatic herbs, spicy spices (for example, curry).
7. Place meat, potatoes, onion and mushroom mixture in layers in pots.
8. Sprinkle generously with grated hard cheese.
9. Cover with a lid.
10. Bake at 180° for 15-20 minutes.

Five of the fastest recipes for roast with mushrooms:

Helpful Tips:
. You should not salt the meat at the beginning of cooking, otherwise it will give up moisture and become dry.
. Mushrooms add great flavor to the dish, so don't add too many spices and herbs.
. The pots must be placed in a cold oven, otherwise the ceramics may burst.

This classic stir fry recipe uses beef, potatoes and fresh mushrooms. If you wish, you can add some pork meat, dried mushrooms and additional vegetables to this dish. You can also diversify the taste with the help of aromatic spices.

Ingredients:

Beef - 800 g;
Mushrooms - 300 g;
Sour cream - 100 ml;
Potatoes - 500 g;
Onion - 1 pc.;
Carrots - 1 pc.;
Butter - 70 g;
Water or broth - 600 ml;
Salt, pepper, bay leaf.

Step-by-step recipe for roast with meat, mushrooms and potatoes

Wash the mushrooms, place them in hot water and boil for 15 minutes. Let them cool, then slice. You don’t have to drain the liquid; it will come in handy later during cooking.

Remove veins, excess fat and other parts from the meat that you do not want to see in the finished dish. Cut into pieces approximately 3 centimeters wide.

The onion needs to be cut into half rings. Grate or cut the carrots into strips.

Rinse the potatoes several times under cold water. Then peel it and chop it.

Fry the meat on both sides in a frying pan with hot oil.

Transfer the beef pieces to the pan where you will cook the roast. Place potato slices in a frying pan and fry until half cooked. If necessary, you can add a little oil.

Remove the potatoes from the heat and combine them with the meat. Place onions and carrots alternately in the pan.

Place fried vegetables in a pan, add mushrooms and sour cream. At this stage, you can add a little more salt and pepper to the dish, if necessary, add a bay leaf.

Pour the mushroom broth into the pan, add water or meat broth. Mix all ingredients well and cover the container with foil or a lid.

Preheat the oven to 180 degrees. The roast will cook, covered, for 2 hours. Check it periodically to ensure that all the liquid has not boiled away. Let the dish cool slightly before eating.

To make the dish less calorie, try to leave all the oil in the pan. There is no need to pour it into the pan; vegetables and meat will already be juicy enough.

Option 2: Quick recipe for roast with meat, mushrooms and potatoes

To cook the roast faster, you can skip the pre-roasting of the vegetables. But the meat, on the contrary, needs to be fried until half cooked, then baking will take very little time.

Ingredients:

Mushrooms - 400 g;
Potatoes - 500 g;
Cheese - 150 g;
Two onions;
Mayonnaise or sour cream - 100 g;
Pork - 500 g;
Salt, pepper, French mustard.

How to quickly cook a roast with meat and mushrooms and potatoes

Rinse the meat, cut into small pieces. Add salt, pepper and grain mustard for juiciness. Let the pork sit for 10 minutes while you process the other ingredients.

Cut the onion into cubes, and the mushrooms and potatoes into thin slices.

Fry the meat in a small amount of oil until half cooked. At this time, turn on the oven at 200 degrees, let it heat up.

Mix cheese with mayonnaise or sour cream, add salt if necessary. This is necessary so that the cheese crust does not burn during baking.

In a large skillet or baking dish, layer the meat, onions, mushrooms and potatoes. Sprinkle cheese on top and place in the oven for 40 minutes.

This recipe is very convenient for those who have absolutely no extra time for cooking. The active cooking time is no more than 20 minutes; you just need to chop all the ingredients and fry the pork. And as a result, you get a complete lunch or dinner - soft and juicy meat with potatoes and mushrooms. This dish will not appeal to adherents of diets and separate meals, but everyone else will be delighted with it.

Option 3: Roast with spices, pork, mushrooms and potatoes

In this dish, meat and mushrooms are perfectly combined with spices. This results in a rich, spicy taste that gourmets will appreciate. After frying in a saucepan, you can transfer the ingredients into portioned pots or continue to simmer in a saucepan.

Ingredients:

Champignons - 400 g;
Meat - 500 g;
Sweet pepper - 150 g;
Potatoes - 800 g;
Onion - 300 g;
Heavy cream - 50 g;
Olive oil;
Salt, pepper mixture;
Bay leaf, coriander, ginger root.

Step by step recipe

Heat a saucepan with a little oil. Chop the meat and onions and fry them over medium heat. Add spices and salt.

Peel all vegetables, wash and cut into cubes of approximately equal size.

Add pepper to pork and onions.

Wash and coarsely chop the mushrooms. Place them in the pan with the meat and continue to simmer. If you use dry or frozen mushrooms, you must first soak them in hot water.

Add the chopped potatoes to the pan, then cover the roast with a lid.

Thanks to cream, this dish acquires a delicate flavor, vegetables and meat become juicier. There is no need to add additional sauces to the roast since it already has enough gravy.

Option 4: Roast with meat, mushrooms, potatoes and other vegetables in pots

Not all people like vegetables. It is much more pleasant to eat a portion of potatoes with meat than to choke on a light and nutritious salad. But a properly cooked roast will help fill the body with vitamins, while enjoying the excellent taste of the dish.

Ingredients:

Meat - 500 g;
Mushrooms - 300 g;
Tomatoes - 150 g;
Carrot;
Potatoes - 300 g;
Bulb;
Salt, oil, spices.

How to cook

Rinse all vegetables and mushrooms. Peel the onions, carrots and potatoes and chop the ingredients.

Sauté vegetables in a hot frying pan with oil. They should change their color, and a characteristic smell will spread throughout the kitchen.

The meat should be washed and then dried with paper towels. Cut off the veins and films, cut the pork or beef into small cubes. Place them on the bottom of the pots.

Cut the mushrooms into slices and place on top of the meat. Place diced tomatoes and potatoes there.

Place fried onions and carrots on the potatoes, add salt and spices. Cover the pots tightly with foil. Simmer in the oven for 20 minutes at 200 degrees, then reduce the temperature.

Leave the pots in the oven for another 40 minutes until done.

Don't limit yourself to just the vegetables mentioned in the recipe. You can add canned peas or corn, green beans or broccoli to the stir fry. The more vegetables and herbs, the healthier the finished dish becomes. In winter, you can use frozen mixtures.

Option 5: Roast with smoked meat, mushrooms and potatoes

Before cooking, be sure to rinse the mushrooms and peel them if necessary. If you are using dried mushrooms, you can pour boiling water over them and leave them overnight. It is enough to keep the frozen mushrooms in warm water for a short time, then you can add them to the pan.

Ingredients:

Porcini mushrooms - 500 g;
Potatoes - 1000 g;
Bulb;
Butter - 60 g;
Smoked pork - 250 g;
Cream - 200 ml;
Mushroom or meat broth - 300 ml;
Carrot;
Hot pepper, basil, salt.

Step by step recipe

Chop the onions and carrots and sauté them in butter.

Chop the mushrooms and add to the vegetables. Simmer for a few minutes, then add salt and spices.

Cut the potatoes into cubes or slices. Boil water, salt it and boil the potatoes until half cooked.

Cut the meat. Then place a few pieces in each pot, add salt and pepper. Place potatoes, mushrooms and vegetables on top.

Mix the broth with cream, pour the resulting sauce over the contents of each pot. Place in an oven preheated to 180 degrees for 40 minutes.

The roast turns out best if you cook it in ceramic portion pots. But this is not always possible, so you can limit yourself to a cast-iron cauldron or a pan with a thick bottom.

Homemade roast with meat and mushrooms

At the height of the mushroom season, you want to please your loved ones with something tasty and mushroom-based, especially if the whole family collected mushrooms in an ecologically clean area. But even if you buy mushrooms in the store fresh or frozen, they will make a very tasty home-style roast. This roast can be cooked in a saucepan or saucepan, or you can cook it in the oven in ceramic pots.

In ceramic pots, home-style roast is especially tasty and aromatic. All you need is to have portioned ceramic pots or one large pot with a capacity of 2.5-4 liters on hand. So, we stew the meat, fry the mushrooms and potatoes and put it all in a large ceramic pot one by one, then put the pot in a preheated oven, when the contents of the pot boil, cover it with a lid and simmer the roast over low heat for 1.5-2 hours.

We do the same with portioned pots. For convenience, it is better to place all the pots on the table, using a tablespoon, distribute the stew and gravy in equal parts between the pots. Then put an equal amount of fried mushrooms in each pot. Then add fried potatoes, herbs, some spices and salt. You can also add a handful of fresh or sauerkraut, carrots, a couple of slices of bell pepper and any other ingredient to your taste.

You can also pay attention to the recipe for beef in a pot.

Ingredients:

Meat (pork, beef) 500 g
Mushrooms 350-400 g
Potatoes 1 kg
Onions 1 pc.
Greens 20 g
Sour cream 200 ml.
Prunes or dried apples 5-15 pcs.
Vegetable oil 3-4 tbsp. l.
Salt 1 tsp.
Ground black pepper 3 pinches
Bay leaf 2-3 pcs.
Spices to taste

Preparation time: 1 hour. Cooking time: 1 hour.

Pot dish with meat, potatoes and mushrooms. Roast in pots with meat, mushrooms and potatoes

Among the second courses, many can be prepared both for every day and for the holiday table, such as pots of potatoes, meat and mushrooms. If desired, it can be made lean or more elegant.

I suggest cooking the basic recipe with photos in the oven, but you can also try it in the microwave. Potatoes with mushrooms will always be delicious.

Potatoes with mushrooms and meat in pots is also a hearty second course in which the ingredients are perfectly combined and complement each other.

The food is prepared in clay pots and baked in the oven, which makes it not only tasty, but also healthy. Let's feed our family a delicious dinner, for which the male half of the family will be especially grateful to you.

Taste Info Main potato dishes / Baked potatoes in the oven

Ingredients for 3 pots:

Potatoes - 0.8 kg (this is 7-10 medium-sized tubers);
pork (pulp) – 0.4 kg;
champignons – 250 g;
onion – 1–2 pcs.;
cheese – 100 g;
sour cream or mayonnaise – 150 ml;
water – 100 ml;
vegetable oil – 80 g (4 tbsp);
salt, ground black pepper - to taste.

How to cook baked potatoes with mushrooms and meat in pots

First, we will prepare all the vegetables. Wash and peel. Rinse with water again and let dry a little.

Now let's start with the meat, it needs to be rinsed under running water and dried. Then cut into pieces measuring 2x2x2 cm (approximately). It is not necessary to use pork; if you wish, it can be beef, lamb, turkey, chicken.

The neck, shoulder blade, thigh will do. Any meat, but preferably it has a lot of juice and a little fat (potatoes taste better this way).

Heat 2 tbsp in a frying pan. l. vegetable oil, add meat. Fry over high heat until the pieces are covered with a crust (light brown) on top and the meat juice is sealed inside. While frying, add salt and pepper.

Now wash the champignons and cut them into slices. Lightly fry in a frying pan with vegetable oil.

Champignons can be replaced with oyster mushrooms or any wild mushrooms. You can also take frozen preparations and dried mushrooms.

Cut the onions into half rings if the onions are small. First cut the large onion into quarters, then chop it and add it to the mushrooms. Add salt, mix and fry for 3-5 minutes.

Grate the cheese onto a fine grater. Any type of cheese is suitable.

We have already prepared the potatoes, we will cut them into large cubes. But not too much. After all, we need it to be both tasty and baked.

Let's start laying the balls: put potatoes on the bottom of the pots, dividing them equally into all 3 containers. Season with a little salt.

Then lay out the pieces of meat, also dividing them equally among all the pots.

Place 2 tbsp in each pot. l. sour cream (or mayonnaise), pour in a little water (about 30 ml).

Place a generous portion of cheese on top (also spreading the grated cheese evenly over all portions).

Our pots are packed, now we put them in the oven.

But first we cover it with lids (if not, then with foil), and only then put it in a cold oven. Turn on the oven in the “top and bottom” heating mode, set the temperature to 200 degrees, time to 50 minutes.

This time is quite enough to cook potatoes in pots. The dish turns out to be very appetizing and aromatic - the potatoes are soaked in meat and mushroom juices, and the cheese melts, covering the top with a delicious golden brown crust.

Potatoes with meat and mushrooms are served in pots in the oven, always hot. It can be placed on plates or served directly in pots.

Cooking tips:

To get a dietary dish with maximum benefits, choose lean meat and do not fry it, and, of course, do not use mayonnaise, sour cream, or cheese.
If you have a regular oven, then preheat the oven a little (10 minutes) before placing the pots. This way, you will heat the top of the oven, and your pots will bake evenly on top and bottom.
Potatoes with mushrooms and meat in pots in the microwave also cook well. You just need to select full power and set the time to 10 minutes. The taste of these potatoes will be reminiscent of those cooked by your grandmother in the oven.
For this recipe, you can use frozen wild mushrooms. Usually they are already boiled. Before putting them in the pot, they must be defrosted, otherwise your potatoes will be too liquid.
You can also use dried mushrooms. They have a very strong aroma, and the potatoes will get an enhanced mushroom flavor. Before putting the mushrooms in the pot, rinse them with cold water. Pour boiling water over for 2-3 minutes and drain. And then pour boiling water again and let stand for 15–20 minutes. This water can be used to fill pots.
It is better to replace the water in the recipe with meat broth; it should fill the pot no more than 2/3. Otherwise, the excess liquid will “run away” into the oven.

Step-by-step recipes for cooking potatoes with meat and mushrooms in ceramic or clay pots in the oven with the addition of seasonal vegetables

In 100 grams of the finished dish

Option 1: Classic recipe for potatoes with meat and mushrooms in the oven in pots

Cooking potatoes with meat and mushrooms in the oven is a great way to quickly feed your family or guests a delicious lunch or dinner. The appearance of the dish alone can surprise and whet your appetite. For cooking, you can use a standard baking sheet or a regular refractory pan (preferably with a non-stick coating).

750 gr. pork (pulp without fat);
750 gr. fresh potatoes;
200 gr. fat sour cream;
A little vegetable oil;
1 large onion;
Spices and seasonings - to taste;
2 sprigs of parsley;
500 gr. wild mushrooms (you can use a frozen mixture).

Step-by-step recipe for potatoes with meat and mushrooms in the oven in pots

Chop the onion and fry it in oil until the sides are golden and toasted. Add mushrooms; you don’t have to chop them (if it’s a frozen mixture), or cut them into 4-6 pieces if the mushrooms are fresh. Fry, seasoning the vegetables with salt and spices. Add sour cream and simmer, turning off the heat. Chop fresh herbs and add them to the hot sauce, removing the pan from the heat.

Peel the potato tubers and cut them arbitrarily - into strips, slices or cubes - depending on the housewife's preferences, be sure to add salt.

Remove fat and films from the meat, rinse it in running water, and dry with kitchen (paper) towels. Cut the pulp into the same pieces as the potatoes.

Grease an ovenproof dish with a little oil. Place potato slices, pieces of meat and mushroom cream sauce on the bottom. You can mix all the ingredients, or leave them in layers - here you can do what you like best.

Option 2: Quick recipe for potatoes with meat and mushrooms in the oven in pots

One of the main advantages of preparing delicious dishes in the oven is that it’s fast; you don’t need to keep an eye on it, stir it, etc. Potatoes with meat and mushrooms in the oven can become a simple, satisfying holiday dish that is difficult to spoil.

Any meat to suit the housewife’s taste – 650 gr.;
Fresh champignons – 400 gr.;
Fresh potatoes (preferably young, medium-sized) – 400 gr.;
Onions – 2 heads;
Young garlic - 3 cloves;
Sunflower oil – 75 ml;
Salt and pepper;
A large pinch of sweet paprika, Provençal herbs.

How to quickly cook potatoes with meat and mushrooms in the oven in pots

Chop the onions and garlic cloves, fry them in oil, add mushrooms, salt and spices. As soon as the excess liquid has evaporated, add the herbes de Provence.

Peel the potatoes, cut them into slices, salt and season with sweet paprika, stir so that the spices are evenly distributed.

Depending on the type of meat, to cook it faster, you can first beat it, then cut it into thin strips and fry in a separate frying pan until crispy.

Mix all the ingredients, place in a greased, non-stick ovenproof dish and bake in the oven.

Potatoes with meat and mushrooms in pots will turn out no less tasty; then all the products can be laid out in layers, and after covering the pots with a lid or foil, just put them on a wire rack for 45 minutes. You can also add other ingredients to the pots if desired, such as carrots, sour cream or grated cheese.

Option 3: Potatoes with meat and mushrooms in the oven in pots with suluguni cheese

You can prepare a quick and simply hearty second course if you use the oven wisely. And if you also have clay or ceramic pots, then you won’t have any problems feeding your family at all - you can add ingredients your family member loves to each one. The simplest thing you can serve for lunch or dinner is potatoes with meat and mushrooms in the oven.

7-10 potato tubers;
2 onions;
2 medium carrots;
Veal (pulp) – 500 gr.;
Suluguni – 200 gr.;
Champignon or oyster mushrooms – 250 gr.;
Salt and black pepper - according to taste preferences;
A tablespoon of sour cream;
A pinch of basil or thyme.

Wash and peel all the vegetables, cut them as you wish - cubes, slices or strips. Salt and season vegetables, black pepper and dry herbs. Stir and set aside for a while.

Prepare the meat for heat treatment, strip it of tendons, films or dried pieces. Cut into bite-sized pieces.

Step 3:
Chop the mushrooms and grate the suluguni. Mix mushrooms with cheese, season to taste, and add thick sour cream. Stir until the cheese is evenly distributed in the sauce.

Cut the onions into half rings, place them on the bottom of a greased mold or pot, and place the required amount of meat on top of it, which should be seasoned with salt and spices.

Place the vegetables on top of the meat and spread the cream cheese sauce with mushrooms. To be safe, you can add a little clean water to the bottom. Place the pan in the oven and bake for an hour at medium temperature.

Such potatoes with meat and mushrooms in pots will be your salvation if one of your members is not allowed, for example, mushrooms. This is very convenient for large family holidays or get-togethers, when you need to feed everyone simply, quickly and tasty.

Option 4: Potatoes with meat on ribs and mushrooms in the oven in a pot

To prepare a delicious meat dish with a potato side dish, dry porcini mushrooms are perfect to give the dish a wonderful aroma. You will need very little of them, and the result will exceed all expectations. It’s not difficult to cook these potatoes with meat and mushrooms in the oven.

Pork ribs (not very large) – 1.5 kg;
10 large potato tubers;
A handful of dry porcini mushrooms;
2st. spoons of cream or sour cream;
Sea salt and black pepper - to your taste;
Mustard with whole grains - 1-2 tbsp. spoons;
Young garlic -2 -3 cloves;
A little vegetable oil.

Rinse the pork ribs, dry them with special (paper) kitchen towels and cut into portions. The ribs should not be too large, otherwise they may not fit in the oven pots.

Squeeze the garlic cloves into a bowl using a kitchen press, add oil and mustard, salt and spices, stir and rub the mixture over the ribs. Place them in the pan and let them soak in the flavors and marinate.

Potatoes, if they have thin skins, do not need to be peeled; it will be enough to wash them well with a stiff brush and cut them into large slices. Add salt and add to ribs.

Grind the mushrooms in a coffee grinder or blender, add 2 tbsp. spoons of boiling water and let the mass swell. Season with salt and spices, add sour cream or cream and dilute with water until the sauce is the thickness you need.

Spread the mushroom sauce over the ribs and potato slices and bake in the oven over low heat for 1.5 hours. It is recommended to turn the ribs and potato slices over a couple of times during cooking so that they are saturated with juice and sauce on all sides and bake evenly.

If you decide to cook potatoes with meat and mushrooms in pots, it is worth considering that the dish will not be as crispy as on a baking sheet, so it is recommended to make the mushroom sauce more liquid.

Option 5: Spicy potatoes with meat and mushrooms in the oven in pots

When you want to feed your family deliciously, it’s worth remembering simple dishes that can be varied with spices. Cooking potatoes with meat and mushrooms in the oven during the season is one of the favorite recipes of many families.

Chicken beards – 10 pcs.;
Potatoes – 10 pcs.;
Half a kilo of fresh mushrooms;
Salt and pepper;
A little butter;
0.5 teaspoons of turmeric;
2 sprigs of parsley.

Step-by-step cooking recipe

Mix butter with salt and pepper, add turmeric and rub chicken thighs with this mixture. Place them on a baking sheet, lined with baking paper or foil.

Cut the potatoes and mushrooms, season with spices and place them side by side around the chicken - this way the vegetables will be soaked in the juice and aroma of the meat.

When preparing potatoes with meat and mushrooms in pots, you should put the vegetables down and place the chicken thigh on top, always with the skin on - then if the meat gets too fried, you can always remove it when serving the dish.

Many people underestimate dishes cooked in pots, and, admittedly, it is completely in vain. Food created in this way turns out to be unusually juicy, tender, aromatic and, most importantly, all the vitamins are preserved in it. Today we will prepare a delicious and satisfying dish for dinner in pots. Ready?

meat (pork or beef, or you can combine it) – 300 grams,
mushrooms – 350 grams,
potatoes – 3-4 pieces,
onions – 2-3 pieces,
cheese – 100 grams,
mayonnaise – 3-4 tablespoons,
salt - to taste,
ground black pepper - to taste,
vegetable oil - for frying vegetables.

Step-by-step recipe with photos

1. Prepare the ingredients necessary to create the dish.

3. Fry the mushrooms in heated vegetable oil until browned.

4. Cut the onion into strips.

5. Combine onions with mushrooms. Salt and pepper. Fry until fully cooked.

6. Cut the meat into medium-sized cubes.

7. Cut the potatoes into cubes approximately the same size as the meat.

8. Salt and pepper the potatoes. Mix with mayonnaise and mix well.

9. Place some meat in the pot. Salt and pepper.

10. Place fried vegetables on the meat.

11. Place potatoes on a bed of mushrooms.

12. Grate the cheese on a fine grater and sprinkle it over the contents of the pot.

Meat in pots with mushrooms is delicious! It is also called roast. Every housewife can do it, even if she tries to cook this dish for the first time. Meat in pots with mushrooms turns out to be very tender in taste and aromatic. When preparing this dish, you can get creative and add some of your favorite vegetables to the recipe. In any case, success will be guaranteed to you! So, here are the instructions below on how to cook pots of meat, potatoes and mushrooms, read...

INGREDIENTS

Meat – 600 g (for 6 pots);
Potatoes – 600 g;
Champignons sliced conc. – 1 point;
Cream 10% – 150 ml;
Hard cheese – 150 g;
Salt pepper;
Onions 2-3 pcs.

COOKING

Cut the meat into 2 x 2 cm cubes, cut the potatoes into cubes, and cut the onion into half rings.
Mix in a cup, adding mushrooms and salt and pepper.
Divide into six servings and place in pots.
Pour cream into each pot. In general, liquid should be 1/3 of the pot. The meat will release additional juice as it cooks. If you pour a lot of liquid, then it will all boil away and burn in the oven.
Top everything with grated cheese. Cover with a lid or foil, place the pots on a baking sheet (this is in case it boils over the top) and place in an oven preheated to 200 degrees. When it boils, you can reduce it by 180. Cooking time depends on what kind of meat you took for this dish. Pork takes about 40 minutes to cook, beef about an hour. At the end of cooking, you can remove the lids and let the cheese brown nicely.
Meat can be served in pots.

Watch the video below with another recipe for making potatoes in pots with mushrooms, you will love it!

Potatoes with meat and mushrooms are a very tasty combination. A hearty, aromatic, rich dish perfectly replenishes strength and gives incredible pleasure. Cooking in pots gives this dish a special taste - all products are saturated with juices and aromas of each other. You can use any spices and seasonings, but I will only use salt and pepper so as not to disturb the taste and aroma of this wonderful dish.

Let's prepare the ingredients according to the list. To prepare potatoes with meat and mushrooms in pots, I took pork tenderloin, new potatoes and wild mushrooms. You can also use beef, as well as any other mushrooms of your choice.

Wash the meat, dry it and cut it into large pieces. Fry them in a dry frying pan on all sides, then the meat will remain juicy.

Set the meat aside and cover with a lid. In the meantime, saute the onions and carrots in vegetable oil. I recommend not chopping the vegetables too much so that they don’t lose their shape after cooking in the pot.

In the meantime, let's take care of the mushrooms. If you have champignons, peel them and cut them into slices. I have moss mushrooms that grow in the country, I immediately cleaned them of grass and soil. Cut the mushrooms into pieces and fry in vegetable oil.

Peel the potatoes and cut them into fairly large cubes or cubes. Let's take the pots and start filling them. First, lay out the potatoes and mushrooms on top. Add salt and pepper.

Now it's the meat's turn. Also add a little salt and pepper.

Place onions and carrots on top of the meat.

Add garlic and sour cream passed through a press.

Potatoes in pots with meat and mushrooms are ready! The aromas are magnificent, invite your family to the table. You can also serve it in pots, but the portion is quite large, so you can also serve it in plates. Garnish the dish with your favorite herbs and enjoy!

Roast with mushrooms and meat

Roast is a fairly well-known dish. Today I want to introduce you to the recipe roast with mushrooms and meat. The secret of this dish lies in pre-frying the potatoes and mushrooms, which makes the potatoes crispy and the mushrooms juicy.

Ingredients

Cooking steps

In a cauldron we simmer the meat, cut into pieces (as in the photo).

When the meat is browned, add finely chopped onion and simmer over low heat until the onion is golden brown.

Then add chopped carrots. Let's stew.

Pour water over our meat and vegetables and cook until half cooked.

Fry finely chopped potatoes in a frying pan until slightly golden brown. Add to the cauldron with meat and vegetables.

Then fry the pre-chopped champignons. And just like potatoes, we send them to the cauldron.

In a separate container we dilute the flour and broth taken from the cauldron in which our dish is prepared. Pour the resulting mixture into the cauldron with our ingredients for the roast.

Cook the roast with mushrooms and meat until all the ingredients are cooked. At the end, add all the spices and finely chopped herbs.

Bon appetit!

You can add any mushrooms to the potatoes. Champignons and oyster mushrooms, as well as boletus, boletus and aspen mushrooms can be used without pre-treatment. But it is recommended to first boil the rest of the forest mushrooms in salted boiling water for 20–30 minutes so that the bitterness disappears from them.

Ingredients

1 onion;
a few tablespoons of vegetable oil;
500 g mushrooms;
1 kg of potatoes;
salt - to taste;
1 bunch of dill.

Preparation

Ingredients

1 carrot;
1 onion;
1 kg of potatoes;
400 g mushrooms;
salt - to taste;
ground black pepper - to taste;
3 tablespoons of vegetable oil.

Preparation

Grate the carrots on a coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Place the prepared ingredients in a bowl, add salt, pepper and oil and stir. Place everything in a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Make several holes in the bag to allow air to escape. Place in an oven preheated to 200°C for 40–50 minutes.

If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.

Ingredients

1 onion;
1 carrot;
2–3 tablespoons of vegetable oil;
500 g mushrooms;
1 kg of potatoes;
water;
salt - to taste;
ground black pepper - to taste;
2 dried bay leaves.

Preparation

Cut the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep frying pan and fry the onion until soft. Then add carrots and fry lightly.

Cut the mushrooms into small pieces and add them to the vegetables. Cook, stirring, over medium heat until lightly golden brown.

Coarsely chop the potatoes. Place it in a frying pan and add hot water until the pieces are almost completely covered. Simmer over medium heat, covered, for about 20 minutes until soft.

5 minutes before the end of cooking, add salt, pepper, bay leaves and stir. You can also use other seasonings to suit your taste. Before serving, leave the finished dish covered for 15–20 minutes and remove the bay leaves.

iamcook.ru

Ingredients

For 2 pots:

4–5 potatoes;
1 onion;
200 g mushrooms;
2 tablespoons vegetable oil;
salt - to taste;
ground black pepper - to taste;
4 tablespoons of sour cream;
4–5 tablespoons of water;
2 tablespoons butter.

Preparation

Cut the potatoes into slices, the onions into half rings, and the mushrooms into large pieces. Lightly fry the onions and mushrooms in hot vegetable oil until golden brown.

Place some of the potatoes, onions and mushrooms in the pots. Repeat layers, seasoning with salt and pepper. The top layer should be potatoes.

Mix sour cream and water until smooth. Place a spoonful of butter on top of the potatoes and pour sour cream sauce over them.

Close the pots with lids and bake for 30 minutes at 200 °C. Remove the lids and cook for another 10 minutes to brown the potatoes.

Ingredients

2 tablespoons flour;
600 ml milk;
salt - to taste;
ground black pepper - to taste;
1 teaspoon dried thyme;
3 cloves of garlic;
1 onion;
1 kg of potatoes;
500 g mushrooms;
200 g hard cheese.

Preparation

In a frying pan, stirring lightly, lightly fry the flour until golden brown. Pour in the milk little by little, whisking constantly to avoid lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Add the vegetables to the sauce, stir and cook for another 5 minutes over low heat.

Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with butter. Place half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

Add the remaining potatoes and spread the other half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.

Ingredients

4–5 large potatoes;
150 g of mushrooms (champignons are best);
½ bunch of dill;
salt - to taste;
ground black pepper - to taste;
2-3 tablespoons of vegetable oil.

Preparation

Make several transverse deep cuts on each potato at a distance of approximately 5 mm from each other. To avoid accidentally cutting the potatoes completely, place wooden sticks under them.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Carefully stuff the mushroom filling into each cut of the potato.

Place the stuffed potatoes on a lined baking sheet and brush with oil. Cover with a second sheet of foil and place in an oven preheated to 200°C for 30–40 minutes. Then remove the foil and cook for another 5-10 minutes until the potatoes are browned.

Roasting may take longer depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can remove them from the oven.

Ingredients

350 g mushrooms;
1 onion;
1 tablespoon butter;
1–2 tablespoons vegetable oil;
1 kg of potatoes;
water;
salt - to taste;
¼ teaspoon ground nutmeg;
2 dried bay leaves;
120 g sour cream;
1 bunch of dill.

Preparation

Cut the mushrooms into large pieces and the onions into small cubes. Melt butter in a deep frying pan and add vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.

Place potatoes, cut into large cubes, into the pan. Pour in enough hot water to cover the potatoes almost completely. Add salt, nutmeg and bay leaf and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour 4-5 tablespoons of warm water into the sour cream and stir. Add to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, stir and remove the bay leaf.