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Mushrooms with meat or chicken are not only tasty, but also very satisfying. Using recipes for cooking mushrooms with meat (pork, beef, veal) or chicken, you can prepare a complete lunch or dinner for your family. In addition, delicious mushroom dishes with meat or chicken will be a great "hot chord" for a festive table.

Cooking stew with mushrooms: recipes with photos

Pork with onions and mushrooms stewed in red wine

Ingredients:

To cook meat with mushrooms, you will need: 800 g of pork (ham), 800 g of carrots, 800 g of mushrooms, 800 g of onions, 1 liter of semi-sweet red wine, herbs, salt and freshly ground black pepper - to taste.

Preparation:

Before stewing meat with mushrooms, the pork must be washed and dried, then cut into large cubes.

Peel vegetables. Cut carrots into circles, onions - into strips or half rings.

Wash, dry and peel the mushrooms. Cut each mushroom into 2 pieces.

Put the meat in a saucepan, add carrots, onions and mushrooms. Pour in red wine, salt and pepper.

Simmer at low boil for 1.5 hours. Top up with water if necessary.

As you can see in the photo, the meat with mushrooms cooked according to this recipe should be sprinkled with herbs before serving:

Roast with chanterelles, cucumbers and onions

Ingredients:

For this mushroom stew recipe, you will need: 500-600 g of beef (pelvic or shoulder), 100-200 g of boiled chanterelles, 600-800 g of potatoes, 150-300 g of barrel pickles, 600-1000 ml of water or broth, 50-60 g of tomato paste, 1 onion , 1 carrot, 2-3 cloves of garlic, 1 tsp. seasoning mixtures for stewing meat, 3 bay leaves, a few branches of dill and / or parsley, salt and freshly ground black pepper to taste, vegetable oil for frying.

Preparation:

Before cooking meat with mushrooms, you need to prepare vegetables. Cut the peeled potatoes into wedges, fry in vegetable oil for 10 minutes. Chop peeled onions and carrots, fry in vegetable oil until soft. Add chanterelles, fry for another 5-8 minutes.

Wash and dry the beef, peel off the films, cut into cubes, fry in vegetable oil until golden brown. Add salt, pepper, tomato paste and water, simmer for 1-1.5 hours. Add cucumbers cut into slices 30 seconds before the end of time.

Chop the herbs and peeled garlic. Transfer the meat and cucumbers to an ovenproof dish. Add potatoes, onions, carrots and mushrooms, bay leaf, seasoning mixture, chopped herbs and garlic. Cover the dish with a lid, simmer at 200 ° C for about 30 minutes.

Beef with mushrooms and rice

Ingredients:

300 g of fresh mushrooms, 1 kg of beef, 2 onions, 8-10 pods of sweet pepper, 3-4 pods of hot pepper, 6-7 cloves of garlic, 1/2 cup of rice, 4-5 tomatoes, 6 tbsp. tablespoons of butter, 1 tbsp. a spoonful of parsley, salt.

Preparation:

Before cooking meat with mushrooms, beef must be washed and dried. Then cut the meat into pieces the size of a large walnut and fry. Add finely chopped onions and washed mushrooms (small ones can be put whole, and large ones can be chopped). After frying the mushrooms, pour 2 cups of hot water into a deep saucepan, put the mushrooms in it, salt 1 to taste and put on medium heat. Bring the meat to a half-cooked state and add coarsely chopped bell peppers, hot peppers, garlic and rice. Lay tomatoes cut into circles on top. Bring to readiness over low heat. Sprinkle with parsley before serving.

Look at the photo for the mushroom stew recipes above:

Simple recipes for making meat with mushrooms

Veal stewed with mushrooms and ham

Ingredients:

For this simple recipe for meat with mushrooms, you will need: 1.25 kg of veal, 1/2 cup of fat, 3-4 onions, 2-5 slices of ham, 300 g of mushrooms, 1 tbsp.a spoonful of tomato puree, flour, 8-10 black peppercorns, salt.

Preparation:

Before stewing the meat with mushrooms, the veal must be cleaned of tendons and films. Then fry the meat in hot fat until it is browned on all sides. Then take out the veal, and fry finely chopped onion, slices of ham, cut into oblong pieces, and mushrooms, cut into strips in fat until soft. After the mushrooms are ready, add the tomato puree, season with flour, pour hot water or broth to make a not very thick sauce, add salt to taste and black peppercorns. Then put the meat in the sauce and cook it over low heat in a tightly closed saucepan. Before serving, cut the meat into thin slices and pour over the sauce without rubbing it. Tasty mushroom meat prepared according to this recipe can be served with potato sauté.

Veal with mushrooms

Ingredients:

6 pieces of boiled veal, 250 g of chopped fresh mushrooms (preferably white or champignons), 1/4 cup wheat flour, 3 tbsp. tablespoons of butter, 2 tbsp. tablespoons of brandy, 1 teaspoon of salt, freshly ground black pepper, 1/3 cup of semi-sweet red wine, 2/3 cup of 20% cream.

Preparation:

Roll the pieces of boiled veal in flour and lightly fry in butter. Heat the cognac, pour over the veal and set it on fire. When the flame goes out, add mushrooms, salt, preferably a pinch of nutmeg. Keep for 5 minutes on low heat. Pour in wine, bring to a boil and keep on fire for another 5 minutes. Add the cream, stirring occasionally, and keep on fire, not boiling, for another 10-12 minutes until the mushrooms are completely softened. Serve with boiled potatoes.

Cook boiled veal for a meat recipe with mushrooms as follows. Take 1 kg of meat, cut into pieces, from the front leg or neck, 3 glasses of water, 1 tbsp. spoon of salt, 1 tbsp. spoon of 3% wine vinegar.

Rinse the meat and leave in cold water for 1 hour. Drain the water. Place the meat in a saucepan. Pour in water and vinegar, salt and bring to a boil. Cook over low heat for 10 minutes. Drain the water. Pour in fresh cold water and let cool. Drain the water. Remove films and tendons from meat.

How to deliciously stew meat with mushrooms

Turkey salmi with mushrooms

Ingredients:

1-1.5 kg of turkey, 60 g of butter, 60 g of bacon, 200-250 g of fresh mushrooms (preferably white or champignons), 1 glass of dry red wine, 1 tbsp. a spoonful of wheat flour, 2 teaspoons of salt, freshly ground black pepper, 1 tbsp. spoon of brandy, 2 tbsp. tablespoons of finely chopped onions, 2 tbsp. tablespoons of finely chopped carrots, 1 finely chopped clove of garlic, 1 bay leaf, finely chopped parsley, salt, pepper.

Preparation:

Fry the offal, neck, legs and wings of the turkey in butter along with onions, carrots, garlic and parsley. Add flour, after it turns light brown, add V2 glasses of dry red wine and 1 glass of water. Put the bay leaf. Cook over low heat for 1 hour. Strain the broth.

Cut the turkey breast into 4 pieces. Rub the pieces with salt and pepper. Melt 30-40 g of butter in a brazier, put the pieces of turkey there and, after they are browned on all sides, remove them from the brazier, and put the bacon and mushrooms there. When the bacon and mushrooms are fried, remove them from the brazier and pour 1/2 cup of wine into it, bring to a boil and keep on low heat for 2-3 minutes. Pour in the broth prepared earlier.

Put pieces of turkey in a roasting pan, add brandy, cover the roasting pan with a lid and keep on low heat for 1.5 hours.

Serve delicious meat with mushrooms along with white bread fried in butter.

Chivalrous turkey

Ingredients:

1-1.5 kg turkey (always with breast), 2 tbsp. tablespoons of finely chopped onions, 2 tbsp. tablespoons finely chopped carrots, 1 clove of garlic, 1 sprig of celery and parsley, 1 bay leaf, 2 black peppercorns, 2/2 cup dry white wine, 200 g dried porcini mushrooms, presoaked in warm water, 2 egg yolks, 1 / 2 cups 20% cream, 1/2 cup bread crumbs, 6 tbsp.tablespoons of fat for frying, 200-300 g of rice, 50 g of butter, 100 g of bacon, salt.

Preparation:

Before cooking delicious meat with mushrooms, the turkey needs to be cut, separating the bones and 300-350 g of white meat (from the breast). Set aside white meat.

Bones, meat (except white meat) and, if any, giblets, put together with mushrooms, onions, carrots, celery, parsley, bay leaves, pepper in a saucepan, pour 1 glass of water and wine, bring to a boil and cook over low heat 40 -50 min. Strain the broth. Remove the meat and mushrooms from the broth. Pass the mushrooms through a meat grinder, put in the broth, salt it to taste.

Beat egg yolks with cream and pour 1 ladle of broth into them, stirring continuously so that the yolks do not curl.

Pour the yolks into the broth and cook the mixture for 5-7 minutes, stirring and not letting it boil. Salt to taste. Cut the white meat into 8-12 pieces. Dip each piece in sauce, roll in breadcrumbs and fry in boiling fat until golden brown.

Pass the meat cooked in the broth through a meat grinder, heat up, pour over the sauce until a thick mass is formed, salt to taste and put in the middle of the heated dish.

Put separately cooked rice well-soaked in butter around, and around the edges - pieces of fried white meat interspersed with slices of toasted crispy bacon. Serve the remaining hot sauce separately.

Here you can see a photo of the recipes for cooking meat with mushrooms presented on this page:

How to cook chicken with mushrooms: recipes with photos

Minced chicken baskets with julienne

Ingredients:

• 30-60 g of hard cheese, 50 g of puff pastry.
• Ground meat: 300 g chicken fillet, 100 g flour, 50 g lard, 2-3 cloves of garlic, poultry spices - to taste. Julienne: 50 g smoked-boiled brisket, 50 g champignons, 1 onion, 50 ml cream 22% fat, 50 g sour cream
• Additionally: molds, foil.

Preparation:

Wash, dry and peel the mushrooms. Peel the onion. Dice the brisket, onion and mushrooms.

Fry the brisket in a dry frying pan for 2-3 minutes. Add onion and mushrooms, fry for another 7-10 minutes. Pour in cream, then sour cream, simmer until thickened.

Pass the chicken fillet, bacon and peeled garlic through a fine-mesh meat grinder. Add poultry spices and flour.

Divide the minced meat into portions of 100 g. Form the flat cakes 1 cm thick, put them in foil-covered molds. Fill each cake with 1 tbsp. l. with a slide of julienne, wrinkle the walls in the form of a bag, tie with strips of puff pastry.

Sprinkle the baskets with grated cheese, bake in an oven preheated to 160-180ᵒC for 10-15 minutes.

Chicken with mushrooms in sour cream

Ingredients:

1 chicken (1.5 kg), 250 g finely chopped mushrooms, 6 tbsp. tablespoons of butter, 4 tbsp. tablespoons of brandy, 2 1/2 tsp of salt, 1/2 tsp of freshly ground black pepper, a glass of whipped sour cream.

Preparation:

Melt butter (4 tablespoons) in a cast-iron brazier and fry the chicken cut into pieces in it. Warm up the cognac, pour over the chicken pieces and set it on fire.

When the flame is out, sprinkle the chicken with salt and pepper, cover the roasting pan and keep it on low heat for 45 minutes (or longer until the meat is tender), while turning the chicken chunks frequently. Melt the remaining butter in a saucepan and fry the mushrooms in it for 5 minutes.

Transfer the mushrooms to a brazier, salt to taste. The chicken with mushrooms prepared according to this recipe should be poured with sour cream and can be served.

Omelet stuffed with chicken liver and mushrooms

Ingredients:

• 100 g chicken liver, 1/4 cup finely chopped fresh mushrooms (better than champignons or russula).
• For filling: 3 tbsp. tablespoons of butter, 2 tbsp. tablespoons of finely chopped onions, 1 tbsp. a spoonful of wheat flour, 3/4 cup of meat broth, 1 teaspoon of tomato paste, dill, 1/2 teaspoon of freshly ground black pepper.
• For the omelet: 4 eggs, 2 tbsp. tablespoons of cold water, 1/2 teaspoon of salt, freshly ground black pepper, 1 tbsp. a spoonful of butter.

Preparation:

Melt butter in a frying pan, put onion, liver, mushrooms and fry. Remove the liver and chop finely. Pour flour, stirring, into the pan, then pour in the meat broth. Stir until it boils. Add tomato paste, salt and pepper. Cook over low heat for 5 minutes. Add the liver and warm it up.

Make an omelet. Before folding it, put the liver with mushrooms on it.

Parisian Stuffed Chicken

Ingredients:

1-1.5 kg of chicken, 3 teaspoons of salt, freshly ground black pepper, 3 thin slices of smoked pork belly, 450 g of chicken liver, 4 tbsp. tablespoons finely chopped onions, 11/4 cups thinly sliced ​​mushrooms, finely chopped parsley, 1/2 cup bread crumbs, 1/8 teaspoon thyme, 6 tbsp. tablespoons of butter, 2 tbsp. tablespoons of lemon juice.

Preparation:

Before cooking chicken with mushrooms, the bird must be washed, wiped dry and rubbed with salt and half a serving of black pepper. Lightly fry the pork brisket in a pan, drain the melted fat. Add liver, onion, mushrooms to the pan and fry for another 5 minutes.

Chop everything with a knife or mince it. Stir in parsley, 1/4 cup breadcrumbs, thyme, remaining salt and pepper. Fill the inside of the chicken with this mixture and sew up. Melt half the butter in a hot skillet, put the chicken in there and place the pan in the preheated oven for 2 hours, or keep there until the meat is tender and the skin is brown. Pour the juice from a skillet over the chicken frequently. Melt the rest of the butter and mix with the rest of the breadcrumbs.

As you can see in the photo, according to this recipe, chicken with mushrooms should be served on the table, after having coated it with breadcrumbs soaked in butter and sprinkled with lemon juice:

Chickens in red wine with mushrooms

Ingredients:

2 chickens 400-500 g each, 250 g small fresh porcini mushrooms or champignons, 4 cups dry red wine, 1/3 cup wheat flour, 2 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 1/2 teaspoon of ground red pepper, 125 g of finely chopped bacon, 450 g of white onions, 3 tbsp. tablespoons of brandy, 1 finely chopped clove of garlic, 1 bay leaf, 1/2 teaspoon of dried thyme, finely chopped parsley.

Preparation:

Wash and dry the chickens. Mix the flour with salt, black and red pepper (it is advisable to add a pinch of nutmeg) and roll the chicken in it. Put bacon in a cast-iron brazier and fry until the pieces turn light brown. Put onions and mushrooms in a roasting pan, fry and remove. Fry the chicken on all sides in a roasting pan. Put thyme in it, pour cognac over the chickens and set it on fire. When the flame is out, cover the roasting pan with a lid and keep on low heat for about 45 minutes (or longer until the meat is tender). Strain the gravy and season with salt to taste. If the gravy is too runny, add 1 tbsp. a spoonful of starch, diluted in 2 tbsp. spoons of water.

Serve with fried mushrooms and onions.

Pay attention to the photo for recipes for chicken meat with mushrooms - such dishes look very appetizing:

Recipes on how to cook delicious baked meat with mushrooms in the oven

Here you will learn how to cook meat with mushrooms in the oven for a festive table.

Pork steak with mushrooms and mozzarella

Ingredients:

For this recipe for meat with mushrooms in the oven, you need to take 800 g of pork (neck), 300 g of mushrooms, 200 g of cherry tomatoes, a thick slice of mozzarella, 400 ml of cream of 22-35% fat, salt and freshly ground black pepper - to taste, 80 ml olive oil for frying

Preparation:

Before baking the meat with mushrooms, you need to wash and dry the pork, cut into portions 2-3 cm thick.

Salt and pepper the meat, fry in hot olive oil on both sides for 1-2 minutes.

Wash, dry and peel the mushrooms. Cut into 4 pieces. Add to meat, salt. Fry for another 1 minute.

Cut the tomatoes in half, add to the meat and mushrooms.Place a slice of mozzarella on top, pour in the cream.

Bake in an oven preheated to 180 ° C for 8-12 minutes.

Pork with mushrooms and vegetables on skewers

Ingredients:

• For this recipe for cooking meat with mushrooms, the oven will need 600 g of pork (neck), 16 mushrooms, 1 zucchini, 16 cherry tomatoes, 1 clove of garlic, 30 ml of vegetable oil, 30 g of grated ginger root, salt and white wine vinegar to taste. Glaze: 50 ml of soy sauce, 30 ml of sesame oil, 30 g of honey, salt, a mixture of black and allspice to taste.
• For filing: sesame seeds
• Additionally: long skewers.

Preparation:

Before making such meat with mushrooms, you need to wash and dry the pork, cut off excess fat. Cut the meat into small pieces, beat off slightly with the back of the knife.

Prepare the icing: Combine soy sauce, sesame oil, honey, salt and pepper mixture. Pour the mixture over the pork.

Cut the zucchini into large slices. Wash, dry and peel the mushrooms. Chop the peeled garlic finely. Combine zucchini, cherry tomatoes, mushrooms and minced garlic. Drizzle with vegetable oil, pour in vinegar, salt and add grated ginger. To stir thoroughly.

String meat, mushrooms and vegetables on skewers, alternating with each other. Bake in an oven preheated to 180 ᵒC for 8-10 minutes. Meat cooked according to this recipe, baked with mushrooms, should be served sprinkled with sesame seeds.

How to bake meat with mushrooms in the oven: cooking recipes

How else can you cook meat with mushrooms deliciously to please your loved ones?

Sausages baked with mushrooms in tomato sauce

Ingredients:

To cook meat with mushrooms, the oven will need 200 g of boletus, 250 g of raw homemade sausages, 1 onion, 2 cloves of garlic, 1 tbsp. l. olive oil for frying. Sauce: 3 large tomatoes, a small bunch of parsley, sugar, salt and freshly ground black pepper to taste.

Preparation:

Cut sausages into slices 5-7 cm thick, peeled onions into half rings, peeled garlic into slices. Wash, dry and peel the mushrooms, cut into slices. Heat the olive oil, fry the garlic and onion for 3 minutes over medium heat. Put pieces of sausages, fry for another 15 minutes over high heat. Add mushrooms, fry for 15 minutes over medium heat, stirring constantly.

Remove the stalks from the tomatoes, cut them crosswise, pour boiling water for 2-3 minutes, remove the skin. Cut vegetables into large slices, chop with a blender until puree. Add the resulting mass to the pan, simmer for 5 minutes.

Chop the parsley finely, put in the pan. Add sugar, salt and freshly ground black pepper. Bake delicious meat with mushrooms in the oven at 180 ° C for 20 minutes.

Burgundy beef

Ingredients:

1 kg of meat (rump), 200 g of fresh mushrooms, 1 cup of finely chopped onions, 1 cup of finely chopped carrots, 1 clove of garlic, 2 slices (50 g) of lard, 1 1/2 cups of dry red wine, 1/3 glasses of brandy, 2 tbsp. tablespoons of vegetable (preferably olive) oil, 2 tbsp. tablespoons of salt, 1/4 teaspoon of freshly ground black pepper.

Preparation:

Before baking the meat with mushrooms in the oven, the rump must be cut into pieces and rubbed with salt and pepper. Pour vegetable oil into a saucepan and put half a serving of lard in it. Add carrots there, and on top - a layer of meat. Put a layer of onions and mushrooms on top of the meat.

Sprinkle with salt and pepper. Then put the second layer of meat, on it - the second layer of onions and mushrooms, and finally - the third layer of meat. Cover the meat with thin slices of bacon. Drizzle with wine, cognac, sprinkle with pepper. Place in a preheated oven for 30-40 minutes (or keep longer until the meat is tender).