Meat with mushrooms champignons: photos, recipes in the oven, slow cooker and in a pan

If you take meat with mushrooms and supplement these products with others that are currently at hand, you can get wonderful, unusual, tasty and satisfying dishes. And this is because these ingredients work well with each other and with many others, which helps to create delicious dishes without even resorting to cookbooks. It is enough to rely on your taste and preferences, as well as the desires of family members.

If you still need to get an idea of a recipe for how to cook fried mushrooms with meat, baked in the oven or in a slow cooker, it is recommended to refer to the selection presented on this page.

How to cook meat with apples and canned mushrooms

Ingredients

200 g of beef
2 apples
1 cup canned champignons
3 tbsp. tablespoons of butter
1 glass of milk
1.5 tbsp. tablespoons of wheat flour

How to cook meat with champignons to make it unusual - those who want to please loved ones with something special and, of course, tasty, think about it. The next recipe is from this series.

Boil the lean meat and cut into thin slices, then prepare the sauce from milk and flour.

Peel and core the apples, cut into thin slices.

Cut the mushrooms in the same way.

Grease the pan with butter, put the bottom with apple slices, put the meat on top of the apples interspersed with mushrooms, pour the sauce on top, sprinkle with melted butter and bake.

Delicious meat with mushrooms, apples and celery

Ingredients

500 g meat (fillet)
1 cup canned champignons
2 carrots
1 celery root
1 onion
2 soaked apples
4 tbsp. tablespoons of vegetable oil
1 lemon
salt pepper

In order for the meat with champignons to be tasty and aromatic, you need to properly prepare it, namely, wash it, dry it with napkins and rub salt and pepper into it.
Place on a baking sheet and bake in a hot oven (over high heat) for 10 minutes.
Then add diced carrots, onion slices and canned mushrooms to the meat.
Bake for another 25 minutes.
Remove the toasted meat and serve with the soaked apples and celery, grated on a vegetable grater and seasoned with lemon juice and vegetable oil.
This recipe for meat with mushrooms in the oven proves once again that even simple dishes can be very tasty, satisfying and healthy.

Recipe for fried mushrooms with meat in sour cream and tomato sauce

Ingredients

200 g of boiled beef kidneys, veal
100 g each ham, boiled tongue, canned mushrooms
2 tbsp. l. ghee, vegetable oil, grated cheese
dill, onion
salt
300 ml sour cream tomato sauce

Recipes for dishes with mushrooms and meat help housewives to prepare hearty varied dinners and pamper the family, even without being a professional in the culinary business. For example, the following recipe for a dish will surely be appreciated by all households, it turns out very tasty and aromatic.

Cut boiled kidneys, veal, tongue, ham and mushrooms into strips, fry in a pan with vegetable oil, add sour cream-tomato sauce and thoroughly washed and finely chopped green onions, boil.

Put the fried mushrooms with meat, sauce and onions in a baking dish, sprinkle with grated cheese, add ghee and bake in the oven.

Garnish the dish with thoroughly washed and finely chopped dill before serving.

How to cook chicken in the oven in sour cream sauce with mushrooms

Ingredients

Chicken meat weighing about 1.5 kg
200 g rice
2 carrots
1 head of onion
2 tbsp. l. vegetable oil
breadcrumbs
ground black pepper
salt

For the sauce

250 g champignons
200 g sour cream
2 tbsp. l. vegetable oil
dill
salt

Meat with rice in sour cream sauce with champignons turns out to be juicy, tender, aromatic and very tasty, therefore, when thinking about what to cook when you want something special for the second, you need to stop the choice on this particular recipe.

Rinse the chicken under running cold water, dry it, cut into portions and put in a rooster. Peel the onions and carrots, rinse, place whole to the chicken and cover with water so that it only covers the food, then salt, pepper and cook until tender. Remove vegetables and chicken from broth and cool. Remove the bones from the chicken, and chop the pulp and vegetables at random.

Sort the rice, wash and boil in the broth remaining from the chicken cooking, taking it in a 1: 2 ratio. Combine the meat with the cooked rice and vegetables.

Grease a baking dish (a cake pan with a metal glass in the center is best) with vegetable oil, sprinkle with breadcrumbs, put the meat and rice in it and bake in the oven for about 20 minutes.

Put the prepared casserole on a large dish, gently turning the dish over. Pour the mushroom sauce into the center well. To prepare it, wash the mushrooms, cut, fry in vegetable oil, and then pour in a little water and simmer until tender. When the water evaporates, pour in the sour cream mixed with flour and thoroughly washed and finely chopped dill, bring to a boil, salt.

The recipe for how to cook meat with mushrooms in the oven in a sauce must be saved and periodically pampered with this dish yourself and your loved ones.

Oven baked meat with mushrooms, ham and pepper

Ingredients

600 g chicken fillet
250 g fresh champignons
150 g each ham, pickled red bell pepper
8 eggs
ground black pepper
salt
200 ml milk

Dishes with mushrooms, champignons and meat can be prepared in a variety of ways, for example, in the form of a roll, a description of which is given below.

Boil the peeled and washed mushrooms in salted water, discard in a colander and cut into thin slices.
Rinse the fillets in cold water, dry and mince. Season the resulting minced meat with salt, pepper, mix thoroughly and add the mushrooms.
Chop the pickled peppers and ham into small pieces and add to the minced meat as well.
Then pour milk into the minced meat, add raw eggs and mix thoroughly.
Roll the resulting mass into a roll and cook until tender in salted water (about 15-20 minutes).
Remove, let cool and cut into slices obliquely.
Before serving, cut the baked meat with mushrooms, ham and pepper in the oven into slices, place them in the middle of the dish, decorate the sides with thinly diced vegetables.

Recipe for making champignons with meat and onions

Ingredients

900 g pork pulp
500 g champignons
200 ml mayonnaise or sour cream
2 onions
7 tbsp. l. vegetable oil
parsley, dill
ground black pepper
salt

Among many culinary experts, recipes for making mushrooms with pork meat are popular, which is understandable, because these components help to create amazing dishes with an expressive taste and magical aroma.

Wash the pork under running cold water, cut into portions, salt, pepper and fry in a well-heated frying pan until a crust forms.
Wash the mushrooms, boil until tender, discard in a colander and cut into slices. Peel the onion, rinse, chop finely and fry separately.
Combine meat with onions, boiled mushrooms and mayonnaise. Bring the mixture to a boil and simmer over low heat, stirring occasionally, for 8–20 minutes.
When serving, sprinkle the dish with thoroughly washed and finely chopped herbs.

Partridge meat with mushrooms

Ingredients

2 partridges, 2 lemons
100 g champignons
50 ml vegetable oil
ground black pepper
salt

Recipes on how to cook champignons with partridge meat can be called special, such dishes may interest even true gourmets, because these two components are delicious and dietary.

Peel the partridges, gut, wash under running cold water, cut along the back, cut the joints of the legs and wings, slightly flatten the brisket, sprinkle with salt, pepper, brush with vegetable oil and fry on a wire rack.

Wash the mushrooms, separate the caps, grease them with oil, salt, pepper and also fry on the wire rack.

When serving, put the partridge on a dish, cover with mushroom caps, pour strong meat broth mixed with lemon juice around the bird.

Meat stewed with mushrooms in a brazier

Ingredients

800 g champignons
200 g boiled beef
150 g bacon
100 g soy meat
2 each onion, carrot, garlic clove
vegetable oil
ground black pepper
salt
400 ml broth

Peel and wash mushrooms and vegetables. Grate carrots on a coarse grater, cut onions into rings, mushrooms into slices. Cut beef and soy meat into slices, salt and pepper.

Pour vegetable oil into a brazier (a thin layer on the bottom), heat it, and then lay out in layers the chopped bacon, carrots, half of the meat, onions, garlic, mushrooms and the rest of the meat, peeled and passed through a press, add salt and pepper. Place the roasting pan in the oven and simmer until tender.

Garnish the cooked meat, stewed with mushrooms in a brazier, with corn before serving and serve hot.

Meat with mushrooms, bell peppers and onions

Ingredients

400 g chicken fillet
250 g boiled rice
3 onions
4 any fresh medium-sized mushrooms
1 green bell pepper
30 g fresh rosemary
0.5 cups ketchup
salt

Wash the fillet and cut into strips, salt. Wash and peel vegetables and mushrooms. Cut the onion into rings, sweet peppers into cubes, cut each mushroom into 4 parts. String the meat with champignons, bell peppers and onion rings on skewers, alternating between these components. Brush vegetables and meat with ketchup. Place the skewers on the grill and cook for 10 minutes with the door open. Turn meats and vegetables periodically and drizzle with ketchup.

Serve with boiled rice and garnish with carefully washed and finely chopped rosemary.

Zrazy with champignons with red sauce

Ingredients

200 g of beef, dried mushrooms, pork belly
3 sausages
2 onions
2 tbsp. l. red sauce, vegetable oil
1 tbsp. l. ghee
spices
salt

Meat with champignons can be used to create breathtakingly tasty and aromatic grilled zrazy.

Wash the mushrooms, cover with water, leave to swell for 2 hours, and then cook in the same water until tender, discard in a colander.
Peel the onion, wash, chop finely and sauté in vegetable oil.
Chop mushrooms and sausages finely.
Combine the sausages, mushrooms, diced pork belly and onions and mix well.
Rinse the beef, cut into large pieces, mince, salt, pepper and form the cakes.
Place the mushroom filling on them, roll up, pinch the edges, place on the grill and fry on a lard-greased wire rack for 20 minutes.
Serve zrazy with fried potatoes, drizzled with red sauce.

Recipe for meat fried with mushrooms and onions in a pan

Ingredients

400 g lamb
150 g fresh champignons
100 g smoked brisket, sour cream
2 potato tubers
1 each onion, carrot, tomato
3 tbsp. l. vegetable oil
dill, parsley
ground black pepper
salt

The recipe for meat fried with mushrooms in a pan and stewed in a brazier is suitable for those who need to prepare a hearty, tasty dish for guests or a large family.

Rinse the meat and cut into small pieces. Peel and wash vegetables and mushrooms. Chop the onion into thin half rings, cut the mushrooms, potatoes and tomatoes into slices, carrots into strips.Fry the meat with the onion until golden brown, season with salt, pepper and add the mushrooms.

Put the brisket cut into slices on the bottom of the gosper, on it - carrots, potatoes and tomatoes, spread the meat fried with mushrooms and onions in a pan on top, sprinkle with thoroughly washed and finely chopped herbs and pour with sour cream. Simmer the roast over low heat for 30-40 minutes.

How to cook rabbit meat with mushrooms in a pan

Ingredients

rabbit weighing about 1.5 kg
250 g peeled tomatoes
500 g fresh champignons
400 g white beans
2 onions
50 ml vegetable oil
1 clove of garlic
1 tbsp. a spoonful of chopped greens
500 ml meat broth
15 g starch
60 ml white wine
salt and pepper to taste

There are many interesting recipes on how to cook meat with mushrooms in a pan, but the one below can be called special. Despite the fact that the dish is very satisfying, at the same time it is dietary, since the components in it are low in calories. It is worth noting the bright taste and spicy aroma of this dish.

Preparation: cut the carcass, separate the meat from the bones at the back. Dice the garlic, onion and tomatoes. Fry the rabbit fillet in half the oil and remove. Fry the legs, salt, pepper and sprinkle with herbs. Add garlic, onion, tomatoes and broth, cover and simmer for 45 minutes. Fry the mushrooms in the remaining oil. Fold the beans in a colander. Dilute the starch with wine and add to the broth. Add beans, mushrooms, meat and simmer for another 5 minutes.

Garnish: grilled tomatoes and mashed potatoes.

Rabbit with champignon and red wine sauce

Ingredients

rabbit weighing 1 kg
2 shallots
2 parsley roots
2 sprigs of fresh thyme
1 bay leaf
4 tbsp. spoons of butter
250 ml hot broth
100 g champignons
125 ml dry red Burgundy wine
2 tbsp. tablespoons of butter
1 tbsp. a spoonful of flour
salt, sugar and cayenne pepper

How to cook meat with champignon sauce in an original way, the recipe with the photo below will help even a beginner to understand the culinary business.

Preparation: Dice shallots, chop parsley and thyme. Mix herbs and spices with oil, add meat and refrigerate for 12 hours. Then heat the butter from the marinade and fry the meat in it, add the broth and simmer for 25-30 minutes until tender, periodically adding the broth. Slice the mushrooms thinly. Remove the meat and prepare the sauce.

Sauce: put mushrooms in broth, add red wine and boil. Then add flour and cook for 10 minutes, then put pickled vegetables

Meat with mushrooms in a pot, cooked in the oven

Ingredients

meat 0.5 kg
champignons 400 g
salt
black peppercorns,
Bay leaf
potatoes 1 kg
garlic
chicken broth 0.5 cups

Meat with mushrooms in a pot, cooked in the oven, is a dish that both adults and children are always glad to see, because it not only diversifies the usual lunch or dinner cooked in pots and pans, but also gives a unique taste and aroma.

Fry the meat until tender, add garlic, spices, salt. Put out the mushrooms. Then cut the potatoes into small cubes. Lay all ingredients in layers. When the pot is full, pour 0.5 cups of chicken broth over it. Close the lid and bake in the oven.

Meat with onions and pickled mushrooms

Ingredients

beef 400-500 g
1 large onion
300 g mayonnaise
1 can of pickled mushrooms, sliced
potato

Dice the onion and fry in vegetable oil.
Cut the beef into thin strips and add to the onion.
Cover, simmer over low heat until the meat is tender.
Add mushrooms.
Stew the meat with onions and pickled mushrooms for another 10 minutes, then add mayonnaise, simmer for 5–7 minutes.
Then turn it off, let it brew and serve hot.

Meat roll with mushrooms and tomatoes

Ingredients

115 g beef
35 g tomatoes
25 g champignons
20 g eggs
60 g onions
10 g rusks
10 g olive oil, pepper, salt

Spread the beef mass on a damp cloth or cheesecloth in an even layer 15–20 mm thick, 200 mm wide and the length of the baking sheet on which the roll is to be baked. In the middle of the meat layer, lay the filling with mushrooms and tomatoes in its entire length, use a napkin to connect the edges of this mass. Transfer (roll) the roll formed in this way from a napkin onto a baking sheet greased with oil and sprinkled with breadcrumbs with the seam down and level. Grease the surface of the roll with a beaten egg, sprinkle with breadcrumbs, pierce on top in three or four places with a knife, sprinkle with butter and bake in an oven. Cut the finished roll into portions before serving.

Meat with canned mushrooms and celery

Ingredients

600 g beef pulp
25 g canned mushrooms
80 g butter
1 sprig of celery
finely chopped onion and carrot
⅓ glasses of white or red dry wine
4 tablespoons of broth
salt, black pepper

Fry the meat on all sides, season with salt and pepper, add celery, carrots, onions. Pour in wine. When the wine has evaporated, add the broth. Close the saucepan tightly with a lid and leave on low heat for an hour and a half. Strain the mushrooms, fry them in the remaining oil, put in a saucepan.

Stew the meat with canned mushrooms and the rest of the ingredients for another 1 hour, and after the dish is infused and slightly cooled, serve.

Goose meat with mushrooms in sour cream

Ingredients

goose carcass
champignons - 500 g,
1 glass of sour cream
2 tbsp. tablespoons of butter
wine vinegar - 100 ml
apples - 1 kg
1 tsp flour, garlic, salt

Cut the processed goose carcass into portions, removing large bones. Grate the meat with salt mixed with crushed garlic and leave for 2 hours. Peel the mushrooms, wash, cut into strips, simmer in fat and put in a rooster. Fry portions of the goose in a large amount of fat until golden brown, place on the mushrooms in the goose pan, pour in the vinegar, cover and simmer until tender. Then pour in the sour cream mixed with flour, let it boil.

Put the goose meat with mushrooms in sour cream on a dish and cover with fried apples, serve hot.

Meat stewed with mushrooms and bell peppers in foil

Ingredients

1 kg of beef
300 g champignons
2 bell pepper pods
70 ml vegetable oil
3 onions
pepper, salt

Beef stew with mushrooms and bell peppers has a mild, slightly piquant taste and pleasant aroma. The dish is recommended for those days when you want to try something special for lunch or dinner.

Rinse the meat, cut into pieces of 50-60 g, sprinkle with a mixture of salt and pepper. Sort the mushrooms, rinse, cut the large ones in half, and leave the small ones intact. Wash the bell pepper, remove the stalk and seeds, wash and cut into rings. Peel, wash and cut onions. Put the pieces of meat interspersed with rings of onion, bell pepper and pieces of mushrooms on foil, sprinkle with vegetable oil, wrap, tie with twine and put in an oven preheated to 180 ° C for 1–1.5 hours.

Grilled meat with mushrooms and blue cheese

Ingredients

4 sirloin steaks, 150 g each
1 tsp. (5 ml) salt and pepper
1 tbsp. l. (15 ml) oil
250 g chopped champignons
2 garlic cloves, crushed
1/2 tsp (2 ml) dry thyme
2 tbsp. l. (30 ml) balsamic vinegar
1/4 cup (50 ml) fresh parsley, finely chopped
30 g finely crushed blue cheese

Meat with champignons and blue cheese is a delicacy dish that the hostess can proudly place in the center of the festive table and receive well-deserved compliments.

Dry the steaks with a paper towel. Season them with half the salt and pepper, and set the rest aside.

Turn on the grill. Select a program and press. Lightly spray the inner surface with oil if desired.Once the purple light stops flashing, place the steaks on the grill and close the lid.

Cook until the color of the indicator changes to a color corresponding to the desired degree of doneness: yellow - with blood, orange - medium, red - strong. Transfer steaks to a plate, cover with foil. Wait 5 minutes before serving.

While the meat is cooking, melt the butter in a deep nonstick skillet over medium heat. Add mushrooms, garlic, thyme, remaining salt and pepper. Stir occasionally, cook for 5 minutes, or until mixture softens and turns brown. Pour in the balsamic vinegar. Remove from heat and add parsley, stir. Serve the steaks with sauce and blue cheese on top.

Meat with rice and mushrooms in a slow cooker

Those who wish to cook tasty, quick and easy mushrooms with meat in a slow cooker will appreciate the recipes presented below.

Ingredients

700-800 g of beef
1 jar of canned mushrooms
1 pack of vegetable mix
1 glass of rice
2½ cups water
2-3 st. l. sour cream
salt, black pepper

Cut the beef pulp into strips, fry in a multicooker in the BAKING mode for 40 minutes.
Add a jar of canned mushrooms, sour cream, salt, pepper to the meat.
In a basket for steaming, make a cup out of foil so that steam passes along the edges of it. Pour in 1 cup of washed rice, vegetable mixture, pour water.
Put the dish in a multicooker along with the meat, cook in the STEWING mode for 2 hours.

Soup with meat, potatoes and mushrooms

Ingredients

500 g chicken (breast)
200 g fresh champignons
1 carrot
2 potato tubers
1/2 parsnip root
1 stalk of leeks
water, salt, black pepper
4 tbsp. l. vegetable oil

Wash and peel the carrots, cut into thin strips. Wash and peel potatoes, cut into small cubes. Sort out mushrooms, remove unsuitable ones, wash, cut. Wash the leeks, separate the white and green parts and chop each separately.
Wash the meat and cut into medium-sized pieces.
Place the white part of leeks, carrots, mushrooms and meat in a multicooker bowl and fry in a small amount of oil in the BAKING mode for 8-10 minutes.
Add the green leeks, parsnips, potatoes. Add salt and pepper, pour 1.5–2 liters of hot water and turn on the STEWING mode.
In this multicooker mode, the soup will be ready in 60 minutes.
When serving, add sour cream and herbs to the soup.

Meat baked with mushrooms, beans and cheese oven

Ingredients

200 g of beef
150 g fresh champignons
150 g beans
70 g onions,
40 g tomato paste
100 g tomatoes
30 g margarine
50 g sour cream
50 g cheese
herbs, salt and spices to taste

In this recipe, the meat baked in pots with mushrooms and cheese is prepared in several stages, following which you can prepare an amazing second course, even without being a professional chef.

Cut the meat into pieces and fry together with tomato slices and chopped onions until half cooked.
Transfer food to a pot. Add chopped asparagus bean pods, spices, bay leaf there, add half of the water and simmer over low heat in the oven.
Cut the mushrooms into slices and simmer with onions until almost cooked. Then add tomato paste, egg, beaten with sour cream and flour. Simmer for another 5 minutes.
Put the mushrooms in a pot on top of the beef, sprinkle with grated cheese and put in a heated oven for 10 minutes.
Keep the meat with mushrooms and cheese in a hot oven for another 10 minutes, then remove, let it brew and serve.

Meat with mushrooms in creamy soy sauce

Ingredients

beef - 500 g
champignons - 200 g
butter - 50 g
soy sauce - 4 tsp
onion - 1 pc.
cream 10-15% - 200 ml
sunflower oil - 3-4 tbsp. l.
salt, pepper - to taste

Meat with mushrooms in a creamy soy sauce is chosen by those who like to cook tasty, hearty and unusual dishes quickly and without much hassle.

Cooking should start with the beef, which must be rinsed well and cut into small cubes so that it roasts faster and better. Add soy sauce to the meat and leave to marinate for 15 minutes.

Meanwhile, rinse, peel and chop the mushrooms.

Put the pickled meat in a preheated pan with vegetable oil, fry until golden brown.

In another frying pan in melted butter, fry the mushrooms and onion chopped into half rings for 7 minutes. After this time, put the meat to the mushrooms and onions, salt and pepper, mix everything thoroughly, add cream and simmer over low heat under a lid for about 20 minutes.

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