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Very few people know how to cook pork with porcini mushrooms so that it is tasty and healthy. Therefore, the pork dishes with porcini mushrooms presented here can become novelties on the family table of many novice housewives.

To begin with, pork with porcini mushrooms can be successfully cooked in all available ways: baked in the oven, simmer in pots, steam in a slow cooker, and fry in a pan. Depending on the selected ingredients, dishes can be independent, served with a side dish or be it. See further on the page how to cook delicious pork with porcini mushrooms in recipes with a photo, which shows all the steps for cooking dishes. Choose the appropriate method and composition of the products and experiment in your kitchen.

Pork baked with porcini mushrooms

Components:

• 600 g pork fillet
• 300 g fresh porcini mushrooms
• 1 carrot
• 1 onion
• 1 clove of garlic
• 2 sprigs of parsley
• vegetable oil
• salt and pepper to taste

To cook pork baked with porcini mushrooms, boletus must be peeled, wiped with a damp sponge and cut into large pieces.

Peel onions, carrots and garlic.

Cut the onion into half rings, carrots into thin strips, chop the garlic.

Wash the parsley, dry, chop finely. Fry the onions and carrots in heated vegetable oil for 4 minutes.

Put the mushrooms on the vegetables and cook, stirring occasionally, until all the liquid has evaporated.

Add garlic, salt and pepper to taste, remove from heat after 1 minute.

Wash the pork, cut off the fat, mince it twice, add salt and pepper.

Put the meat in a greased baking dish, spread the fried mushrooms and vegetables on top, sprinkle with chopped parsley.

Bake in an oven preheated to 200 ° C for 40 minutes.

Pork stewed with porcini mushrooms

The composition of products for pork stewed with porcini mushrooms is as follows:

• 250 g bacon pork
• 200 g porcini mushrooms
• 120 g onions
• 20 g greens
• 200 g potatoes
• salt and spices to taste.

Cut the meat into thin slices and fry with chopped mushrooms and onions. Then add broth (or water), potatoes, seasonings and simmer, covered, until tender. Serve as a stand-alone dish or with a fresh vegetable salad.

Pork recipe with porcini mushrooms in the oven

Components:

• 600 g pork
• 1 tbsp. spoon of fat
• 2 onions
• 500 g bean pods
• 300-500 ml of water (or broth)
• 300 g fresh (or 150 g salted) mushrooms
• 2 tbsp. tablespoons of tomato puree (or applesauce)
• 1 tbsp. a spoonful of flour
• 2 tbsp. sour cream spoons
• Salt
• pepper.

According to this recipe, pork with porcini mushrooms in the oven, first you need to cut the meat into cubes and fry. Stew the onion with the meat until transparent, but do not brown. After that, pour in water (or broth) and continue to simmer until the meat becomes semi-soft. Then put the bean pods and seasonings, cut in half (or quartered) and simmer until tender. Stew the chopped mushrooms in their own juice (or with a little fat), add tomato puree, flour and sour cream, salt, pepper. Transfer the stew to a dish, pour over the mushrooms and sprinkle with grated cheese. Ready meals can be baked. To do this, drive an egg into the somewhat cooled mushrooms. Transfer the meat to a fireproof dish and, pouring mushrooms and sprinkling with cheese, bake until a golden brown crust forms on the surface.

How to fry pork with porcini mushrooms

Components:

• 4-5 slices of pork
• Salt
• Pepper
• 300 g fresh porcini mushrooms
• 4-5 tomatoes (or 2-3 tablespoons of mashed tomatoes)
• 1 onion
• Fat
• 1 teaspoon of ground crackers (or flour)
• 120 ml broth
• 1-2 tbsp. tablespoons of grated cheese
• greens.

Before frying pork with porcini mushrooms, beat off the slices of meat, salt, pepper and fry on both sides until golden brown. (You can bread them in egg and ground breadcrumbs.) Stew the chopped mushrooms with tomato puree and chopped onions. Add ground crackers (or flour) and broth, boil. Cut fresh tomatoes into slices, roll in breadcrumbs and lightly fry on both sides. For each piece of pork, put a slice of fried tomato and a heap of stewed mushrooms. Sprinkle with grated cheese and herbs on top. Serve fried potatoes (or boiled crumbly rice) as a side dish.

Pork with porcini mushrooms in the oven

To cook pork with porcini mushrooms in the oven, you need the following ingredients:

• 1 kg pork
• 100 g cabbage
• 500 g onions
• 200 g fresh mushrooms
• 1 tomato
• 1 red bell pepper
• 15–20 pcs. prunes (pitted).

For the sauce:

• 100 g mayonnaise
• 1 tbsp. a spoonful of tomato sauce
• 1 egg, herbs

Cut the food into medium-sized pieces, fold into a roasting pan in layers in the following sequence: pork - cabbage - onion - mushrooms - tomato - pepper. Pour everything over with a sauce made from mayonnaise, tomato sauce, finely chopped hard-boiled eggs and chopped greens. Put prunes on top. Simmer for 40 minutes in the oven over low heat without stirring.

Pork with dried porcini mushrooms

Required for two servings:

• 300 g pork pulp
• 1 onion
• 15 g vegetable oil
• 30 g tomato paste
• 30 g dry mushrooms
• salt and pepper to taste.

To cook pork with dried porcini mushrooms, wash the meat under running cold water, cut into portions, salt, pepper and fry in vegetable oil in a well-heated frying pan. Boil the pre-soaked mushrooms until half cooked and cut into slices. Transfer the pork to a saucepan and, adding finely chopped fried onions, tomato, mushrooms, mushroom broth, stew. When serving, pour the meat with the resulting mushroom sauce.

Loin with porcini mushrooms.

Required:

• 2 kg pork loin
• 3 cups mushroom broth
• 1 onion, vegetable oil
• White mushrooms
• salt and pepper to taste.

Wash the prepared loin under running cold water, dry it with a napkin and make a slice with a sharp knife, expanding a piece of meat in the form of an open book. From the inside of the loin, cut out a part of the pulp from the pieces, leaving the walls 2 cm thick. Grate the meat from the inside and outside with a mixture of salt and pepper and garlic passed through a press. Refrigerate for 30 minutes.

Pass the pieces of pulp cut from the loin through a meat grinder.

Add boiled and finely chopped fresh or dried mushrooms, fried chopped onions together with the remaining vegetable oil from the frying, season with spices, salt to taste and mix well with your hands. Fill the inside of the prepared piece of loin with the filling. Connect both halves tightly, cover the edges with meat, tie with scalded boiling water with twine and place on a baking sheet greased with vegetable oil. Fry in a preheated oven for about 1.5 hours. Pour the broth formed during frying on the meat.

Roast pork with porcini mushrooms

To cook roast pork with porcini mushrooms, you need to take the following products:

• 1 kg pork tenderloin
• salt and pepper to taste

For filling:

• 200 g fresh porcini mushrooms
• 1 onion
• low calorie mayonnaise
• salt and ground pepper to taste.

Wash a piece of pork under running cold water, dry with a paper towel, rub with salt and pepper, stuff with garlic passed through a press, wrap in parchment paper and put in the refrigerator for 5 hours. Carefully, without cutting to the opposite end, cut through the "pocket" with a sharp knife. Put the filling quite tightly into the resulting hole. To prepare the filling, you need to combine very finely chopped onions, chopped mushrooms and low-calorie mayonnaise. Season the filling with salt and pepper.Place the prepared stuffed meat in a frying pan greased with vegetable oil and bake in an oven preheated to 200 ° C, periodically turning over and pouring over the released juice.

Pork with porcini mushrooms in sour cream sauce

Pork with porcini mushrooms in sour cream sauce is prepared as follows: cut the meat into cubes, salt, pepper and fry in fat. Then add thinly sliced ​​and sautéed onions, sautéed mushrooms and sauce. Stir all this and boil over low heat for 8-10 minutes. Garnish with fried or boiled potatoes, crumbly porridge (buckwheat, wheat or rice).

Composition:

• Low-fat pork - 0.5 kg
• rendered lard - 3 tbsp. spoons
• onions - 1-2 pcs.
• fresh porcini mushrooms (or pickled) - 200 g, sour cream sauce - 1.25 cups, greens, ground black pepper, salt.

Pork with porcini mushrooms in sour cream

To cook pork with porcini mushrooms in sour cream, cut the meat like beef stroganoff, salt, pepper and fry. Then combine with sautéed onions, boiled mushrooms (or fried porcini mushrooms), sour cream sauce. Boil, stirring occasionally, over low heat for 8-10 minutes. Sprinkle with herbs when serving. Garnish with fried or boiled potatoes or crumbly porridge.

Components:

• Pork (lean) - 0.5 kg
• rendered lard - 3 tbsp. spoons
• onions - 1.5 pcs.
• fresh porcini mushrooms - 250 g
• sour cream sauce
• parsley (greens)
• Dill
• ground black pepper
• salt

Pork with porcini mushrooms and potatoes

Cut the pulp into wide slices up to 2 cm thick, beat to a thickness of 5–8 mm and cut into 3–4 cm long sticks. Season with salt, pepper and fry over high heat. Add thinly sliced ​​onion, fried mushrooms, pour in sour cream sauce and boil, stirring occasionally, for 8-10 minutes. Sprinkle with herbs when serving.

Garnish with fried or boiled potatoes, crumbly porridge.

Pork with porcini mushrooms and potatoes is prepared from the following products:

• pork (lean) - 0.5 kg
• rendered lard - 3 tbsp. spoons
• onion - 1 pc.
• fresh porcini mushrooms - 250 g
• parsley (herbs) or dill
• ground black pepper
• salt

Pork with porcini mushrooms in a creamy sauce

Cut the loin into pieces with a bone and beat off. Boil mushrooms and combine with sautéed onions. Place the minced meat on the meat and roll the product into a roll. Breaded in flour, moisten in beaten eggs and breaded in breadcrumbs. Fry in lard and serve pork with porcini mushrooms in a creamy sauce with boiled potatoes and green peas.

Composition:

• pork (loin) - 400 g
• dried porcini mushrooms - 50 g
• onions - 3-4 pcs.
• bacon fat - 30 g
• flour - 2 tbsp. spoons
• eggs - 2-3 pcs.
• ground crackers - 0.8 cups
• salt.

Escalope with tomato sauce and mushrooms.

Cut the meat across the grain into wide slices, beat lightly, season with salt, pepper and fry on both sides until golden brown. Then transfer to another dish, and in the frying pan where the meat was fried, pour a little broth, boil to dissolve the thickened meat juice adhering to the bottom, pour in tomato sauce (or tomato sauce with mushrooms), put the fried meat and boil for 5-6 minutes. When serving, on pieces of meat, put the caps of boiled porcini mushrooms heated in broth, sprinkle with chopped herbs and garnish with fried potatoes.

Components:

• Pork (kidney part) - 0.5 kg
• lard - 80 g
• tomato sauce (or tomato sauce with mushrooms and vegetables) - 1 tbsp. spoon
• broth - 0.5 cups
• fresh porcini mushrooms - 150 g
• parsley (herbs) or dill
• ground black pepper
• salt

Entrecotes with mushrooms.

Composition:

• 200 g pork
• 150 g fresh porcini mushrooms
• 60 g sour cream
• 60 g onions
• 100 g tomatoes
• 10 g greens
• 50 ml vegetable oil
• 10 g flour
• 5 g lemon juice
• bouillon
• salt and pepper to taste.

Beat the entrecotes and rub with salt and ground pepper. Fry them quickly in vegetable oil. Add broth and simmer until almost soft. Stew the sliced ​​fresh mushrooms and onions separately.Mix the ingredients and pour over the sour cream, previously mixed with flour and lemon juice. Boil everything and season with spices. Serve with mushrooms, parsley, tomato or cucumber slices on each portion of the meat.

Pork cutlets.

Prepare cutlets and fry in a pan. Process and rinse the mushrooms, cut into slices and simmer with butter, then add the Béchamel milk sauce, season with salt, pepper and boil them in it for 15 minutes. Put the fried cutlets on bread croutons, pour over the sauce.

Any salad can be served separately.

Composition:

• pork - 500 g
• ghee - 60 g
• mushrooms - 400 g
• butter
• bread - 75 g
• milk sauce - 150 g
• salt
• pepper

Pork with porcini mushrooms in pots

Components:

• Pork - 500 g
• Potatoes - 500 g
• Smoked brisket - 150 g
• Celery root - 150 g
• Fresh mushrooms - 10 pieces
• Carrots - 8 pieces
• Eggplant - 2 pieces
• Tomato - 1 piece
• Onions - 1 piece
• Butter - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Breadcrumbs - 2 tablespoons
• Milk - 1/2 cup
• Salt, parsley, ground black and red pepper to taste

Wash the potatoes, peel, put in a saucepan, add water and boil, then combine with milk and butter, salt and make mashed potatoes. Peel the onions, carrots and celery root and mince together with the pork. Cut the brisket into thin slices. Wash and chop the parsley.

Peel the eggplants, cut the pulp into small cubes and salt. Wash the tomato, pour over with boiling water, remove the skin, grate the pulp on a coarse grater. Fry the minced meat in hot vegetable oil, combine with parsley, washed and chopped mushrooms, tomato, salt and pepper to taste and simmer over low heat for 10 minutes. Grease the pots from the inside with a small amount of vegetable oil, sprinkle with breadcrumbs, lay out mashed potatoes, minced meat, eggplant and brisket in layers. Sprinkle with breadcrumbs again and bake pork with porcini mushrooms in pots in a moderately preheated oven for 30 minutes.

Pork with porcini mushrooms in a slow cooker

Weight - 993 g. Servings - 4.

To cook pork with porcini mushrooms in a multicooker, the following products are required:

• 400 g pork
• 250 g porcini mushrooms
• 1 carrot
• 1 bell pepper
• 2 cloves of garlic
• 1 tbsp. a spoonful of tomato paste
• 1 bay leaf
• 1 bouillon cube
• 100 ml of water
• salt to taste
• mixture of peppers parsley vegetable oil

Peel and wash vegetables. Cut the meat into small pieces, the onion into half rings, grate the carrots on a coarse grater, cut the pepper into strips, the mushrooms into slices. Pour vegetable oil into the bowl of the multicooker-pressure cooker, turn on the "Fry" mode and fry the mushrooms. Then take them out. Then fry the carrots, onions, peppers. Take out. Then fry the meat until golden brown. Add the rest of the fried foods. Mix water with crumbled bouillon cube and tomato paste. Season with salt and pepper.

Pour into a bowl. Add chopped garlic and bay leaf. Close the lid, set the valve to "High pressure". Cook in the "Braising" mode for 20 minutes. Then set the valve to "Normal pressure" and let off steam. Sprinkle the finished dish with chopped parsley.

Pork goulash with porcini mushrooms

Composition:

• 500 g pork
• 1 carrot
• 1 parsley root (or some celery root)
• 1 onion
• 1 clove of garlic
• 1 apple
• 3-4 st. spoons of heated fat
• 500 g fresh (or 250 g salted) mushrooms
• 250 ml water (or broth)
• 2-3 st. sour cream spoons
• 1 tbsp. a spoonful of flour
• Salt
• Sugar
• pepper.

Cut the meat into pieces about 3 × 4 cm in size, fry at the bottom of the goose maker in a piece of fat. Add chopped roots and water (or broth), simmer, covered, almost until tender. Simmer the mushrooms until soft in the rest of the fat. Then add flour and mix with meat. About 10 minutes before the end of braising, add a little cold broth (or flour mixed with melted fat and boil.The dish can also be seasoned with tomatoes or tomato puree. Serve pork goulash with porcini mushrooms on the table in a stewing bowl (or transfer to a bowl). Garnish with boiled potatoes, pasta (or rice) and pickles.