Pork with chanterelles: with potatoes, creamy sauce, in pots

Everyone knows about the benefits of chanterelles, and mushrooms in general. There are many recipes for cooking, for example, pork with chanterelles - an unusual combination that perfectly complements each other. The dish turns out to be tasty, aromatic and very satisfying.

How to cook chanterelles with pork

To create a culinary masterpiece, you need at least two ingredients - pork and chanterelles. Before moving on to the actual process, it is important to prepare the components. To do this, the mushrooms must be cleaned of forest debris, rinsed under running water and boiled in salted water for no more than 20 minutes.

For the preparation of an exquisite dish, mushrooms are suitable in almost any form: frozen, pickled. It is not recommended to soak the meat before cooking, as it may lose its taste. It is enough to rinse with cold water. There are several options for preparing this dish, the most common of which are: in a pan, in the oven and in a slow cooker.

Pork with chanterelles in a pan

So, when the main ingredients are prepared, they should be cut into portions: this can be done in the form of squares or strips. It is worth considering that coarsely chopped elements will take longer to cook. It is important to make sure that the workpieces are about the same size. The meat must first be sprinkled with salt and pepper, and left for a while.

The next step is to prepare the onion: peel it and chop it. How to cut - the hostess herself decides: cubes, straws or half rings.

The first step is to send the onion with vegetable oil to the pan, fry until transparent. Then, in a preheated pan, pieces of pork are fried until golden brown. Then you can add mushrooms, fry for about 10 minutes. At the same time, you should add all the necessary seasonings, for example, dried herbs or black pepper. To make the meat tender, you can use water, close the lid and simmer until tender. This usually takes about 30 to 40 minutes.

When cooking pork with chanterelles in a pan, it is not necessary to limit yourself only to these ingredients, for example, the dish turns out to be very tasty in a creamy or sour cream sauce, as well as with potatoes and wine.

Pork with chanterelles in the oven

The process of preparing products for cooking in the oven is no different from the above option: the mushrooms are washed, boiled if necessary, cut into medium pieces with the meat, the onions are peeled and finely chopped.

First, pork must be beaten off with a special kitchen hammer, then salt and pepper to taste, if desired, you can add any spices. In order to bake pork with chanterelles, you need to prepare a form, put foil on it and grease with oil. Then lay out all the prepared ingredients in layers in the following order: meat, onions, mushrooms. It should be noted that it is not necessary to bake raw meat. Some recipes provide for pre-frying the pieces, which are only then placed in the mold. As a rule, the workpiece is sent to a preheated oven for 30-40 minutes.

Pork with chanterelles in a slow cooker

Cooking this dish in a multicooker can be roughly divided into two steps:

1. Cut the meat, put it in a bowl and set the "Fry" mode, fry with constant stirring for about 20 minutes until golden brown.
2. Then send vegetables and mushrooms to the meat, where it is necessary to set the "Stew" mode for 30 minutes.

Pork recipes with chanterelles

There are quite a few variations of pork with chanterelles, they all differ in taste, appearance and calorie content. It is worth considering the most popular recipes that will appeal to households and guests.

Chanterelles with potatoes and pork

For cooking you need:

• pork - 300 g;
• potatoes - 300 g;
• carrots - 2 pcs.;
• fresh chanterelles - 400 g;
• onion - 1 pc.;
• vegetable oil.

Step-by-step instruction:
1. Fry the pre-cut pieces of meat until golden shades appear on it. Salt and pepper a little.
2. Grate carrots, cut onion into cubes. Add the blanks to the common frying pan, simmer until the vegetables are soft.
3. Transfer the fried vegetables with meat to the brazier, add the pre-prepared chanterelles to them. Cover and simmer over low heat for about 20 minutes.
4. Then send the chopped potatoes and season with salt.
5. Add half a glass of water to the brazier. Bring the dish to readiness over low heat. Readiness is determined by the softness of the potato.

Pork with chanterelles in a creamy sauce

To prepare this dish, you will need the following ingredients:

• pork - 400 g;
• chanterelles - 300 g;
• sunflower oil;
• onion - 1 pc.;
• cream - 100 ml;
• salt, pepper - to taste.

Step-by-step instruction:

1. Prepare all the necessary ingredients: cut the onion, mushrooms and meat into medium pieces.
2. Put the meat in boiling oil and fry until golden brown.
3. Add chanterelles and onions, season with salt and pepper to taste.
4. Cover and simmer until tender.
5. 5 minutes before removing from the stove, pour the cream into the contents of the pan and close the lid.

Pots with chanterelles and pork

Required Ingredients:

• pork - 300 g;
• butter - 20 g;
• chanterelles - 200 g;
• sour cream - 100 g;
• onions - 2 pcs.;
• salt, seasoning - to taste.

Preparation:

1. Cut the meat into medium-sized strips, fry in a little oil until golden brown. In time, it will take approximately 2 minutes on each side.
2. Cut the onion into half rings, fry in a separate pan.
3. Put a small piece of butter on the bottom of the prepared pots.
4. Boil chanterelles in slightly salted water, rinse, dry and arrange in pots.
5. Put 1 tbsp on the mushrooms. l. sour cream, grease well.
6. Put the fried onions in the next layer, and cover it with sour cream in the same way.
7. Add pieces of fried meat, coat with sour cream.
8. Pour a little water into each pot, about 5 tbsp. l. Instead of water, you can add the broth in which the mushrooms were cooked.
9. Put pots with a closed lid in a preheated oven.
10. Cook for 20 minutes at 180 - 200 ° C, then open the lids and leave in the oven for 5 - 10 minutes to form a delicious golden crust.

Braised pork with chanterelles in sour cream sauce

Required Ingredients:

• onions - 2 pcs.;
• pork - 500 g;
• flour - 2 tbsp. l .;
• sour cream - 250 g;
• chanterelles - 500 g;
• butter - 20 g;
• potatoes - 200 g.

Step-by-step instruction:

1. Fry pieces of meat in a pan until golden brown and put on a separate plate.
2. Chop the onion, fry in the same pan where the pork was fried.
3. Chop the mushrooms, add to the onion. Cook until all liquid has evaporated.
4. Grease the bottom of the mold with a small piece of butter.
5. Cut the potatoes into slices, put in the first layer in the form.
6. Put meat on potatoes, then mushrooms and onions.
7. To make the sauce, you need to melt the butter.
8. Add flour, cook until golden brown.
9. Add sour cream in small portions to the sauce, stir constantly so that there are no lumps.
10. Salt to taste.
11. Pour the finished mixture into a mold.
12. Send to a preheated oven up to 180 ° С.

Pork with chanterelles, nuts and cheese

Ingredients:

• pork - 800 g;
• hard cheese - 200 g;
• broth - ½ tbsp.;
• chanterelles - 500 g;
• smoked pork brisket - 200 g;
• 1 small bunch of parsley
• garlic - 5 cloves;
• sunflower oil;
• pine nuts or cashews - 50 g;
• salt, pepper - to taste.

Instructions:

1. Make slices about 1 cm thick from the pork, without cutting to the end.
2. Chop the mushrooms and place in the cuts of the meat.
3. Finely chop the smoked breast and send after the chanterelles.
4. Chop greens, cloves of garlic and nuts.
5. Combine the resulting mixture with finely grated cheese, arrange inside the pork slices.
6. Salt the meat on top and press.
7. To prevent the workpieces from falling apart, they must be tied with a thread.
8. Put the blanks in boiling oil, fry until golden brown.
9. Put the fried meat pieces in a special form.
10. Top with broth, which remained after boiling the mushrooms.
11. Bake for 90 minutes.
12. Cool the finished meat a little, remove the thread and cut into portions.

Pork with chanterelles and buckwheat

Ingredients:

• pork - 500 g;
• garlic - 5 cloves;
• chanterelles - 500 g;
• buckwheat groats - 300 g;
• onion - 1 pc.;
• tomatoes - 3 pcs.;
• sunflower oil - 4 tbsp. l .;
• tomato paste - 5 tbsp l .;
• peppercorns - 8 pcs.;
• bay leaf - 4 pcs.;
• carrots - 1 pc.;
• broth or water - 800 ml;
• salt to taste.

Step-by-step instruction:

1. In a brazier or cauldron, fry on finely chopped onions.
2. Add grated carrots.
3. When the vegetables take on a golden hue, send chopped garlic to them.
4. Place the pre-cut meat into medium pieces and fry for 5 minutes.
5. Cut the chanterelles and add to the common dish, close the lid and leave to simmer so that the gifts of the forest give juice.
6. Peel tomatoes, chop and send to mushrooms and meat.
7. Then add bay leaves, salt, pepper and cereals. Pour in water or broth, stir and bring to a boil.
8. Simmer covered for 25 - 30 minutes.

Pork with chanterelles and wine

Ingredients:

• pork - 400 g;
• onion - 1 pc.;
• chanterelles - 200 g;
• garlic - 1 slice;
• flour - 4 tbsp. l .;
• cream - 200 ml;
• dry white wine - 200 ml;
• Provencal herbs - 1 tsp;
• sunflower oil - 30 ml;
• salt and pepper to taste.

Step-by-step instruction:

1. Cut the meat into large pieces, season with salt and pepper, then roll in flour.
2. Fry the prepared pork with oil. Transfer the finished pieces of a golden hue to a separate plate.
3. Chop the garlic, chop the onion in half rings, chop the mushrooms into pieces. Fry all of the above in vegetable oil.
4. When the excess water has evaporated, add the pork pieces.
5. Stir and pour over the wine. Simmer over high heat for about 15 minutes.
6. After this time, add salt, pepper and seasoning, then pour in the cream.
7. Simmer covered over low heat for 15 minutes.

Calorie content of the dish

The calorie content of the main ingredients required for cooking is presented in the table:

Knowing the calorie content of foods, you can calculate the calorie content of the dish itself.

Conclusion

Pork with chanterelles deserves special attention, as it is a versatile dish. Recipes are suitable not only for a family dinner, but also for a festive table.

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