Cooked pork meat is very susceptible to any product with a strong own taste.
On the one hand, this complicates the selection of spices somewhat - it is important not to drown out your own taste of pork, on the other hand, this feature allows you to decorate the dish with aromas of mushrooms and delicate spices.
The culinary “duet” of pork and mushrooms is an easy way to become a great cook, because such dishes are relatively simple and, as a rule, everyone likes.
Pork with mushrooms in a slow cooker - general principles of preparation
• Pork with mushrooms in a slow cooker can be cooked in small pieces, a large piece or in the form of a roll. The pulp of any part of the carcass is suitable, you can take meat with a thin layer of fat, namely the brisket or neck. A small amount of fat will only add juiciness, and will not spoil the dishes.
• Fresh mushrooms are always added. If there is only frozen, you can put them, but only after thawing. The most affordable, as a rule, are champignons and oyster mushrooms; in season, the dish can be supplemented with forest mushrooms.
• Preliminary preparation of products. Mushrooms cleaned of dirt and litter are thoroughly washed with a jet of water, paying special attention to the inside of the cap - sand may be between the plates.
• Fresh meat cannot be soaked; it is washed, without cutting, in a large volume of water in a single piece. Frozen meat is thawed only in the air, laying out in a bowl.
• When cooking pork with mushrooms in a slow cooker, they usually use the frying mode. Additionally, the “Baking” or “Stewing” program may be required.
The simplest pork dish with mushrooms in a slow cooker
Ingredients:
• lean pork - 800 gr.;
• medium-sized onion head;
• about 200 gr. any fragrant mushrooms;
• a small carrot;
• garlic;
• juice 1/3 of a medium-sized lemon;
• one bay leaf;
• spices at your discretion;
• vegetable oil for frying.
Cooking method:
1. Peel the mushrooms; if they are frozen, thaw in advance. Rinse the mushrooms in cold water, shake off moisture, cut into large slices and boil in water without salt.
2. Cut the pork pulp into large pieces. Grate with salt and garlic crushed on a grater (2 prongs). Sprinkle the slices with lemon juice, add the leaf of the parsley broken by your hands, set aside for an hour and a half.
3. After marinating, put the pork in the multicooker bowl, add a little oil and fry in the “Baking” or “Frying” mode until golden brown.
4. Add chopped carrot, medium-sized sliced onions and boiled mushrooms.
5. Add a little drinking water so that it completely covers the meat, close the lid and put the processor into "Extinguishing" mode. Set the timer for an hour and a half.
6. Add spices to the finished dish, stir and let stand with the lid closed for another ten minutes.
Pork with mushrooms in a slow cooker with vegetables
Ingredients:
• 350 gr. pork pulp;
• half the average lemon;
• 250 gr. frozen vegetable mix;
• 45 gr. unsalted tomato;
• fresh champignons - 250 gr.;
• sugar;
• ready-made spices "For meat";
• non-aromatic oil - 2 tbsp. l
Cooking method:
1. Cut the pulp washed in running water into pieces. They should not be large, but do not grind.
2. Pour vegetable oil into the cooking bowl, lower the meat and fry. The moisture should evaporate, and the pieces should lightly brown.
3. Lightly salt, season to your taste with ground pepper, pour about a glass of water and add the tomato. Pour the chopped lemon zest, mix.
4. Close the lid, set the quenching program for forty minutes, turn on the multicooker.
5. Take the sample and add a little sugar (to taste).
6. Put the frozen vegetable mixture in a bowl, cut mushrooms into plates, mix everything thoroughly and bring to readiness in the previous mode.
Pork with mushrooms in a slow cooker: recipe for a fragrant dish with sour cream and cheese - "Delight"
Ingredients:
• a pound of fresh mushrooms, preferably champignons;
• 350 gr. a collar;
• 20% sour cream - 550 grams;
• 150 gr. cheese;
• a spoon of flour;
• fresh parsley and dill, without coarse stems.
Cooking method:
1. Clean the mushrooms from debris, rinse well with running water, dry and cut with longitudinal plates.
2. Cut the pulp washed in cold water into medium-sized cubes. With the addition of vegetable oil, fry the pulp in a bowl so that the pieces on all sides are browned, but not burnt.
3. Add medium chopped onions and mushrooms. Cook until the moisture that is released from the evaporates again.
4. Grind the cheese with a coarse grater and add it to the bowl. Literally two minutes later put the sour cream, pour in the flour and mix thoroughly.
5. When the cheese starts to melt, change the frying mode to “Baking” and continue cooking with the lid closed for another 20 minutes.
Chinese-style pork with mushrooms
Ingredients:
• medium-sized young zucchini;
• a small carrot;
• 400 gr. lean pork;
• two juicy bell peppers;
• garlic;
• large onion;
• soy sauce, dark - 30 ml;
• vegetable highly refined oil;
• 200 g of young champignons, can be oyster mushrooms.
Cooking method:
1. Grate carrots into coarse chips. Cut peppers and zucchini from seeds and cut into medium-sized, preferably thin, straws. Chop the onion finely.
2. Cut the dried pork into thin strips, chop the mushrooms. Mushrooms can be cut into slices or thin plates.
3. In the oil-frying mode, fry the chopped onion until transparent. Add the pieces of meat and fry it with the onions until half cooked.
4. Dip the remaining chopped vegetables and mushrooms into the bowl, mix. Without changing the mode, continue cooking until the pieces of meat have softened.
5. About five minutes before cooking, add soy sauce, season with freshly ground pepper, and press the garlic (two teeth) in a press. Stir everything thoroughly and let it heat for seven minutes.
Pork roll with mushrooms in a slow cooker - "Beer"
Ingredients:
• pork fillet - 500 gr.;
• 150 gr. fresh medium-sized mushrooms;
• two small onions;
• 150 gr. grated walnuts;
• cream with fat content up to 22% - 50 ml;
• 60 gr. flour;
• a quarter spoonful of chopped coriander;
• high-quality olive oil for frying;
• soy sauce - two tablespoons;
• 100 ml of dark dense beer.
Cooking method:
1. Cut the fillet with centimeter layers and beat, but not much. It is advisable to beat through the bag so as not to violate the integrity of the fibers.
2. Season the slices lightly with ground pepper, add salt and pour soy sauce. Put everything in a bowl, set aside for forty minutes.
3. Cut the mushrooms medium-sized, finely chop the nuts.
4. Fry chopped onion in a multicooker bowl in a small amount of oil until golden.
5. Grind the garlic or using a fine grater and mix it with nuts and mushrooms. Add the fried onions to the mushroom filling, season with pepper. Pour coriander, flour, add a little salt and mix.
6. On the table, spread the beaten chunks of pork so that there are no gaps between them, and put the mushroom filling on top, even out.
7. Carefully wrap everything with a roll and tighten it in several places with a dense thread.
8. Put in a bowl, pour beer and turn on "Extinguishing", setting the time to one hour. Close the lid. While the roll is preparing, be sure to pour it with the juice that has accumulated in the bowl.
9. Put the finished hot pork roll with mushrooms from the slow cooker onto a plate. Remove the thread, cut into pieces.
Pork with mushrooms in the multicooker "Charentais"
Ingredients:
• champignons - 300 gr.;
• 800 gr. seedless pork;
• one and a half cups of good quality corn oil;
• 3% grape vinegar - 0.75 st .;
• three onions;
• chopped parsley - 3 tbsp. l .;
• leaf parsley;
• 80 gr. homemade butter;
• clove umbrellas - 6 pcs.;
• white wine - 0.75 st .;
• 1.5 tbsp. l chopped green thyme and tarragon;
• 11% cream - 3/4 cup;
• 0.25 tablespoons of grated nutmeg in a mortar;
• shallots - 2 pcs.;
• 40 gr. fresh lard.
Cooking method:
1. Prepare the marinade. Mix the oil with vinegar, add half the chopped onion, parsley, nutmeg and cloves. Pour a portion of chopped thyme, lower the bay leaf. Stir, place the flesh in the marinade. Put the bowl in the cold for five hours.
2. Remove the meat from the marinade, wipe it with a dry cloth, and rub it with a mixture of medium-ground salt and pepper. On all sides, cover with thin slices of bacon, tie a thread.
3. Pour the melted butter (40 gr.) Into the cooking cup, transfer the meat into it and turn on the slow cooker for 25 minutes in baking mode. Cook with the lid closed, often pouring oil. The meat should be well fried outside, then put it out of the bowl, and drain the juice into a separate bowl.
4. Pour a little vegetable oil into a clean slow cooker. Dip coarsely chopped mushrooms into it, fry until tender.
5. Prepare the sauce. Add wine to the meat juice drained from the bowl, add chopped shallots (without the green part), and pepper a little. Pour into a cooking bowl and bring to a boil, then cool slightly. Add cream and a spoonful of butter. Add salt to your taste, season with tarragon.
6. Release a piece of pork from the threads, cut into slices. Lay them out nicely on a serving platter, lay the mushrooms nearby and pour the sauce over everything.
Pork with mushrooms in a slow cooker - cooking tricks and useful tips
• The meat will cook much faster if it is pre-marinated or beaten. Pieces of pork lying in the marinade will become not only softer, but also juicier.
• Do not ignore the spices, but do not add a lot of them, otherwise you will kill the main aroma and taste of the dish.
• Mushroom taste will become brighter if you add a little dried to the fresh ones. Such mushrooms will need to be pre-soaked in cold water and boiled until soft.
