Merchant style meat with mushrooms is incredibly tasty pork baked with tomatoes, champignons under a cheese and mayonnaise “cap”. Of course, it is better to eat such meat hot or warm, since even reheated the next day it is no longer so juicy and not so soft.
Most often I cook this kind of meat for the holidays, since you can safely bake a whole tray of meat without worrying that there will be something left the next day - the guests will “sweep” it from the table. You can serve the meat with mashed potatoes or just boiled new potatoes, seasoned with butter and fresh dill. Another attractive thing about this dish is that you can bake a lot of “chops” at once without having to spend a long time in the kitchen near the stove.
- pork 500 gr
- mushrooms 100 gr
- cheese 250 gr
- tomatoes 1-2 pcs
- mayonnaise
- salt
- black pepper
You can use whatever mushrooms you want. I used champignons.
Preparation
We cut the pork into slices 1-1.5 cm thick and beat it well. So that when beating, the meat does not “break”, and the hammer does not become clogged with pieces of meat, which are then very difficult to wash out, I advise you to cover the meat with cling film when beating and beat directly through the film. If there is no film, then it can be done through a regular package. 
Place the meat on a baking sheet pre-greased with vegetable oil. On average, 5-6 pieces should fit. Sprinkle with salt, pepper and any spices you like. 
We cut the tomatoes into slices and place them on the meat to cover it as much as possible. 
Next we move on to the cheese. We grate it on a coarse grater, and, using a third of the resulting grated cheese, sprinkle the meat with tomatoes. 
Place chopped mushrooms on the cheese. It is better not frozen, as they will give a lot of water, which will dilute the natural juice of the meat. With champignons, the dish looks beautiful and neat. 
Carefully, without undue enthusiasm, pour mayonnaise over each part of the dish. By the way, if you have regular mayonnaise in soft packaging (such as a tube), then it is more convenient to cut off a corner and squeeze through it. You will get a thin, controlled stream. 
Salt again and distribute the remaining cheese evenly on top. 
Place in an oven preheated to 200°C for 20-25 minutes.
ready! You can sprinkle a little dill. Please come to the table! I took the liberty of serving the dish with creamy baked potatoes and cherry tomatoes. Bon appetit! 
Mayonnaise is an indispensable companion to many of our usual dishes. Without it there is no Olivier salad, herring under a fur coat and stuffed eggs. But many people use mayonnaise not only as a cold sauce for salads and sandwiches. He can also participate in the preparation of hot dishes. Those who cooked during the late Soviet Union and in the nineties especially loved to use it.
Once upon a time, mayonnaise was an exclusively cold sauce, because it contained raw yolks, which curdled under the influence of temperature, and the entire delicate consistency of the emulsion sauce went to pieces. But where is that old recipe sauce now? Mayonnaise is not made with fresh yolks (unless it is homemade mayonnaise), the sauce is now made from egg powder. So nothing will curdle in it: mayonnaise can be safely added to hot dishes, heated in the oven, or baked meat under it.
The advantage of mayonnaise in meat dishes is that the sauce softens hard fibers during baking, because it contains vinegar and acid. The downside is that the sauce is very high in calories (about 700 kcal per 100 g). Keep in mind that mayonnaise is a rather heavy product. 100 grams of it can fit in three tablespoons if scooped with a generous hand. We are used to taking more mayonnaise, lubricating it thicker, so you count it. If you add onions fried in vegetable oil and grated cheese, which we love to add to dishes baked with mayonnaise, you get an incredible amount of calories and a lot of fat.
And one more piece of advice. Housewives often bake meat, tomatoes, and potatoes in the same pan and with the same mayonnaise. All of these products have different cooking times: while the potatoes are cooking, the meat will already turn into sole. So it's better to bake them separately.
Photo: Shutterstock.com
Often thinly minced pork is used for this dish. But the classic French meat is veal. Moreover, unlike Soviet times, we don’t have any particular problems buying decent meat. Actually, due to the shortage, our mothers interfered with the traditional recipe.
- 500 g veal
- 2-3 tomatoes
- 3-4 onions
- 300 g cheese
- Salt and pepper
Step 1. Cut the veal into pieces 1 cm thick and beat.
Step 2. Season the chops with salt and pepper. Fry in a dry frying pan.
Step 3. Cut the onion into half rings and fry in vegetable oil until soft.
Step 4. Place meat in a baking dish, onion on top, then tomatoes, cut into rings, and mayonnaise.
Step 5. Grate the cheese and generously sprinkle the meat and onions. Bake for half an hour at 200 degrees.
Photo: Shutterstock.com
- 700 g chicken drumsticks and thighs
- 200 g mayonnaise
- Salt and black pepper
- Vegetable oil for frying
- 2 teeth garlic
Step 1. Wash the chicken, pat dry with a paper towel, and season with salt and pepper.
Step 2. Finely chop the garlic and mix it with mayonnaise.
Step 3. Coat the chicken with mayonnaise. Place in a pan, press down with a plate on top and place a weight (mayonnaise slightly changes the structure of chicken meat, making it more tender and juicy).
Step 4. Marinate for 2 hours.
Step 5. Heat a frying pan with oil. Place chicken pieces on it.
Step 6. Fry the chicken until golden brown. Then reduce the heat to medium and fry the chicken until cooked.
Photo: Shutterstock.com
- 1 kg mussels in shells
- 4 teeth garlic
- 30 g parsley
- 1 cup mayonnaise
Step 1. Finely chop the garlic and herbs. Mix with mayonnaise.
Step 2. Place the mussels on a baking sheet.
Step 3. Place the mayonnaise mixture inside the shells with mussels.
Step 4. Bake for 15 minutes in the “grill” mode or at a temperature of 220 degrees.
Photo: Shutterstock.com
- 500 g pork
- 1 pickled cucumber
- Greenery
- 4 tbsp. l. mayonnaise
- 4 tbsp. l. grated cheese
Step 1. Cut the meat into pieces 1 cm thick. Beat, salt and pepper.
Step 2. Fry the meat in a dry frying pan.
Step 3. Finely chop the garlic, cut the cucumber into very small cubes, chop the greens, mix everything with mayonnaise.
Step 4. Place the meat in a baking dish, greased with vegetable oil, and place the mayonnaise-cucumber mixture on top.
Step 5. Bake at 180 degrees for 30 minutes. 5 minutes before the end of baking, sprinkle the meat with grated cheese.
Photo: Shutterstock.com
- 700 g new harvest potatoes
- 200 g small chanterelles
- Vegetable oil for frying
- 1 onion
- 5 tbsp. l. mayonnaise
- Salt and black pepper
- Grated hard cheese (optional)
Step 1. Wash the potatoes with a brush, cut out the eyes and cut them in half.
Step 2. Brush the potatoes with vegetable oil, add salt and bake in the oven for 40 minutes (the potatoes should remain slightly firm, al dente)
Step 3. While the potatoes are baking, chop the onion very finely and fry it in vegetable oil until golden brown.
Step 4. Wash the chanterelles, dry and fry along with the onions. Almost ready.
Step 5. Mix chanterelles with mayonnaise, pepper and place on baked potato halves.
Step 6. Sprinkle the mayonnaise-mushroom sauce with grated cheese (you can do without it).
Step 7. Bring the potatoes until cooked for 10 minutes in the oven at 200-220 degrees.
Champignon caps with potato mayonnaise
Photo: Shutterstock.com
- 500 g whole champignons
- 300 g potatoes
- 100 g mayonnaise
- 1 onion
- Vegetable oil
Step 1. Peel the potatoes, cut them into 4 parts and boil in boiling water.
Step 2. Remove the stems from the champignons and chop them finely.
Step 3. Chop the onion and fry it in vegetable oil. When the onion turns golden, add the mushroom stems. Salt and pepper.
Step 4. Drain the finished potatoes, mash and add two-thirds of mayonnaise. Stir to make a puree. Spice up.
Step 5. Add fried champignon legs with onions to the puree.
Step 6. Stuff the champignon caps with the resulting mass. Coat them on top with a small amount of mayonnaise.
Photo: Shutterstock.com
- 1 pink salmon
- ½ lemon
- Black pepper
- Grated hard cheese
- 100 g mayonnaise
Step 1. Clean the pink salmon, remove the fillets from the bones, leave the skin on.
Step 2. Zest half a lemon and squeeze out the juice.
Step 3. Mix the zest and juice with mayonnaise, chopped dill and cheese.
Step 4. Place half of the fillet, skin side down, on the foil. Grease with a third of the resulting mixture.
Step 5. Remove the skin from the second half of the fillet, place the fish on the first half with the outer side down. Spread with the rest of the mayonnaise-lemon sauce.
Step 6. Close the edges of the foil over the fish and close it tightly, but so that the foil does not touch the mayonnaise.
Step 7. Bake at 200 degrees for 20 minutes.
Photo: Shutterstock.com
- 1 large zucchini
- 500 g minced beef
- 2 fleshy tomatoes
- 2-3 sprigs green basil
- 1 onion
- 2 teeth garlic
- 2 tbsp. l. mayonnaise
Step 1. Peel the zucchini, cut into circles 2 cm thick. Remove the seeds from them. Rub with a little salt.
Step 2. Pass the beef through a meat grinder along with the onion.
Step 3. Finely chop the tomato and simmer it in a frying pan, when it gives juice, add minced meat and fry everything. Salt and pepper.
Step 4. At the end of frying, chop the basil into the minced meat.
Step 5. Grease a baking dish with high sides with vegetable oil. Place zucchini in it.
Step 6. Pack the minced meat with tomatoes into the seed holes in the zucchini.
Step 7. Place a little mayonnaise on each zucchini. Bake until the zucchini is soft (at least 45 minutes at 180 degrees).
It is unlikely that at least one housewife will deny that she once wondered how to properly make a cheese “cap” on meat for the oven. Indeed, the secret of making an amazing crust worries many cooks. But not everyone can create it competently. So let's get acquainted with the main tricks and possibilities of preparing a lush, appetizing and endlessly delicious “cap” of cheese on meat baked in the oven. As practice shows, it is not so difficult!
The whole secret is in the right recipe
In order for meat cooked in the oven to get a fragrant, crispy crust, and not a sticky and hard film, it is worth considering some secrets of preparing such a “cap”.
First of all, you need to know the correct recipe for creating a cheese coat. Frankly speaking, it’s not enough to just grate cheese and sprinkle it on a dish. It is optimal to make a kind of omelette mixture. The best way to do this is as follows:
- Grate the cheese into a bowl using a coarse grater.
- A raw chicken egg is beaten in a separate bowl and the resulting mixture is poured into the chips.
- You also need to add a little sour cream there.
Note! For 200 g of grated cheese, it is recommended to use one fairly large chicken egg and 3 large spoons of sour cream.
- Generously coat the meat with the resulting mixture and place it in the oven for baking. In this case, the resulting crust will be tasty, tender and soft. It will remain that way even when cold.
There is another option for preparing a fluffy cheese “cap” on meat for baking in the oven. Before this, we need not only cheese, but also 2 chicken eggs and 5 tablespoons of mayonnaise. Traditionally, the cheese needs to be grated and sprinkled on the dish. Eggs should be thoroughly beaten with mayonnaise. To do this, it is recommended to use a blender or mixer to ensure that the mass becomes homogeneous. The resulting mixture will need to be poured over the dish on top of the chips. Then, during the baking process, the “cap” will rise and become unusually airy.
How to bake correctly
It’s not only the correctly selected ingredients to create a cheese “coat” that are important. It is also necessary to bake the dish correctly. The prepared mixture does not need to be placed on the meat immediately. Do this about 10 minutes before finishing cooking the treat. Then the top of the dish will not be too hard and will not burn. The “hat” will turn out fluffy, tender and soft.
Most families prepare meat dishes for the dinner table every day in the form of various soups, goulash, etc. However, on holidays, I want to present my loved ones with something that will not leave any member of the household indifferent. That is why we invite you to make delicious and satisfying meat in French. Photos, recipe and necessary ingredients for this dish are presented below.
List of products
We will need:
- fresh pork pulp with small layers of fat - 520 grams;
- hard cheese - 160 grams;
- small onion - 3 pieces;
- medium fat mayonnaise - 110 grams;
- table salt - a small spoon;
- ground black pepper - optional;
- fresh champignons - 5 medium pieces;
- vegetable oil - 65 milliliters.
How to cook in French: processing pork
For such a tasty and favorite dish, it is best to purchase fresh pork pulp. This choice is due to the fact that this particular product is the softest, most tender and juicy. So, the meat should be washed and cut across the grain into small steaks no more than two centimeters thick. After this, the pork must be coated well with ground black pepper and then the processed steaks must be placed in an enamel bowl and left aside while the remaining ingredients are prepared.
in the oven in French: processing mushrooms
Five fresh champignons should be rinsed in warm water, all unnecessary elements removed from them, and then chopped into thin slices along the legs. After this, place the mushrooms in a frying pan, add vegetable oil, black pepper and salt, fry until golden brown and cool in air.
in French: processing vegetables
Three small onions need to be rinsed in water, peeled, and then cut into half rings. Next, you need to add the processed vegetable to the fried mushrooms, season them with mayonnaise and mix well.
How to cook meat in the oven in French: shaping the dish
The finished pork steaks should be placed on a baking sheet, which should preferably be lightly greased with oil. After this, each piece of meat must be covered with a mixture of mushrooms, onions and mayonnaise, and generously sprinkled with grated cheese on top.
Proper cooking: French meat in the oven
The sheet along with the formed dish must be placed in a preheated oven for about 50 minutes. During this time, the pork will become completely soft and will well absorb the aroma of onions, mushrooms, mayonnaise and cheese.
Proper serving to the table
Meat in French should be served hot or warm for a festive dinner. It should also be noted that it is better to place the cooked pulp with a mushroom cap on portioned flat plates, which must first be decorated with green salad leaves, olives, black olives, lemon slices and other ingredients in the form of chopped vegetables and sprigs of herbs.
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