What could be better than roast meat with mushrooms and meat on a cold day? Roast recipes with mushrooms and meat for the best family dinners. Roast with potatoes and mushrooms

Roasted mushrooms in the oven is very easy to prepare at home. Hearty dish will decorate a festive or everyday table.

fresh meat (pork, beef) – 400 g,
potatoes (tubers) – 3 pcs.,
ripe tomato fruits – 1 – 2 pcs.,
mushrooms ( fresh champignons or oyster mushrooms) – 300 g,
onion – 1 pc.,
carrots (root vegetable) – 1 pc.,
sunflower oil – 30 ml,
finely ground rock or sea salt, spices - to taste.

We clean the onion from dry scales, rinse and finely chop. Peel the carrot root and chop it using a grater.

In a frying pan heated with oil, sauté the vegetables until they become golden brown.

We wash fresh meat and remove films, fat and veins. Dry it a little with a towel, and then cut it into pieces of about 2 cm and place it on the bottom of the pots.

We wash the mushrooms to remove any dirt, if necessary, peel the skin, cut into slices and add to the meat.

Wash the tomatoes and cut them into medium pieces, then put them in pots.

Peel the potato tubers and cut them into cubes, and then place them after the tomatoes.

Now add the sauté, add salt and spices.

Cover with lids.

Place the pots in an oven preheated to 200 degrees and simmer for 20 minutes. Then reduce the temperature and continue cooking for another 40 minutes.

Sprinkle the dish with finely chopped herbs and serve.

Bon appetit!

Recipe 2: roast with mushrooms and potatoes in the oven

potatoes - 1 kg
carrots - 1-2 pcs
champignons - 300-400 gr
canned peas - 250 gr
vegetable oil - 6 tbsp.
soy sauce- 4 tbsp.
boiling water - 1 cup
salt, pepper, spices

Wash the mushrooms, cut into pieces or thin slices.

Peel and wash the onions and carrots. Finely chop the onion and grate the carrots on a coarse grater.

Heat a frying pan, pour in vegetable oil. Place onions and carrots in hot oil. Fry over medium heat, stirring, for 2-3 minutes.

Add the prepared mushrooms, simmer everything together, stirring, for 2-3 minutes.

Open the jar canned peas. Add to the pan along with the liquid. Salt, pepper, add your favorite spices. Mix.

Add soy sauce to the pan. Mix. Simmer for a couple of minutes.

Peel the potatoes, wash them, cut them into pieces, put them in a cauldron. Boil the kettle.

Add prepared vegetables to potatoes. Mix.

Pour boiling water into the cauldron (the water should be slightly higher than the vegetables). Place in the oven and bake the roast with mushrooms and potatoes until done.

Roast with mushrooms and potatoes is ready.

Recipe 3: roast with meat and mushrooms in the oven (step-by-step photos)

meat (pork or beef) – 300-400 g;
mushrooms (fresh or frozen) – 200-300 g;
potatoes – 500-600 g;
onion – 1 large onion;
carrots – 1 pc. medium size;
vegetable oil – 5-6 tbsp. l.;
salt – 1 tsp. (taste);
black ground pepper– ½ tsp. (taste);
Provençal herbs, ground paprika and other spices - to taste;
garlic – 2 medium cloves;
broth or pure water– 150 ml;
hard cheese – 70-100 g (optional).

To prepare a delicious homemade roast with mushrooms and potatoes, you can use any meat - pork, beef, lamb or poultry - chicken, turkey. I cooked with pork. It is better to use a piece of medium fat content (neck, shoulder blade), then the dish will turn out juicy. Wash the meat thoroughly, remove all veins, excess fat, bones (if any). Blot away moisture with paper towels and cut into small pieces - strips or cubes.

If you have meat with a layer of fat, you can fry it in a dry frying pan so as not to make the roast too fatty. If you have chicken, beef or turkey, you can grease the pan with vegetable oil. Fry the pieces of meat over high heat on all sides until golden crust. This will make them juicier and more tender, as all the juice will be “sealed” inside.

While the meat is roasting, take care of the mushrooms. Here are the usual fresh champignons. Aromatic ones are also suitable. Forest mushrooms(chanterelles, honey mushrooms, white mushrooms, etc.), but they will need to be boiled, changing the water several times. You can cook the roast with frozen or dried mushrooms. The first ones will need to be defrosted first, and the second ones will need to be soaked. There is no need to fry them additionally. So, if you also have champignons, wash them, or better yet, carefully remove the top layer with a knife and scrape the stems. Then cut. You can do it in cubes, you can do it in plates.

Place the fried meat in a separate bowl and place mushrooms in the pan instead. First fry them in a dry frying pan so that all the liquid evaporates. Don't forget to stir them, otherwise they will burn.

Then pour in a couple of tablespoons of vegetable oil and fry the champignons until golden brown.

In the meantime, wash and peel the potatoes. It's the most common ingredient in roasts. Then cut the tubers into cubes or bars.

Remove the finished mushrooms from the pan and transfer to the meat or to another plate. Try to leave as much oil in the pan as possible. But if there is not enough fat left, add a couple of spoons, heat it up and put the potatoes in it. Fry over high heat until golden brown. There is no need to bring it to readiness, because the roast will still simmer in the pots in the oven, and the potatoes will then turn into porridge.

In the meantime, do not stop preparing the other components of the dish. Their vegetables were carrots and onions. Peel them, wash and cut them. Carrots – medium thick strips. You can, of course, grate it coarsely, but the carrot will lose its shape after stewing for a long time in a pot, so it’s better to chop it coarsely.

Chop the onion into small cubes.

Remove the fried potatoes from the pan. It can be immediately placed in pots as the first layer, since during cooking in the oven it is imbued with the aroma and taste of the top ingredients. Add a little oil, heat and fry the carrots.

Then add the onion to the frying pan and fry the vegetables until golden brown.

Arrange the ingredients among the pots, adding salt to each layer. You can lay it out like this: potatoes, meat, mushrooms, onions and carrots.

Squeeze some garlic on top through a press. Add ground black pepper and other spices as desired. Pour in approximately 50-70 ml of clean boiled water or broth (meat or vegetable). If desired, you can sprinkle grated hard cheese on top, but this is not necessary. Cover the pots with lids, but not tightly, but leave a hole for air to escape. Place in an oven preheated to 180 degrees for 40-60 minutes.

Serve the roast with meat, mushrooms and potatoes, remove from the oven, in pots or place on plates. It’s a pity that the recipe with the photo cannot convey the appetizing aroma of this dish. It turns out very tasty!

Recipe 4: lazy oven roast pork with mushrooms

Pork - 400-500 gr
Potatoes - 4-6 pcs. (depending on size)
Tomato - 1-2 pcs.
Onion- 1 PC.
Fresh champignons - 200 gr
Mayonnaise - 2-3 tablespoons
Cheese - 150 gr
Salt, ground black pepper and fresh herbs to taste
Vegetable oil for frying

We start by preparing the products: peel the potatoes, wash and cut the pork into small pieces, cut the onion and tomato into quarter rings, and the champignons into thin slices.

On vegetable oil fry the onions and champignons until golden brown.

While they are frying, place the chopped meat in a large and convenient pan or bowl.

Add the potatoes cut into cubes.

Lay out the tomato, cut into thin quarter rings.

Our champignons have just browned, so we put them there.

Salt, pepper, add mayonnaise and mix everything.

Place the resulting mass in deep baking tray or put into portioned clay pots. If the baking sheet does not have a Teflon coating, it needs to be slightly greased with vegetable oil.

Sprinkle grated hard cheese on top and put in the oven.

Bake until done, about 35-45 minutes. The meat should be soft and the cheese should be nicely browned. When serving, you can sprinkle with fresh herbs.

Recipe 5: pot roast with chicken and mushrooms in the oven

450-500 g chicken fillet
200 g champignons
1 large onion
1 large carrot
4-6 medium potatoes
3-4 tbsp. spoons of vegetable oil
40-50 g butter
freshly ground pepper mixture (pepper of your choice)
chopped fresh herbs (or dried)

80-100 ml cream
1 incomplete teaspoon of salt
150-250 ml boiling water
1 teaspoon mustard

Place a frying pan with oil on medium heat, peel and chop the onion, carrots, and champignons (in slices lengthwise). Fry the onion for 7-8 minutes.

Another 4-5 minutes - fry the onions along with the mushrooms.

Of course, we can simply cut the potatoes and put them in pots. But this will greatly lengthen the cooking time. Therefore, fry the potatoes for 4-5 minutes over medium-high heat in a frying pan,

Lightly salt and distribute into pots.

If desired, we can pour it on top of the pots grated cheese before placing in the oven or a few minutes before the end of cooking.

We can put the potatoes raw, but then we keep the pots in the oven for at least an hour - the potatoes take a long time to cook.

If we have new pots, we first put them in the oven, and only after that turn it on.

Recipe 6: homemade roast with mushrooms and pork in the oven

Meat (pork or beef) - 450 g
Potatoes - 6-8 pcs.
Champignons – 400 g
Onions - 2 pcs.
Sour cream – 200 g
Water - 1 glass
Tomato paste - 1 tbsp. l.
Salt, pepper - to taste
Sunflower oil - for frying
Soy sauce - 2 tbsp. l.
Seasoning for meat - 1 tbsp. l.
Provençal herbs - 1 tbsp. l.

Cut the pork into pieces and place in a bowl. Add soy sauce, meat seasoning and ground pepper. Leave the pork to marinate.

Meanwhile, wash the champignons, dry and cut into slices.

Heat the oil in a frying pan, add the mushrooms and fry for 12-15 minutes, until the liquid evaporates and light golden brown crust. At the end, salt and pepper the mushrooms.

Cut the onion into half rings.

Now you can start frying the meat. Pour a little into the pan sunflower oil, heat and add the meat. Fry it until golden brown, add salt at the end.

Place meat on the bottom of the pots and chopped onions on top.

Distribute the fried mushrooms evenly.

Cut the potatoes into slices, add salt and sprinkle Provencal herbs. Stir and place on top of the mushrooms to the very top.

Mix sour cream with water, add tomato paste, salt and pepper.

Pour the liquid into the pots, cover them with lids and place in a cold oven.

Set the temperature to 200 degrees and bake the pots for 45-50 minutes. Determine the readiness of the roast by looking at the potatoes. If it can be easily pierced with a fork, you can turn it off.

It is advisable to leave the pots in the oven for another 20-30 minutes.

Serve a delicious and very appetizing roast with mushrooms in pots or on a plate.

Recipe 7: homemade roast with mushrooms in the oven (step by step with photo)

500 gr. pork.
500 gr. any mushrooms.
1 kg. potatoes.
1 carrot.
2 onions.
cheese to taste.
salt and spices to taste.
sunflower oil.
a few cloves of garlic.

Cut the meat and fry in a frying pan in vegetable oil. You can pre-fry pieces of lard so that it melts, and then add meat to it and fry everything together.

Cut the peeled potatoes into small cubes. Grate the carrots on a coarse grater. Chop the onion finely or into half rings (as you like).

My mushrooms are wild and pre-boiled; if you take champignons, you can fry them separately in a frying pan or use them without pre-processing.

In a large deep bowl, mix potatoes, meat, mushrooms, onions, carrots and chopped garlic. Salt, add spices and herbs as desired.

Put everything in clay pots. Pour over the sauce.

You can prepare any sauce, for example: milk, flour, sour cream or water, flour, mayonnaise. Flour is added as desired. It is thanks to flour that the sauce acquires a thick consistency. You can only fill it with broth or just boiled water. Pour the sauce into 120-150 ml of liquid per pot.

You also need to leave a little space for grated cheese.

If your meat is not very fatty and you have not fried it beforehand, then you can put a small piece of butter on top of each pot and sprinkle everything with grated cheese.

Place the pots of potatoes in an oven preheated to 220 degrees for an hour to an hour and a half, adjusting the time and temperature to suit your oven.

When the potatoes are ready, turn off the oven and let the pots stand in the oven for 10-15 minutes, then remove and serve.

Bon appetit!!!

Recipe 8: roast with mushrooms and vegetables in the oven

porcini mushrooms 600 gr
cream 23% 150 ml
mushroom broth 400 ml
potatoes 4 pcs
sweet potato 200 gr
carrots 1 piece
shallots 4 pcs
garlic 2 cloves
butter 20 g
olive oil 2 tbsp.
pepper, salt, parsley

Thaw the mushrooms first on the bottom shelf of the refrigerator. If the mushrooms are from factory packaging, then they should be cleared of soil and forest debris and rinsed well.

Peel sweet potatoes and regular potatoes, cut into medium-sized cubes or sticks, and fry intensively in olive oil.

When the potatoes are browned, add the prepared boletus mushrooms to the pan and fry until half cooked.

In a separate frying pan or saucepan, simmer shallots (cut into feathers along the onion), carrots (cut into cubes) and chopped garlic in butter.

Place mushrooms, sweet potatoes and potatoes in a heat-resistant deep pan, add sautéed vegetables, pour in mushroom broth, cream, salt and season with black pepper. Place the roast in an oven preheated to 180 degrees for 25-30 minutes.

Place the finished roast on plates and serve with fresh herbs.

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Hot and unusually aromatic roast with mushrooms and potatoes will quickly satisfy your hunger and warm you up, which means... best dish you can’t find one for the autumn-winter period.

Anyone can cope with the preparation of such a dish, even the least experienced person. experienced housewife, because in his recipe you will not find a huge list of unavailable ingredients or difficult steps to follow. It’s also good that you can add a variety of mushrooms to the roast, but it’s easier and cheaper to use champignons.

If you replace butter and sour cream with products plant origin, then the roast can easily become a hot dish during Lent or is perfect for people who adhere to vegetarianism.

Taste Info Potato main courses / Stewed potatoes

Ingredients

Potatoes – 5 pcs.;
Carrots – 1 pc.;
Onions – 1 pc.;
Champignons – 350 g;
Garlic – 2 cloves;
Butter – 40 g;
Tomato paste – 1 tbsp;
Sour cream – 2 tbsp;
Fresh herbs– 2-3 branches;
Vegetable oil, salt, ground black pepper to taste.

How to cook roast with mushrooms and potatoes

Peel the carrots and onions. Grind the carrots on a coarse grater, cut the onion into small cubes. Fry the vegetables in preheated vegetable oil in a deep saucepan. When choosing dishes, keep in mind that all the ingredients will be cooked in one saucepan, so it must be deep enough.

Cut the mushrooms into thin slices and add to the still-frying onions and carrots. By the way, it’s better not to wash the champignons, but simply peel them. thin skin, so they will absorb less moisture. As soon as the mushrooms give up all the liquid and become soft, sprinkle them with spices to taste. The champignons can be cut into small cubes rather than into plates, but then they will not be so clearly felt in the finished dish.

You can use wild mushrooms, which must be thoroughly washed before cooking, cleaned of rotten areas and boiled in water for 40-50 minutes. Or use pre-prepared frozen mushrooms, which will need to be thawed at room temperature.

Cut the potatoes into medium-sized cubes and add to the vegetables along with a piece of butter. Pour boiling water over the contents of the saucepan. In this case, it is necessary to take into account that what more water, the more gravy you get in the roast. Water can be replaced with chicken or any other meat broth. But then keep in mind that this will no longer be Lenten recipe.

Simmer the roast with potatoes and mushrooms for about 20 minutes under a closed lid and over low heat, then add tomato paste and sour cream and, stirring thoroughly, bring the dish to readiness. During the stewing process, be sure to test the roast for salt and add more salt if necessary. 5 minutes before the end of cooking, add finely chopped herbs and thinly sliced garlic to the potatoes and mushrooms.

Let the lean roast with potatoes and mushrooms brew for about 30 minutes and serve hot.

Roast is a dish unique in its preparation and composition, which will especially appeal to food lovers. meat products. There are many recipes, but they all have only one thing in common - the meat is thoroughly fried before adding to the main cauldron. You can cook a roast from any type of meat, be it pork, lamb or chicken. As a companion product, you can choose vegetables (for example, potatoes), cereals or mushrooms.

Roast is a dish unique in its preparation and composition, which will especially appeal to lovers of meat products.

Mushrooms with dense flesh are best suited for preparing this dish. These can be porcini mushrooms or champignons. You can also add fruits that belong to the category of conditionally edible. These are milk mushrooms, saffron milk caps and others. Such The fruiting bodies are thoroughly cleaned before cooking, They are examined for damage, insects and pre-soaked for several days in water. The fluid needs to be changed regularly.

You can use a mushroom mixture for extra flavor. In this case, you need to take into account their size (for example, small champignons will cook faster than large ones) and variety. They should also be similar in the structure of the cap, otherwise the taste will differ.

Note, that champignons and some other varieties of mushrooms cannot be washed before cooking, as they absorb moisture too much and lose their taste quality. The hats are simply wiped with a damp cloth and not cleaned.

Roast with mushrooms and potatoes (video)

A simple recipe for roast with mushrooms and potatoes in the oven

You can make an easy, meatless vegetarian stir-fry in minutes. It takes to prepare the ingredients minimal amount time. Besides such hearty side dish can be used as a supplement to meat dishes or fish.

one and a half kilograms of potato tubers;
kilogram of wild mushrooms;
4 medium sized onions;
4 garlic cloves;
oil for frying;
salt and spices to taste;
greens for decoration.

The dish is prepared like this:

First cut the potatoes into quarters, and then cut each part lengthwise into pieces about 3 centimeters long.
Peel the onion and cut into small cubes. This can be done either with a sharp knife or a special grater.
Crush the garlic a little with the blunt side of a knife and peel. Pass through a press or cut with a knife.
Wash mushrooms under cold water, if necessary. Cut into medium pieces. Their size should be the same as potato straws.
Heat the frying pan by adding a little vegetable oil. Fry the mushrooms so that all the liquid first evaporates from them, and then a golden crust appears on the surface. After five minutes, add the onion, followed by the potatoes and garlic. Stir the mixture until smooth, reduce heat to low and cover the container with a lid. Simmer vegetables for about 30 minutes.

Serve hot, garnished with dill or parsley.

Roast with mushrooms and potatoes in the oven

How to deliciously cook roast with mushrooms, chicken and potatoes in a slow cooker

This one is delicious and hearty dinner You can prepare it for the whole family without having to really monitor the process. Roast chicken and mushrooms are aromatic, tender and crumbly.

0.5 kilograms of chicken meat;
300 grams of salted or pickled mushrooms;
7 large potatoes;
100 grams of carrots;
100 grams of onion;
100 grams of processed cheese;
spices for potatoes;
0.5 glasses of water.

Steps for cooking mushroom roast:

Peel vegetables. Pass the carrots through a food processor or grate them on a grater with large holes. Cut the onion into small pieces.
Pour a lot of oil into the bottom of the multicooker bowl and place the carrots and onions at the same time. Set the simmer mode to 1 hour and cook the vegetables for about 8 minutes.
Wash the chicken fillet and cut into cubes about 3 centimeters. Add fillet to vegetables and stir. Continue cooking on simmer mode for another 20 minutes.
Rinse the pickled mushrooms under water and drain all the brine from them. Cut them into small pieces and add to the bowl.
Cut the potatoes into medium-sized cubes, add salt and your favorite spices, mix thoroughly. Each piece should be rolled in them. Add potatoes to other ingredients.
Chop dill or any other greens. Sprinkle vegetables and meat processed cheese. Leave to simmer on the program until it ends, then serve hot on plates.

Roast with mushrooms, chicken and potatoes in a slow cooker

Cooking a delicious roast with turkey and mushrooms in pots

Turkey is a dietary meat. It is great for those who are watching their figure or health and deliberately refraining from taking excess cholesterol.

600 grams of turkey fillet;
half a kilogram of potatoes;
300 grams of wild mushrooms;
100 grams of hard Russian cheese;
1 onion;
4 cloves of garlic;
3 tablespoons of sour cream.

Cooking algorithm:

The specified amount of ingredients makes a hearty dinner for five servings.
Prepare the fillet - wash and remove any film on the surface.
Peel and rinse the vegetables. Prepare the mushrooms - rinse and peel.
Rinse the greens under running water, cut off excess stems and chop finely.
Grate the carrots using a grater. Place onion, chopped into small cubes, into a preheated frying pan. Fry it a little, add carrots and simmer for 15-20 minutes.
Cut potatoes, mushrooms and turkey into equal-sized pieces. Mix the ingredients, salt and pepper to taste.
Place the ingredients in the pots in layers from bottom to top. Place fillet on the bottom, then carrots and onions, then potatoes and mushrooms.
Prepare special sauce, mixing sour cream, garlic and ground red pepper. Stir and pour the mixture into the pots.
Bake the roast in the oven for 1 hour at 200 degrees Celsius. At the end of cooking, sprinkle each pot with grated cheese.

Roast with meat and mushrooms in sour cream (video)

How to cook roast with beef, mushrooms and potatoes

Roast beef differs in taste from other types of the same dish. Firstly, beef has its own unique aroma and taste. Secondly, its unique structure allows you to make a truly tender dish.

6 potato tubers;
1 onion;
500 grams of beef without bones and veins;
300 grams of fresh champignons;
1 carrot;
salt, pepper, herbs to taste.

Preparation:

Peel the carrots and rinse under water. Cut the fruit into several pieces lengthwise, and then crosswise into small cubes. Transfer to a separate plate.
Finely chop the onion and fry in a hot frying pan. To get a beautiful golden crust during frying, you can add a little sugar. Then the onions will caramelize.
Cut the mushrooms into several pieces.
Peel the potatoes and cut into large pieces.
Wash the beef under cold water. Knife on cutting board remove all veins and fat. Cut the ingredient into small pieces and place in a separate bowl.
Place a cauldron with high sides on the fire and heat it well. The beef will be fried in it. Since this meat is too lean, you should add a small amount of vegetable oil. You can use both sunflower oil and olive oil. Fry for 30 minutes.
Add a little water to the meat and close the container with a lid. Leave to simmer for 10 minutes.
Add potatoes, onions, and champignons. Add your favorite spices and salt to taste. Leave to simmer on low heat for about 20 minutes. The readiness of the roast is checked by checking the potatoes - as soon as they become soft, the dish is ready.

Roast with beef, mushrooms and potatoes

Hearty mushroom roast with pork

To prepare a moderately fatty and satisfying roast with pork meat you will need:

500 grams of pork pulp;
1 onion;
200 grams of mushrooms;
0.5 liters of water;
salt to taste;
7 large potatoes;
4 cloves of garlic.

Preparation:

Rinse the mushrooms under cold water and leave for several hours. Then drain the water and boil the fruits in it for about 15 minutes.
Rinse the pork under cold water and cut into medium pieces. Fry them in a hot frying pan with the addition of sunflower oil. The pulp should acquire a golden hue.
Transfer the fried meat to a cauldron. Finely chop the onion and add to the container.
Simmer for a few minutes, then add chopped mushrooms. Add a little water and simmer over low heat until the meat is cooked.
Cut the potatoes into medium cubes, roll in your favorite spices and seasonings. Transfer it to the pan and add more liquid. It should cover the contents a little. Simmer over low heat until done. Decorate with greens.

Mushroom roast with pork

Recipe for puff roast with mushrooms

To prepare puff roast you will need a minimum list of ingredients:

700 grams of lean pork;
700 grams of potatoes;
200 grams of any mushrooms;
3 cloves of garlic;
2 onions;
several tomatoes;
1 large bell pepper;
2 large carrots;
3 tablespoons of soy sauce;
2 tablespoons table vinegar;
a tablespoon of cognac;
salt and spices, seasonings to taste.

Cooking process:

Rinse the pork pulp and cut into small pieces (about 3-4 centimeters in length). Pour the chopped meat with sauce, cognac, season with crushed garlic and nutmeg. Leave to marinate like this for 2 hours.
Cut the onion into quarter rings, grate the carrots on a grater with large holes. bell pepper free from seeds. Mix all the vegetables together.
Pour a little vegetable oil into a baking tray with high sides and brush all the sides with it. Layer the roast in layers. First add the vegetables, then the potatoes. Then lay out the meat and mushrooms marinated in spices. The last layer is tomatoes and basil, grated hard cheese.
Bake the potatoes in the oven at 180 degrees Celsius until the potatoes are ready.

How to cook roast in a slow cooker (video)

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In summer and autumn, during the mushroom season, everyone prepares a roast with mushrooms and potatoes. Some will add meat or chicken, while others will cook it in a pot. This time I decided to do without meat and without a pot, my roast with mushrooms and potatoes will be lean, and I will cook it in the oven.

In addition to potatoes, I added all the vegetables I had to the roast: cauliflower, Bell pepper, tomatoes, and of course we couldn’t do without traditional carrots and onions. The most common mushrooms are champignons. So the recipe turned out to be all-season, simple and relatively quick. I cooked a roast with mushrooms and potatoes in the oven, after frying the vegetables and mushrooms in a frying pan. Fresh vegetables in winter, you can replace them with frozen ones; in principle, there will be no difference in taste. and I already told you, but of course you need to take care of freezing vegetables in advance. It's a bit of a hassle, and frozen vegetables will come in handy in winter!

Fresh champignons – 200 g;
potatoes – 3-4 pcs;
sweet pepper – 1 piece;
fresh tomatoes – 2-3 pcs;
cauliflower - a quarter of a small head;
onion – 1 large;
carrots – 1 piece;
hot pepper – 3-4 rings (to taste);
Sunflower oil – 3 tbsp. l;
parsley or dill - 1 bunch;
salt - to taste;
black pepper – 0.5 tsp;
garlic – 1-2 cloves;
water – 0.5 cups.

How to cook roast with mushrooms and potatoes

Cut the potatoes in large pieces or into slices (cut the potato lengthwise into 6-8 pieces or cut into pieces of any shape). Cut the champignons into 2-4 parts, divide the cauliflower into small inflorescences, cut the peppers and carrots into cubes or pieces. Cut the tomatoes into pieces or slices, but larger than you cut for salad. Onions as desired - in half rings or cubes.

In order for the specific smell of cauliflower to disappear, I always, for any dish, first boil it until half cooked (or until full readiness) separately from other vegetables. I boil water and add some salt. I add cabbage and cook for 3-4 minutes. If the inflorescences are small, then 2-3 minutes. I drain the water and leave the cabbage in a colander, rinsing it with cold water.

I cook roasted mushrooms with potatoes either in a cauldron or in a frying pan. I heat up the oil, fry onions, carrots and bell peppers in it. I add the onion first, it gives off its aroma to the oil, then after two minutes I add the carrots and after another two minutes the pepper.

I add potatoes to the fried (more precisely, softened and soaked in oil) vegetables. I keep it in a frying pan without adding water for 6-7 minutes, until the potatoes are saturated with oil (you can see this in the pieces - the potatoes will become oily and change color). Then I add mushrooms. Fry for a few minutes, evaporating the mushroom juice.

Season with spices hot pepper, add water and add salt to taste. I put the roast with mushrooms and potatoes in the oven, cover, and cook over medium heat for half an hour (temperature 180 degrees). I take it out, add the tomatoes and cauliflower and put it back in the oven for another 10 minutes. But I don’t cover it with a lid anymore, let the liquid evaporate.

When cooking a roast with mushrooms and potatoes in the oven, I try to stir less, then all the vegetables remain intact and do not get mashed. I leave the finished roast in the turned off oven. I cut the bread, make a salad or open something from the preparations - well, that’s all, you can serve the roast with mushrooms and potatoes to the table. For flavor, I sprinkle with herbs and chopped garlic.

I hope that this Lenten recipe for roast with mushrooms and potatoes will be useful during Lent, and that it will also be useful for vegetarians. If you are going to fast, check out this recipe - it is also very easy to prepare and turns out delicious.

Homemade roast with potatoes and mushrooms can be cooked in the oven or slow cooker. It is also possible to cook roast potatoes with mushrooms in heat-resistant saucepans or thick-walled frying pans. In any case, you will succeed tasty dish, and adding pork, beef, chicken or turkey to the main ingredients - it’s also very satisfying. Best Recipes such dishes are available for your attention on this page.

A simple recipe for roast with mushrooms and potatoes

400 g beef tenderloin,
500 g potatoes,
200 g
20 g grated ginger root,
7–9 sprigs of dill and parsley,
50–60 ml vegetable oil,
60–70 ml soy sauce

To prepare a roast with meat, mushrooms and potatoes Heat the oil in a saucepan. Rinse the meat, cut into thin strips, fry until lightly browned, place in another bowl. Place chopped mushrooms in the frying pan where the meat was fried and fry. Add fried meat, potato slices, grated ginger root, pour in soy sauce, simmer for 4 minutes. Sprinkle the finished roast with herbs. As a side dish for roast beef with potatoes and mushrooms, you can serve boiled rice or stewed vegetables.

Roast beef with potatoes and mushrooms

800 g beef,
3 potatoes,
150 g boiled mushrooms(preferably champignons),
2 onions,
1 – 2 carrots,
2 – 3 tbsp. l. butter or fat,
100 – 150 ml cream,
pepper,
salt.

Cut the meat (thick and thin edge, hip part) into slices 1.5 - 2 cm thick, lightly beat and brush with melted butter. Fry on both sides, add salt and pepper.

Cut the onion into half rings, the carrots into thin slices and lightly brown in butter or fat. Cut the potatoes into small squares, chop the mushrooms finely.

Place the meat in a deep frying pan or saucepan, put mushrooms, potatoes, onions and carrots on top, pour in the cream and simmer over low heat until tender. Roast beef with mushrooms and potatoes, served hot.

How else to cook roast beef with mushrooms and potatoes

Roast beef with mushrooms and potatoes

600 g beef,
250 g boiled champignons,
500 g potatoes,
3 onions,
5 eggs
50 g fat,
8 tomatoes,
3 tbsp. l. sour cream,
pepper,
salt.

Peel the potatoes and cut into strips. Cut the mushrooms into small slices. Cut the beef into cubes, add salt and pepper and fry. Place sautéed onions on the meat. Place potatoes, mushrooms around, fresh tomatoes, cut into circles. Drop one egg at a time on top (without beating), add salt and pour sour cream on top.

Bake the roast in the oven and serve in the container in which the dish was prepared.

Pot roast with mushrooms and potatoes

200 g beef fillet,
2 potatoes,
1 onion,
1 tomato
100 g champignons,
50 ml vegetable oil,
100 g sour cream,
salt,
ground black pepper,
greenery.

Peel mushrooms, onions and potatoes. Cut the beef into cubes. Cut potatoes into cubes, onion into rings, tomatoes into slices, mushrooms into pieces. Fry the beef in vegetable oil until crisp.

Fry the potatoes separately. Place potatoes, meat, mushrooms, onions and tomatoes in layers in a pot. Salt, pepper, add sour cream and bake in the oven for 30 minutes. Sprinkle the roast with mushrooms + and potatoes prepared according to this recipe with herbs.

Recipes for roast pork with potatoes and mushrooms

Roast pork with potatoes and mushrooms

Mushrooms,
potato,
pork,
sunflower oil.

For 8-10 medium mushrooms - one potato, 100g of meat and a quarter of an onion.

Peeled, washed, chopped mushrooms are gradually lowered into a preheated (preferably cast iron) frying pan. Add a little salt so that the juice separates better. Fire is medium. Mushrooms are boiled and stewed in own juice 8-10 minutes. Peeled, washed potatoes, cut into cubes, are gradually lowered into the mushrooms. Toss the roast with a fork to soak up the potatoes. mushroom juice. After 10–12 minutes, the juice will evaporate significantly. Add the chopped meat small pieces. Add a little salt, fry for about 20 minutes, then move the roast to the edges of the pan, freeing the middle. Pour 2-3 tablespoons of oil, turn up the heat and add finely chopped onion into the hot oil. Fry and simmer quickly for 2-3 minutes. Mix everything together, try to see if it needs more salt, and fry for another 3-5 minutes. Let's serve the roast with meat, potatoes and mushrooms prepared according to this recipe on the table in a frying pan, just like mushroom noodles- piping hot.

Roast potatoes with mushrooms, pork and beef

Potatoes 500 g,
beef 200 g,
smoked pork belly 30 g,
onion 25 g,
butter 15 g,
tomato puree 15 g,
flour 5 g,
canned champignons 40 g,
wine 10 g,
salt,
spices.

Cut the potatoes into large pieces. Cut the meat (rear pelvic part) into portions (1-2 per serving). Onion, smoked pork belly cut into cubes and fried with meat. Place meat in a saucepan, pour in broth, pour in red grape wine, add spices and simmer until tender at a low boil. Add potatoes to the meat.

The mushrooms are finely chopped, fried and combined with sautéed flour and tomatoes and the juice in which the meat was stewed.

The finished meat and potatoes are poured with sauce and brought to a boil. Vegetables are served as a side dish for roast pork with potatoes and mushrooms.

Delicious roast pork with mushrooms and potatoes

Roast pork with mushrooms and potatoes

We will need:

pork (possible with fat) 700g-1kg
mushrooms 500-700g
potatoes 1kg
carrots 1-2 pieces
onion 1-2 pieces
vegetable oil
butter
salt and pepper to taste

Cut the pork into medium pieces. Cut the onion into half rings. Cut the carrots into rings. Cut the potatoes into large pieces.

Fry the pork in vegetable oil over medium heat until golden brown, 15-20 minutes. If the pork is fatty, place the fatty meat on the heated bottom of a frying pan or cauldron. This way, the fat will be rendered and the juice will remain in the meat. Add salt and pepper at the end of frying, stir.

While the pork is frying, fry the mushrooms in butter until golden brown, 15-20 minutes over high heat.

Add some chopped onion to the mushrooms, add salt and pepper, and fry for 5-10 minutes.

Add the rest of the chopped onion and carrots to the fried pork and simmer for 10-15 minutes with the lid closed.

Combine the ingredients and mix.

Add potatoes to the mushrooms and pork, mix everything well, add about a glass of water or sour cream (2-4 tablespoons) mixed with water, simmer until the potatoes are ready, 40-45 minutes

Roast with meat, mushrooms and potatoes

600 g pork,
1 onion,
200 g champignons,
6 small potatoes,
50 g butter,
salt and pepper.

For the sauce: 4 tbsp. l. sour cream, mayonnaise, 1 tbsp. l. milk, greens.

Pork, cut into slices, salt, pepper, mix with finely chopped onions, put in a clay pot, add a piece of butter. Add mushrooms and potatoes, cut into strips, and mix. Place the potatoes on the very top - “pockets” so that the entire surface is covered. Add a piece of butter, sprinkle with grated cheese, pour over the sauce. Place the pot in the oven for 30–40 minutes, preheated to 220–240°C. Delicious roast pork with mushrooms and potatoes served with pickles.

Roast turkey meat with mushrooms and potatoes

Ingredients:

Turkey 300 g,
potatoes 500 g,
50 ml vegetable oil,
25 g butter,
50 g white crackers,
30 g dill and parsley,
120 ml red wine,
100 g champignons,
50 ml gooseberry juice,
salt and spices to taste.

Cooking method:

Rinse the prepared turkey, salt and sprinkle with spices to taste. Wash the champignons, cut into strips, mix with gooseberry juice and stuff the resulting mixture into the bird carcass, wrap it in paper greased with vegetable oil (leave some of it), tie with cooking thread and place on a baking sheet in the oven, bake until half cooked. To prepare roast turkey with mushrooms and potatoes, melt the butter in a frying pan and fry the white crackers in it. Remove the thread and paper from the finished bird, transfer the mushrooms to a plate, cut the bird in portioned pieces, place again on a baking sheet with the potatoes and the fat released during baking, pour in wine, sprinkle with breadcrumbs and bring to readiness in the oven. Before serving, transfer the bird to a plate next to the potatoes and mushrooms, and pour over the resulting sauce. Sprinkle roast turkey meat with mushrooms and potatoes with washed and chopped dill and parsley.

Roast recipe with potatoes, chicken and mushrooms

Chicken breast - 755 gr.
Potatoes - 785 gr.
Porcini mushrooms – 321 gr.
Garlic - 13 gr.
Vegetable oil - 2 tbsp.
Light mayonnaise - 31 gr.
Tomato paste - 3 tbsp..
Lemon juice - 10 gr.
Basil - 10 gr.
Dill - 5 gr.
Parsley - 6 gr.
Seasoning for chicken - 5 gr.
Salt - 10 gr.

Peel the potatoes and cut into slices or cubes.
Cut the chicken into pieces; you can remove the skin first.
Peel the mushrooms, boil them, cut them into small pieces.
Place the ingredients in a thick-bottomed saucepan or roasting pan, add water so that it completely covers the potatoes and put on the fire.
After boiling, skim off the foam, add salt, add pepper and reduce heat.
Meanwhile, chop the onion and fry in vegetable oil until golden brown.
Add tomato paste and simmer over low heat for a few minutes.
When the chicken is cooked until done, remove it from the pan and separate the meat from the bones.
Drain the potatoes into a separate bowl.
Mash 2-3 tbsp. mashed potatoes, put back in the pan, add the roast, mushrooms and meat and pour in enough broth so that the liquid does not reach the top of the potatoes by about two fingers.
Add spices, finely chopped garlic, mayonnaise, pour over lemon juice.
Stir and simmer over low heat for another 10-15 minutes.
Before turning off, sprinkle the roast mushrooms with potatoes and chicken with chopped herbs.

How to cook roast liver with potatoes and mushrooms

500 g beef liver, 100 g porcini mushrooms, 4 potatoes, 3 small onions, 1 clove garlic, parsley, 100 ml apple juice, 125 ml hot water, 40 ml olive oil, 10 g tomato paste, salt

Chop the liver. Heat oil in a saucepan and fry the liver. Add finely chopped onion, garlic and herbs, stir, pour Apple juice And hot water, simmer for 1 hour. Then add chopped mushrooms, potatoes, tomato paste, salt. Simmer roast liver with potatoes and mushrooms until done.

Roast recipes with mushrooms and potatoes without meat

Simple roast with potatoes and mushrooms without meat

Ingredients:

250 g champignons,
2 onions,
10 potatoes,
60 g butter,
2 mushroom cubes,
60 ml sour cream,
pepper,
salt to taste,
greens for decoration.

Wash the mushrooms, chop and fry in butter for 10 minutes. Then add chopped onion, stir and simmer for another 10 minutes. Add sour cream and heat. Peel and cut the potatoes into slices, put half in portioned clay pots. Place mushrooms on top, cover with a second layer of potatoes. Add 500 ml water, crumble bouillon cubes and bake the roast with mushrooms and potatoes without meat in the oven for 40–50 minutes until cooked.

Roast with mushrooms and potatoes without meat

3 onions,
400 g mushrooms,
potatoes 1 kg 200 gr.,
butter 100 gr.,
salt and pepper.

To prepare the sauce we will need:

4 tablespoons each of sour cream and mayonnaise,
a tablespoon of milk,
greenery.

We cut the mushrooms, salt and pepper, mix with chopped onions, add a little oil and place everything in pots.

Cut the potatoes into strips and add to the rest of the products. Throw in a small piece of butter, sprinkle with grated cheese and pour in a sauce made from mayonnaise, sour cream, milk and chopped herbs. After the pots are filled with food, place them in an oven preheated to 220 - 240 degrees for half an hour. The pot roast is ready.

Roast with mushrooms and potatoes in a pot, cooked in the oven

Roast with mushrooms and potatoes in a pot

You will need:

1 kg beef,
500 g champignons,
2 kg potatoes,
200 g carrots,
200 g onions,
200 g sour cream,
50 g pork fat,
100 ml vegetable oil,
pepper,
salt to taste.

Cut the prepared beef, sprinkle with salt and pepper, and fry in fat. Place in a pot, add chopped carrots and half the amount of onion, simmer in the oven until tender (1 hour). Boil the champignons in 500 ml of salted water for 10 minutes. Then chop and fry in oil with the remaining onion. Chop the potatoes and fry separately. Add potatoes, mushrooms and onions to the pot with the meat, pour in sour cream, mushroom broth, salt. Bake the roast with mushrooms and potatoes in a pot in the oven for 40 minutes.

Roast with mushrooms and potatoes in the oven

Ingredients:

500 g beef pulp,
200 g boiled mushrooms,
200 g melon,
2 potatoes,
1 onion,
150 ml sour cream,
70 ml dry white wine,
60 g butter,
3 tbsp. l. flour,
10 g parsley and dill,
Bay leaf,
ground black pepper,
salt to taste.

Peel the potatoes, cut into equal cubes and fry in butter until golden brown. Cut the onion into half rings and fry. Wash the beef, cut into small pieces, salt, sprinkle with pepper, bread in flour and fry on both sides. Place layers of meat, mushrooms, potatoes and onions into portioned clay pots. Pour in a little water (60 ml), add salt and spices and place the pots in the oven, preheated to 180 °C, for 20–25 minutes. After that, take them out, add wine, sour cream, melon, cut into small cubes, some greens and simmer in the oven, covered, for 10–15 minutes. Serve the roast with mushrooms and potatoes, cooked in the oven, on the table in pots, sprinkled with finely chopped parsley and dill.

Homemade pot roast with mushrooms and potatoes

Roast with meat, potatoes and mushrooms

Ingredients:

800 g veal,
300 g.,
3 onions,
1 carrot,
2 potatoes,
50 g butter,
3 tbsp. l. olive oil,
80 ml meat broth,
400 ml milk,
2 cloves of garlic,
0.5 tsp. Sahara,
2 tbsp. l. vinegar,
2 sprigs of rosemary,
ground black pepper,
salt to taste.

Wash and peel carrots and potatoes. Cut the meat into large pieces, add salt, sprinkle with pepper and fry in a mixture of butter and olive oil. Coarsely chop the onion and garlic, grate the mushrooms, carrots and potatoes on a coarse grater. Add vegetables to the roast, season with vinegar and salt, mix thoroughly and place in individual clay pots. Pour in the broth and milk and top with rosemary. Simmer the meat in the oven at 150 °C for about 2 hours. Serve the homemade roast with mushrooms and potatoes at portioned pots After decorating the dish with herbs, serve the tomato sauce separately.

Roast chicken with mushrooms and potatoes

400 – 500 g chicken fillet,
500 g potatoes,
200 g (boiled),
2 – 3 tbsp. l. butter,
1 onion,
1/2 cup meat broth,
2/3 cup sour cream,
Bay leaf,
1/3 glass of dry wine,
parsley and dill,
pepper,
salt.

Cut the peeled potatoes into cubes and lightly fry in oil. Chop the onion into rings and sauté.

Fillet, cut into small pieces, also fry in oil.

Place meat, mushrooms, potatoes, onions on top in clay pots, sprinkle with salt, pepper, add bay leaf and broth. Place the roast in the oven and simmer for 30 minutes.

10 minutes before ready to pour dry wine. Before serving, pour sour cream over roast chicken with mushrooms and potatoes and sprinkle with finely chopped parsley and dill.

Recipes for roast with mushrooms and potatoes in a slow cooker

Roast recipe with potatoes and wild mushrooms

You will need:

500 g pork;
300 g wild mushrooms,
2 carrots;
2 onions;
several small potatoes;
vegetable oil;
sour cream;
salt, pepper, spices (to taste).

Method of preparation: fry chopped onion and grated carrots in a slow cooker (fry mode, 40 minutes). After 15 minutes, add chopped mushrooms, after 20 minutes, add meat, fry until the end of the mode. At the end of cooking, add potatoes, salt, pepper, and add a little water. Turn on the “stew or fry” mode for 1.5 hours. 15 minutes before the end of cooking, add sour cream. Roast with mushrooms and potatoes, cooked in a slow cooker, serve hot.

Roast with mushrooms and potatoes in a slow cooker

500 g meat,
1 carrot,
1 onion,
3 potatoes,
200 g of any cabbage,
100 g champignons,
2 tbsp. l. vegetable oil,
1 tbsp. l. tomato paste,
2 tbsp. l. cream,
salt.

Preparation:

Cut the meat into pieces; if necessary, you can beat them a little. Peel the vegetables, cut the potatoes and carrots into cubes, chop the cabbage and onions. Pour oil into a slow cooker, add meat and onions, and immediately add salt. Turn on the “Baking” mode for 20 minutes. Fry with the lid closed, stirring occasionally. Then add carrots, potatoes, cabbage and champignons to the fry. Set the “Extinguishing” mode for 1 hour. After this, add cream and tomato paste and simmer for another 1 hour. Roast potatoes with mushrooms, cooked in a slow cooker, served hot.

How else to cook roast potatoes with mushrooms in a slow cooker

You will need:

800 g of meat (veal is best, but can be replaced with beef);
200 g boiled mushrooms;
500 g potatoes;
1 medium onion;
1 small carrot;
Sour cream;
50 g butter;
salt, spices (to taste).

Method of preparation: cut the meat coarsely (into cubes with a side of about 4 cm), add mushrooms, finely chopped onions and carrots, cut into small slices diagonally. Place everything in a multicooker saucepan, be sure to add butter, salt and spices (to taste). A little water. Turn on the “frying” mode for 1 hour (if meat is tough, you can add more time). 15 minutes before the end, add sour cream and simmer until the end.

Before serving, sprinkle the roast with herbs.

Roast recipe with dried mushrooms and potatoes

400 – 500 g pork,
300 g
5 onions,
8 – 10 potatoes,
125 g butter,
30 – 50 g cheese,
pepper, salt.

Cover the mushrooms with water, let stand, drain the water. Cut the pork into slices, add salt and pepper, mix with finely chopped onion, place in ceramic pots, add mushrooms, pieces of butter, chopped potatoes and mix.

Place potatoes cut into thin round slices on top, put a piece of butter, sprinkle with grated cheese and pour over the sauce, mix all the ingredients.

Place the roast with dried mushrooms and potatoes in the oven for 30 – 40 minutes (at 220°C).

Here you can see a selection of photos for recipes for roast with mushrooms and potatoes:

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