Recipe pork with mushrooms in cream:

First you need to prepare all the ingredients for cooking the dish, because. the frying process will be quite fast. Pork should be washed and dried, then cut into thin long pieces.

Prepare mushrooms. If you use chopped canned champignons, then you just need to open the jar and drain the marinade, if the mushrooms are whole, cut into thin slices. If the mushrooms are fresh, then they must be thoroughly washed, dried and chopped. Frozen mushrooms can not be thawed first.

Grate hard cheese on a fine grater.

When all the products are ready, you need to heat the pan with a small amount of vegetable oil, put the pork and fry the meat without a lid over moderate heat until golden brown (about 10-12 minutes), stirring occasionally.

Add mushrooms to pork, mix and continue to fry for 5-7 minutes (if using fresh or frozen mushrooms, longer until all the liquid has evaporated). At the end of frying, salt the pork with mushrooms and sprinkle with black pepper to taste.

Pour the cream into the pan, reduce the heat. Dried aromatic herbs can be added at this stage.

When the cream begins to boil, add cheese in small portions, simmer pork with mushrooms in cream over low heat for 5-7 minutes.

Recipe pork with mushrooms in cream:

First you need to prepare all the ingredients for cooking the dish, because. the frying process will be quite fast. Pork should be washed and dried, then cut into thin long pieces.

Prepare mushrooms. If you use chopped canned champignons, then you just need to open the jar and drain the marinade, if the mushrooms are whole, cut into thin slices. If the mushrooms are fresh, then they must be thoroughly washed, dried and chopped. Frozen mushrooms can not be thawed first.

Grate hard cheese on a fine grater.

When all the products are ready, you need to heat the pan with a small amount of vegetable oil, put the pork and fry the meat without a lid over moderate heat until golden brown (about 10-12 minutes), stirring occasionally.

Add mushrooms to pork, mix and continue to fry for 5-7 minutes (if using fresh or frozen mushrooms, longer until all the liquid has evaporated). At the end of frying, salt the pork with mushrooms and sprinkle with black pepper to taste.

Pour the cream into the pan, reduce the heat. Dried aromatic herbs can be added at this stage.

When the cream begins to boil, add cheese in small portions, simmer pork with mushrooms in cream over low heat for 5-7 minutes.

Pork in a creamy sauce with mushrooms is a classic, win-win combination that is suitable for a holiday or an ordinary lunch. When you want to cook something special, but at the same time, do not spend a lot of time on it, then the proposed recipes are what you need. Meat with mushrooms is a wonderful choice, because such a dish always looks very appetizing and impressive, it has a wonderful rich taste and aroma. There are a huge number of recipes that offer how to prepare an excellent combination of the two main components of the dish. Optionally, different vegetables and herbs are added, you can experiment with seasonings and spices. Mushrooms make the taste of meat richer, give it bright notes, cream-based sauce makes pork tender and silky. With the help of a few sprigs of herbs, you can make this dish even more refined. Thanks to a hearty and incredibly tasty dish, you will quickly renew your strength and get indescribable pleasure from food. This meat dish goes well with all side dishes and will easily become a table decoration at any celebration.

Pork in cream sauce with mushrooms and cheese

Such a dish will easily turn an ordinary dinner into a real holiday and will perfectly decorate any feast.

Ingredients:

• pork - 500 g
• cream - 2 cups
• cheese - 100 g (approximately)
• mushrooms - 200 g
• basil and oregano - 2 pinches each
• vegetable oil - 1 table. a spoon
• pepper and salt - to taste

Cut the pork and mushrooms into small pieces to make the meat more tender, first fry it in oil for 10 minutes. Then salt and pepper it, add mushrooms, fry for another 5 minutes. We shift everything into a refractory form, pour cream seasoned with basil and oregano. These herbs perfectly set off the taste of meat and mushrooms. We cook the dish in the oven for half an hour, sprinkle with grated cheese and set for literally another couple of minutes.

Pork with mushrooms and vegetables in a creamy sauce

This recipe involves the use of a slow cooker, which simplifies the cooking process and preserves the maximum amount of useful substances of the ingredients used.

Take:

• fillet pork - 400 g
• onion - 1 pc.
• garlic - 3 cloves
• champignons - 300 g
• vegetable oil - 15 ml
• cream - 200 ml
• flour - 1 table. a spoon
• turmeric - 2 g
• pepper mix - to taste
• greens - to taste, for serving

Season the pork cut into small pieces with spices, finely chop the onion, finely chop the garlic. Pour oil into a preheated multicooker, lightly fry the onion, then add garlic and meat with mushrooms. In the meantime, mix the cream with flour and spices, pour the meat and cook for 40 minutes in the "stewing" mode. Serve the meat dish with any side dish, sprinkled with your favorite chopped herbs.

Pork with tomatoes and mushrooms in cream

• pork fillet - 0.5 kg
• tomatoes - 2 pcs.
• champignons - 200 g
• cream - 1 cup
• onion - 1 pc.
• thyme - 1 sprig
• vegetable oil - 20 ml
• pepper and salt - to taste
• nutmeg - 2-3 g
• parsley - for decoration

We cut the tomatoes, mushrooms and onions into thin slices, the meat into small, neat cubes. Fry the meat in oil for 5 minutes, remove it, put onions in its place, then mushrooms and tomatoes, season with pepper, salt, chopped thyme and cook for 1 minutes, almost until cooked. After that, pour cream, season with nutmeg and simmer for another 15 minutes. Serve with your favorite side dish, garnished with herbs for aesthetics.

There are several "magic products" in cooking - no matter what dish you add them to, it always turns out delicious. We will take a closer look at one of these products today. This is cream. Of course you have tried them all. But for sure, you still don’t constantly use it in the kitchen, using traditional sour cream for cooking various dishes. Why is cream better? First, they are completely non-acidic. And many do not like sourness in meat dishes. Secondly, the cream is barely noticeable sweetish. And any knowledgeable chef will confirm you - a thin sweet note favorably emphasizes the taste of familiar dishes. No wonder they add a pinch of sugar to almost all sauces, and then restaurant visitors wonder what is the secret of "haute" cuisine. No, of course, I do not urge you to pour sugar into meat dishes. But be sure to stock up on cream, because today we have pork with mushrooms in a creamy sauce on the menu, a recipe with a photo, each step is analyzed in detail and step by step, so you can get involved in the cooking process, even if you have minimal culinary experience behind you. Fortunately, the dish is very simple and really fast - it takes only half an hour to cook a large frying pan. Pork turns out to be unusually tasty, it will undoubtedly be appreciated by all family members. Tender slices of pork tenderloin, juicy champignon slices and thick gravy with a creamy taste will not leave anyone indifferent. Prepare this dish, arrange a holiday of taste for your loved ones.

Ingredients:

• 600-700 g of lean pork meat;
• 450 g of champignons;
• 400-450 ml of cream 10% (or you can take 200 grams of 20% and dilute in half with water);
• a couple of cloves of garlic;
• 2-3 bulbs;
• salt, pepper, spices.

Cooking method

1. Cut the pork into oblong pieces of medium size.

2. Chop the peeled onion heads in half rings.

3. Rinse the mushrooms under a running stream, then dry and cut into quarters. If the mushrooms are small, then either leave as a whole, or cut in half.

4. In a separate pan, fry the mushrooms until lightly browned.

5. In a saucepan or deep frying pan, pass onion half rings in sunflower oil.

6. When the onions become light golden, throw in the pork pieces and fry the meat with the onions for a few more minutes. If necessary, you can add a little oil. Stir the mass constantly, otherwise the onion may burn.

7. Then add the fried mushrooms.

8. Stir and pour in the cream. Salt and pepper, but add spices as desired.

9. Simmer over low heat until the pork is soft. At the very end, add chopped garlic, which will give the gravy an extra taste and aroma. I also sprinkled with finely chopped herbs.

Meat with mushrooms are very tender in taste, and the gravy is thick and fragrant. You can serve boiled potatoes as a side dish.

Pork with mushrooms in a creamy sauce is an incredibly tasty and beautiful dish. A real table decoration! And how pork and mushrooms harmonize, and even the dish is combined with literally all side dishes!

In truth, pork with mushrooms in a creamy sauce is not quick to cook, you will have to tinker with cooking. But such a royal dish is worth it. Creamy sauce gives this meat dish a silky tenderness, and mushrooms make the taste of the dish richer and brighter.

This dish is not one to eat with a spoon. Pork with mushrooms in a creamy sauce should definitely be served with a side dish, pouring thick sauce over it. The ideal option is rice or spaghetti. And be sure to decorate the finished dish with a small amount of fresh herbs, this will only add sophistication and aesthetics.

Ingredients:

• 500 g pork pulp
• 300 g mushrooms (I have oyster mushrooms)
• 1 large onion
• 200 ml water (preferably carbonated)
• 200 ml cream 10%
• 30 ml sunflower oil
• 1 bay leaf
• 0.5 teaspoon ground black pepper
• 0.5 tablespoon salt

How to cook pork in a creamy sauce with mushrooms

Thoroughly wash the pork pulp and cut into thin strips 5 cm long. Cut the meat across the fibers. If possible, cut out the veins and membranes.

To cook pork with mushrooms in a creamy sauce, it is easiest to use champignons or oyster mushrooms. I just had oyster mushrooms. In order not to be distracted by mushrooms during roasting pork, we will prepare them in advance. Just wash the oyster mushrooms and chop them coarsely. Set the bowl of mushrooms aside.

We start cooking pork in a creamy sauce with mushrooms by roasting the meat. We heat a brazier or a frying pan with a thick bottom and high sides, add 30 ml of refined sunflower oil and put pork pieces in the brazier.

For the first 5 minutes, the pork will literally boil in its own juice. And then the liquid will evaporate and the meat will begin to fry, acquiring a pleasant golden hue. Throughout this time, the pork must be stirred at least once a minute. The fire is slightly below average.

After the meat juice has evaporated and the meat is slightly "grabbed" - add the mushrooms and bay leaf, as well as finely chopped onions. We continue the frying process for another 10 minutes.

It's time to add 200 ml of water to the broiler. Somewhere I read a recommendation that you can use sparkling water to stew meat, it seems to make the meat more tender. I decided to test this advice on a recipe for cooking pork with mushrooms in a creamy sauce, especially since at home it just turned out to be the right amount of mineral water with gas. You can also use regular purified water.

So, add water and continue to cook pork with mushrooms over low heat under a loosely closed lid for 30 minutes.

After 30 minutes, add 200 ml of cream and salt to the roaster. Stew pork with mushrooms in a creamy sauce for another 20 minutes. During this time, the sauce will reduce slightly and become thicker. At the end of cooking, ground pepper should be added to the dish.