Pork with mushrooms and cheese in the oven: the most successful recipes

Pork in our country - meat is the most preferred. Chicken meat quickly bothers, beef is harsh, and recipes for its preparation, respectively, much less. The mistress can only solve the problem of how to cook pork meat so that cooking does not take much time, and the family remains a pretty culinary creation. Thanks to the predecessors, who were interested in this earlier, the chef has the widest choice. And the most delicious is still considered to be baked pork. With mushrooms and cheese in the oven, it is prepared quickly enough and can be used as a completely independent dish. Yes, in addition, accept additional components.

Meat and mushrooms

Pork kilogram is cut into flat pieces. To beat her or not is a separate matter. Experienced cooks believe that pork with mushrooms and cheese in the oven and so it turns out soft, and after beating can be overcooked. Meat slices are salted, sprinkled with dried basil and pepper. Champignons (grams of two hundred) are cut into beautiful plates, the head of onions - thin rings. On the anointed baking sheet, pork is laid out in one layer, champignons on it, onion on top. Many people are still painting a thin mayonnaise mesh on top of it, but this stage can also be skipped without sacrificing the final dish. On top of the construction, a piece of grams of cheese is rubbed in 150 - and in the oven for about an hour. If the meat slices were thin or beaten, baking can take less time.

Pork rolls with mushrooms

For their preparation, a kilo of cut meat is better still to repel - so it will be easier to fold. A third of a kilogram of mushrooms and a large onion are finely crumbled and fried: first the mushrooms, as they stop to let the juice - the onion is poured. Even more delicious will be such pork with mushrooms and cheese, cooked in the oven, if after the acquisition of golden onion pour into the frying small cubes of three apples. In a ready-made "stuffing" is put a piece of soft oil, and the mass is mixed. In each slice of pork, sprinkled with pepper and salt, the filling is added, the meat is rolled up with a roll and fastened with a toothpick. Billets laid on a baking sheet are placed for half an hour in a hot oven. After the rolls are sprinkled with grated cheese and come back for another 10 minutes.

Pork with mushrooms and tomatoes

This dish is widely known as "Meat in French". As far as it corresponds to the original recipe, it is not known, but the end result suits everyone. Pork (kilogram) is cut with pieces of arbitrary size, fights off and peppers. Some cooks also fry it a little, but most of them are laid on a raw sheet. A third of a kilo of champignon plates are allowed on high heat until the color changes. 0.5 kg of tomato are melted in thin circles. Tomatoes are placed on the decomposed meat, champignons are placed on them, the top is filled with cheese chips. Pork with mushrooms and cheese in the oven is about half an hour. If the meat is cut into a thick one, hold the baking tray in the closet for forty minutes.

Pork with mushrooms and potatoes

A very curious way of how to cook pork meat on a potato cushion and with mushrooms. The pulp (0.5 kg) is cut by slices, gently repulsed, sprinkled with a little red wine and sprinkled with salt and spices: rosemary, peppers, curry. While you are cleaning 0.5 kg of potatoes, it will soak up all this and it will be even more aromatic and juicier. The same amount of champignons can be fried in parallel with the rings of four onions. Now you can collect the dish: on the smeared sheet the potato slender circles are laid out (it is possible in several layers, only that they lie down in piles). After the salting, the meat is laid out - it is better in one layer to be baked. The roast is distributed on top - and into the oven. Baking pork will take about half an hour. Then it is sprinkled with cheese and is taken back to the appearance of a crust. Due to the "pillow" from below and the mushroom "cover" from the top it turns out very gently.

Meat in dough

It is worth noting that recipes with pork are very diverse. However, most often it is baked either with cheese, or in foil. The exception is unless the cold-boiled pork. This is explained by the fact that in the "shell" it certainly is not overcooked. But you can also make another "packing"! For her kneaded dough from a kilogram of flour (if you have a 1.5-kilogram piece of pork). Composition as on dumplings or vareniki: flour, water, eggs, salt. Meat is cut by medium-sized slices, salted, peppered and joined with finely chopped onion (1 kg). It will be nice if you give the "stuffing" to stay half an hour for mutual impregnation. The finished dough is divided into 4 parts. Each piece is rolled into a fairly thick cake, oiled. Then they roll out together. It turns out a very lush base like a puff, but quite resilient and not tearing dough. A cake is put on a sheet, the filling is placed on it, it is poured a little with melted butter and is closed by the ripped edges. It looks like a big pie. The sheet is put in the oven and is there until the dough blushes.