When cooked, pork meat is very susceptible to any products with a strong flavor of its own.

On the one hand, this somewhat complicates the selection of spices - it is important not to drown out the own taste of pork, on the other hand, this feature allows you to decorate the dish with the aromas of mushrooms and delicate spices.

The culinary “duet” of pork and mushrooms is an easy way to become known as a great chef, because such dishes are relatively simple and, as a rule, everyone likes them.

Pork with mushrooms in a slow cooker - general cooking principles

Pork with mushrooms in a slow cooker can be prepared in small pieces, a large piece or in the form of a roll. The flesh of any part of the carcass is suitable; you can take meat with a thin layer of fat, namely brisket or neck. A small amount of lard will only add juiciness and will not spoil the dish.

Fresh mushrooms are always added. If you only have frozen ones, you can put them in, but only after thawing. The most accessible ones, as a rule, are champignons and oyster mushrooms; in season, the dish can be supplemented with wild mushrooms.

Preliminary preparation of products. The mushrooms, cleaned of dirt and debris, are thoroughly washed with a stream of water, paying special attention to the inside of the cap - there may be sand between the plates.

Fresh meat cannot be soaked; it is washed, without cutting, in a large volume of water in one piece. Frozen meat is thawed only in air, placed in a bowl.

When preparing pork and mushroom dishes in a slow cooker, you usually use the frying mode. Additionally, the “Baking” or “Stewing” program may be required.

The simplest dish of pork with mushrooms in a slow cooker

Ingredients:

Lean pork - 800 gr.;

Small onion head;

About 200 gr. any aromatic mushrooms;

Small carrot;

Juice of 1/3 medium-sized lemon;

One bay leaf;

Spices at your discretion;

Vegetable oil for frying.

Cooking method:

1. Peel the mushrooms; if you took frozen ones, thaw them in advance. Rinse the mushrooms in cold water, shake off the moisture, cut into large slices and boil in water without salt.

2. Cut the pork into large pieces. Rub with salt, spices and chopped garlic (2 cloves). Sprinkle the pieces with lemon juice, add a bay leaf broken by hand, and set aside for an hour and a half.

3. After marinating, place the pork in the multicooker bowl, add a little oil and fry in the “Baking” or “Frying” mode until golden brown.

4. Add diced carrots, medium-sized onion slices and boiled mushrooms.

5. Add a little drinking water so that it completely covers the meat, close the lid and switch the processor to the “Stew” mode. Set the timer for one and a half hours.

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 a medium lemon;

250 gr. frozen vegetable mixture;

45 gr. unsalted tomato;

Fresh champignons - 250 gr.;

Ready-made spices “For meat”;

Unfragranced oil - 2 tbsp. l.

Cooking method:

1. Cut the pulp, washed in running water, into pieces. They shouldn't be large, but don't be too small either.

2. Pour vegetable oil into the cooking bowl, lower the meat and fry. The moisture should evaporate and the pieces should brown slightly.

3. Lightly salt, season with ground pepper to your taste, pour in about a glass of water and add tomato. Add chopped lemon zest and stir.

4. Close the lid, set the stewing program for forty minutes, turn on the multicooker.

5. Take a sample and add a little sugar (to taste).

6. Place the frozen vegetable mixture and mushrooms cut into slices into the bowl, stir everything thoroughly and bring to readiness as before.

Pork with mushrooms in a slow cooker: recipe for a flavorful dish with sour cream and cheese - “Delight”

Ingredients:

Half a kilo of fresh mushrooms, preferably champignons;

350 gr. neck;

20% sour cream - 550 grams;

150 gr. cheese;

Spoon of flour;

Fresh parsley and dill, without rough stems.

Cooking method:

1. Clean the mushrooms from debris, rinse well with running water, dry and cut into longitudinal slices.

2. Cut the pulp, washed in cold water, into small cubes. With the addition of vegetable oil, fry the pulp in a bowl so that the pieces are browned on all sides, but not burnt.

3. Add medium-sized chopped onions and mushrooms. Cook until any newly released moisture has evaporated.

4. Grind the cheese with a coarse grater and add it to the bowl. Literally after two minutes, add sour cream, add flour and mix thoroughly.

5. When the cheese begins to melt, change the frying mode to “Baking” and continue cooking with the lid closed for another 20 minutes.

Pork with mushrooms in a slow cooker “Chinese style”

Ingredients:

Small young zucchini;

Small carrot;

400 gr. lean pork;

Two juicy bell peppers;

Large onion;

Soy sauce, dark - 30 ml;

Highly refined vegetable oil;

200 g of young champignons, maybe oyster mushrooms.

Cooking method:

1. Grate the carrots into coarse shavings. Cut the seeded peppers and zucchini into small, preferably thin, strips. Finely chop the onion.

2. Cut the dried pork into thin strips, chop the champignons. Mushrooms can be cut into slices or thin slices.

3. Using frying mode in oil, fry the chopped onion until transparent. Add pieces of meat and fry it along with onions until half cooked.

4. Place the remaining chopped vegetables and mushrooms into the bowl and stir. Without changing the mode, continue cooking until the pieces of meat soften.

5. About five minutes before readiness, add soy sauce, season everything with freshly ground pepper, press the garlic with a press (two cloves). Stir everything thoroughly and leave to heat for seven minutes.

Pork roll with mushrooms in a slow cooker - “Beer”

Ingredients:

Pork fillet - 500 gr.;

150 gr. fresh small mushrooms;

Two small onions;

150 gr. grated walnuts;

Cream with fat content up to 22% - 50 ml;

60 gr. flour;

A quarter spoon of chopped coriander;

High-quality olive oil for frying;

Soy sauce - two spoons;

100 ml dark dense beer.

Cooking method:

1. Cut the fillet into centimeter layers and beat, but not too much. It is advisable to beat through the bag so as not to disrupt the integrity of the fibers.

2. Lightly season the slices with ground pepper, add salt and pour over soy sauce. Place everything in a bowl and set aside for forty minutes.

3. Chop the mushrooms into small pieces and finely chop the nuts.

4. Fry the chopped onion in a multicooker bowl in a small amount of oil until golden.

5. Grind the garlic with a press or using a fine grater and mix it with nuts and mushrooms. Add fried onions to the mushroom filling and season with pepper. Add coriander, flour, add a little salt and stir.

6. Place the chopped pork slices on the table so that there are no gaps between them, and place the mushroom filling on top, smoothing it out.

7. Carefully wrap everything with a roll and tie it in several places with thick thread.

8. Transfer to a bowl, fill with beer and turn on “Stew”, setting the time to one hour. Close the lid. While the roll is cooking, be sure to baste it with any juice that has accumulated in the bowl.

9. Place the finished hot pork roll with mushrooms out of the multicooker onto a plate. Remove the threads and cut into pieces.

Pork with mushrooms in a slow cooker “Charente style”

Ingredients:

Champignons - 300 gr.;

800 gr. boneless pork;

One and a half cups of good quality corn oil;

3% grape vinegar - 0.75 tbsp.;

Three onions;

Chopped parsley - 3 tbsp. l.;

Bay leaf;

80 gr. homemade butter, butter;

Clove umbrellas - 6 pcs.;

White wine - 0.75 tbsp.;

1.5 tbsp. l. chopped green thyme and tarragon;

11% cream - 3/4 cup;

0.25 spoons of nutmeg grated in a mortar;

Shallots - 2 pcs.;

40 gr. fresh lard.

Cooking method:

1. Prepare the marinade. Mix oil and vinegar, add half the chopped onion, parsley, nutmeg and cloves. Add some chopped thyme and add bay leaf. Stir and place the pulp into the marinade. Place the bowl in the refrigerator for five hours.

2. Remove the meat from the marinade, wipe with a dry cloth, and rub with a mixture of medium-ground salt and pepper. Cover with thin slices of lard on all sides and tie with thread.

3. Pour melted butter (40 g) into the cooking bowl, transfer the meat into it and turn on the multicooker for 25 minutes in baking mode. Cook with the lid closed, basting frequently with oil. The meat should be well fried on the outside, then remove it from the bowl and drain the juice into a separate bowl.

4. Pour a little vegetable oil into a clean multicooker. Dip coarsely chopped mushrooms into it and 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 add a little pepper. Pour into a cooking bowl and bring to a boil, then cool slightly. Add cream and a spoonful of butter. Add salt and tarragon to your taste.

6. Remove the strings from a piece of pork and cut into slices. Arrange them beautifully on a serving dish, place the mushrooms next to them 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 pounded. Pieces of pork left in the marinade will become not only softer, but also juicier.

Don’t ignore the spices, but don’t add too much of them, otherwise you will overpower the main aroma and taste of the dish.

The mushroom taste will become brighter if you add a little dried mushrooms to the fresh ones. Such mushrooms will need to be soaked in cold water in advance and boiled until soft.

Pork itself cooks quite quickly, and when cooked in a slow cooker, it also turns out unusually tender. Today we will treat our household members to stewed pork with frozen porcini mushrooms. The original roast with delicious gravy cooks very quickly, and the result exceeds all expectations. My recipe with step-by-step photos will tell you in detail how to prepare tender pork with mushrooms.

How to cook pork with mushrooms in a slow cooker

Cut completely defrosted meat, preferably at room temperature, into small pieces, approximately 2 centimeters in length and width.

Cut half of a large onion in half lengthwise, and then chop each quarter into strips 3–4 millimeters thick.

Pour 3 tablespoons of vegetable oil into the multicooker bowl and heat the container on the “Fry” mode. Place the meat in the hot fat in one layer. We will stir the pork only when one side is fried. This can be determined by the pieces of meat, which should slightly decrease in size and brown on the sides. Initial frying will take approximately 7-10 minutes.

After the meat is cooked on one side, stir it and fry for another 5 minutes.

Now you can add onions to the pork.

Fry everything together until the onion becomes translucent.

Add 1 level tablespoon of flour.

Stir the contents of the pan, trying to get rid of lumps.

Now is the time to add frozen mushrooms. I used frozen porcini mushrooms, pre-cut into small pieces and boiled for 5 minutes. But for this dish you can also use fresh mushrooms, both forest and greenhouse champignons or oyster mushrooms.

At the final stage, add 400 milliliters of water and salt to taste. If you wish, you can add your favorite spices. I don't do this because I prefer the combination of the natural taste of meat and porcini mushrooms.

Close the lid of the multicooker and turn on the device to the “Quenching” mode. Cooking time: 40 minutes.

After the readiness signal, we open the multicooker and see the following picture.

Why is a multicooker valued? Of course, for free hands and the opportunity to cook quickly. is a great dish that can be made in less than an hour and just melts in your mouth!

To prepare pork baked with mushrooms in a cheese blanket, we will need the following products:

• Pork in pieces (or a whole piece) - 800 g;

• Mushrooms (can be champignons or any other fresh ones) - 400 g;

• Cheese - 100 g;

• Spices, salt, a drop of sunflower oil.

Rinse the pork under running water. If you have a whole piece of meat, then cut it into small strips. In principle, you can cut into pieces of any size. Place the prepared pork on the bottom of the bowl.

We also wash each mushroom and cut it into quarters. Even if the champignons are very large, don’t worry - they will cook and become 2-3 times smaller.

Place mushrooms on top of the pieces of pork. Spray everything with sunflower or other vegetable oil. You need a little oil - mushrooms and meat will provide a lot of liquid.

Sprinkle the dish with salt and various peppers to taste. If you wish, you can add tomatoes, bell peppers or zucchini there.

We cut the cheese into small squares. Of course, you can grate it or grind it in a blender.

Place “shreds” of cheese on top of the mushrooms. We try to do this more or less evenly, and so that the cheese does not touch the walls of the bowl.

Meat gravy is a fairly common dish in our kitchen. We saturate it with various spices and constantly experiment with flavors, getting more and more different dishes. So, each housewife already has her own, traditional recipe for gravy, with which she surprises her family and guests, and happily shares the recipe. And I, in turn, will share with you my recipe - meat gravy with mushrooms. Preparing it will be as easy as shelling pears, because our irreplaceable kitchen assistant, the multicooker, will help us with this. It is with its help that we will prepare an excellent addition to the main dish (for example, to) or an independent dish. After all, the meat gravy with mushrooms turns out to be very satisfying and nutritious, and most importantly, very tasty!

Ingredients:

• mushrooms (wild or champignons) – 400 grams;
• meat – 400 grams;
• onion (medium) – 1 piece;
• carrots (medium) – 1 piece;
• wheat flour – 1 tbsp;
• water (or broth) – 1-2 glasses;
• vegetable oil;
• Bay leaf;
• garlic – 1-2 cloves;
• salt, spices - to taste;

Preparation:

1. We wash and peel the vegetables. Cut the onion into small pieces, grate the carrots. You should also chop the mushrooms. By the way, if you are preparing gravy with wild mushrooms, you should first boil them, but you can work with champignons directly right away.

2. The meat needs to be washed, cut into small pieces and fried in a slow cooker, using the “baking” or “frying” mode. This process will take you about 15-20 minutes. Don't forget to stir the contents of the bowl occasionally for more even frying.

3. Then onions and carrots are added to the meat, which are fried in the same mode for 10 minutes.

4. Sliced ​​mushrooms are added to the meat next.

5. Then add broth or water to them, in which wheat flour was previously diluted. This is done in advance so that there are no unexpected and unpleasant lumps in the gravy. The amount of water depends on the desired thickness of the gravy. Pour in one glass, stir, add more if necessary.

We salt, pepper and saturate all the main ingredients with the rest of the necessary spices, which you yourself chose; add bay leaf.

Turn on the “Extinguishing” mode. In the Panasonic multicooker, this mode lasts one hour, but can be turned off earlier. A few minutes before the end of cooking, you can add chopped garlic to it. At this stage, if desired, you can add another 1-2 tablespoons of full-fat sour cream or cream to the gravy.

Bon appetit!!!

Multicooker Panasonic 18. Power 670 W.

Sincerely, Natalia.

Time: 60 min.

Servings: 3-4

Difficulty: 3 out of 5

A celebration of taste - pork with mushrooms and cheese in a slow cooker

Meat is one of the main elements of the human diet. A meat dish must be part of lunch or dinner. If you're tired of stews and chops, try this recipe. Pork cooked with the addition of cheese is a most tender and very satisfying dish.

Children will certainly appreciate such a lunch, because the ingredients do not contain vegetables that are dearly disliked by children - onions and carrots. But they will surely like soft pork that melts in the mouth with melted cheese sauce. And you, as the main performer, will enjoy the speed and ease of preparation.

Let’s make a reservation right away: there are no strict requirements for the mushrooms used. In this recipe, we limited ourselves to champignons - this is a proven safe option, moreover, these mushrooms can be found in the vegetable department of any supermarket. However, fresh porcini mushrooms are no less tasty.

You can choose any meat - from already packaged and cut into pieces of pork to a whole piece. The main criterion is that it should have a small layer of fat. The tenderloin will turn out a little dry (and it’s a sin to stew the tenderloin).

The whole process will look like this

Step 1

Rinse the meat under running water, dry and cut into pieces. The cubes should be medium in size. If you bought a package of already sliced ​​pork, then you need to thoroughly rinse each piece. Place the prepared main ingredient in a bowl.

Step 2

You should do the same with mushrooms - carefully wash and chop. If there are dark spots on the cap, scrape them off with a knife. Next, start slicing. An important point: do not chop them finely.

During the cooking process, the mushrooms will give up all their moisture, shrinking several times, and if you chop them too much, only the mushroom smell will remain in the finished dish. So, cut the champignons into large slices and place them on top of the pork.

Step 3

Sprinkle all this beauty with salt and pepper. If you like heartily seasoned dishes, you can use additional spices. Add some vegetable oil here.

You may be tempted to increase your dose of oil. We assure you, this is not worth doing. A teaspoon is enough, because under the influence of heat, the meat and mushrooms will release juice, which will serve as a kind of sauce. So the dish will not become dry in any case.

Step 4

Cut the cheese into thin slices (or grate on a coarse grater). Carefully place it on top of the delicious pile of food. Your main task here is to create an even blanket of cheese so that the cheese slices do not touch the sides of the bowl.

Step 5

Select the multicooker mode “Baking”, time - 40 minutes. Now you can relax and look forward to a great meal. 10 minutes before the end of the program, pour the cream into the bowl. Please note: the last component is added at the end.

Watch another version of this dish in the video below: