Pork in our country is the most preferred meat. Chicken meat quickly bothers, beef is harsh, and recipes for its preparation, respectively, much less. The hostess can only solve the question of how to cook pork meat so that cooking does not take much time, and the family remains a rather culinary creation. Thanks to the predecessors who were interested in this earlier, the cook has the widest choice. And the most delicious is still considered baked pork. With mushrooms and cheese in the oven, it is cooked quickly enough and can be used as a completely independent dish. Yes, in addition, it accepts additional components.
Meat and mushrooms
A pound of pork is cut into flat pieces. To beat it off or not is a separate issue. Experienced chefs believe that pork with mushrooms and cheese in the oven is soft, and can be overcooked after beating. Meat slices are salted, sprinkled with dried basil and pepper. Mushrooms (two hundred grams) are cut into beautiful slices, onion head into thin rings. On a greased baking sheet, pork is laid out in one layer, mushrooms on it, onion on top. Many still draw a thin mayonnaise net over it, but you can skip this stage without sacrificing the final dish. A piece of 150 grams cheese is rubbed on top of the structure - and into the oven for about an hour. If the meat slices were thin or chopped, baking may take less time.
Mushroom Pork Rolls
For their preparation, a kilo of chopped meat is still better to beat off - so it will be easier to fold. A third of a kilogram of mushrooms and a large onion are finely chopped and fried: first, the champignons, as soon as they stop letting the juice, the onion is poured. Such pork with mushrooms and cheese cooked in the oven would be even tastier if, after acquiring the onion of goldenness, add small cubes of three apples to the roasting. A piece of soft butter is put into the ready-made "minced meat", and the mass is kneaded. In each slice of pork, sprinkled with pepper and salt, the filling is added, the meat is rolled and rolled with a toothpick. Billets laid out on a baking sheet are placed for half an hour in a hot oven. After rolls are sprinkled with grated cheese and returned back for another ten minutes.
Pork with mushrooms and tomatoes
This dish is commonly known as "Meat in French." How much it corresponds to the original recipe is unknown, but the final result suits everyone. Pork (kilogram) is cut into pieces of arbitrary size, beaten and pepper. Some chefs also fry it a little, but most put it on a raw sheet. One-third of a kilo of champignon plates are lowered over high heat until the color changes. 0.5 kg of tomato are sliced in thin circles. Tomatoes are placed on the decomposed meat, champignons are placed on them, the top is covered with cheese chips. Pork with mushrooms and cheese in the oven is cooked for about half an hour. If the meat is sliced thickly, hold the baking sheet in the cabinet for about forty minutes.
Pork with mushrooms and potatoes
A very curious way to cook pork meat on a potato pillow and with mushrooms. The pulp (0.5 kg) is cut into slices, lightly beaten, sprinkled with a little red wine and sprinkled with salt and seasonings: rosemary, peppers, curry. While you are peeling 0.5 kg of potatoes, it will be saturated with all this and will be even more aromatic and juicier. The same amount of mushrooms can be fried in parallel with the rings of four onions. Now you can assemble the dish: thin thin potato circles are laid out on the smeared sheet (it is possible in several layers, only so that they lay in piles). After salting, the meat is decomposed - it is better in one layer to bake. Roast is distributed from above - and into the oven. Roasting pork takes about half an hour. Then it is sprinkled with cheese and removed back until a crust appears. Due to the “pillow” on the bottom and the mushroom “cover” on top it turns out very gently.
Meat in dough
It is worth noting that the recipes with pork are very diverse. However, most often it is baked either under cheese or in foil. The exception is boiled pork. This is explained by the fact that in the “shell” it certainly will not be overcooked. But you can make another "packaging"! For it, a dough of a kilogram of flour is kneaded (if you have a 1.5-kilogram piece of pork). Ingredients like dumplings or dumplings: flour, water, eggs, salt. The meat is cut into small slices, salted, peppered and combined with finely chopped onions (1 kg). It will be nice if you let the "stuffing" stand for half an hour for mutual soaking. The finished dough is divided into 4 parts. Each piece is rolled into a rather thick cake, smeared with oil. Then they roll out already together. It turns out a very magnificent base like a puff, but rather elastic and not tearing dough. The cake is placed on a sheet, the filling is placed on it, it is poured with a little ghee and closed with plucked edges. It looks like a big pie. The sheet is put in the oven and is there until the dough is lightly browned.