French pork meat with mushrooms. French-style meat in the oven. The most delicious recipes: with cheese, tomatoes, potatoes, mushrooms, pork, chicken, turkey and beef. French meat with potatoes

Meat, mushrooms, cheese - it is difficult to find a more harmonious combination of products. If you add a gentle sauce (sour cream or mayonnaise) and onions to it, you get French-style meat with mushrooms. The recipe for this dish is the invention of our compatriots, although French women would certainly appreciate it.

Cooking features

Knowing a few secrets will allow you to prepare delicious, juicy and aromatic French-style meat with mushrooms, which can become the main decoration of the holiday table.

French meat with mushrooms can be prepared from beef, pork, and poultry. The main criterion when choosing a product should be its quality. It is advisable that the meat comes from a young animal and has never been frozen. Large fibers, yellow fat, dark color the meat itself is not an argument in favor of purchasing.
If you only have frozen meat in the refrigerator, but still want to cook a dish, you can use that too. However, you need to defrost it correctly. Defrosting can only be considered correct if you give the meat the opportunity to thaw in the refrigerator without immersing it in warm water and without using a microwave.
It is also better to use fresh mushrooms. If you need to use frozen ones, they will have to be thawed. When using pickled mushrooms, they are usually washed and dried.
Most recipes for French meat with mushrooms involve the use of champignons, since these are one of the most affordable all year round mushrooms However, if you replace the champignons with fresh ones forest mushrooms, the dish will only benefit from this, acquiring a unique taste and aroma.
French meat always includes cheese, but not everyone likes the hard crust. If you are one of those who prefer the meat to be covered with soft, spread cheese rather than a cheese crust, the cheese can be greased with mayonnaise or sour cream before baking in the oven.
If you are making French-style pork from pork, then the baking sheet or mold does not need to be greased with oil; in other cases, they need to be greased with oil.
When preparing a beef or chicken dish, you will need more mayonnaise or sour cream than for French pork.
If you want to reduce the amount of fatty sauce and thereby reduce the overall calorie content of the finished dish, you can bake the meat in foil, opening it only 10-20 minutes before cooking.

Certain features of the technology for preparing French meat with mushrooms may depend on the specific recipe.

French meat with mushrooms and tomatoes

pork – 0.7 kg;
tomatoes – 0.5 kg;
fresh mushrooms (champignons) – 0.3 kg;
onions – 150 g;
mayonnaise – 150 ml;
cheese – 0.2 kg;
garlic – 2 cloves;
salt, spices - to taste.

Cooking method:

Wash the pork and dry it with napkins. Cut across the grain into pieces about 1 cm thick, beat through the polyethylene with the blunt side of a culinary hammer. Place in the mold.
Wash the tomatoes and cut them with a sharp knife into round slices about 2–3 mm wide.
Peel the onion and cut into half rings.
Pass the garlic through a press and mix with mayonnaise.
Coarsely grate the cheese.
Wash the mushrooms, dry with paper towels and cut into slices.
Salt and pepper the meat, place onions on it.
Place mushroom slabs on top.
Place tomatoes in the next layer.
Lubricate everything with mayonnaise mixed with garlic, sprinkle with grated cheese.
Preheat the oven to 180 degrees and place the form with meat and mushrooms in it. Bake for 35–40 minutes.

French-style meat prepared according to this recipe turns out very bright and aromatic. Pairs well with a side dish of rice and potatoes. Other baked vegetables and vegetable salad will also work.

French-style meat with mushrooms and pickled onions

pork – 0.7 kg;
onions – 0.5 kg;
fresh mushrooms (champignons) – 0.4 kg;
mayonnaise – 150 ml;
hard cheese – 0.2 kg;
soy sauce– 50 ml;
apple cider vinegar (6 percent) – 50 ml;
vegetable oil – 50 ml;
salt, pepper - to taste.

Cooking method:

Remove the skins from the bulbs. Cut them into neat rings or half rings.
Mix soy sauce, vinegar and oil, pour this mixture over the onions. Press it down with a saucer and place something heavy on it. Leave to marinate in a cool place for 40 minutes.
Wash the meat, cut it into portions and pound it.
Grind the cheese.
After washing and drying the mushrooms, cut into slices.
Remove the onions from the marinade and place them in the bottom of the pan.
Place the meat on the onion and pour the marinade over it. Add some salt and pepper.
Place plates of mushrooms on the meat and brush them with mayonnaise.
Sprinkle with shredded cheese.
Preheat the oven to 180 degrees, place the mold in it. Cook the meat for 40 minutes.

Pickled onions give the dish a unique taste. You can serve mashed potatoes as a side dish.

French-style meat with mushrooms and melted cheese

pork – 0.5 kg;
processed cheese – 150 g;
sour cream – 50 ml;
hard cheese – 150 g;
fresh champignons – 0.2 kg;
onions – 100 g;
garlic – 4 cloves;
butter– 50 g;
salt, seasonings, herbs - to taste.

Cooking method:

Cool the processed cheese by placing it in the freezer for 20 minutes and grate it.
Cut the champignons into cubes.
Cut the peeled onion into small pieces.
Using a knife, chop the garlic into small pieces and chop the herbs.
Melt the butter in a frying pan, add the butter and mushrooms. Fry over low heat until the liquid released from the mushrooms evaporates from the pan.
Add sour cream, melted cheese, garlic and herbs. Stir and remove from heat.
Cut a piece of pork into portions about one and a half centimeters thick, beat them, salt and pepper.
Place the pork on a baking sheet. Place mushroom and melted cheese filling on top.
Grate the hard cheese and sprinkle it over each piece.
Place the dish with the meat in an oven preheated to 180 degrees. Cook the dish for 35 minutes.

This is one of the most unusual French meat recipes. It will appeal to those who love mushrooms and cheese. The dish can be served without a side dish, as it turns out to be very high in calories. Instead of a side dish, it is advisable to serve fresh vegetables. However, this dish also goes very well with pasta.

French meat with mushrooms and potatoes

beef – 0.6 kg;
potatoes – 0.6 kg;
mushrooms – 0.3 kg;
tomatoes – 0.5 kg;
mayonnaise – 0.2 l;
onions – 0.2 kg;
salt, pepper - to taste;
vegetable oil – 20 ml.

Cooking method:

Wash the beef and cut it across the grain into pieces 1 cm wide. Beat each piece through a plastic bag and rub with pepper.
Cut the mushrooms into slices.
Cut the tomatoes into thin slices.
Cut the onion into half rings or whole rings (depending on the size of the onions).
Peel the potatoes and cut them into thin slices.
Grease the mold, put the potatoes in it, after adding some salt and pepper.
Place the meat on the potato bed and salt it. Lubricate with a small amount of mayonnaise.
Place mushrooms on the meat and onions on them.
Cover the meat with tomato slices.
Lubricate everything with the remaining mayonnaise, sprinkle with grated cheese.
Place the form in an oven preheated to 200 degrees. It takes a long time to cook meat in French from beef with potatoes, mushrooms and tomatoes, about an hour. To prevent it from drying out, cover the pan with foil after half an hour.

French-style beef with mushrooms is a hearty and complete dish that does not require the preparation of a side dish. To make it look even more appetizing, you can sprinkle it with fresh herbs, after chopping them with a knife.

French-style meat with mushrooms and pineapples

meat (pork or chicken) – 0.8 kg;
canned pineapples – 0.3 kg;
fresh champignons – 0.3 kg;
hard cheese – 0.2 kg;
mayonnaise – 0.2 l;
onions – 0.2 kg;
salt, spices - to taste;
vegetable oil - how much will be needed.

Cooking method:

Cut the meat into thin slices and beat. Place in a greased pan.
Cut the mushrooms into cubes.
Cut the onion into small pieces.
Fry the onions with mushrooms and place on the meat.
Cut the pineapples into very small pieces with a knife and fill the dish with them.
Pour mayonnaise over the dish.
Grind the cheese on a fine grater and cover the contents of the mold with it.
Place the baking dish in the oven preheated to 180 degrees. If you are making a pork dish, cook it for 40 minutes. If made from chicken, 30 minutes will be enough.

Thanks to pineapples, French-style meat prepared according to this recipe acquires delicate sweet and sour notes. Ladies especially like this dish, although men will not refuse it either.

French meat with mushrooms can be made from beef, pork, chicken. According to any of the recipes, it turns out tasty, satisfying, appetizing.

This French-style meat recipe is a favorite among many men, and although the French have a very distant relationship with this method of cooking pork, for all residents of the post-Soviet space, French-style pork is a chop baked in the oven under a cheese crust. In this recipe, mushrooms are in perfect harmony with the meat, giving it even greater juiciness and a pleasant aroma.

French-style meat with mushrooms and cheese in the oven is an excellent and satisfying option for a home-cooked meal; this dish also deserves to be prepared for any holiday.

Taste Info Meat main courses

Ingredients for 4 servings:

Pork (tenderloin) – 300 g;
Fresh champignons – 300 g;
Vegetable oil – 2 tablespoons;
Hard cheese – 100 g;
Onions – 1 pc.;
Mushroom seasoning – 1/3 teaspoon;
Ground pepper – 1 teaspoon;
Salt – 1/2 teaspoon.

Cooking time: 15 minutes + 30 minutes for baking

How to cook French pork chop with mushrooms and cheese

Good French meat comes from pork loin, it is convenient to cut into portions and this meat does not contain large quantity fat Cut a 1 cm thick plate from a whole piece of meat; the approximate size of such a piece should be 10x15 cm.

Peel the champignons, cut into small cubes and fry in vegetable oil for about 10 minutes until lightly browned. To make the aroma and taste of champignons more vibrant, I recommend using mushroom seasoning. 1/4 tsp is enough. at the end of cooking, so that their role in the finished dish is more audible. If you are preparing a dish with wild mushrooms, or do not use this kind of additive in your food, you can completely do without it.

Peel the onions and cut them into half rings or quarter rings very thinly, because the onion must have time to cook. You could sauté the mushrooms with the onions, but I prefer the onions to have a slightly crunchy, juicy texture in the finished dish.

Cover each cut piece of pork with cling film on both sides (or simply put it in a plastic bag) and beat with a meat mallet on both sides to a thickness of no more than half a centimeter. The film is needed to prevent the meat from tearing and the juice from splashing all around.

Place each broken piece on a greased baking sheet. vegetable oil. Salt and pepper to taste.

Place chopped onions on top of the meat, carefully pour the fried mushrooms from the pan onto it and distribute them evenly over the meat.

Grate the hard cheese onto a fine grater and distribute it evenly over the meat.

Apply a thin mesh of mayonnaise or sour cream on top. But you can do without mayonnaise, the meat will also turn out tasty.

Bake French pork with mushrooms in an oven preheated to 200 degrees for about 30 minutes. When the cheese is browned, you can take out the dish.

Serve the dish hot with a side dish of fresh or baked vegetables.

The French-style meat with mushrooms and cheese is well baked and looks like this when cut.

Cooking French meat with potatoes and mushrooms at home, step-by-step recipe

Ingredients:

Pork meat without bones – 400 g;
Potatoes – 4 pcs.;
Onions – 1 pc.;
Mushrooms – 150 g;
Hard cheese – 70 g;
Salt, pepper - to taste;
Greens - for decoration;

For refueling:

Sour cream 20% – 4 tbsp. l.;
Milk – 150 g;
Egg – 2 pcs.;
Cheese – 80 g;
Salt – ¼ tsp.

French meat recipe with potatoes and mushrooms

1. Cut the pork into pieces no more than 1 cm thick. It is advisable to use a cue ball - it does not contain hard veins or fat.

2. Cover the chopped meat with cling film and beat it well using a kitchen hammer.

Tip: if you want to add some spice to the dish, marinate the meat in red wine. 0.5 glasses of unfortified red or white wine will be enough.

4. Meanwhile, let's do the vegetables. Peel medium-sized potatoes. Slice it quite thinly (about 0.3 cm). It will be more convenient to cut into equal parts if you use a cabbage shredder or a grater with a special attachment.

5. Then place the prepared potatoes in a baking dish greased with vegetable oil so that the bottom is not visible. Add a little salt and pepper.

6. Cut the peeled onions and mushrooms washed under running water into thin strips.

7. Place the champignons and onions on top of the potatoes.

8. And finally, the last ingredient will be marinated meat.

9. To make this dish juicy, let's make a dressing. Beat 2 eggs with salt and 4 tablespoons of sour cream.

10. Add milk to the resulting mass. The consistency of the dressing should be like liquid sour cream.

11. Grate hard cheese on a coarse grater. Add half to the dressing, and the rest will be used further in cooking.

12. Mix the dressing with the cheese and pour over the resulting mass of meat, potatoes and mushrooms.

13. Lay out the remaining layers in the same sequence. Lubricate each with dressing.

14. Place the dish in an oven preheated to 180 degrees for 60 - 70 minutes. 10 minutes before the end of cooking, remove the pan with French-style meat and sprinkle with the other half of the grated cheese. This will allow the cheese on top to melt and not burn.

15. When serving, sprinkle the finished dish with fresh herbs.

French-style meat with potatoes and mushrooms is ready! This is so incredible tasty dish must be served immediately cooked. Cut into portions and serve a piece, being careful not to break the integrity of the layers. Be sure that you will be able to surprise your guests and not a piece of meat will be left behind.
Bon appetit!

Step-by-step recipes for cooking meat in French with champignons: classic, quick, with two types of cheese and garlic, with potatoes, pineapples

2018-05-09 Irina Naumova

Grade
recipe

3088

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

18 gr.

Carbohydrates

2 gr.

211 kcal.

Option 1: French meat with champignons - classic recipe

The traditional recipe for this dish includes meat baked under a bed of onions, tomatoes, and mushrooms. The whole thing is sealed with a crust of cheese and mayonnaise. Even here there is room for your imagination to run wild; you can prepare several versions of French-style meat with champignons. We'll start with a basic recipe that's considered a classic.

Ingredients:

six hundred lean pork;
0.3 kg champignons;
0.2 cheese;
75 grams of onions;
10 ml sunflower oil;
two hundred grams of tomatoes;
mayonnaise packaging;
2 pinches cook salt;
2 pinches of pepper.

Step-by-step recipe for French meat with champignons

You can immediately set the oven to preheat. Required temperature- 180 C.

Then we start with the onion, peel it and cut it into half rings.

Place a frying pan on medium heat, pour literally one spoon of oil and heat it up. Add the onion and fry it until transparent.

Quickly wash the champignons, cut them into slices and add to the frying pan. Stirring, fry with onions, but do not fry too much. You can add a little salt and pepper.

Wash the pork pulp under running water and cut into not very thick slices. Then cover them with cling film and beat them lightly.

Grease the baking dish with butter. Place the pork and add a little salt and pepper.

Spread the fried mushrooms and onions in an even layer.

Wash the tomatoes, cut into slices and arrange in the next layer.

Lubricate with mayonnaise and sprinkle with coarsely grated cheese.

Cover with a layer of foil.

Place in the oven to bake for forty-five minutes. Then remove the foil lid and cook for another fifteen minutes until the cheese crust sets.

Remove from the oven, divide into portions and serve hot. Appreciate how beautifully the golden brown cheese crust with mayonnaise stretches, and what a aroma!

Option 2: Quick recipe for French meat with champignons

To make it faster, we will not fry the mushrooms and onions in advance, but simply place them on the meat. Let's simplify the recipe and do without tomatoes. The finished dish will turn out delicious, and we will spend less time on preparation; the oven will do the rest.

Ingredients:

1 kg pork neck;
150 grams of onion;
300 grams of cheese;
a large pack of mayonnaise;
two hundred grams of champignons;
spices to taste.

How to quickly cook meat in French with champignons

It is better to take pork with a minimum amount of fat layers. We wash it and cut it into flat slices as thick as a finger. Sprinkle with salt and pepper on all sides, you can even rub in a little with your hands.

Wash the champignons well and cut into slices.

Coarsely grate the cheese. Use any hard cheese you like. The main thing is that it melts well. If you don't know which one to choose, take "Russian". It is not expensive and is guaranteed to melt when baked.

Grease the baking tray sunflower oil and arrange the pork slices in an even layer.

Then distribute the onions cut into rings or half rings.

Lay out the next layer of champignon slices and sprinkle them with cheese.

Now generously, without sparing, grease everything with mayonnaise. Some housewives mix grated cheese and mayonnaise, and then distribute them among the ingredients.

Cover with a layer of foil and turn on the oven at 200 C.

So, the oven is ready, put a baking sheet in it and set it for forty minutes. Then remove the foil and brown the crust for another ten minutes.

If you do not cover with foil, there is a chance that the cheese and mayonnaise will overcook. Focus on the power of your oven.

Option 3: French-style meat with champignons, two types of cheese and garlic

Besides hard cheese we will add processed cheese. We will mix it with onion and mushroom frying to make this layer more tender. For piquancy, add a little garlic and chopped herbs. Instead of mayonnaise, use sour cream.

Ingredients:

five hundred grams of pork loin;
200 grams of champignons;
1 package of processed cheese;
150 grams of hard cheese;
3 sprigs of dill;
20 ml sunflower oil;
150 grams of onions;
one tablespoon of sour cream;
3 cloves of garlic;
salt and pepper.

Step by step recipe

Rinse the loin under cold water, cut into slices slightly thick more finger. Place them on the work surface, cover with a bag or film and beat with a hammer. Use the side without the cloves and beat flat.

Salt and pepper the slices, pour a little oil and stir.

Peel the garlic and cut off the hard base. Now you can grate it or pass it through a press.

Wash the greens and chop finely.

Peel the onion, thinly cut one head into half rings and the second into small cubes.

Grate hard cheese on a coarse grater.

Wash the champignons well and cut into quarters.

Place the frying pan on the fire. Pour some oil and heat it up. Add mushrooms and fry them a little.

Then add finely chopped onion to them and bring until golden brown.

Grate the processed cheese. To it we add sour cream, chopped garlic, and literally a little hard cheese. Salt, pepper and add chopped herbs. Mix well.

Grease the bottom of a baking dish or baking sheet with oil. Spread out the coarsely chopped onion. Then spread the meat in a thick layer.

If you have some greens left, sprinkle some on the pork. Now distribute our delicious mushroom filling evenly. The last one is grated hard cheese.

Preheat the oven to 200 C, then place a baking sheet, reduce to 190 C and cook for about thirty minutes.

If you wish, you can first cover with foil, then remove it after half an hour and cook for another ten minutes without foil.

When the treat is ready, turn off the oven and keep the baking sheet in the oven for another ten minutes.

Option 4: French-style meat with champignons and potatoes

The meat component will be steamed veal. For satiety, add potatoes. We will bake it with Bechamel sauce under a cheese crust.

Ingredients:

800 g veal;
600 grams of potatoes;
three hundred grams of champignons;
400 grams of tomatoes;
two medium onions;
1/4 kg cheese;
60 g oil drain;
two tablespoons of flour;
two hundred ml of heavy cream;
a pinch of nutmeg;
300 ml meat broth;
1 teaspoon pepper;
1 teaspoon salt.

How to cook

Let's start by preparing the potato tubers. First, peel, then rinse and cut into thin slices.

Place in a large bowl, sprinkle with salt and pepper, and stir to combine.

Grease a baking sheet with oil and place potato slices overlapping over the entire surface.

Rinse the veal and cut into slices about one and a half centimeters thick. Add a little salt and pepper and cover with cling film. Beat a little and place on top of the potatoes.

Scatter the champignons evenly, then the peeled onion, cut into rings.

Melt the butter in a saucepan. Add flour to it and stir vigorously with a spatula. Pour in the meat broth. If it is not there, then use ordinary warm water. Pour in the cream, salt, pepper and stir.

Simmer over low heat until the sauce thickens. At the end, add a pinch of nutmeg and mix.

Pour the Bechamel sauce over the contents of the baking tray.

Wash the tomatoes, cut into slices and arrange in the next layer.

Preheat the oven to 180 C and place the baking sheet to bake for one hour.

Grate the cheese on a coarse grater. When the timer goes off, pull out the baking sheet and sprinkle everything with cheese. Push it back in and cook for another fifteen minutes.

Serve in portions or on a baking sheet on a special stand.

Option 5: French-style meat with champignons and pineapples

Pineapples go well with all types of meat and poultry. They are added to salads and baked in the oven. Pineapples add an interesting twist to prepared dishes.

Ingredients:

700 grams of meat;
three hundred grams of canned pineapples;
three hundred grams of champignons;
two hundred grams of cheese;
150 grams of mayonnaise;
150 grams of onion.

Step by step recipe

Peel the onions and cut into small squares. Then fry the onion in vegetable oil until translucent.

We wash the champignons, chop them as desired and send them to fry along with the onions. As soon as everything is browned, add salt, pepper and mix. Turn off the fire.

Use any meat you like. Wash it, cut it into thin slices and beat it with a hammer. Season with salt and pepper on all sides and place in a greased pan.

Next, arrange the mushrooms and onions.

Open a can of canned pineapple. Take any - pieces or circles. Let's lay them out.

Lubricate everything thoroughly with mayonnaise, sprinkle with grated cheese.

Preheat the oven to 190 C, cover the baking sheet with foil, bake for forty-five minutes. After this, remove the foil and bake for another ten minutes to form a nice crust.

Serve hot.

Very often I want to find good recipe cooking the meat so that everything in it is perfect. I suggest cooking meat in French with mushrooms and cheese in the oven. Juicy pork with mushrooms simply melts in your mouth, and anyone, even an inexperienced cook, can cope with creating a culinary masterpiece. No one will be able to resist the aromatic meat.

French pork recipe with mushrooms

Dish: Main course

Preparation time: 30 min.

Cooking time: 1 hour

Total time: 1 hour 30 minutes.

Ingredients

1 kg pork
250 g Champignon mushrooms fresh
0.5 pcs. lemon
100 g onion
3 g freshly ground black pepper
3 g freshly ground red pepper
3 cloves garlic
100 g sour cream 15%
100 g olive mayonnaise
150 g hard cheese
1 bunch parsley
salt

Step-by-step recipe with photos

1. You should prepare a good piece of pork. Cut the meat into large pieces.

2. Pour salt, black and red into a bowl of meat. ground pepper. Peel the garlic cloves and grate them on a fine-toothed grater. Place the garlic in the same bowl with all the ingredients. Mix everything well.

3. Place the meat in a bag. Beat with a kitchen hammer. You can beat the meat without a bag, but it is so easy to get strong splashes from the pieces. In addition, it is worth noting that it is best to beat slightly frozen pieces of meat, it is much more convenient.

4. Cut the onion into thin rings, cut the lemon into slices.

5. Place onion and lemon in a cup with chopped meat. Mix everything well.

6. Place foil or parchment on a baking sheet. Coat the paper with oil. Place the meat on a baking sheet.

7. Cut fresh mushrooms into slices. Mix mushrooms with sour cream and mayonnaise. Place chopped parsley in the same bowl. Use a tablespoon to place the thick mixture onto the pieces of chopped meat.

8. Sprinkle everything with grated cheese on top. Bake the meat in an oven preheated to 180 degrees. Baking time is one hour.

9. French-style meat with mushrooms and cheese is ready.

Bon appetit.