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Meat with dried mushrooms

Author
Cookinero 1 Dec 2025
330
Meat with dried mushrooms

Tender meat with dried mushrooms in a creamy sauce is a hearty addition to any side dish. Suitable for both a holiday and a regular family dinner. Beef is used to prepare the dish. It is best to choose the meat of a young veal or beef fillet. The pulp should be fresh and smell good. There should be no mucus or grayish spots on the surface. Dried porcini mushrooms and fresh champignons are also added to the dish.

How to cook Meat with dried mushrooms

Step 1

Meat with dried mushrooms

Prepare the meat. Fry the beef in a frying pan with olive oil for 3-4 minutes. Place the meat, champignons and porcini mushrooms in a deep, heat-resistant dish. Add garlic, salt and ground pepper, as well as thyme. Pour in the cream. Add 0.5 cups of water left over from soaking the mushrooms. Stir. Place the dish with the ingredients in the oven. Bake for 60 minutes.

Meat with dried mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes! Replace dried mushrooms with 3 cups of fresh mushrooms (like cremini or button). Skip the soaking water and use 0.5 cups of broth or water. Add directly to the dish with no rehydration needed.
Use full-fat coconut milk or unsweetened cashew cream for richness. For a lighter option, try 1 cup of broth mixed with 1 tbsp cornstarch for thickness.
Store in an airtight container for 3-4 days in the refrigerator. The flavors deepen overnight, making great next-day meals!
Absolutely! Swap beef for meaty substitutes like jackfruit or king oyster mushrooms. Use vegetable broth instead of mushroom soaking water for depth.
Serve over mashed potatoes, polenta, or egg noodles to soak up the sauce. Crusty bread or a simple green salad also complements the rich flavors.
Freeze before baking for best results. Assemble without cream, then thaw overnight before adding cream and baking. Cooked portions freeze well for 2 months—reheat gently to prevent sauce separation.
Use a Dutch oven on the stovetop! Simmer covered on low heat for 50-60 minutes, stirring occasionally to prevent sticking. Add extra liquid if needed.

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