Lard with meat and mushrooms
Homemade lard is exceptionally tasty and incredibly easy to prepare. You can make it in its basic version with onion or diversify it with additions such as minced meat and mushrooms. You can find the recipe for lard with onion on the blog and below I invite you to try lard with meat and mushrooms. Delicious additions to this quite caloric dish are pickles, large capers with a stem as well as fresh bread and toast.
To prepare a spread made of lard, meat and mushrooms, start by rendering finely chopped lard, and adding minced meat, onion cut into cubes or strips and mushrooms cut into pieces. The whole thing should of course be seasoned with spices, in this case, ground sweet paprika, salt and pepper. If you like slightly spicy dishes, in addition to sweet paprika, you can also season the whole thing with a pinch of hot paprika or chilli flakes. First, cool down the finished lard at room temperature and when cool, transfer it to a jar or bowl. It can easily stand in the fridge for up to a dozen days. I encourage you to check for the following recipe for lard with meat and mushrooms and please enjoy.
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Ingredients for lard with meat and mushrooms.
- 300 g lard (small cubes)
- 200 g minced pork
- 200 g onion
- 1/2 teaspoon of salt (full)
- 1/2 teaspoon of black pepper
- 200 g mushrooms
- 1/2 teaspoon of sweet paprika powder
How to make lard with meat and mushrooms.
Cut lard into small cubes, put it in a pot and render it on low heat for 15 minutes, stirring quite often. Then add minced meat to it, trying to break its pieces with a fork if possible. Fry for 2-3 minutes, then add onion cut into strips, mushrooms cut into small cubes and spices. Fry on low heat for 45 minutes to an hour, stirring occasionally. Cool down the finished lard and when cold, put it in a bowl or jar. Store in the fridge.
It’s worth knowing when making lard with meat and mushrooms.
In this recipe, I use pork shoulder.
When rendering the lard and later frying all the ingredients, be careful not to burn the lard. Well-fried lard should be golden brown. The time it takes to render the lard depends on the size of the pieces into which you cut or grind it before frying. You can cut the lard into cubes with a knife or put it through a mincing machine.
Do you like dishes with mushrooms? If so, try our recipe for Pork liver with mushrooms.
