How to cook mushroom cutlets: 5 recipes with a detailed description

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Those who want to somehow diversify their diet can be advised to cook original mushroom cutlets. At first glance, this dish seems unusual. But there are also meat or vegetable cutlets. So why not be mushroom? Everything is quite logical.

For the preparation of such cutlets, you can use a variety of mushrooms (fresh, boiled, s alted or dried). But in any case, the minced meat prepared from them turns out to be too liquid. As a binding ingredient, bread, eggs are usually used, as well as potatoes, rice, oatmeal, breadcrumbs or semolina. For example, consider some of the most interesting and delicious options.

Cutlets with mushrooms and a long loaf

The easiest way to cook cutlets with a regular loaf. It makes the mass easy to shape. You can also add some breadcrumbs (breadcrumbs). When swelling, they give the finished stuffing the desired consistency. For work, as a rule, the usualproduct set:

• 500 grams boiled frozen mushrooms;
• 3 slices of loaf;
• 1 egg;
• 100 grams of milk;
• 1 onion;
• black pepper;
• breadcrumbs;
• any greens;
• vegetable oil.

Making mushroom cutlets is not difficult at all:

1. The first step is to peel the onion.
2. Thaw the mushrooms and then boil them.
3. Chop both products in a meat grinder.
4. Add soaked in milk and squeezed loaf.
5. Introduce remaining ingredients. Crackers are needed only if the mass is too liquid.
6. Let the minced meat lie down for 10-15 minutes so that it can swell.
7. Make cutlets from the resulting mass and fry them in oil in the usual way.

Eat this dish with fresh sour cream or soft mashed potatoes.

Cutlets with oatmeal

Mushroom cutlets are very juicy and fragrant with the addition of oatmeal and fresh cabbage. The combination of ingredients is quite unusual. But the result is simply excellent. To prepare these cutlets you will need:

• 400 grams of champignons and the same amount of white cabbage;
• s alt;
• 70 grams of oatmeal;
• 1 carrot;
• 1 egg;
• pepper mix;
• 1 onion;
• vegetable oil;
• a little wheat flour (for breading).

In this case, a slightly different technology is used:

1. Rinse mushrooms,randomly cut and lightly fry in oil.
2. Chop the peeled onion finely, and rub the cabbage and carrots on a grater.
3. In a preheated pan, first fry the onion and carrot for 3 minutes. Then add cabbage and simmer covered for about 7 more minutes.
4. Combine the resulting mass with fried mushrooms.
5. Add oatmeal, and grind it all in a blender.
6. S alt and pepper minced meat.
7. Make round cutlets with wet hands.
8. Roll them in flour.
9. Fry over medium heat on one side. Then turn the workpiece over, make the flame minimal and continue processing already under the lid.

Cutlets are tender, ruddy and extremely tasty, especially when served with fresh vegetables and some aromatic sauce.

Potato cutlets with mushroom sauce

To make the dish have the aroma of wild mushrooms, you can do otherwise. It is not necessary to add the gifts of the forest to the cutlets themselves. There is another option. You can make meatballs with mushroom sauce. For work you will need:

• 1 kilogram of potatoes;
• 1 onion;
• 500 milliliters of heavy cream;
• 400 grams of fresh mushrooms;
• 1 egg;
• 20 grams of butter.

Method of cooking:

1. Boil the peeled potatoes and then mash them with a potato masher.
2. Add s alt, egg (only one yolk is allowed), a little ground pepper and mix well.
3. From this mass to formcutlets and fry on both sides in the usual way.
4. Simmer the mushrooms for 20 minutes.
5. Peel and finely chop the onion.
6. Drain the water. Saute mushrooms with onions in butter. This will take about 15 minutes.
7. After that, pour the cream into the pan and bring its contents to a boil. The gravy is ready. You can let her stand for a while.

Serve cutlets in a serving plate. Top with gravy and garnish with chopped herbs.

Cutlets with potatoes

You can also make mushroom potato patties. The recipe is interesting because the gifts of the forest and a popular vegetable are part of the minced meat. The taste of this dish is quite interesting. For its preparation you will need:

• 1 kilogram of potatoes;
• s alt;
• 200 grams of any forest mushrooms;
• 100 grams of breadcrumbs;
• a little ground pepper;
• 1 onion;
• 75 milliliters of vegetable oil.

Preparing such cutlets is surprisingly simple and fast:

1. Rinse the potatoes, put in a saucepan, add water and cook for half an hour from the moment of boiling.
2. Mushrooms and onion finely chopped, and then fry them in a pan.
3. Cool the potatoes, then peel and mash them thoroughly.
4. Add fried mushrooms to it, pepper and sprinkle with s alt. Mix well so that the ingredients are distributed as evenly as possible.
5. Blind cutlets from the resulting massany shape, bread them in flour and place on a baking sheet, treated from the inside with vegetable oil.
6. Bake in the oven for 25 minutes at 200 degrees.

You get ruddy and juicy cutlets with a fragrant, crispy crust.

Meat cutlets stuffed with mushrooms

Products with fillings have always been very popular. Moreover, the combination of products is very different. For example, you can make meatballs with mushroom filling. You will need a few products for such a recipe:

• 450 grams minced meat;
• 1 egg;
• 2 bulbs;
• any spices;
• sunflower oil.

The process of preparing such cutlets consists of several stages:

1. Fry mushrooms in oil. If frozen food is used, it must be thawed first.
2. Chop one onion and add it to the pan. Roast for approximately 15 minutes. The finished filling can be slightly s alted.
3. Grate the second onion and then add it together with the egg and spices to the minced meat. Mix everything well.
4. Now you can start sculpting. Mash a little minced meat in the palm of your hand into a cake. Put some of the stuffing on top of it and carefully roll it up.
5. Fry on both sides until golden brown.

Stuffed cutlets are very juicy, soft and extremely tasty.