Mushroom cutlets are a very tasty second course. Which perfectly diversifies our daily menu to remind us that these are the gifts of the forest. We understand this and try to pickle, dry or pickle them in the summer.
And after we have excellent preparations in the caisson (cellar), we can think about their tasty use. For example, cook aromatic soup from frozen or fresh mushrooms.
Having their own special taste, mushrooms are always good, namely in pies and side dishes, with sour cream or vegetable oil.
Today I would like to talk about their use in everyone’s favorite cutlets.
Mushroom cutlets with meat
This interesting recipe is considered peasant because it was invented a long time ago. In modern cooking, the recipe is used very rarely.
You will need:
- Pork (loin) – 130 g
- Dried white mushrooms - 20 g
- Onion - 20 g
- Lard (or vegetable oil) - for frying
- Egg - 1 pc.
- Breadcrumbs - 20 g
Preparing the recipe:
1. Cut the pork loin into thin slices and pound.
2. Cut the onion into strips and fry until half cooked.
3. Boil the porcini mushrooms and cut them into strips. Add them to the fried onions and mix well. Add salt to taste.
4. Place the prepared mushroom mince on the broken loin plates and form cutlets.
5. Soak the mushroom and meat cutlets in the egg, roll in breadcrumbs and then fry them in lard.
Serve the dish with steamed vegetables or canned green peas.
Mushroom balls stewed in cream
Champignons go well with cream, so the dish turns out very tasty.
To prepare it you need:
- 4 onions;
- champignons – 0.5 kg;
- cream – 600 ml;
- a large bunch of parsley.
Fry finely chopped onion until dark golden brown. Cut the raw washed champignons into pieces and grind them in a blender. Add onions and eggs, salt and finely chopped herbs, and pepper. Minced meat that is too liquid can be made thicker by adding flour. We form round balls from it. Fry for a minute on each side, pour in cream and simmer for 15 minutes under the lid over very low heat. Serve with mashed potatoes or rice.
Among the numerous mushroom dishes, cutlets and meatballs occupy one of the leading places. This universal dish goes well with any side dish and will be appropriate not only on an everyday, but also on a holiday table.
Recipe for champignon cutlets with potatoes
If you haven’t stocked up on wild mushrooms in the summer, then champignons from the store will help you out. Frozen, they are sold year-round.
Ingredients:
- Champignons – 120 g
- Rusks - 10 g
- Egg - 1 pc.
- Ghee butter - 10 g
- Onions - 30 g
- Potatoes - 100 g
- Butter - 10 g
Preparation:
1. Boil the champignons, cool, and then pass them through a meat grinder.
2. Peel the onions, cut into cubes and fry until golden brown.
3. In a bowl, combine together: skipped mushrooms, fried onions, raw egg to mix well with each other and salt to taste.
4. Form cutlets from the resulting mass and fry them in a heated frying pan with oil until cooked.
Serve with boiled potatoes drizzled with butter.
Selection and preparation of ingredients
The key to successfully preparing a minced meat dish is choosing a high-quality main ingredient. It is better to prepare the minced meat yourself, then you will be sure of its quality.
Important! You should not buy minced meat that releases excess moisture. This may be a sign that water was added to increase profit or that the product was frozen.
But, if you are limited in time and choose ground beef or chicken in a store or market, you must definitely pay attention to:
- consistency (it should be homogeneous, but not pasty);
- color (natural, without foreign inclusions);
- smell.
Purchased minced meat can be used immediately for cooking; it is better to use fresh rather than frozen.
High-quality champignons should:
- have a white or slightly brownish color of the cap and legs without inclusions or dark spots;
- have an elastic and dense fruiting body;
- have no foreign odor;
- have an unbroken film between the stem and cap.
Before cooking, the champignons must be thoroughly washed to avoid sand getting into the dish. To clean small mushrooms, just rub one against the other, but large ones need to be peeled with a knife. Dried areas should be trimmed with a knife.
The peeled mushrooms must be rinsed again under running water. Until cutting, champignons should not be stored in water so that they do not absorb excess moisture, which will lead to loss of mushroom flavor.
Mushroom cutlets from wild mushrooms
Of course, many people know wild mushrooms. Such gifts of the forest are always in our basket: white milk mushrooms, saffron milk caps, boletuses, boletus mushrooms, chanterelles, russula. All of them can feed us if prepared correctly.
Required:
- Fresh mushrooms – 500 g
- White bread - 200 g
- Eggs - 2 pcs.
Executing the recipe:
1. Clean fresh mushrooms from debris and dirt and rinse well.
2. Finely chop the prepared mushrooms and add soaked white bread. Stir and then pass through a meat grinder.
3. Add a raw egg, salt and pepper to the minced meat.
4. Mix the resulting minced meat and form into cutlets.
5. Dip mushroom cutlets in egg, then in breadcrumbs to fry in a hot frying pan in boiling oil.
6. Continue the frying process for 5-10 minutes on each side.
Eat the dish with your favorite side dish.
How to prepare minced honey mushrooms for the winter
If there is no need to immediately use minced honey mushrooms in a dish, then prepare it for the winter.
This is a very simple recipe and requires minimal ingredients to make. Also, you will spend a minimum of time on the procedure itself, and you will always have an excellent preparation for cutlets, sauces or filling for dough products on hand.
- Fresh honey mushrooms - as much as you have;
- Salt – 1 tbsp. l. for 1 liter of water.
Minced honey mushrooms for the winter are prepared as follows:
Wash fresh honey mushrooms thoroughly, cut off the stems to the middle, put them in a saucepan and fill with water. As you can see, in this case it is better to pre-boil the mushrooms.
So, put the pan on the stove, turn on the heat and bring to a boil, removing the foam. The boiling procedure should take approximately 20 minutes. We need salt in the recipe in order to add it to the water in which honey mushrooms are boiled. So be sure to do this early in the process.
Then we put the fruiting bodies in a colander, rinse them under the tap and let the unnecessary liquid drain.
We pass it through a meat grinder or blender, pack it in portions in molds or plastic bags and put it in the freezer.
After defrosting, you can add your favorite spices, onions and garlic to the minced mushrooms. Here everything will depend on what dish you plan to prepare from this product. Pancakes, casseroles, pies, pizza - all these delicacies will harmonize very favorably with forest mushrooms.
Salted mushroom cutlets - a simple recipe
Remember that you have a preparation of salted mushrooms in your cellar. Therefore, this recipe is for you.
Required Products:
- Salted mushrooms - 300 g
- Boiled cereal (barley or rice) - 100-150 g
- Onion – 150 g
- Eggs - 2-3 pcs.
- Vegetable oil - 2 tbsp. l.
- Salt, pepper - to taste
- Rusks - 2 tbsp. l.
Preparation:
1. Peel the onions, wash, dry and cut into cubes.
2. Grind the salted mushrooms in a meat grinder along with onions.
3. Add boiled cereal to the chopped mushrooms and onions. raw eggs, vegetable oil (or sour cream) and seasonings.
4. Form cutlets. roll them in breadcrumbs (or flour) to fry on both sides until browned.
Serve the dish with mashed potatoes.
Beneficial features
Mushrooms have a unique composition, have an excellent taste and a number of beneficial properties . But at the same time, there are still discussions about its harm.
Due to the fact that mushrooms contain a huge number of microelements, they can be compared to fruits, and in terms of the amount of carbohydrates they can be compared to vegetables. This product is also rich in proteins, the amount of which is close to meat.
They contain practically no fat, and the proportion of water is 90%, due to which the product can be classified as low-calorie, but at the same time, saturation from eating it comes quite quickly.
Another positive property of mushrooms is the presence of 18 amino acids.
By the way, there are 20 of them in total. As you know, they act as a building material for the body. Mushrooms are rich in vitamins B, A, E. This is practically the only product of non-animal origin that contains vitamin D, which is especially important in winter, when residents of the regions do not have the opportunity to soak up the sun.
Mushrooms are rich in microelements important for the functioning of the body, such as potassium, calcium, phosphorus, manganese, zinc, and copper.
Antioxidants contained in mushrooms have an antitumor effect.
Fresh mushroom cutlet recipe
Many people know the proposed recipe as the recipe for cutlets with mushrooms in Estonian.
Ingredients:
- Fresh porcini mushrooms – 400 g
- Stale white bread - 100 g
- Milk - 1/2 cup
- Egg - 2-3 pcs.
- Onion – 75 g
- Sour cream - 1-2 tbsp. l.
- Salt, ground black pepper, parsley - to taste
- Vegetable oil - for frying
Cooking method:
1. Stew the prepared fresh mushrooms in their own juice and let cool.
2. Then peel the onion and cut it into large pieces.
3. Soak white bread in milk.
4. Grind the following ingredients through a meat grinder: cooled mushrooms, onion pieces and soaked and squeezed white bread.
5. Then add eggs, sour cream, seasonings to the crushed ingredients and mix everything well. Next, put the mushroom mixture in the refrigerator for 30 minutes.
6. After this, form the cutlets, roll them in crushed breadcrumbs to fry on both sides in a frying pan until golden brown. If the mass (dough) is liquid, add flour for viscosity.
Serve mashed potatoes, horseradish and sour cream sauce as a side dish.
Basic Rules
The first cutlets appeared in the Middle Ages in France. At that time, this word was used to describe meat on the bone. But a little later they began to prepare the dish from minced meat.
Vegetarianism is currently in fashion, which has led to experiments with fillings for cutlets. Mushrooms were no exception, and they also began to be used as the basis for minced cutlets.
Due to their nutritional properties, they can replace meat products . This dish is also popular during Orthodox Lent. But you need to approach the preparation especially thoughtfully, because the body spends much more energy on digesting them than on other products. Therefore, it is important to choose the right combination of them. For example, a combination with potatoes, meat, rice, and legumes is considered ideal.
In order to emphasize the mushroom aroma, it is good to add onions, carrots, and dairy products to the dish. The ideal combination of this product with chicken fillet affects not only the taste characteristics of the components, but also the fact that their cooking time is the same.
If champignons, which do not have a strong mushroom taste, were chosen as the basis for the minced meat, you can add dried porcini mushroom powder to the dish. You can find it in the seasoning aisle.
Cooking royal champignons: recipes for mushroom dishes
The technology for preparing mushroom cutlets is simple, and even a novice housewife can handle them. A well-cooked dish should have a crispy crust and juicy filling. Most often, mushrooms are used in recipes for zraz - stuffed cutlets.
Mushroom cutlets with porcini mushrooms
The recipe surprises with the presence of porcini mushrooms and salted saffron milk caps.
Required:
- Porcini mushrooms – 500 g
- Milk - 1 glass
- Salted saffron milk caps – 100 g
- Onion – 150 g
- Sour cream - 1 glass
- Egg - 2 pcs.
Recipe:
1. Wash the porcini mushrooms and add 1 glass of milk to leave overnight.
2. Then cook in this milk and grind in a meat grinder.
3. Then add 100 g of chopped salted saffron milk caps and mix.
4. Peel the onions, chop finely and fry lightly until half cooked.
5. Add fried onions to the mushroom mixture. Also add crackers, ground black pepper, 1 cup sour cream and 2 yolks. Mix everything again and let stand for 2 hours in a cool place.
6. After this, make cutlets, roll them in breadcrumbs and fry in a heated frying pan in oil.
Serve with coleslaw or your favorite side dish.
Choosing mushrooms for cutlets
For this dish you can use any mushrooms: fresh, boiled, dried. The choice depends on the recipe and the availability of the required product.
Champignons or oyster mushrooms, which are often on sale, can be fried without boiling and then used to make cutlets. Mushrooms collected in the forest tend to spoil quickly. Therefore, they should be sorted and boiled immediately. Leaving the required amount for immediate preparation, it is better to freeze the rest for the future.
Let's try to make cutlets from boiled mushrooms.
The choice of mushrooms depends on the recipe and the availability of the required product
Delicious potato casserole with minced meat and mushrooms
To prepare the casserole you will need mashed potatoes. That is why the potatoes need to be set to boil even before the minced meat and mushrooms are fried. After boiling, the potatoes are cooked for 20 minutes, and then you need to mash them with the addition of butter (1 tablespoon) and milk (60 ml).
For the filling, you first need to fry the onion and carrots (2 pcs.). Then add garlic (2 cloves), mushrooms (150 g), minced meat (700 g), tomato paste (2 tablespoons) and dried thyme (1 teaspoon) to the vegetables. Fry everything together until the liquid evaporates. If necessary, add a spoonful of flour to the minced meat.
Potato casserole with minced meat and mushrooms is prepared in the following sequence: put minced meat on the bottom of the dish, mashed potatoes on top, and then a layer of cheese (120 g). Now the dish needs to be placed in the oven for 15 minutes until a golden crust forms.
