Recipes for making cutlets from fresh, boiled, dried and pickled mushrooms

published on 08/15/2017byAuthor Oleg Leonidov 0 Comments

Mushrooms are a real gift for any cook. The number of delicious and healthy dishes that can be prepared from them is amazing. They are also used to make cutlets that are in no way inferior to meat cutlets, but have a special taste unique to this product.

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

Peculiarities

Butterfly is an edible mushroom of the 2nd category. Professional mushroom pickers believe that it is second only to boletus, and is ahead of it in terms of fat and carbohydrate content. In terms of productivity in coniferous forests, boletus has no equal; it ranks 1st.

Energy composition:

• Carbohydrates – 46%
• Fat – 18%
• Belkov – 18%

Butter protein is absorbed by humans by 75-85%. Young mushrooms have more protein than old ones, just as there is more protein in caps than in stems.

Oil beans, like oyster mushrooms, pull heavy metals and radioactive elements from the soil. This is typical for places that previously fell into the contaminated zone after the explosion at the Chernobyl nuclear power plant. Maps of contaminated areas are now available, and it is advisable for mushroom pickers to familiarize themselves with them. If this is not possible or you are not sure that the mushrooms are clean, get rid of the harmful elements yourself by boiling them in several waters.

Recipe for boiled mushroom cutlets

As when preparing meat cutlets, you will have to add binding elements to the minced mushroom so that the products do not disintegrate during frying. Various ingredients can serve as this: eggs, cereals, breadcrumbs, bread soaked in water, milk or cream, and even cheese.

There are recipes according to which cutlets are prepared only from minced mushrooms, but there are many options for combining them with various types of meat, potatoes or buckwheat.

For boiled mushroom cutlets, any edible forest mushrooms are suitable; oyster mushrooms and champignons are also suitable.

We also recommend reading:

Pickled honey mushrooms for the winter: 6 simple recipes for pickled honey mushrooms Pickled honey mushrooms: a recipe for the winter and quick cooking Pickled rows: the best recipes for cooking at home Made for each other: mushrooms with cream

For 600 g of already boiled mushrooms you will need:

• a glass of milk;
• 300 g stale bread;
• 3 cups breadcrumbs;
• 4 eggs;
• 1-2 onions;
• 2 tbsp. spoons of sour cream.

Season with salt and pepper to taste. The specific mushroom taste and smell is lost if a lot of spices are added to the dish. Therefore, it is better not to abuse them.

Forest mushrooms need to be sorted out, discarding doubtful ones, and soaked in water for 30 minutes to make the soil easier to wash out. Boil them in salted water for 20-25 minutes. The water should completely cover them.

Well-strained mushrooms should be minced through a meat grinder, adding bread soaked in milk and chopped onions. Add the remaining ingredients to the minced meat, salt and season with pepper, mix thoroughly. Let the minced meat harden for half an hour in the cold. If it remains liquid, we achieve thickness with flour.

With wet hands, cut the minced meat into cutlets and thoroughly bread them in breadcrumbs. Fry the cutlets in a mixture of butter and vegetable oil until a golden brown crust forms. These potato cutlets are good in any form.

Butter for freezing

I clean the mushrooms from pine needles and leaves, rinse them in running water, and place them in a colander for 20 minutes to drain. I recommend dipping it with a paper towel to dry it faster.

I cut large boletus into 2-3 cm pieces and place them in plastic bags or special containers. I don’t recommend putting a lot of oil in the bag. Don’t forget to sort the mushrooms: put the chopped ones in one bag, the small ones in another. Place in the freezer. Stored for a year.

You can boil or fry before freezing, but fresh frozen mushrooms retain more nutrients than boiled or pickled ones.

How to defrost correctly

Defrosting is a long process.

1. Transfer the mushrooms from the freezer to the refrigerator and leave until completely defrosted. Remember, thawed mushrooms are used immediately, otherwise they will become a place for bacteria to accumulate.
2. There is no need to defrost quickly. After quick defrosting, they look unsightly and lose their taste.
3. Let the boletus get rid of the crust that formed during freezing, then you can start cooking. Cook thawed mushrooms in salted water for 15 minutes.

Butterflies rarely act as a complete and independent dish. More often than not, this is an indispensable ingredient for imparting a piquant taste. They are used to prepare julienne and sauces, bake pies, and stew with vegetables. Butter is a wonderful filling for pancakes or meat rolls, and a base for salads.

Loading …

A simple salad of potatoes, green onions, chicken and green peas, dressed with mayonnaise, will become different if you add pickled or salted butter. An ordinary salad with crab sticks or crab meat will turn into a real masterpiece if you add pickled mushrooms to the composition. Bon appetit!

Previous articles from the Recipes category

• How to make cocoa powder from milk - 10 step-by-step recipes
• The best lamb recipes in the oven. Lamb in foil and sleeve
• How to cook bigus at home
• How to salt milk mushrooms in jars for the winter in two ways

Porcini mushroom cutlets

They turn out incredibly tasty.

Ingredients:

• boletus - 1 kg;
• onions – 2 pcs.;
• eggs – 3 pcs.;
• breadcrumbs;
• salt pepper.

Boil the washed boletus mushrooms for no more than 8 minutes, then they will not lose their beneficial properties. After straining for five minutes, finely chop or grind with a meat grinder, adding onion. Beat the eggs, season with salt and pepper. We cut the well-kneaded minced meat into small cutlets with wet hands. They need to be breaded very carefully. Not only crackers, but also flour are suitable for this. Fry in oil. As soon as both sides are browned, cover the frying pan with a lid and keep the cutlets on low heat for another 15-20 minutes. Serve them as a side dish; rice or mashed potatoes are best.

To prepare cutlets, mushrooms do not need to be boiled.

Porcini mushroom cutlets

Properties

The calorie content of poplars is very low. It is only 20 kcal per 100 grams of mushroom. But at the same time, rowing is very healthy and nutritious. It contains:

• Fats – 0.8 g.
• Proteins – 2.4 g.
• Carbohydrates – 1.8 g.

Ryadovka has a very wide range of useful elements and vitamins. Contains vitamin PP, C, D and K, potassium, magnesium, phosphorus and copper. Thanks to this, the instance has many useful properties:

1. Reduces blood cholesterol.
2. Strengthens blood vessels.
3. Increases the resistance of the immune system.
4. Lowers blood sugar.
5. Relieves inflammation.
6. Removes toxins and impurities.
7. Improves nervous system function.

Delicious mushroom cutlets made from fresh mushrooms

It is best to make them from oyster mushrooms and champignons.

To prepare you will need:

• oyster mushrooms or champignons – 600 g;
• onions – 2 pcs.;
• semolina – 6 tbsp. spoon;
• eggs – 3 pcs.

Salt and pepper to taste.

Wash the oyster mushrooms or champignons, let them dry well and cut them into several pieces. Meanwhile, sauté finely chopped onion in butter. There is no need to brown it too much. Hard boil one of the three eggs. Grind the dried mushrooms using a meat grinder. Grate a boiled egg, add it and sauteed onion to the minced meat, beat out the raw eggs. Season the minced meat with salt and pepper and mix well. Add semolina, mix again, let it swell for about 15 minutes.

Heat a frying pan and use a spoon to form small cutlets, thoroughly breading them in breadcrumbs. You need to fry them over medium heat in a mixture of vegetable and butter until golden brown. After this, keep the mushroom cutlets for another 15 minutes, covering with a lid. Any side dish will suit them, for example, boiled new potatoes with butter and dill.

Many people prepare mushrooms for the winter by drying. They have a strong, incomparable aroma and are quite suitable for making cutlets.

Mushroom cutlets made from fresh mushrooms

Processing before cooking and collection rules

More important than proper cooking is the correct processing and collection of the mushroom. You should adhere to these simple rules:

• For collection, it is better to choose a basket with a large bottom and low sides. Baskets with high sides and a small bottom lead to mushrooms being crushed and losing their visual appeal. If you don't have a suitable basket, you can use a cardboard box.
• A small, sharp knife is best for collecting and subsequently cleaning mushrooms. A dull knife crumbles the mushrooms, breaks the stems, and results in only the caps in the basket. The tip of the knife should effectively remove dirt, leaves and damaged parts from the mushrooms.
• The poplar leg should be trimmed as close to the base as possible. Under no circumstances should you suddenly pull a mushroom out of the ground. This will damage the mycelium.
• You cannot mix collected mushrooms. When you get home, it’s better to sort them by type. All specimens have a different taste and it is not recommended to use them mixed. This will lose all the mushroom charm.
• If the harvest is small, you should take care to separate those individuals that are suitable for fresh frying. To facilitate processing, it is recommended to distribute the specimens by size.
• You need to cut out with a knife all parts that are soft, dark in color or damaged.
• Rinse and soak mushrooms only when necessary. If the species is suitable for drying and frying, it is not recommended to wash it. During the washing process, special attention should be paid only to those mushrooms that love sandy soil, as well as to those species that have a characteristic, unpleasant bitterness.
• To improve the taste of mushrooms that have a salty, pungent and bitter taste, you should resort to soaking. Dry mushrooms are also soaked. This way, their structure improves due to the fact that the specimens are saturated with moisture. You need to soak for 2 to 6 hours. If the specimen has characteristic taste “disadvantages,” then the water during soaking must be changed every hour.
• If the mushrooms are large, it is better to chop them. When cutting rows, it is recommended to separate the stems from the caps. The legs can be fried immediately, and the caps make excellent salt. It is better to cut mushrooms across rather than lengthwise. This way they will turn out to be more aesthetically pleasing and will look great on a dish or in a jar.
• Heat treatment of the product allows you to rid it of poisons and bitter taste. If you have the opportunity to use mushrooms without preliminary heat treatment, it is better not to use it. Cooking reduces the nutritional value and deprives the product of its characteristic bright aroma and taste. Poplar row needs to be pre-boiled. At the same time, the poplar does not become viscous, sticky or hard. You need to cook the product for 15-30 minutes in plenty of water. You can add salt to the water. The resulting decoction should not be eaten by people or animals.

Thermal treatment of mushrooms can be varied. There are at least 5 options for how to process the product, thus protecting yourself and your loved ones from poisoning or an unpleasant, bitter taste.

1. Boil a large amount of water with salt (half a teaspoon per 1 liter of water). Place the rows in boiling water and boil them for 10 minutes. After this, the product must be placed in a colander and rinsed with running water.
2. Mushrooms can be immersed in cold water. It definitely needs to be salted. Bring the water to a boil over high heat. As soon as the broth boils, the pan must be removed from the heat. The mushrooms need to be allowed to cool without removing them from the broth. After this, the product is washed with clean, running water.
3. Any method of boiling deprives the product of juice. To avoid this, after cooking, the product can be transferred to a gauze bag and allowed to drain.
4. Blanching helps the mushrooms retain their shape and a nice, crunchy texture. This method is mainly used to prepare delicious salt. Mushrooms need to be washed well and drained in a colander. After this, they need to be scalded with boiling water or immersed in boiling water for several minutes. This way the product becomes more elastic and does not break when placed in a jar.
5. You cannot wash and cut the rows if you do not intend to cook them on the same day. The product can only be cleaned. After this, it can be stored for no more than one night.

Appetizing mushroom cutlets made from dried forest mushrooms

To prepare such cutlets, the mushrooms must first be soaked. You can do this by pouring boiling water over them. But the most delicious cutlets will be obtained if you soak them in milk. They will taste little different from fresh ones.

Ingredients:

• dried mushrooms – 200 g;
• butter – 50 g;
• eggs – 3 pcs.;
• onions – 2 pcs.;
• cream – 1.5 cups;
• loaf.

Seasonings you will need are salt, ground black pepper and grated nutmeg.

Let the soaked mushrooms swell well, dry them and chop them finely. Fry finely chopped onions in oil until slightly browned. Trim the crusts off the loaf, cut into slices and soak in cream. Mix the swollen and creamed loaf, fried onions and mushrooms with the addition of eggs. Season the minced meat with salt and spices, mix well and beat a little. We form cutlets and after breading in flour, fry over medium heat until golden brown on both sides.

Mushroom cutlets made from dried forest mushrooms

You can make cutlets from dried mushrooms by boiling them first.

Ingredients for cooking:

• dried mushrooms – 200 g;
• white bread crackers – 300 g;
• onions – 2 pcs.;
• cream – 1 glass;
• 4-5 eggs;
• butter – 8 tbsp. spoons

Boil pre-soaked mushrooms in the water in which they were soaked. Strain and finely chop. Break the crackers and pour hot cream over them. After swelling, rub through a sieve. Finely chop the onion and brown it by adding butter. Mix all ingredients, season with salt and mix well. Dip the formed cutlets one by one in beaten egg and flour and fry in oil until each side is browned.

As a binding element for minced mushrooms, you can use not only semolina, but also buckwheat. Mushroom cutlets with rice are excellent. The combination of this cereal with mushrooms is most harmonious.

Where can I find cottonwood?

The mushroom can be found in temperate climates. You can find this type of rowing both in North America and in Eurasia, in any countries where poplar grows. It is with poplar that the fungus forms mycorrhiza, so it is based not far from the tree. During the period when trees are actively getting rid of their leaves, which usually covers the entire month of September and October, large groups of rowing can be found in parks, plantings and groves.

The specimen can hide well. Its cap can only slightly peek out from the turf layer, making the individual desirable for novice mushroom pickers, like a treasure. But if at least one specimen was found, it is worth looking for poplar trees around it. With a 99% probability, the whole family will be located nearby.

How to cook mushroom and rice cutlets

You can use fresh, dried and even salted mushrooms for them.

Fresh mushroom cutlets with rice

The rice for this dish must be boiled first. Use round varieties of rice. When boiled, it becomes viscous and binds the minced meat perfectly.

We will need:

• fresh mushrooms – 1kg;
• boiled rice – 2 cups;
• eggs – 4 pcs.;
• onions – 3 pcs.

Mushrooms should be washed well and boiled in salted water for 20 minutes. After straining them, chop them finely and mix with finely chopped onions, rice and eggs. Form cutlets with wet hands. Bread them in flour and fry in oil on both sides until they are browned.

You can prepare a delicious dish from dried mushrooms.

Mushroom cutlets with rice

Dried mushroom and rice cutlets

Dried boletus mushrooms are best suited for them. This dish is suitable for those who are contraindicated from chicken eggs, since they are not added to it.

Ingredients:

• dried boletus - 200 g;
• boiled rice – 2 cups;
• a little parsley;

We will season the minced mushroom with salt and ground nutmeg.

Rice is boiled with parsley. Soak the mushrooms for 3-4 hours, boil them in the same water, drain and chop finely. Mix with strained rice, season with salt and nutmeg. Bread the formed cutlets in flour and fry.

Very tasty cutlets can be made from pickled mushrooms. They will have a rich taste and a unique mushroom aroma.

Rice and pickled mushroom cutlets

Rice and pickled mushroom cutlets

They are breaded in a specially prepared batter.

Ingredients:

• pickled wild mushrooms – 400 g;
• uncooked rice – 1 cup;
• 2 eggs.

Boil the mushrooms, after washing them well. Strain and cut into pieces. Cook the rice in salted water without boiling it. Mix it with mushroom pieces, beat the egg and mix well. We form cutlets and place them in batter, for which we mix a glass of flour, the same amount of milk and 2 eggs with a mixer. Season the batter with 2 teaspoons of sugar and a couple of pinches of salt. After the batter, bread all the cutlets in flour and fry.

Not only cutlets, but also meatballs are prepared from minced mushrooms. You can make them only from it or add minced meat.

Description of the dish

Cooking cutlets with mushrooms and minced meat is not difficult, especially since today there are many options for preparing such a dish, ranging from the simplest to the most complex. However, if you strictly follow the recipe and the exact quantity of products, there should be no problems with cooking. You can use any minced meat for this dish:

The filling for such a dish can be made of mushrooms with the addition of cheese: this combination will give the cutlets a special refined taste, thanks to which they can be shown off to guests at the festive table

Important: chicken balls with mushrooms are made in the same way, only in this case the meat is pre-pounded and not ground into minced meat. Therefore, if you can’t imagine the taste of the finished dish, you can use this recipe, which will tell you that it will really turn out very tasty

Turkey cutlets with mushrooms

Turkey cutlets with mushroom filling also turn out delicious, because ground turkey has its own “own” taste, which is difficult to compare with other meat products. When preparing such a dish, it is better to add champignons not to the minced meat, but to use them as a filling: then the recipes will turn out even tastier and more nutritious.

Ground turkey is endowed with a lot of useful properties, so it can be used to prepare food for children.

Mushroom pork cutlets

Pork is a well-known meat that, when cooked correctly, turns out very tasty and, most importantly, soft. Since pork is a light-colored meat, mushrooms can give it a special look, which will also certainly affect the taste of the meat products. If desired, you can cook bean cutlets with mushrooms with it, as this meat will add juiciness to the dish and also perfectly fix the minced meat.

Most cutlet recipes are made from pork, so you can add any filling to them too. This could be chopped potatoes, cheese, beans, fresh herbs, frozen vegetables, and so on. True, such products will have to be baked in the oven, since they turn out to be large and will not be able to fry properly in a frying pan.

Homemade aromatic mushroom balls

They are prepared from fresh mushrooms. A short boiling process preserves the taste and aroma of wild mushrooms in the meatballs.

To prepare you will need:

• fresh mushrooms – 1 kg;
• white bread – 80 g;
• 2 eggs and the same amount of onions.

Boil mushrooms in boiling water for 3-4 minutes. Soak the bread in milk and sauté the finely chopped onion. We pass the strained mushrooms together with onions and bread through a meat grinder 2 times. Add eggs to the minced meat, add salt and mix well. We form round balls and bread them in breadcrumbs. Fry them briefly until a golden brown crust forms.

This champignon dish is prepared very quickly.

Homemade mushroom balls

Possible harm

Despite all the benefits of a product so beloved by many, you should also be careful about their harmful qualities.

The high content of chitin slows down digestion, which makes it difficult to digest mushrooms and the food that was eaten with them. Therefore, mushroom dishes are considered heavy food and it is not recommended to eat them often and in large quantities. But there is a way out - exclude mushroom stems from your diet, because they contain the highest chitin content.

In addition, mushrooms, like a sponge, absorb poisons and harmful substances from the external environment. Therefore, you should carefully choose places to collect this crop.

There are also many poisonous species that can easily be confused with edible ones. It is especially difficult for beginner mushroom pickers, because inedible specimens are skillfully disguised as normal ones.

An improperly preserved crop can become a real deadly poison if it contains a botulinus bacterium. Infection with botulism is life-threatening, but it can be avoided by following simple rules.