Honey mushroom cutlets: simple and tasty recipes for making mushrooms, mushroom legs, and buckwheat

All professionals unanimously claim that honey mushrooms are one of the most sought-after and popular representatives of the mushroom kingdom in the world. They are combined with almost all ingredients available in the culinary arsenal. There are simply countless dishes with this type of mushroom.

One of the most unusual and interesting dishes with honey mushrooms, which can surprise even a sophisticated gourmet, are cutlets. Therefore, do not put it off for too long and quickly prepare mushroom meatballs according to the recipes presented below. And in order not to get confused and do everything correctly, pay attention to detailed pictures and videos.

Cutlets with oatmeal

Mushroom cutlets with the addition of oatmeal and fresh cabbage are very juicy and aromatic. 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;
salt;
70 grams of oatmeal;
1 carrot;
1 egg;
pepper mixture;
1 onion;
vegetable oil;
a little wheat flour (for breading).

In this case, a slightly different technology is used:

Wash the mushrooms, chop them arbitrarily and lightly fry them in oil.
Finely chop the peeled onion and grate the cabbage and carrots.
In a preheated frying pan, first fry the onions and carrots for 3 minutes. Then add the cabbage and simmer, covered, for about 7 minutes.
Combine the resulting mass with fried mushrooms.
Add oatmeal and grind it all in a blender.
Salt and pepper the minced meat.
With wet hands, form round patties.
Roll them in flour.
Fry over medium heat on one side. Then turn the workpiece over, reduce the flame to a minimum and continue processing under the lid.

The cutlets turn out tender, golden brown and extremely tasty, especially if they are served with fresh vegetables and some aromatic sauce.

With chicken meat

Cooking time: 50 minutes

Number of servings: 19

Energy value

proteins – 11 g;
fats – 17.3 g;
carbohydrates – 6.5 g;
calorie content – 225.1 kcal.

Ingredients

pickled honey mushrooms – 0.3 kg;
chicken legs – 0.8 kg;
onion – 225 g;
eggs – 3 pcs.;
potato starch – 110 g;
mayonnaise – 250 g;
ground black pepper – 5 g;
table salt - to taste;
refined vegetable oil – 50 ml.

Step-by-step preparation

Rinse the chicken legs thoroughly under running water, pat them dry with paper napkins, remove the skin and fat and cut into small pieces half a centimeter thick.
Throw the pickled mushrooms onto a thick culinary sieve, rinse under the tap, let all excess moisture drain and chop into small cubes.
Remove the husks from the onions, chop them and, combining with mushrooms, fry in vegetable oil until golden brown.
Mix chopped meat, fried mushrooms, chicken eggs, starch and mayonnaise in a large bowl with your hands. Season the mixture with salt and pepper to taste and refrigerate for at least an hour, or better yet, overnight.
Place the chicken and mushroom mince in a hot frying pan with vegetable oil using a tablespoon and fry on both sides until golden brown.

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.

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Recipe for honey mushroom cutlets with potatoes

Honey mushroom cutlets with potatoes are an original dish that can add variety to your table. They are easy to prepare from the most common ingredients.

Fresh honey mushrooms – 400 g;
Potatoes – 500 g;
Carrots – 2 pcs.;
Onion – 2 pcs.;
Parsley (root) – 1 pc.;
Eggs -2 pcs.;
Butter – 5 tbsp. l.;
Salt and pepper - to taste;
Flour – 150 g;
Parsley.

A recipe with a photo of honey mushroom cutlets will help you see how to properly prepare this dish.

Boil the honey mushrooms for 20 minutes in salted water, drain in a colander, and then place on a kitchen towel for 15-20 minutes. [/caption]

Boil the potatoes in their skins, peel them, let them cool and grate them.

Peel the onions and carrots, wash them under the tap and chop them.

We peel the parsley root, grate it and fry it in oil together with the onions and carrots for 15 minutes.

Chop the mushrooms with a knife, combine with vegetables, salt and pepper to taste, mix well and add eggs.

Knead the minced meat again with your hands and form cutlets.

Dip in flour and place in a heated frying pan, fry on both sides until golden brown.

Serve with parsley sprigs and fresh vegetable salad.

Lenten balls with buckwheat

Cooking time: 1 hour 10 minutes

Number of servings: 10

Energy value

proteins – 3.7 g;
fats – 4.8 g;
carbohydrates – 15.2 g;
calorie content – 118.4 kcal.

Ingredients

fresh honey mushrooms – 400 g;
buckwheat – 100 g;
onion – 80 g;
garlic – 10 g;
dill – 20 g;
breadcrumbs – 100 g;
table salt - to taste;
mixture of peppers - to taste;
olive oil for frying – 35 ml.

Step-by-step preparation

Rinse the buckwheat kernels thoroughly, getting rid of empty and spoiled ones. Boil in lightly salted water until tender, then cool and transfer to a bowl.
Boil honey mushrooms washed in clean liquid for a third of an hour, then drain them in a colander, allowing excess moisture to drain. Grind the mushrooms together with the peeled onion in a meat grinder and fry them in a frying pan.
Add the resulting frying into a container with buckwheat, squeeze a couple of cloves of garlic into it, add finely chopped herbs and, seasoning everything with spices, mix the minced meat thoroughly.
Form small balls from a homogeneous mass with wet hands, roll them in breadcrumbs and fry the lean honey mushroom cutlets in olive oil until golden brown.

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.

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.
There is no need to defrost quickly. After quick defrosting, they look unsightly and lose their taste.
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.

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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!

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Mushroom cutlets from honey mushrooms

In one of my articles, I already admitted to you that my favorite mushrooms are baby mushrooms.
Tiny and very appetizing, tasty and delicately aromatic mushrooms can be used to prepare a huge number of wonderful dishes. This fall I made wonderful mushroom cutlets from honey mushrooms for the first time, and today I really want to share this wonderful recipe with you! To prepare lean mushroom cutlets from honey mushrooms, you will need:

fresh honey mushrooms – 1 kg potatoes – 1-2 pcs. wheat flour – 1 tbsp. onions – 2 pcs. eggs – 2 pcs. ground black pepper - to taste salt - to taste breadcrumbs sunflower oil for frying

How to cook lean mushroom cutlets from honey mushrooms:

1. Peel the potatoes, wash them, cut them into medium-sized pieces. Place the potatoes in a saucepan, add hot water, add a little salt and cook until soft. 2. Sort out fresh honey mushrooms and remove debris. Rinse the mushrooms well under running water, boil in slightly salted water until tender, cool and mince. 3. When the potatoes are soft enough, drain the water and prepare mashed potatoes. 4. Peel the onions, wash, dry, finely chop with a knife. Place the chopped onion in a frying pan with hot sunflower oil and fry, stirring, until light golden brown. 5. Add crushed honey mushrooms, fried onions, eggs and wheat flour to mashed potatoes, salt and pepper everything to taste, mix all ingredients thoroughly. 6. Form small, neat cutlets from the mushroom mince and roll them in breadcrumbs. 7. Place the pieces in a frying pan with preheated sunflower oil and fry on each side until an appetizing golden brown crust forms. 8. Place the finished cutlets in plates with a side dish and serve immediately. Help yourself!

To prepare cutlets for this recipe, you can use not only fresh, but also frozen mushrooms. However, in this case, the honey mushrooms should first be thawed and fried in a frying pan until the liquid has completely evaporated, and then crushed and added to the minced meat. Mushroom cutlets from honey mushrooms can be served with your favorite sauce (tastes best with sour cream), with fresh vegetables, with fried potatoes or with mashed potatoes with basil. It goes without saying that you shouldn’t forget about greenery. Decorating the dish with a sprig of fresh dill or parsley will make it even more appetizing!

Cook with pleasure and bon appetit!

Simple minced mushroom

Ingredients

Mushrooms – 600 g + –
Onion - 1 pc. + —
Medium carrots - 1 pc. + —
Salt - 2 pinches + -
Black pepper - on the tip of a knife + -
Vegetable oil - on the tip of a knife + -
Nutmeg - for frying (2-3 tbsp) + -

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Preparation

A dish with a minimum of ingredients: it’s quick and easy to make.

First, peel the onion, chop it and send it to a hot frying pan to fry in a small amount of oil.
Peel and grate or finely chop the carrots. Add it to the onion when it becomes transparent. Salt, pepper and simmer the vegetables for another 5 minutes.
Meanwhile, wash the mushrooms and chop them finely. There are two ways to place them in a frying pan with vegetables:

- put everything in at once - they will give a lot of water and will stew, not fry. This is good for those for whom frying is contraindicated or for those who simply love stewed vegetables. - spread it out in portions and little by little. Then the juice will have time to evaporate, the mushrooms will take more oil and acquire a ruddy color and corresponding taste.

The taste of the minced meat, accordingly, will also change, so we choose what we need.

We keep the vegetables in the frying pan until the mushrooms are ready, then we cool everything at room temperature under the lid - there is no point if the mushrooms dry out, and we pass everything through a meat grinder or grind it in a blender.

If you want a completely homogeneous consistency, scroll them a couple of times, and if you like to feel the pieces, one is enough.

You can use this minced meat for all of the above dishes, and if you decide to make cutlets from it, add an egg and a little bread soaked in milk. This amount will require 1 slice.

As a filling for lean manti or potato zrazas, you can use it in its pure form, without adding anything.

Potato cutlets with mushroom sauce

To make the dish have the aroma of wild mushrooms, you can do it differently. It is not necessary to add forest gifts to the cutlets themselves. There is another option. You can make cutlets with mushroom gravy. To 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.

Cooking method:

Boil the peeled potatoes and then mash them into a puree using a potato masher.
Add salt, an egg (you can only use one yolk), a little ground pepper and mix well.
Form cutlets from this mass and fry on both sides in the usual way.
Lightly cook the mushrooms for 20 minutes.
Peel and finely chop the onion.
Drain the water. Fry mushrooms and onions in butter. About 15 minutes will be enough for this.
After this, you need to pour cream into the pan and bring its contents to a boil. The gravy is ready. You can let it sit for a while.

Serve the cutlets in a serving plate. Add gravy on top and garnish it all with chopped herbs.

Cutlets with potatoes

You can also make mushroom potato cutlets. The recipe is interesting because forest products and a popular vegetable are included in the minced meat. The taste of this dish is quite interesting. To prepare it you will need:

1 kilogram of potatoes;
salt;
200 grams of any wild mushrooms;
100 grams of breadcrumbs;
a little ground pepper;
1 onion;
75 milliliters of vegetable oil.

These cutlets are surprisingly easy and quick to prepare:

Wash the potatoes, put them in a saucepan, add water and cook for half an hour from the moment they boil.
Finely chop the mushrooms and onions and then fry them in a frying pan.
Cool the potatoes, then peel and mash thoroughly.
Add fried mushrooms to it, pepper and sprinkle with salt. Mix well so that the ingredients are distributed as evenly as possible.
Form cutlets of any shape from the resulting mass, bread them in flour and place on a baking sheet, treated from the inside with vegetable oil.
Bake in the oven for 25 minutes at 200 degrees.

The result is rosy and juicy cutlets with a fragrant, crispy crust.

Cutlets with mushrooms and loaf

The easiest way to cook cutlets is with a regular loaf. It makes the mass convenient for molding. You can also add some breadcrumbs. When they swell, they give the finished minced meat the desired consistency. For work, as a rule, the usual set of products is taken:

500 grams of 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 at all difficult:

The first thing you need to do is peel the onion.
Thaw the mushrooms and then boil them.
Grind both products in a meat grinder.
Add the loaf soaked in milk and squeezed out.
Add the rest of the ingredients. Rusks are needed only if the mass turns out to be too liquid.
Let the minced meat sit for 10-15 minutes so that it can swell.
Form cutlets from the resulting mass and fry them in oil in the usual way.

It is better to eat this dish with fresh sour cream or soft mashed potatoes.

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

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.

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.

Mushroom sauce from frozen mushrooms Oyster mushrooms: benefits and harms, how to prepare Is it possible to freeze fresh champignons Recipe for mushroom sauce from dried mushrooms

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.

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.

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.

Mushroom picking should only be done in environmentally friendly places, preferably with experienced mushroom pickers. If you are not completely sure that the mushroom you find is edible, then it is better not to take it. It is better to eat only mushroom caps, of course, in reasonable quantities.

Recipe for oyster mushroom cutlets with oatmeal

The recipe for oyster mushroom cutlets with oatmeal is very simple to prepare. The prepared dish is tender, tasty and nutritious. It is suitable for those who are on a diet - the combination of mushrooms and oatmeal perfectly supports the body with all nutrients, without adding extra calories.

Tender oyster mushroom cutlets are a budget option for the holiday table. It can be prepared very easily using a blender or meat grinder.

oyster mushrooms – 700 g;
oatmeal – ½ cup;
eggs – 1 pc.;
onions – 2 pcs.;
garlic cloves – 3 pcs.;
salt;
ground black pepper – 1 tsp;
flour – 50 g;
vegetable oil;
bay leaf – 2 pcs.;
cloves – 4 inflorescences;
green cilantro - several sprigs.

Divide the peeled oyster mushrooms into individual specimens and cut off the stems.

Place the mushrooms in water with salt, bay leaf and cloves and let it boil for 15 minutes.

Let stand for 10 minutes, drain the water, and place the mushrooms on a kitchen towel to remove excess liquid.

Grind the oat flakes in a blender, so the cutlets will turn out much more tender and juicy. You can use the flakes whole so that the structure of the cutlets is looser.

Peel and chop the onion in a blender, grate the garlic on a fine grater

Grind the cooled oyster mushrooms in a blender.

Combine all ingredients, add chopped cilantro, ground pepper, salt, egg and flour.

Mix everything thoroughly and let stand for 15 minutes to allow the oatmeal to swell.

Heat a frying pan with a little oil, form cutlets from the resulting minced meat and fry until golden brown on both sides.

The structure of the cooked cutlets is loose, like that of ordinary meat cutlets. These cutlets are best served with a salad of white cabbage and bell pepper.

Now that you know how to make oyster mushroom cutlets with oatmeal, start the process, you won’t regret it!

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Mushroom cutlets with semolina

Many housewives know that semolina added to the minced meat for delicious cutlets gives the dish a special note and makes its taste more delicate.
The great thing is that semolina can be added not only to meat cutlets, but also to mushroom ones! That's exactly what I did last time! The cutlets turned out simply wonderful and disappeared from my family’s plates in a matter of minutes! So, today we will prepare delicious mushroom cutlets with semolina!

To prepare lean mushroom cutlets with semolina, you will need:

champignons – 500 g semolina – 2 tbsp. l. onions – 1 pc. egg – 1 pc. ground black pepper - to taste salt - to taste breadcrumbs sunflower oil for frying

How to cook lean mushroom cutlets with semolina:

1. Sort fresh champignons, rinse and dry, spreading on paper towels. 2. Chop the dried mushrooms very finely with a knife or pass through a meat grinder using a wire rack with the largest holes. 3. Heat sunflower oil in a frying pan or saucepan. 4. Place the chopped mushrooms in a frying pan with hot oil and fry until the liquid is halved. 5. While stirring the mushroom mixture, gradually pour semolina into the pan. Stirring the mixture constantly so that it does not burn, simmer the mushrooms and semolina for a few more minutes. Add ground black pepper and salt to taste to the mixture, stir, set aside and let cool. 6. Peel the onions, wash, dry, finely chop with a knife and fry in sunflower oil until light golden brown. Cool the fried onion and place it in a frying pan with the mushroom mixture. 7. Add the egg to the completely cooled mixture and mix everything well. At this stage of cooking, you can taste the minced meat and, if necessary, add a little more ground black pepper and salt. 8. Form small cutlets from the prepared minced meat and roll them in breadcrumbs. Alternatively, you can use wheat flour rather than breadcrumbs for breading. 9. Place the pieces in a frying pan with preheated sunflower oil and fry on both sides until an appetizing golden brown crust forms. 10. Place the finished cutlets into portioned plates with a side dish and serve immediately.

To prepare cutlets for this recipe, you can use fresh, frozen or dried mushrooms. You can make minced meat from absolutely any mushrooms to your taste, but do not forget that many types of mushrooms require pre-processing (soaking in salted water, boiling, etc.). A great addition to mushroom cutlets with semolina would be a salad of fresh tomatoes, lightly salted cucumbers and green lettuce.

Cook with pleasure and bon appetit!

Simple frozen honey mushroom cutlets with minced pork and beef

Cooking time: 35 minutes

Number of servings: 8

Energy value

proteins – 7.2 g;
fats – 9.7 g;
carbohydrates – 10.2 g;
calorie content – 156.6 kcal.

Ingredients

frozen honey mushrooms – 0.4 kg;
minced pork and beef – 150 g;
chicken eggs – 1 pc.;
onion – 40 g;
loaf – 30 g;
milk 3.2% fat – 50 ml;
parsley – 10 g;
dill – 15 g;
breadcrumbs – 80 g;
table salt - to taste;
ground black pepper - to taste;
Refined sunflower oil – 35 ml.

Delicious recipe! Jellied pie with minced meat in a slow cooker recipes

Step-by-step preparation

Drain all excess liquid from previously defrosted honey mushrooms and pass them through a meat grinder along with peeled and washed onions.
In a large container, combine the chopped products with minced meat, a chicken egg, a loaf soaked in milk and chopped herbs, season the mixture with spices to your taste and mix it thoroughly with your hands.
Then form small neat cutlets from the resulting mixture, roll them in breading and fry on both sides in sunflower oil.

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

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

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 cooking especially thoughtfully, because the body spends much more energy on digesting them than on other foods.

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.

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.