How to cook mushroom cutlets correctly: 5 recipes with detailed descriptions

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

To prepare such cutlets, you can use a variety of mushrooms (fresh, boiled, salted or dried). But in any case, the minced meat prepared from them turns out to be too liquid. Bread, eggs, as well as potatoes, rice, oatmeal, breadcrumbs or semolina are usually used as binding ingredients. As an example, you can consider several of the most interesting and tasty options.

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:

1. The first thing you need to do is peel the onion.
2. Thaw the mushrooms and then boil them.
3. Grind both products in a meat grinder.
4. Add the loaf soaked in milk and squeezed out.
5. Add the rest of the ingredients. Rusks are needed only if the mass turns out to be too liquid.
6. Let the minced meat sit for 10-15 minutes so that it can swell.
7. 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.

The secret of minced mushroom

It would seem that it is very difficult to cook mushroom cutlets without eggs. Actually this is not true. The main thing is to know a few secrets. Minced mushrooms must be mixed with some kind of cereal. It can be oatmeal, buckwheat or rice, semolina, mashed potatoes. It is these ingredients that allow the mushroom mass to stick together, allowing the cutlets to keep the correct shape.

Experienced housewives advise choosing oatmeal from all the options listed. They have a neutral taste and also add additional tenderness and softness to the finished dish.

As for mushrooms, it is best to use oyster mushrooms or champignons. This is a more affordable and affordable option. If you have the opportunity to buy high-quality wild mushrooms (dried or frozen), then you can choose them. The most fragrant are boletus mushrooms, chanterelles, honey mushrooms, trumpet mushrooms, milk mushrooms and boletus.

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:

1. Wash the mushrooms, chop them arbitrarily and lightly fry them in oil.
2. Finely chop the peeled onion and grate the cabbage and carrots.
3. 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.
4. Combine the resulting mass with fried mushrooms.
5. Add oatmeal and grind it all in a blender.
6. Salt and pepper the minced meat.
7. With wet hands, form round patties.
8. Roll them in flour.
9. 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.

How to cook lean mushroom cutlets

A recipe for lean mushroom cutlets must certainly include components that hold the lean mushroom mince together so that the mushroom cutlets do not fall apart during sculpting, retain their shape when frying, turn over well and do not stick to the pan.

To hold together minced mushroom without eggs when preparing lean cutlets, starch and cereals are used instead of eggs: oatmeal, buckwheat, rice. Mushroom cutlets with rice are tender, juicy and quick to prepare, provided that dry mushrooms have been pre-soaked overnight, frozen mushrooms have been previously thawed, fresh mushrooms have been processed and boiled or fried.

Serving: 4

70 min

123 kcal per 100 g

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:

1. Boil the peeled potatoes and then mash them into a puree using a potato masher.
2. Add salt, an egg (you can only use one yolk), a little ground pepper and mix well.
3. Form cutlets from this mass and fry on both sides in the usual way.
4. Lightly cook the mushrooms for 20 minutes.
5. Peel and finely chop the onion.
6. Drain the water. Fry mushrooms and onions in butter. About 15 minutes will be enough for this.
7. 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.

Ingredients

I rarely cook puree specifically for making cutlets. I usually use freshly boiled potatoes as a side dish for dishes. And the cutlets go into the already cooled and standing puree, for example, the next day after cooking. But you can also specially boil the potatoes for the recipe if you want crispy cutlets with a juicy filling.

You will need:

1. Puree - made from 7 potatoes.
2. Minced meat (any) -500 g.
3. Onion - 1 pc.
4. Garlic - 2-3 cloves (optional).
5. Egg - 1 pc.
6. Flour - 200 g.
7. Cheese - 100-150 g.
8. Breadcrumbs, salt, spices - to taste.

The amount of ingredients for potato cutlets can be varied depending on the volume of mashed potatoes.

In addition to the filling of minced meat and cheese, you can use any other: mushrooms, crab sticks, ham, and so on. The cooking technology does not change.

Cutlets are served with sour cream or you can make sauce.

For the gravy you will need:

1. Sour cream - 150 g.
2. Broth (or water) - 250 ml.
3. Flour - 25 g.
4. Butter - 25 g.
5. Salt, black pepper - to taste.

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:

1. Wash the potatoes, put them in a saucepan, add water and cook for half an hour from the moment they boil.
2. Finely chop the mushrooms and onions and then fry them in a frying pan.
3. Cool the potatoes, then peel and mash thoroughly.
4. Add fried mushrooms to it, pepper and sprinkle with salt. Mix well so that the ingredients are distributed as evenly as possible.
5. 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.
6. Bake in the oven for 25 minutes at 200 degrees.

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

Description of the cooking process

The water in which the dried mushrooms “spent the night” is not drained, but is used to cook them. Add a spoonful of salt to it and cook the mushrooms until tender. Let the main ingredient cool slightly and grind it in a blender. If you do not cut the mushrooms, but turn them into a paste, the cutlets will turn out more juicy and tasty.

We don’t pour out the mushroom broth again, but use it to cook the rice. Thus, you will get a dish very rich in taste and aroma. Cool the boiled rice and add to the mushrooms. We also put chopped onions and potato starch there. Mix the mushroom mince. Add a little salt and pepper. Mix again. After slightly moistening your hands, form the cutlets. Before putting into the oven, roll each cutlet in breadcrumbs.

Mushroom cutlets cook in the oven for about half an hour, if the mushrooms have been cut. If you used dried mushrooms chopped in a blender for the minced meat, then the cooking time will be reduced by 10 minutes. This is a very simple and quick recipe, which is important for modern busy housewives.

Meat cutlets stuffed with mushrooms

Products with fillings have always been extremely popular. Moreover, the combination of products can be very different. For example, you can make meat cutlets with mushroom filling. You will need a few ingredients for this recipe:

• 450 grams of minced meat;
• 1 egg;
• 2 onions;
• 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. Fry for about 15 minutes. The finished filling can be lightly salted.
3. Grind the second onion and then add it along with the egg and spices to the minced meat. Mix it all well.
4. Now you can start sculpting. Mash a little minced meat in your palm into a flat cake. Place some of the filling on it and wrap it carefully.
5. Fry on both sides until golden brown.

The stuffed cutlets are very juicy, soft and incredibly tasty.

Potato balls with mushroom sauce

This dish can already be served to guests. Potato zrazy with aromatic cheese, which, when served, is poured with a rich mushroom sauce.

INGREDIENTS	QUANTITY
flour	15 g
frying oil	40 ml
eggs	1 PC.
crackers	60 g
onion	1 head
bouillon	0.2 l
potato	500 g
oil for sauce	25 ml
cheese	150 g
mushrooms	220 g
cream	0.2 l
flour	30 g
greenery	20 g

How much time - 45 minutes.

What is the calorie content - 142 calories.

How to cook:

1. Peel the potatoes, cut into cubes and place in a saucepan.
2. Pour water and rinse the slices to remove starch.
3. Next, pour in enough water for cooking and put on fire.
4. Bring to a boil, cook until soft, then drain.
5. Mash the tubers into puree and cool slightly.
6. Beat in the egg and add spices to your taste.
7. Grate the cheese and add it to the rest of the ingredients.
8. Stir and add flour, mix with hands until smooth.
9. Next, start cleaning the mushrooms for the sauce. Both the caps and the legs need to be cleaned.
10. After this, cut the mushrooms into slices or small cubes.
11. Pour oil for the sauce into a frying pan and heat it.
12. At this time, peel the onion, wash it and finely chop it.
13. Place in a frying pan and fry until soft, add mushrooms and fry.
14. Add spices and a spoonful of flour, stir.
15. Add cream and broth, simmer, stirring, for 3-4 minutes.
16. At this time, rinse and finely chop the greens, add them to the sauce.
17. Stir and remove the pan from the heat.
18. Pour oil into a nearby frying pan and heat it.
19. Form cakes from the potato mixture.
20. Roll each of them in breadcrumbs and fry in a frying pan until golden brown.
21. Serve the potato cutlets hot with hot mushroom sauce.

Tip: You can use plain water instead of broth.

Recipe for fish cutlets with dried mushrooms. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Fish cutlets with dried mushrooms.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	250.2 kcal	1684 kcal	14.9%	6%	673 g
Squirrels	20.2 g	76 g	26.6%	10.6%	376 g
Fats	18.2 g	56 g	32.5%	13%	308 g
Carbohydrates	1.3 g	219 g	0.6%	0.2%	16846 g
Alimentary fiber	0.2 g	20 g	1%	0.4%	10000 g
Water	53.1 g	2273 g	2.3%	0.9%	4281 g
Ash	6.907 g	~
Vitamins
Vitamin A, RE	55.5 mcg	900 mcg	6.2%	2.5%	1622 g
Retinol	0.054 mg	~
beta carotene	0.009 mg	5 mg	0.2%	0.1%	55556 g
Vitamin B1, thiamine	0.064 mg	1.5 mg	4.3%	1.7%	2344 g
Vitamin B2, riboflavin	0.199 mg	1.8 mg	11.1%	4.4%	905 g
Vitamin B4, choline	67.07 mg	500 mg	13.4%	5.4%	745 g
Vitamin B5, pantothenic	1.005 mg	5 mg	20.1%	8%	498 g
Vitamin B6, pyridoxine	0.2 mg	2 mg	10%	4%	1000 g
Vitamin B9, folates	13.948 mcg	400 mcg	3.5%	1.4%	2868 g
Vitamin B12, cobalamin	5.777 mcg	3 mcg	192.6%	77%	52 g
Vitamin C, ascorbic acid	2.7 mg	90 mg	3%	1.2%	3333 g
Vitamin D, calciferol	14.754 mcg	10 mcg	147.5%	59%	68 g
Vitamin E, alpha tocopherol, TE	1.718 mg	15 mg	11.5%	4.6%	873 g
Vitamin H, biotin	2.91 mcg	50 mcg	5.8%	2.3%	1718 g
Vitamin K, phylloquinone	0.1 mcg	120 mcg	0.1%	120000 g
Vitamin RR, NE	5.0733 mg	20 mg	25.4%	10.2%	394 g
Niacin	1.797 mg	~
Macronutrients
Potassium, K	212.48 mg	2500 mg	8.5%	3.4%	1177 g
Calcium, Ca	60.26 mg	1000 mg	6%	2.4%	1659 g
Silicon, Si	0.37 mg	30 mg	1.2%	0.5%	8108 g
Magnesium, Mg	48.02 mg	400 mg	12%	4.8%	833 g
Sodium, Na	2625.08 mg	1300 mg	201.9%	80.7%	50 g
Sera, S	196.92 mg	1000 mg	19.7%	7.9%	508 g
Phosphorus, P	244.3 mg	800 mg	30.5%	12.2%	327 g
Chlorine, Cl	3350.92 mg	2300 mg	145.7%	58.2%	69 g
Microelements
Aluminium, Al	29.6 mcg	~
Bor, B	14.8 mcg	~
Iron, Fe	1.307 mg	18 mg	7.3%	2.9%	1377 g
Yod, I	24.52 mcg	150 mcg	16.3%	6.5%	612 g
Cobalt, Co	29.926 mcg	10 mcg	299.3%	119.6%	33 g
Manganese, Mn	0.0674 mg	2 mg	3.4%	1.4%	2967 g
Copper, Cu	104.42 mcg	1000 mcg	10.4%	4.2%	958 g
Molybdenum, Mo	4.548 mcg	70 mcg	6.5%	2.6%	1539 g
Nickel, Ni	5.778 mcg	~
Rubidium, Rb	35.3 mcg	~
Selenium, Se	27.532 mcg	55 mcg	50.1%	20%	200 g
Fluorine, F	230.41 mcg	4000 mcg	5.8%	2.3%	1736
Chromium, Cr	51.64 mcg	50 mcg	103.3%	41.3%	97 g
Zinc, Zn	0.8673 mg	12 mg	7.2%	2.9%	1384 g
Digestible carbohydrates
Starch and dextrins	0.007 g	~
Mono- and disaccharides (sugars)	0.7 g	~
Glucose (dextrose)	0.096 g	~
Sucrose	0.481 g	~
Fructose	0.089 g	~
Essential amino acids	0.021 g	~
Arginine*	0.581 g	~
Valin	0.546 g	~
Histidine*	0.227 g	~
Isoleucine	0.505 g	~
Leucine	0.778 g	~
Lysine	0.851 g	~
Methionine	0.295 g	~
Methionine + Cysteine	0.454 g	~
Threonine	0.44 g	~
Tryptophan	0.11 g	~
Phenylalanine	0.397 g	~
Phenylalanine+Tyrosine	0.689 g	~
Nonessential amino acids	0.049 g	~
Alanin	0.682 g	~
Aspartic acid	0.898 g	~
Glycine	0.511 g	~
Glutamic acid	1.305 g	~
Proline	0.556 g	~
Serin	0.386 g	~
Tyrosine	0.292 g	~
Cysteine	0.157 g	~
Sterols (sterols)
Cholesterol	147.81 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	2.3 g	max 18.7 g
14:0 Miristinovaya	0.015 g	~
15:0 Pentadecane	0.001 g	~
16:0 Palmitinaya	0.369 g	~
17:0 Margarine	0.009 g	~
18:0 Stearic	0.142 g	~
20:0 Arakhinovaya	0.004 g	~
Monounsaturated fatty acids	4.557 g	min 16.8 g	27.1%	10.8%
16:1 Palmitoleic	0.09 g	~
17:1 Heptadecene	0.001 g	~
18:1 Oleic (omega-9)	0.687 g	~
20:1 Gadoleic (omega-9)	0.019 g	~
22:1 Erucic (omega-9)	0.004 g	~
Polyunsaturated fatty acids	1.68 g	from 11.2 to 20.6 g	15%	6%
18:2 Linolevaya	0.164 g	~
18:3 Linolenic	0.013 g	~
20:4 Arachidonic	0.023 g	~
20:5 Eicosapentaenoic acid (EPA), Omega-3	0.009 g	~
Omega-3 fatty acids	1.3 g	from 0.9 to 3.7 g	100%	40%
22:5 Docosapentaenoic acid (DPA), Omega-3	0.009 g	~
22:6 Docosahexaenoic acid (DHA), Omega-3	0.018 g	~
Omega-6 fatty acids	0.4 g	from 4.7 to 16.8 g	8.5%	3.4%

The energy value of fish cutlets with dried mushrooms is 250.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.