Mushroom cutlets recipe. Minced meat cutlets with mushrooms inside. How to cook cutlets with mushrooms and minced meat

You can use any minced meat for these cutlets, but I prefer pork. I buy meat and grind it on the spot (the store provides such a service); I never take ready-made minced meat.

The exact proportions are not particularly important here: there may be a little more mushrooms or, conversely, a little more minced meat.
An egg weighing 65-67 grams.
The bulb is about 70-80 grams.

Mushrooms - a mix of forest mushrooms. There are boletus mushrooms, chanterelles, and a couple of russulas - everything that I collected in the forest.

Grind the mushrooms in a meat grinder.

Chop the onion and lightly fry in butter. I grind the onion in a blender - not into porridge, but leaving small pieces. You don’t have to fry it, but the taste will be a little simpler, not much.

Place the ingredients in a bowl: twisted mushrooms, minced meat, 2 tablespoons of ground breadcrumbs, chopped parsley, egg, fried onion and salt and pepper.

Mix everything well until you have a homogeneous viscous mass.
The minced meat is ready, it's time to shape and fry.

Be sure to heat the frying pan, then add vegetable oil, form small cutlets and, without reducing the heat, fry them until beautifully browned on both sides.

Then tightly close the pan with a lid and simmer the cutlets for about 10 minutes. The time directly depends on the size of the cutlets. In any case, more than 15 minutes is definitely not required.

You can serve them with anything: cereals, pasta, mashed potatoes or salads. They are very good just with tomatoes. Suitable for pork and wild mushroom cutlets and sour cream sauce.
I also like them cold - put the cutlet on black bread and eat it with a ripe tomato.
Enjoy your meal!

Mushroom cutlets are an incredibly tasty and aromatic dish.

And it doesn’t have to be with meat.

You can prepare cutlets with mushrooms in different ways and with the addition of the most unusual ingredients.

Let's plunge into the world of mushroom pleasure?

Mushroom cutlets - general cooking principles

Mushrooms can be added to minced meat or used as a filling. In any case, they require pre-processing. Wild mushrooms are always boiled. Greenhouse champignons or oyster mushrooms can simply be fried. If mushrooms are used for filling, then onions, spices, cheese, eggs, and herbs are often added to them.

The basis of the cutlet mass can be meat or poultry. Twisted or chopped minced meat is prepared from them. There are many options for lean cutlets that are cooked with vegetables, cereals, and legumes. In them, mushrooms can also be an addition or filling. It all depends on the chosen recipe.

Mushroom cutlets are prepared in the oven or fried in a frying pan. You can add sauces, sprinkle with cheese and cook in gravy.

Recipe 1: Chicken cutlets with mushrooms

Recipe for chopped chicken cutlets with mushrooms, which always turn out juicy and tender. Champignons are added to the minced meat. If necessary, take other mushrooms. Chicken breast fillet is also used, which can be replaced with turkey.

Ingredients

0.3 kg fillet;

0.15 kg champignons;

2 onions;

2 tablespoons of mayonnaise;

4 tablespoons flour;

Black pepper;

A little oil;

Preparation

1. Cut the chicken into small cubes and place in a bowl.

2. Cut the onion even finer and add it to the chicken. Salt and pepper the mixture, add mayonnaise, raw eggs and stir. Let it marinate.

3. In the meantime, let's deal with mushrooms. Cut them into small cubes and lightly fry in a frying pan. You don't need to add a lot of oil.

4. Cool the mushrooms and add them to the minced meat. You can let the mixture sit for another hour if you have time.

5. All that remains is to add more flour and stir. You can put some chopped greens.

6. Spoon small cutlets into a frying pan with heated oil. Fry over moderate heat until golden brown. After turning over, you can cover the pan so that the dish is fully cooked.

Recipe 2: Potato cutlets with mushrooms

For potato cutlets with mushrooms, not only fresh champignons are suitable, but also marinated ones. But in this case, we cut the prescription amount in half.

Ingredients

10 potatoes;

0.3 kg of mushrooms;

One onion head;

Four tablespoons of flour;

Preparation

1. Cut the peeled potato tubers into pieces of any size. Fill with water and cook until tender, add salt about 5 minutes before the end.

2. Then drain all the liquid, cool, add egg and flour. Knead the resulting dough.

3. While the potatoes were boiling, it was necessary to prepare the filling. Simply fry the chopped mushrooms until almost done, then add the onion and spices. If pickled mushrooms are used, first fry the onions, then add them and evaporate the moisture.

4. Take our potato dough and divide it into the required number of cutlets. They can be small or large. But if the product is small, it will be difficult to put enough filling in it.

5. Making flatbreads. Immediately distribute all the filling between them so that you get the same amount in each product. We mold and give the cutlets a neat shape.

6. Dip in flour. Or dip in egg and coat in breadcrumbs.

7. Fry in a frying pan until golden brown.

Recipe 3: Cutlets with mushrooms and cheese

Recipe for amazing stuffed cutlets with mushrooms and cheese. Let's surprise the household with a pleasant surprise? You can use any minced meat you like, including chicken and turkey.

Ingredients

0.6 kg minced meat;

150 grams of mushrooms;

0.15 kg cheese;

Fresh dill (a little);

Salt pepper;

For breading, crackers, flour or semolina.

Preparation

1. Pre-cook wild mushrooms for at least 20 minutes with the addition of a large amount of liquid. Champignons can be cooked immediately. Cut the mushrooms into cubes and fry in a frying pan until soft. Let cool.

2. Add coarsely grated cheese to the mushrooms. Add dill and add a little garlic to taste. If necessary, add salt if the cheese is bland.

3. Break an egg into the minced meat, add spices, nothing else is needed. Stir well and beat.

4. Pinch off a piece of minced meat and flatten the cake. Place the mushroom filling with cheese and gather the edges together. Form a neat cutlet. We make products from other products in the same way.

5. Dip the cutlet in breading and fry in a frying pan until beautifully colored.

6. Place in a mold and heat in the oven for a quarter of an hour. We set it to 180°C.

Recipe 4: Mushroom cutlets in the oven from mixed minced meat

An option for simple and quick cutlets with mushrooms in the oven for those who don’t want to spend a lot of time standing at the stove. The mushrooms are used marinated.

Ingredients

0.7 kg minced meat;

0.2 kg of mushrooms;

Two onions;

Three slices of bread;

One egg;

70 ml milk;

One clove of garlic;

3-4 spoons of flour.

For filling

2 tablespoons of tomato paste;

1.5 tbsp. broth (you can use water);

One onion;

One carrot;

Seasonings.

Preparation

1. Immediately pour milk over the slices of bread and let them become soggy.

2. Finely chop the onion or twist it into minced meat.

3. Immediately add chopped garlic, spices, and swollen bread.

4. Chop the pickled mushrooms, but not very finely, and also add them to the mince.

5. Break the egg and add spices.

6. Form small balls from the cutlet mixture and roll in flour.

7. Chop the onions and carrots into strips and sprinkle on a well-greased baking sheet. Place the formed cutlets on top.

8. Bake first for 15 minutes, then add broth with pasta and spices and cook for about another 25 minutes.

9. Whisk the broth and tomato paste, season with spices and pour into the mold with the cutlets. Cook for another 20 minutes.

Recipe 5: Lean mushroom cutlets (with buckwheat)

For lean mushroom cutlets, vegetables or cereals are used as an additive. This is a version of a dish with buckwheat. But you can also cook with the addition of rice, lentils, and beans.

Ingredients

2/3 cup dry buckwheat;

0.3 liters of water;

Two onions;

0.25 kg champignons;

One carrot;

Flour for breading.

Preparation

1. Prepare porridge from washed and prescription cereals. Let cool.

2. Chop the vegetables and washed mushrooms, fry everything together in a frying pan, then cover and simmer under the lid for 5 minutes. Let's cool it too.

3. Combine the porridge with the mushroom mass and turn it into puree with a blender. If you don’t have it, you can twist it through a meat grinder twice.

5. Make any cutlets from the prepared mixture and dip in flour.

6. Fry until crusty on the stove. The cutlets can be served as is or stewed a little in sour cream.

Recipe 6: Cutlets stuffed with mushrooms and eggs

For cutlets stuffed with mushrooms, minced beef is used. But this is not the rule. You can prepare cutlet mass to your taste, for example, from pork or chicken. It turns out delicious from mixed minced meat.

Ingredients

0.6 kg beef;

4 pieces of white bread;

0.5 glasses of milk;

1 raw egg;

0.15 kg of mushrooms;

2 boiled eggs;

50 grams of butter;

The frying oil is growing.

Preparation

1. Soak the white roll in milk, squeeze it a little.

2. Twist the beef and bread, add an egg with spices to them.

3. Fry the mushrooms in a frying pan with a small piece of butter. Cut as desired.

4. Peel the eggs and grate them or cut them into cubes. Mix with mushrooms, season the mixture with spices and add the remaining butter. It can be cut or grated together with eggs. Stir the filling.

5. Form ordinary cutlets with filling inside. Breaded as desired.

6. Fry in a frying pan with any fat or oil until cooked.

Recipe 7: Steamed chicken cutlets with mushrooms

A variation of steamed chicken cutlets with mushrooms. For them, you can use fillet or already prepared minced meat, but it should not be liquid. This is often the sin of the purchased mass. The recipe uses champignons.

Ingredients

0.5 kg chicken (minced meat);

2 onions;

2 spoons of semolina;

0.2 kg champignons;

1 spoon of oil;

Pepper and salt.

Preparation

1. Cut the onion and fry together with the mushrooms for several minutes. Add the recipe's spoonful of oil.

2. Combine the mushrooms with twisted minced meat, break an egg into them and add semolina. You can add ground oatmeal instead of semolina.

3. Add egg and spices, stir.

4. Let the mixture sit for at least half an hour. The cereal should swell and absorb excess moisture. The minced meat will be quite thick.

5. Form cutlets with your hands and place them on the steamer rack.

6. Turn on and cook for half an hour.

Recipe 8: Mushroom cutlets in the oven with cream sauce

An incredibly tasty dish, for the preparation of which you will need 10% low-fat cream. Minced meat is prepared from pork and beef mixed together.

Ingredients

0.3 kg beef;

0.4 kg pork;

0.2 kg champignons;

Two onions;

Two eggs;

A little oil;

One potato.

For the sauce:

0.05 kg cheese;

350 ml cream;

One spoon of flour;

30 grams of butter.

Preparation

1. Finely chop one onion and fry for a minute in a frying pan. Add chopped mushrooms to it and fry for another 2-3 minutes. Season with spices, you can add a clove of garlic.

2. Grind the meat into minced meat along with the second onion and peeled potatoes.

3. Add eggs and any spices to the total mass.

4. Form cutlets with mushroom filling and place in a greased pan. Place the dish in the oven and bake for 12-15 minutes. We set it to 200°C.

5. While the products are fried, prepare the sauce. To do this, fry the flour in well-heated oil, pour in the cream and add the grated cheese. Warm up and season with spices.

6. Pour the sauce over the lightly fried cutlets. Cook for another 15 minutes, you can reduce the temperature.

Few people know that wild mushrooms spoil very quickly and cannot be stored in the refrigerator for more than a day. Therefore, after collecting, they must be washed and boiled immediately; it is better to immediately freeze the excess. Otherwise, there is a risk of poisoning even from edible mushrooms.

If pickled or salted mushrooms are added to the cutlets, then be more careful about adding salt; it is very easy to spoil the dish.

Adding too many spices can kill the aroma and taste of mushrooms. There should be moderation in everything and black pepper is enough for most dishes.

When frying mushrooms for cutlets, you do not need to add a lot of fat. Otherwise, the minced meat or filling will be liquid. If suddenly the mushrooms are fried and there is a lot of oil in them, then you can put them in a colander or place the vessel at an angle to drain.

Mushroom stems contain more fiber than mushroom caps and are harder for the stomach to digest. But there is no need to get rid of them for this reason. You can grind it together with minced meat through a meat grinder and ease the work of the stomach.

Cutlets are one of the most popular dishes, which is perhaps the key not only in the menu of various catering establishments (regardless of their level: canteen, cafe, restaurant), but is also often prepared at home. The basis for preparing cutlets can be almost any product: meat or mushrooms, fish or eggs, vegetables or cereals. Combinations of several products at once also turn out to be interesting in taste. Our menu today includes very appetizing meat cutlets with mushrooms, which we will prepare from pork and champignons. Of course, instead of pork pulp, you can easily use the meat of any other animal (beef, rabbit, lamb) or poultry (chicken or turkey). A variety of mushrooms are also suitable (honey mushrooms, chanterelles, white mushrooms, etc.).

Ingredients:

500 g champignons;
350 g pork pulp (possibly with a small amount of lard);
garlic, onion and spices - to taste;
large egg;
a handful of semolina;
2 small pieces of white (or black) bread;
vegetable oil.

To bread the cutlets you will need about a handful of flour and semolina.

If desired, you can also add grated raw potatoes (a small tuber) or processed cheese to these cutlets.

Cooking time – no more than 35 minutes.
Yield: 14 medium sized cutlets.

How to cook meat cutlets with mushrooms recipe with photos:

First of all, thoroughly wash the champignons, cut each mushroom in half, place in a dry frying pan and evaporate all the moisture over high heat.

Meanwhile, wash the pork and peel the vegetables. We will cut everything into small pieces.

Soak the bread in water, squeeze it out and put it through a meat grinder together with meat, mushrooms, and vegetables, that is, make minced meat.

Add spices, a beaten egg and semolina to it, mix and leave for about ten minutes alone (this time is enough for the semolina to soak a little). In between, to bread the cutlets, mix flour and semolina in a small bowl.

Let's form flat round or oval cutlets from minced meat and mushrooms (this is your choice), roll in semolina-flour breading and fry for about five minutes over moderate heat on one side.

Pour at least 5 mm of oil into the frying pan. its height, and only when the cookware is well heated.

Then, using a kitchen spatula or two forks, carefully turn each cutlet over, close the pan with a lid and continue the frying process for 6 minutes.

Today my family asked me to cook juicy, fluffy, tasty and very favorite pork cutlets with mushrooms. I will gladly please my family with this unusual but simple dish and with great pleasure I will share the recipe with you, taking step-by-step photos of each stage of preparation.

Cutlet composition:

minced pork - 500 g;

onion - 1 large head;

chicken egg - 1 pc.;

semolina - 1 tbsp;

any edible mushrooms - 200 g;

ground black pepper and salt - to taste;

refined vegetable oil - for frying;

flour - for breading.

How to make juicy minced meat cutlets

First you need pork. I already had it ready, I just defrosted it.

Add the chicken egg to the minced meat, salt and pepper to taste.

Mix everything so that the minced meat absorbs all the egg. Add a tablespoon of semolina and mix everything.

Leave for twenty minutes so that the semolina absorbs moisture. This will make the minced meat tastier, and the cutlets will turn out not only juicy, but also fluffy, because... will increase slightly in volume.

Fry finely chopped onion in vegetable oil for 3-4 minutes.

Chop your favorite mushrooms very finely with a knife or use a chopper from a blender.

Add to the frying onions and continue heat treatment for another 7-8 minutes.

Mix mushroom mince with pork.

Form minced meat with semolina into cutlets and roll in flour.

All that remains is to fry the juicy cutlets. We will fry in a hot frying pan with vegetable oil over medium heat. To check for doneness, you can pierce them with a fork and press lightly. If cloudy juice flows out, the dish is not ready yet. The release of clear liquid or its absence indicates complete readiness.

Such fluffy and juicy minced meat cutlets go well with any side dish, but in my opinion, it’s best with crushed potatoes.

Cook and eat with pleasure!

Calories: Not specified
Cooking time: Not indicated

If you are already tired of the traditional ones, we suggest diversifying the menu with new recipes. For example, cook fried meat cutlets with breaded mushrooms inside. It is better to use minced meat for cutlets from pork of moderate fat content so that the cutlets turn out juicy and tender. But you can also make a more dietary option - use veal. Mushrooms - at your discretion. It works very well with fried champignons mixed with onions and spices. A crispy breading of ground breadcrumbs makes meat cutlets with mushrooms even more appetizing and tasty. I have prepared a simple recipe with step-by-step photos for you in detail.

Ingredients:

- pork – 300 gr;
- egg – 1 pc;
- fresh champignons – 200 gr;
- onions – 1-2 pcs;
- white bread – 1 slice;
- salt - to taste;
- black pepper and ground paprika – 0.5 tsp each;
- vegetable oil – 3-4 tbsp. l;
- breadcrumbs – 0.5 cups.

How to cook with photos step by step

Cut the onions into cubes. For cutlets with meat and mushrooms, you can use the white part of the leek instead of onions, then cut the onion into thin half rings.

Wash the mushrooms, dry and cut into small pieces.

It is better to take pork of moderate fat content, not entirely lean, or mince a small piece of lard along with the meat. Soak a slice of white loaf in water, squeeze, and turn through a meat grinder after the meat.

Beat the egg and pour into the minced meat.

Mix the minced meat with the egg. Add salt to taste, season with ground black pepper and ground paprika. If desired, you can add a pinch of hot chili pepper. Mix the minced meat thoroughly until smooth. If it turns out very cool, add a spoonful of water and knead again.

sauté onions, add mushrooms
Heat vegetable oil in a frying pan. First, sauté the onions; you can lightly brown them without frying them to a dark color. Then add the chopped champignons and continue frying the mushrooms along with the onions until the mushroom juice has completely evaporated. Salt the mushrooms to taste.

Meat cutlets with mushroom filling can be made oval or round, but in any case they will turn out plump. Separate about a tablespoon of minced meat and place on a plate or cutting board. Make a flat cake from the minced meat and press it down in the middle. Place a spoonful of filling in the center.

Fold the edges of the minced meat over the filling so that it is completely covered. Give the cutlet a neat shape and roll in breadcrumbs.

Place the finished cutlets on a cutting board. If you are preparing a large portion, you can freeze some of the cutlets and fry them as needed.

Heat the vegetable oil well in a frying pan. Place the cutlets and fry on one side for 3-4 minutes. Reduce the heat, turn the cutlets over and brown on all sides.

Any side dish for meat cutlets with mushrooms is suitable - porridge, fluffy rice, pasta, potatoes, stewed vegetables. If you just need a snack, then fresh vegetables or