For these cutlets, it doesn’t matter whether you use fresh or frozen mushrooms. The main thing is that these are prefabricated forest mushrooms (and not champignons or, for example, just honey mushrooms), then the cutlets will turn out tender and with a unique taste. If the mushrooms, like mine, were frozen, then they do not require complete defrosting. 15-20 minutes are enough for the ice crust on their surface to melt.
While the mushrooms are thawing, you can start peeling the potatoes and garlic. Then put our mushrooms in boiling salted water to cook for 30 minutes (after boiling).
While the mushrooms are cooking, finely grate the potatoes and garlic on a fine grater or in a blender.
Add eggs and salt to the resulting mass and mix until completely homogeneous.
Place the cooked mushrooms in a colander to drain. I’ll tell you a secret, you don’t need to pour out the dark liquid from cooking them - it will make an amazing sauce. I'll tell you a little later.
We throw the cooled mushrooms into a blender or grind them into minced meat in a regular meat grinder. I prefer a blender.
As a result, we will have 2 containers with ingredients for future mushroom cutlets.
Now that the minced mushroom has cooled completely, combine both compositions in one bowl. Mix well. The consistency is still a little liquid, don't be alarmed.
To ensure that the cutlets in the frying pan do not lose their shape, eggs alone are not enough. That’s why we add a little flour to the cutlet base. Adding flour in small portions, we continue to thoroughly knead the mass.
The result is a slightly viscous (like pancake) “dough”. It is held loosely in the spoon and slowly but surely falls from it.
Place the cutlets in a frying pan, preheated well and greased with oil, at a distance from each other to prevent them from sticking together.
Fry like regular potato pancakes - until browned. Then turn it over and fry on the other side.
Ready-made mushroom cutlets can be placed in one container directly on top of each other - they do not stick or wrinkle. You can serve fresh wild mushroom cutlets to the table by sprinkling with finely chopped herbs or dousing them with delicious cheese sauce, which (as promised) I’ll tell you about below.
Secret cheese sauce for mushroom cutlets:
Chop the garlic into the mushroom infusion from cooking and put it on the fire. At this time, add a little flour to 1/2 cup of milk and thoroughly beat the thickened mass with a fork. As soon as the mushroom infusion boils, pour in the whipped mixture in a slow stream.
Continue to gently stir the sauce. Reduce the temperature of the burner, chop the greens (any) and grate the cheese (a little). Add all this to the sauce. Stir and turn off after the cheese has melted. Amazing sauce, perfect for mushroom and potato cutlets!
A great idea for a delicious lunch or even dinner is lean potato cutlets with mushrooms. The dish turns out to be especially tasty if you have the opportunity to get dry mushrooms. But if there are none, don’t despair, the well-known and common champignons or oyster mushrooms will also work. I suggest taking champignons.
Since the cutlets are lean, we remove eggs from the usual list, the cutlets keep their shape perfectly without them.
As for the preparation itself, you can go two ways - cooking in the oven or on the stove, as you prefer. We also offer a more simplified version of “minced meat” for cutlets - we mix all the ingredients. But if you wish, you can make the base potato, and the filling - mushroom and herbs.
Let's prepare all the products according to the list and get started.
Let the potatoes boil in advance until tender - peel the potato tubers, rinse, dry, cut into large cubes, cook for 12-15 minutes. After draining the water, mash the potatoes themselves.
Wash the champignons and dry them a little, cut into small pieces. Peel the onions and cut them into cubes. Heat a frying pan with vegetable oil, fry the mushrooms and onions for a few minutes.
Place the mashed potatoes into a deep bowl. Rinse a good bunch of fresh herbs under running water, then dry and finely chop, add to the potatoes.
Add a little salt and garlic pepper to your taste; you can add other herbs and spices if desired.
Now transfer the browned mushrooms and onions from the frying pan into a bowl.
Mix all ingredients, test for salt, add if necessary.
We form cutlets from potato dough and roll them in breadcrumbs. At the same time, heat the frying pan with oil.
Brown the cutlets on both sides until nicely browned. You can also put the cutlets in the oven and dry them to the desired condition. Afterwards we serve lean potato cutlets with mushrooms to the table.
Bon appetit!
A dish that every chef can prepare is potato cutlets with mushrooms. There are many recipes for this treat; you can feed a large family and surprise guests during the feast. It is served without a side dish, accompanied by an appetizing sauce and vegetable salad.
Delicious potato cutlets stuffed with mushrooms are prepared quickly, simply without any special tricks. If there is some puree left over from the evening, it is used as a base. It can be just a potato shell, or you can make a fluffy dough with a vegetable base.
- The basis for delicious cutlets with mushrooms is traditionally prepared from puree. It is important that the potato mass is not too fluffy; on the contrary, it should be dense and slightly loose.
- Potato dough is prepared from mashed potatoes, eggs, flour and butter. A dense mass is kneaded, and the zrazy are molded like pies.
- Be sure to bread the potato cutlets inside with mushrooms. These can be crackers, flour, ground flakes or cheese shavings.
- Sometimes boiled jacket potatoes are used as a base. The dish has a slightly different taste, different from the classic one, but no less tasty.
Potato cutlets with mushrooms and onions
Simple potato cutlets with mushrooms and onions - a very versatile recipe. As a supplement, you can use various vegetables, not just onions. Garlic, sweet and hot peppers add piquancy to the treat; grated jacket potatoes are used as a base. The finished dish is somewhat reminiscent of Belarusian potato pancakes with filling.
Ingredients:
- champignons - 300 g;
- jacket potatoes - 6 pcs.;
- onion - 1 pc.;
- egg - 1 pc.;
- sweet pepper - ½ piece;
- hot pepper - 1/3 pod;
- garlic - 1 clove;
- flour - 1−2 tbsp;
- salt.
Preparation
- Saute half the onion, add finely chopped mushrooms, sweet and bitter peppers, fry until tender. Add crushed garlic, salt.
- Grate the potatoes and mix with the remaining finely chopped onion.
- Beat the egg into the base, add salt and flour.
- Form into flat cakes, add filling, and bread.
- Fry potato cutlets with onions and mushrooms until golden brown.
Cutlets from mashed potatoes with mushrooms
A good way to get rid of leftover potatoes is to make cutlets from mashed potatoes with mushrooms. A simple dish will be a good option for a hearty breakfast, because it is prepared quickly from basic ingredients. The ideal complement to this dish would be a light and savory sour cream sauce with herbs or a classic yogurt tartare.
Ingredients:
- puree - 500 g;
- egg - 2 pcs.;
- flour - 2-3 tbsp. l.;
- mushrooms - 400 g;
- onion - ½ pcs.;
- breadcrumbs.
Preparation
- Sauté the onion, add finely chopped mushrooms, fry until tender, add salt and cool.
- Beat the egg into the puree, add flour.
- Whisk the second egg until the whites are completely released.
- Form into flat cakes and fill with mushrooms.
- Dip in flour, then in egg and breadcrumbs.
- Fry the cutlets until golden brown.
Cutlets with mushrooms and cheese
Extraordinarily tasty zrazy with mushrooms and cheese is also suitable for a festive feast. You can use any hard cheese; add it not only to the filling, but also to the breading, so the crust will be crispier. From the specified quantity, 6 medium-sized cutlets are obtained; the dish is prepared for 40 minutes, taking into account that the puree will be cooked in advance.
Ingredients:
- puree - 1 kg;
- mushrooms - 600 g;
- onion - ½ pcs.;
- cheese - 250 g;
- egg - 2 pcs.;
- crackers;
- flour - 4 tbsp. l. + 2 tbsp. l for breading;
- salt, pepper, oil for frying.
Preparation
- Fry mushrooms with onions, add salt and cool.
- Beat the egg into the puree and add the flour.
- Grate the cheese on a fine grater, mix 1/3 with breadcrumbs.
- Form into flat cakes, add a spoonful of mushrooms and a pinch of cheese, and seal the edges.
- Dip in flour, then dip in egg and coat in bread and cheese crumbs.
- Fry on both sides.
Potato cutlets with minced meat and mushrooms
Mushroom and potato cutlets are prepared using puree, and it is better to use champignons and minced chicken as filling. Cheese will add original taste and juiciness, and as a breading it is better to use corn flakes, which need to be mashed into coarse crumbs. A bright and original treat is served accompanied by creamy sauce or with a simple vegetable salad.
Ingredients:
- puree - 1 kg;
- mushrooms - 400 g;
- minced fillet - 300 g;
- onion - ½ pcs.;
- egg - 1 pc.;
- cheese - 150 g;
- corn flakes - 100 g;
- salt, black pepper.
Preparation
- Mix the puree with the egg.
- Grate the cheese.
- Saute the onion, add finely chopped mushrooms, fry until the liquid evaporates.
- Add minced meat and fry until done. Salt and pepper.
- Make a flatbread out of potatoes, add a spoonful of filling and a pinch of cheese, form into a ball and flatten it a little.
- Breaded in corn crumbs, fry potato cutlets with mushrooms until golden brown.
Cutlets stuffed with mushrooms and eggs
Cutlets with mushrooms and eggs are a hearty dish with a classic filling that will appeal to all lovers of original treats. In this version, eggs are hard-boiled, grated or cubed and mixed with fried mushrooms. From the specified amount of products, approximately 6-8 medium-sized cutlets are obtained.
Ingredients:
- mushrooms - 600 g;
- mashed potatoes - 1 kg;
- hard-boiled eggs - 3 pcs.;
- raw egg - 1 pc.;
- flour - 2 tbsp. l.;
- salt, oil for frying;
- dill - 20 g;
- breading
Preparation
- Finely chop the mushrooms, fry until tender, add salt and cool.
- Add chopped eggs and dill.
- Beat an egg into the puree, add flour, form into flat cakes, and fill with filling.
- Bread potato cutlets with egg and mushrooms in breadcrumbs.
- Fry on both sides.
Lenten potato cutlets with mushrooms are a simple, quick and hassle-free recipe. The products hold their shape well and without adding eggs or cheese, it is important to bread them well. As a result, the dish turns out to be very satisfying; it is served accompanied by a light vegetable salad. For piquancy, you can add a clove of garlic and chopped herbs to the filling.
Ingredients:
- mushrooms - 500 g;
- mashed potatoes without oil - 600 g;
- onion - ½ pcs.;
- garlic - 1 clove;
- dill - 1 handful;
- breading, salt, pepper, vegetable oil.
Preparation
- Saute the onions, add mushrooms, fry until tender.
- Throw in the crushed garlic and chopped herbs, add salt, stir, and cool.
- Form the puree into flat cakes, add a spoonful of filling, form into a ball and flatten.
- Breaded, fry on both sides.
Potato zrazy with mushrooms, the recipe for which is offered below, will appeal to all busy housewives or those who do not really like to spend a lot of time in the kitchen. In this version, the ingredients are mixed together, flat cakes are formed, breaded and fried - that’s it, an original and quick treat will be ready in just half an hour.
Ingredients:
- puree - 600 g;
- onion - ½ pcs.;
- mushrooms - 500 g;
- egg - 1 pc.;
- flour - 3-4 tbsp. l.;
- salt, pepper, breading.
Preparation
- Saute the onion, add mushrooms, fry until tender.
- Mix the puree with the roast, add the egg, flour, salt and pepper.
- Form into balls and roll in breadcrumbs.
- Fry lazy potato cutlets with mushrooms until golden brown.
Potato cutlets with mushrooms in the oven
Baked cutlets with mushrooms in the oven will be appreciated by adherents of a healthy diet, due to the absence of a large amount of oil. The basic recipe is no different from the traditional one; you can add cheese, egg or meat to the filling, enriching the taste of the dish. Do not use coarse breading; it can dry out too much.
Ingredients:
- mashed potatoes - 1 kg;
- onion - ½ pcs.;
- cheese - 150 g;
- mushrooms - 600 g;
- egg - 1 pc.;
- butter - 100 g;
- flour - 2 tbsp. l.;
- breading
Preparation
- Fry mushrooms with onions. Add salt.
- Add egg, butter, flour to the puree, mix, form into flat cakes.
- Fill with roast, seal the edges, flatten.
- Breaded in breadcrumbs, place on an oiled baking sheet.
- Bake for 30 minutes at 190.
Cutlets with mushrooms in a slow cooker
Almost any recipe can be adapted for cooking in a slow cooker; potato cutlets with mushrooms are no exception. One drawback of this method is the small portions, given the small volume of the bowl. You need to prepare the puree and fry the mushrooms and onions in advance. The specified amount of ingredients is enough for 4 servings.
Ingredients:
- puree - 300 g;
- mushrooms - 300 g;
- onion - ¼ pcs.;
- butter - 50 g;
- flour - 1 tbsp. l.;
- breading;
- egg - 1 pc.;
- salt, oil for frying.
Preparation
- Fry mushrooms with onions, add salt and cool.
- Mix the puree with butter and flour, form into flat cakes and fill with mushrooms.
- Dip in egg, coat in breadcrumbs.
- Cook on “Fry” on both sides.
The noisy and cheerful Maslenitsa holiday with delicate delicate pancakes and fluffy pancakes flew by. The time of Lent has come and we, as true Christians, are switching to a Lenten menu, excluding fast food from our diet, that is, meat, milk, eggs, etc. To diversify your menu, prepare more cereals and dried fruits. Vegetables rich in minerals and fiber will have a beneficial effect on digestion and your appearance.
An excellent recipe, both for strict fasting and on ordinary days, can be a recipe for lean cutlets with fresh mushrooms.
Recipe for classic Lenten cutlets
List of necessary products for lean cutlets
- Potatoes - 500 grams
- Fresh mushrooms (can be champignons) - 200-250 grams
- Carrots -1-2 pieces
- Onion -1 piece
- Pepper mixture
- Flour or breadcrumbs - for breading
- Refined sunflower oil - for frying
These meatless cutlets are very easy to prepare. And for variety, you can change the cooking order.
For the first option, prepare lean minced meat from all products.
Next time - from mashed potatoes, and use mushrooms and carrots as a filling. You can also fry the cutlets in a frying pan, or bake them in the oven.
Procedure for preparing lean potato cutlets with mushrooms
To prepare this dish, choose potatoes with a low starch content, then the absence of eggs in lean cutlets will not adversely affect them, because the potato mass will be more viscous.
Take six to seven medium-sized potatoes, one or two carrots (preferably bright orange, such carrots are more tender and juicier) and rinse thoroughly under running water.
- Place the root vegetables in a saucepan with a tight-fitting lid, add water and cook for 20-25 minutes in their “uniforms”.
- To speed up the cooking process and preserve as many vitamins as possible, pour boiling water over the vegetables. You can use a double boiler. This way the vegetables will retain their nutritional properties as much as possible.
- When the vegetables are ready, immediately drain the water and rinse them with cold water to make it easier to peel, which must be done immediately, since after complete cooling, the skins of potatoes and carrots will be quite difficult to separate from the pulp. If there are dark spots, remove them.
- While the peeled potatoes and carrots are cooling, work on the mushrooms. Considering that in our time the most accessible and, most importantly, safe are champignons and oyster mushrooms, I recommend using them.
- Choose fresh mushrooms, without gray or brown discoloration, preferably small in size. Wash the mushrooms under cold running water and cut into cubes. To prevent the mushrooms from darkening, place them in cold acidified water.
- Heat a deep frying pan (without adding sunflower oil) and place the chopped mushrooms into it. Mix carefully and simmer under the lid for about fifteen minutes in their own juice (the mushrooms should release their juice).
- Then remove the skin from the onion and cut into thin half rings. Pour two tablespoons of sunflower oil into a small frying pan, heat it and fry the chopped onion in it until a nice golden color.
- And now you have prepared all the ingredients, you can start preparing the minced meat. To do this, install a mesh with small holes on the meat grinder and pass the prepared vegetables and mushrooms through it.
- Season the resulting mass with salt, pepper and mix thoroughly. For the first version of potato cutlets, the minced meat is ready.
- Lightly wet your hands in cold water, make balls from the minced meat, bread them in flour or breadcrumbs, give them an oval shape and brown appetizingly on both sides in a frying pan with heated refined sunflower oil.
If you want to add a twist, prepare the cutlets a little differently.
Lenten potato cutlets with a twist
- In this case, add two tablespoons of flour to the prepared potato mixture.
- Fry chopped mushrooms in sunflower oil.
- Grate the raw carrots on a coarse grater and simmer until soft in a frying pan with added oil.
- Combine carrots and mushrooms and add a little salt and pepper. This will be the filling for the cutlets.
- Roll them in flour, or better yet, in homemade breadcrumbs. After all, at home there is always stale white bread or a bun that can be dried and crushed into crumbs.
- And if you add your favorite spices, you will get a fragrant breading.
- Make balls from the potato mixture and, on a flat surface, give them the appearance of a cake about 1 cm thick, after rolling them in flour, or better yet, in homemade breadcrumbs. After all, at home there is always stale white bread or a bun that can be dried and crushed into crumbs.
- You can also add your favorite spices, then you will get an aromatic breading, which will give the cutlets a piquant taste.
- Place a teaspoon of filling in the middle of the flatbread and bring the opposite edges together. This way you get a potato cutlet with mushroom filling.
- Fry the cutlets in sunflower oil, first on one side, then on the other. Place on a paper towel to remove excess oil.
- Or you can bake it in the oven. To do this, grease a heat-resistant flat dish with sunflower oil, place the cutlets on it and place in an oven preheated to 180 for 20 minutes.
Appetizing potato cutlets with a golden crust and a surprise inside are ready!
Serve the meatless dish with lettuce and mushroom sauce.
Making mushroom sauce
- To prepare the sauce, pour one spoon of flour into a dry frying pan and, stirring, fry on the stove until it turns yellowish-brown.
- Dilute this sauté with mushroom broth.
- Stir well and add salt to taste. Boil for 7-10 minutes.
- Now add boiled finely chopped mushrooms and sautéed onions.
Lenten cutlets will turn out especially tasty if you cook them in a good mood and with great love for your loved ones. And they, in turn, appreciate your work and care.
Bon appetit!
Make mashed potatoes. To do this, peel, wash and cut the potatoes into cubes. Add water and cook until done. Drain the water and mash the potatoes with a press. Let cool.
Dice the champignons and onions. Fry in sunflower oil until golden brown.
Add salt, pepper and finely chopped dill to the cooled puree. Beat in the egg. Mix the mixture with your hands, add the cooled mushrooms and onions, squeeze out the garlic. Then add a couple of tablespoons of flour and mix well.
With wet hands, form cutlets with mushrooms and place them on a plate sprinkled with flour.
Dredge cutlets in flour. Heat sunflower oil in a frying pan, place the cutlets and fry on one side until golden brown.
Then turn over and fry on the other side. To remove excess fat, cutlets should be placed on paper napkins.
Serve delicious cutlets with mushrooms immediately as an independent dish! When cooled, they can serve as an excellent snack.
Bon appetit!
