Recipes of delicious cutlets with mushrooms

To diversify your menu, you can use cutlets made from champignons. Usually, mushrooms are added to minced meat or chicken, and if you want to get a diet dish, try making mushroom cutlets with vegetables and do not fry them in oil in a pan, but bake in the oven. To give a piquant taste, you can additionally prepare a cheese or cream sauce.

How to cook mushrooms cutlets

Cutlets "luxury" of dried mushrooms.

Ingredients:

• 200 g champignon
• 400 g wheat bread
• 4 tablespoons of milk
• 4 onions
• 8 eggs
• butter
• flour
• breadcrumbs
• ground black pepper
• salt

For the sauce:

• 1/2 tablespoon butter
• 1/2 tablespoon flour
• 1 onion
• 1/2 L of broth
• 4 peas of allspice
• 1 bay leaf (small)
• 2-3 potatoes
• 1/2 lemon
• 1/2 teaspoon sugar
• salt

Potato sauce: flour flour in oil. Add chopped onion, making sure that it is browned. Then dilute with broth, add allspice and bay leaf. After 10 minutes of cooking over the lowest heat, wipe the sauce (it should be liquid) through a sieve, add diced potatoes and continue cooking. When the potatoes are boiled, season the sauce with lemon juice, salt to taste, and can be sweetened.

As you can see in the photo, mushroom mushroom cutlets prepared according to this recipe look very appetizing:

Veal cutlets with mushrooms and cheese.

Ingredients:

• 1 kg of veal
• 3-4 large champignons
• 100 g margarine
• 300 g of cheese (any)
• 2 eggs
• 1 tablespoon of milk
• ground crackers
• some flour (for breading)
• fat (for frying)
• greens (any)
• pepper
• salt

1. Cut the loaf into pieces so that each one is with a bone, beat lightly, salt, sprinkle with pepper, one side each piece into flour, then in eggs mixed with milk, sprinkle with breadcrumbs and fry only on the breaded side. Arrange the patties on a greased baking sheet, toasted side up.
2. On each cutlet put boiled, finely chopped mushrooms, mixed with finely chopped and fried onions, chopped herbs (mushrooms to taste salt and pepper). Cover the patties with slices of cheese and put in the oven for 15-20 minutes.

As a side dish for mushroom cutlets with cheese, you can serve a salad of pickles and green peas.

Beef cutlets with champignons, baked in sour cream.

Ingredients:

• 500 g of beef
• 120 g of stale white bread
• 140 ml of milk
• 200 g champignon
• 60 g fat
• 200 g buckwheat
• 40 g butter
• 500 g sour cream
• 25 g of cheese (any)
• crackers
• spices (any) pepper
• salt

1. To cook beef patties with champignons according to this recipe, you need to chop the meat in a meat grinder.
2. Add to it stale white bread soaked in milk, salt, pepper and mix well.
3. Form the resulting mass in the form of cakes, put mushroom stuffing in the middle and wrap it with the edges of the meat cakes.
4. Flatten the product with a knife so that a round cue is obtained, roll in breadcrumbs and fry.
5. Stuffing: boil buckwheat porridge. Finely chop fresh mushrooms and fry in oil, mix with mushrooms.
6. In a pan greased with oil, put buckwheat porridge, make a recess in it, in which to put the meatballs.
7. Pour sour cream all over, sprinkle with grated cheese. Bake ground beef patties with mushrooms in the oven.

Fish and mushroom cutlets with sauce.

Ingredients:

• 1 kg of fish (any)
• 200 g champignons (fresh)
• 1 onion
• 1/2 cup vegetable oil
• 1 tablespoon chopped parsley
• pepper
• salt

For the sauce:

• 2 tablespoons of vegetable fat
• 0.25 cup grape juice (fermented)
• 1 tablespoon flour
• 1/2 cup cream
• 3 yolks
• lemon juice

Free the fish from the bones and cut into small oblong pieces (across the fibers). Beat each piece on a wet board (strike lightly, being careful not to tear the meat fibers). Trim the edges of the pieces of fish, sprinkle with salt and pepper, put minced meat in the middle of each and wrap the edges on all sides. Place the cooked meatballs in a deep pan with the wrapped side down, pour in a little fish stock cooked from the head and bones, close the lid and simmer over low heat until cooked. Fold in a porcelain bowl, pour the sauce and serve.

Mushroom stuffing: fry finely chopped mushrooms in vegetable oil along with chopped parsley and onions. Add salt and pepper, pour 2-3 tablespoons of water, stir.

Sauce: 1 tablespoon of bacon and salt, flour, grind in a deep pan, gradually pour fish broth, cooked from the head and bones, boil. Add fermented grape juice and cream, boil for a couple, so that the sauce thickens a little. In a separate saucepan, grind 1 tablespoon of bacon, rub three yolks one at a time, gradually pour the prepared sauce into it and boil steamed until thick sour cream. Add lemon juice to taste.

Oven baked chicken cutlets with champignons.

Ingredients:

• 100 g chicken
• 15 g chicken liver
• 10 g champignons (pickled)
• 25 g of wheat bread (stale)
• 25 g butter
• 0.25 eggs
• 10 g milk

To cook chicken meatballs with champignons according to this recipe, you need to make minced meat from chicken meat and bread soaked in milk, in which add fried or stewed, finely chopped liver and finely chopped mushrooms; knead all this and put on a peeled, finely beaten chicken fillet, wrap it, dip in a beaten egg, roll in crushed crumbs and fry in oil. After crusting, put in the oven for 5-7 minutes. Serve with a different vegetable side dish.

These photos show the meatballs with champignons, prepared according to the recipes that are presented above:

Cooking turkey cutlets with champignons

Ingredients:

• Turkey meat - 450 g
• Chicken Egg - 1 pc.
• Champignons - 200 g.
• Dill - to taste
• Onions - 1 pc.
• Wheat flour - to taste
• Salt to taste
• Spices to taste
• Vegetable oil - for frying

1. To prepare delicious turkey cutlets with mushrooms, you need to rinse, peel, cut into thin plates, put in a pan, fry in vegetable oil to make them soft.
2. Prepare minced meat from turkey meat, chopping it with onions.
3. Add minced salt, egg, spices, mushrooms, herbs, then mix thoroughly until smooth.
4. If the forcemeat is liquid, you can add a little breadcrumbs or wheat flour to it.
5. Spread the prepared minced meat with a tablespoon from a plate with flour, roll in flour and form cutlets.
6. Spread meatballs in a pan with preheated vegetable oil, fry on both sides over medium heat until golden brown.

Cutlets with mushrooms and eggplant in sour cream sauce

Ingredients:

• Champignons - 150 g
• Eggplant - 100 g
• Garlic - 3 g
• Salt - a pinch
• Black pepper - a pinch
• Vegetable oil - 30 ml
• Flour - 20 g
• Chicken Egg - 1 pc.
• Sour cream - 40 g
• Green onion - 10 g
• Parsley - to taste
• Salad to taste

1. Rinse the mushrooms, peel, pass through a meat grinder. Rinse the eggplant, peel, grate, add to the mushrooms. In this mixture add the egg, flour, salt, spices, mix. Spread meatballs in a pan with preheated vegetable oil, fry on both sides over medium heat.
2. Cooking the sauce.
3. Chop green onions, chop the garlic, add to sour cream, mix.
4. Pour the prepared meatballs with mushrooms and eggplants with sour cream sauce.

Oven minced chicken cutlets with mushrooms and cheese in the oven

Ingredients:

• 600 g chicken
• 200 g champignon
• 100 g hard cheese
• 1 onion
• 80 g white bread
• 1/2 cup milk
• 2 tablespoons butter
• 1 egg
• breadcrumbs
• fat (any)
• salt

To cook minced chicken cutlets with mushrooms, you need to clean the chicken from bones and skin, pass twice through a meat grinder, a second time with chopped onion, fried in oil and mushrooms (you can boil the mushrooms and use a sauce for sauce), soaked in white milk bread without a crust. Add the melted butter, egg, salt to the minced meat and mix everything. Sprinkle chicken cutlets with mushrooms with cheese, put on a baking sheet, and put in a preheated oven for 30-40 minutes.

Serve baked meatballs with mushrooms and cheese, fried potatoes or mashed potatoes, sour cream or mushroom sauce, stewed carrots and peas, fresh vegetable salad.

Oven cutlets of mushrooms champignon, cheese and rice in the oven

Ingredients:

• 5-6 tbsp. l champignons
• 200 g rice
• 1 medium onion
• 2 cloves of garlic
• 2-3 branches of dill
• 2-3 basil sprigs
• 2 tbsp. l pine nuts
• 100 g hard cheese
• 1 egg
• 100 ml white wine
• 4–5 Art. l vegetable oil
• 3 tbsp. l flour
• salt and spices to taste

Pour champignons with hot water, boil for 5 - 10 minutes, remove from heat and let stand for 30 minutes. Strain the broth. Finely chop the mushrooms. Peel the onion, chop finely. Heat vegetable oil in a pan with a thick bottom. Put onion, chopped pine nuts, rice, fry for 5-7 minutes. Pour in wine, cover the pan and simmer until rice is cooked. As the liquid evaporates, add mushroom broth. Beat the egg with a pinch of salt. In the cooled rice mass add mushrooms, chopped greens, chopped garlic, egg, salt, spices, mix thoroughly. Form patties, breaded in flour, put on a greased baking sheet, sprinkle with grated cheese. Bake meatballs with mushrooms and rice in the oven at a temperature of 160 - 170 ° C for 15 - 25 minutes.

Chopped chicken cutlets with mushrooms in a pan

• 500 g chicken
• 5-6 large champignons
• 1 raw egg
• 1 tablespoon of starch
• 2 cloves of minced garlic
• salt and ground pepper - to taste
• vegetable oil for frying

1. To cook chopped meatballs with mushrooms, you need to prepare the chicken fillet: rinse, dry, cut into small pieces. Grind the garlic, add to the fillet, starch here, salt, pepper, mix thoroughly.
2. Prepare mushrooms: rinse, peel, chop finely.
3. Add the egg to the chicken, mix thoroughly, add mushrooms to the minced meat.
4. Heat vegetable oil in a pan. Spread minced chicken and mushrooms in a pan, formed into small balls.
5. Fry chopped chicken cutlets with mushrooms on both sides until a brown crust appears on medium heat.

Here you can see photos of chicken cutlets with mushrooms cooked according to this recipe:

Ingredients:

Tender chicken breast cutlets with champignons

Ingredients:

• Chicken fillet - 600 g
• Champignons - 200 g
• Garlic - 2 cloves
• Wheat flour - 4 tbsp. spoons
• Egg - 2 pcs.
• Onions - 1 pc.
• Vegetable oil - 50 ml
• Sour cream - 4 tbsp. spoons
• Sea salt - 2 tsp
• Pepper to taste
• Parsley - to taste

Chicken breast fillet cut into small pieces. Peel, rinse, chop the onion. Rinse mushrooms, peel, chop finely. Heat vegetable oil in a pan, put chopped champignons and onions. Simmer for 10 minutes over low heat, then put in the chicken fillet, chopped garlic, two raw, well-mixed eggs and greens. To the resulting mixture add sour cream, mix, add flour. Heat the vegetable oil, take a tablespoon of minced meat and put in a pan. Fry cutlets on both sides.

Chopped chicken breast cutlets with champignons are tender and tasty. They are suitable for any side dish for lunch or dinner.

Cooking potato patties with champignons

Potato cutlets with champignons.

Ingredients:

• 500 g champignon
• 1.2 kg of potatoes
• 160 g flour
• 5 eggs
• 250 g onions
• 120 ml of vegetable oil
• 1 tbsp. a spoonful of butter
• salt
• pepper to taste

For the sauce:

• 120 g tomato paste
• 30 g flour
• 100 g butter
• 200 g onions

To prepare the dish, you need to rinse the potatoes thoroughly, put in a peel in a little salted water. Peel the finished potatoes, crush, rub through a sieve, drive a raw egg into it, add pepper, salt, flour, mix until smooth. Give the resulting mass an oval shape with a thickness of 5 cm, then cut into round pieces 1.5 cm thick and slightly roll out to make a tortilla.

To prepare minced meat, grind the washed and peeled mushrooms, fry them in a pan until the liquid evaporates. Add to them a sauteed onion and finely chopped hard-boiled eggs. Add minced salt, pepper, butter and mix well (for a special taste, add a little grated cheese to the minced meat).

Spread the minced meat with a tablespoon on top of the potato cakes, pinch them and give an elongated oval shape, then fry in vegetable oil on both sides until golden brown. Ready potato patties with mushrooms can be sprinkled with tomato sauce.

Sauce preparation: peel the onion, chop finely, lightly fry in butter with tomato paste. Fry flour in butter until red. Then mix it with onions, dilute with mushroom broth, mix well and cook over low heat for 15–20 minutes. Then put salt, sugar and butter in the sauce.

Champignon cutlets with potatoes.

Ingredients:

• 200 g champignon
• 10 g crackers
• 20 g butter
• 60 g onions
• 150 g of potatoes
• salt and spices to taste

Rinse the mushrooms, peel, boil, pass through a meat grinder. Fry the onion until golden brown, add to the mushroom stuffing. Put the egg there, salt, add spices. Form cutlets from the minced meat, roll them in breadcrumbs, fry on both sides. Serve boiled potatoes with butter on the side dish.

The following describes how else to cook mushroom cutlets with potatoes.

How else can you cook cutlets with mushrooms and potatoes

Chicken cutlets with mushrooms and potatoes.

Ingredients:

• chicken carcass (about 2 kg) - 1 pc.
• potato tubers - 2-3 pcs.
• wheat bread - 4 slices
• eggs - 4–5 pcs.
• butter - 30 g
• sour cream - 250 g
• raisins - 40 g
• champignons (stewed or boiled) - 50 g
• breadcrumbs - 50 g
• fat - 50 g
• flour - 30 g
• set of aromatic roots
• grated zest of 1 lemon
• parsley
• allspice
• ground black pepper
• salt to taste

Rinse the chicken, cut into thin pieces, boil in slightly salted water. Transfer the finished meat to a wide bowl. Dice the potatoes, toss along with the aromatic roots into the remaining broth, cook until tender. Soak the bread in water. Chop mushrooms finely. Combine chicken meat with boiled potatoes, roots, bread, pass through a meat grinder.

Drive 2 eggs, mushrooms, melted butter, sour cream, mushrooms, raisins, zest, spices, salt into the resulting stuffing and mix well. Sprinkle minced meat with flour and leave for half an hour. Then form the patties, soak them in eggs, roll in breadcrumbs and fry in fat until golden brown.

Put the finished patties into a dish and sprinkle with finely chopped parsley.

Oat cutlets with mushrooms and potatoes.

Ingredients:

• 200 g champignon
• 1 cup oatmeal
• 100 g of potatoes
• 1 medium onion
• 2 cloves of garlic
• greenery
• 1/3 cup vegetable oil
• flour
• salt
• spices to taste

Pour oatmeal with boiling water, cover and leave for 30 - 40 minutes to swell. Peel potatoes, onions and garlic. Grate the potatoes, chop the garlic and onions. Wash, peel, finely chop the mushrooms. Wash greens, chop. Drain excess liquid from oatmeal, add grated potatoes, onions, garlic, mushrooms, herbs, salt, spices, mix well. If the mass is too liquid, add a little flour. Form cutlets, breaded in flour and put in preheated vegetable oil. Fry on both sides over high heat until golden brown, then reduce heat, cover the pan with a lid and fry the patties for another 5–7 minutes.

Cooking pork cutlets with champignons

Pork cutlets with mushrooms.

Ingredients:

• 300 g pork (on the bone)
• 50 g champignon
• 100 g onions
• 10 g flour
• 20 g breadcrumbs
• 30 g fat
• 1 egg
• salt and spices to taste

The preparation of this dish begins with the preparation of mushrooms, which should be washed, peeled, boiled, finely cut into plates and fry with onions in a pan. After that, take the pork, beat, stuff it with prepared mushrooms, wrap it in a tube. Roll the resulting patties on all sides in flour and fry in bacon. Instead of flour, breadcrumbs are allowed. Boiled potatoes are suitable as a side dish for pork cutlets with mushrooms.

Pork cutlets with champignons.

Ingredients:

• pork - 500 g
• melted lard - 60 g
• champignons - 400 g
• oil
• bread - 75 g
• milk sauce - 150 g
• salt
• pepper

1. Prepare cutlets and fry in a pan. Process mushrooms and rinse, cut into slices and simmer with butter, then add milk sauce, salt, pepper and boil them in it for 15 minutes.
2. Put the fried pork patties with mushrooms on bread croutons, pour over the sauce.
3. Separately, you can serve any salad.

Minced pork cutlets with mushrooms and carrots.

Ingredients:

• 1 kg lean pork
• 200 g loaf
• 100 ml of milk
• 200 g onions
• 200 g tomatoes
• 250 g champignon
• 200 g carrots
• 50 g breadcrumbs
• 50 g butter
• 50 ml of vegetable oil
• 10 g of parsley and dill
• 10 g green onions
• 3 g garlic
• red and black ground pepper
• salt

Peel, wash, finely chop onions. Peel, wash, grate the carrots.

Sort the mushrooms, rinse, finely chop, fry together with carrots and onions in butter. Salt and pepper.

Wash parsley and dill, dry, chop finely. Wash green onions, finely chop. Peel, wash and crush the garlic. Wash the tomatoes, cut into thin circles.

Rinse the pork, dry, chop coarsely, pass through a meat grinder with a loaf soaked in cream. Add spring onions and some greens. Salt, pepper and mix thoroughly.

Make tortillas from minced meat, put in the middle of each portion of the filling. Form zrazy, breaded them in breadcrumbs and fry in vegetable oil on both sides until tender.

Before serving, put the zrazy on a heated dish and sprinkle with the remaining greens of dill and parsley, garnish with tomato slices.