Ingredients:

• 1 kg (or 0.5 kg of pork and 0.5 kg of beef) for;
• 2 medium onions;
• 2 slices of yesterday's loaf;
• 1 egg;
• 250-300 g;
• dill or parsley;
• 100 g butter
• 2 tbsp flour;
• 150-200 g breadcrumbs;
• vegetable oil for frying;
• salt, pepper to taste.

Recipe for meatballs with mushrooms

1. Soak yesterday's loaf in boiled water for a couple of minutes.

2. Cooking minced meat for cutlets. We pass pork through a meat grinder, 1.5 onions (half of the onion is needed for the mushroom filling), a little more than half of the parsley or dill. We squeeze the bread so that all the liquid is glass, and also grind it. Break the egg into the bowl with the minced meat.

3. Mix everything thoroughly. Usually the minced meat turns out to be watery and you need to add another 1 or 2 tablespoons to it. flour depending on the consistency. Minced meat should not spread, but it should not be very dense, so that the cutlets do not fall apart or are not dry, respectively.

4. When the minced meat is cooked, you can cover it with a plate and set aside. Let's start preparing the filling for cutlets. Finely chop the pre-washed mushrooms and the remaining half of the onion. Pour 1 tbsp into the pan. vegetable oil and fry the onion with mushrooms over low heat until tender. Lightly salt and pepper.

5. Transfer to a plate and mix with finely chopped fresh herbs. Let the meatball filling cool completely.

6. Butter cut into 10-12 small cubes. Sprinkle the board with a layer of breadcrumbs. We collect minced meat with a wet spoon and place it on a clean palm moistened with water. Make a small hole and put the stuffing in it. Put a small piece of butter on top. We blind the minced meat from the sides. Lay the cutlets on a board and roll in breadcrumbs.

7. We heat the pan with vegetable oil well and spread the cutlets on it with a spatula. We immediately correct the shape of each cutlet with a spatula and slightly flatten the top so that the cutlets are better fried.

8. Fry until golden brown, then turn over and fry on the other side. Fry the patties over medium heat for about 5-10 minutes on each side. Do not cover with a lid so that an appetizing and crispy crust forms from the breadcrumbs. Remove the cooked patties from the heat and place them on a paper towel for a couple of minutes to drain excess oil from them.

Delicious meat cutlets with mushrooms ready! Bon appetit! 🙂

Calories: Not specified
Cooking time: Not indicated

If you are already tired of the traditional ones, we offer to diversify 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 make a more dietary option - take or veal. Mushrooms - up to you. It turns out very well with fried champignons mixed with onions and spices. Crispy breading of ground crackers makes meat cutlets with mushrooms even more appetizing and tasty. I have prepared a simple recipe with a photo step by step 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 a photo step by step

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




Wash mushrooms, dry and cut into small pieces.




It is better to take pork of moderate fat content, not quite lean, or, together with meat, pass a small piece of lard through a meat grinder. Soak a slice of a white loaf in water, squeeze it out, turn it through a meat grinder after meat.






Beat the egg, pour into the minced meat.




Mix minced meat with egg. Salt to taste, season with ground black pepper and ground paprika. If desired, you can add a pinch of hot chili pepper. Thoroughly mix the minced meat until smooth. If it turns out very steep, pour in a spoonful of water and knead again.



sauté onions, add mushrooms
Heat vegetable oil in a frying pan. First, sauté the onion, you can lightly brown it without frying it to a dark color. Then pour the chopped champignons, continue to fry 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, put on a plate or cutting board. Make a cake out of minced meat, crush it in the middle. Place a spoonful of filling in the center.




Wrap the edges of the stuffing over the filling so that it is completely closed. Give the cutlet a neat shape and roll in breadcrumbs.




Place the finished meatballs on a cutting board. If you are preparing a large portion, some of the patties can be frozen and fried as needed.




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






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

You can take any minced meat for these cutlets, but I prefer pork. I buy meat and twist 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.
Bulb about 70-80 grams.

Mushrooms - mix from forest. Here are mushrooms, and chanterelles, and a couple of russula - everything that was collected by me in the forest.

Scroll 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 can not fry it, but the taste will be a little easier, slightly.

Put 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 a homogeneous viscous mass.
The stuffing is ready, it's time to shape and fry.

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

After tightly close the pan with a lid and darken the cutlets for about 10 minutes. The time 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 with just tomatoes. Appropriate for cutlets of pork and forest mushrooms and sour cream sauce.
I like them cold too - put a cutlet on black bread and eat with a ripe tomato.
Enjoy your meal!

Mushroom cutlets are an insanely tasty and fragrant dish.

And it doesn't have to be meat.

You can cook meatballs with mushrooms in many ways and with the addition of the most unusual ingredients.

Let's plunge into the world of mushroom pleasure?

Cutlets with mushrooms - general principles of cooking

Mushrooms can be added to minced meat or used as a filling. In any case, they require pre-treatment. Forest mushrooms are always boiled. Hothouse champignons or oyster mushrooms can be simply fried. If mushrooms are used for filling, then often onions, spices, cheese, eggs, herbs are 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 a filling. It all depends on the chosen recipe.

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

Recipe 1: Chicken Cutlets with Mushrooms

The recipe for chopped chicken cutlets with mushrooms, which always turn out juicy and tender. Mushrooms are added to 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 of champignons;

2 onions;

2 spoons of mayonnaise;

4 tablespoons of flour;

Black pepper;

A little oil;

Cooking

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

2. Cut the onion even smaller and send it to the chicken. Salt and pepper the mass, put mayonnaise, raw eggs and stir. We leave to marinate.

3. In the meantime, we are doing mushrooms. Cut them into small cubes and lightly fry in a pan. You don't need to add a lot of oil.

4. Cool the mushrooms and send them to the minced meat. You can let the mass stand for another hour, if you have time.

5. It remains to add more flour, stir. You can put some chopped greens.

6. Spread small cutlets with a spoon in 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 comes to full readiness.

Recipe 2: Potato Cutlets with Mushrooms

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

Ingredients

10 potatoes;

0.3 kg of mushrooms;

One head of onion;

Four tablespoons of flour;

Cooking

1. Peeled potato tubers cut into pieces of any size. Pour in water and cook until tender, about 5 minutes before the end, salt.

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

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

4. We 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 into it.

5. We make cakes. We immediately distribute all the filling between them so that the same amount is obtained in each product. We sculpt and give cutlets a neat shape.

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

7. Fry in a pan until golden brown.

Recipe 3: Cutlets with mushrooms and cheese

The recipe for amazing stuffed cutlets with mushrooms and cheese. Surprise the household with a pleasant surprise? You can take any minced meat at your discretion, including chicken, turkey.

Ingredients

0.6 kg minced meat;

150 grams of mushrooms;

0.15 kg of cheese;

Dill fresh (a little);

Salt pepper;

For breading crackers, flour or semolina.

Cooking

1. We pre-cook wild mushrooms for at least 20 minutes with the addition of a large amount of liquid. Mushrooms can be cooked immediately. Cut the mushrooms into cubes, fry until soft in a pan. Cool down.

2. Add coarsely grated cheese to the mushrooms. We put dill greens, you can add a little garlic to taste. Salt if necessary if the cheese is bland.

3. Break the egg into minced meat, pour spices, nothing else is needed. Mix well and beat off.

4. Pinch off a piece of minced meat and flatten the cake. We put the mushroom filling with cheese and collect the edges together. We form a neat cutlet. Similarly, we sculpt products from other products.

5. Roll the breaded cutlet and fry in a pan until a beautiful color.

6. Fold into a mold and heat in the oven for a quarter of an hour. Set to 180°C.

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

A variant of simple and quick cutlets with mushrooms in the oven for those who do not want to spend a lot of time and stand idle at the stove. Mushrooms are used pickled.

Ingredients

0.7 kg of minced meat;

0.2 kg of mushrooms;

Two bulbs;

Three slices of bread;

One egg;

70 ml of milk;

One clove of garlic;

3-4 tablespoons of flour.

For pouring

2 spoons of tomato paste;

1.5 st. broth (you can water);

One bulb;

One carrot;

Seasonings.

Cooking

1. Immediately pour slices of bread with milk, let them sour.

2. Finely chop the onion or twist it, send it to minced meat.

3. Immediately put chopped garlic, spices, swollen bread.

4. Cut the pickled mushrooms, but not very finely, and also send them to the minced meat.

5. Break the egg, pour the spices.

6. We sculpt small balls from the cutlet mass, roll in flour.

7. Shred onion with carrots, sprinkle on a well-oiled baking sheet. Place the shaped patties on top.

8. First bake for 15 minutes, then add the broth with pasta and spices and cook for about 25 more minutes.

9. Shake the broth and tomato paste, season with spices and pour into a mold with cutlets. Cooking 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 variant of the dish with buckwheat. But you can also cook with the addition of rice, lentils, beans.

Ingredients

2/3 cup dry buckwheat;

0.3 liters of water;

Two onion heads;

0.25 kg of champignons;

One carrot;

Flour for breading.

Cooking

1. We prepare porridge from washed cereals and prescription. Cool down.

2. Cut vegetables and washed mushrooms, fry everything together in a pan, then cover and simmer under the lid for 5 minutes. We also chill.

3. We combine the porridge with the mushroom mass and turn it into a puree with a blender. If it is not available, then you can twist it through a meat grinder twice.

5. We sculpt any cutlets from the prepared mass, dip in flour.

6. Fry until crusty on the stove. Cutlets can be served in this form or stewed a little in sour cream.

Recipe 6: Cutlets stuffed with mushrooms and eggs

For stuffed cutlets with mushrooms, ground beef is used. But this is not the rule. You can cook the cutlet mass to your taste, for example, from pork or chicken. Delicious is obtained from mixed minced meat.

Ingredients

0.6 kg of beef;

4 pieces of white bread;

0.5 cups of milk;

1 raw egg;

0.15 kg of mushrooms;

2 boiled eggs;

50 grams of butter;

Oil for frying grows.

Cooking

1. Soak a white bun in milk, squeeze a little.

2. We twist the beef and bread, add the egg with spices to them.

3. Fry the mushrooms in a pan with a small piece of butter. We cut randomly.

4. We clean the eggs and three on a grater, or cut into cubes. Mix with mushrooms, season the mass with spices and add the remaining butter. It can be cut or grated along with eggs. Stir the filling.

5. We form ordinary cutlets with filling inside. Panning at will.

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

Recipe 7: Steamed Chicken Cutlets with Mushrooms

A variant of steam chicken cutlets with mushrooms. For them, you can take fillet or already cooked minced meat, but it should not be liquid. This is often the fault of the purchased mass. The recipe uses mushrooms.

Ingredients

0.5 kg of chicken (minced meat);

2 onions;

2 spoons of semolina;

0.2 kg of champignons;

1 spoon of oil;

Pepper and salt.

Cooking

1. Cut the onion and fry together with the mushrooms for several minutes. Add a tablespoon of oil.

2. We combine mushrooms with twisted minced meat, break an egg to them and pour semolina. You can add ground oatmeal instead of semolina.

3. Add the egg and spices, stir.

4. We leave the mass to stand for at least half an hour. The cereal should swell and absorb excess moisture. The stuffing will be thick enough.

5. We form cutlets with our hands, put them on the steamer grate.

6. Turn on and cook for half an hour.

Recipe 8: Oven Mushroom Cutlets with Cream Sauce

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

Ingredients

0.3 kg of beef;

0.4 kg of pork;

0.2 kg of champignons;

Two onion heads;

Two eggs;

A little oil;

One potato.

For sauce:

0.05 kg of cheese;

350 ml cream;

One spoonful of flour;

30 grams of oil.

Cooking

1. Finely chop one onion and fry for a minute in a 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. We send eggs and any spices to the total mass.

4. We fashion cutlets with mushroom filling and put them in a greased form. We send the dish to the oven, bake for 12-15 minutes. Set to 200°C.

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

6. Pour the slightly fried cutlets with the sauce. Cook another 15 minutes, you can reduce the temperature.

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

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

Adding a lot of spices can kill the aroma and taste of the mushrooms. There should be a measure in everything and for most dishes, black pepper is enough.

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

The legs of mushrooms contain more fiber than the caps and it is more difficult for the stomach to digest them. But it is not necessary for this reason to get rid of them. You can grind together with minced meat through a meat grinder and facilitate the work of the stomach.