Minced pork cutlets with mushrooms. Recipe for cutlets with minced meat and mushrooms. How to deliciously cook meat cutlets with mushrooms - step-by-step recipe with photos

Minced pork cutlets with mushrooms. Recipe for cutlets with minced meat and mushrooms. How to deliciously cook meat cutlets with mushrooms - step-by-step recipe with photos

Cutlets are the most popular dish that is found on every menu. They can be prepared from traditional ingredients or from combinations different products. For example, there is nothing difficult in making meat cutlets with mushrooms, the unsurpassed taste of which will conquer any gourmet.

Meat cutlets have become an ordinary boring dish for us. But even they can be made more interesting in taste by adding mushrooms as a filling or simply mixing them with minced meat.

Ideally, forest species of mushrooms are suitable for such a dish, but ordinary champignons can also be used.

Ingredients:

  • minced meat – 1 kg;
  • onion– two heads;
  • loaf - two slices;
  • butter– 100 g;
  • spices;
  • mushrooms – 260 g;
  • flour - two spoons;
  • herbs, oil and breading for frying.

Cooking method:

  1. Let's start preparing the minced meat for the cutlets by soaking the pieces of bread in hot water.
  2. As soon as the loaf becomes soft, take it along with the meat, onion (leave half the onion), parsley and dill and twist it in a meat grinder.
  3. Beat the egg into the minced meat and mix. If the mass turns out to be liquid, then add a couple of tablespoons of flour.
  4. Now let's move on to the filling. To do this, chop half an onion and aromatic gifts of the forest, fry them together with salt and pepper. Add some chopped herbs to them and mix.
  5. We take some minced meat and make a hole in it, where we put the filling and a small piece of butter. Form cutlets, roll in breading and fry on both sides for 5 - 7 minutes until golden brown.

From minced chicken

Chicken cutlets with mushrooms – delicious, tender and hearty dish, which will diversify your daily menu. Cutlets can be cooked in a regular frying pan, baked or steamed. Mushrooms give the dish a special flavor, and in this case, both forest species and “cultivated” champignons are also suitable.

Ingredients:

  • chicken fillet – 250 g;
  • mushrooms – 170 g;
  • bulb;
  • semolina – three spoons;
  • garlic - a couple of cloves;
  • mayonnaise sauce - spoon;
  • salt, pepper to taste.

Cooking method:

  1. Using a meat grinder, prepare minced meat from chicken meat, champignons, onions and garlic cloves.
  2. Add mayonnaise, semolina and spices to the minced meat. Stir and place in a cool place for half an hour so that the semolina swells.
  3. From the prepared base we form cutlets and fry in oil until golden brown.

With added cheese filling

Surprise your household with a delicious dish - prepare them delicious cutlets with aromatic mushrooms and cheese. For the dish, you can use any meat, even turkey or chicken.

Ingredients:

  • minced meat – 700 g;
  • mushrooms – 170 g;
  • hard cheese – 120 g;
  • egg;
  • dill or other table greens;
  • spices, breading, butter.

Cooking method:

  1. If you are planning to buy cutlets Forest mushrooms, then they need to be boiled first. And the champignons can be immediately chopped and stewed in oil until soft.
  2. Mix mushrooms with grated cheese, chopped dill and seasonings.
  3. Beat the egg into the minced meat, add spices and mix.
  4. We make a flat cake from a piece of minced meat, put the filling in the center and fasten the edges, hiding it.
  5. Sprinkle the workpieces with any breading and fry the cutlets until they are beautifully shaded. Then we transfer them into a mold and cook in the oven for 20 minutes, temperature – 180°C.

Lenten buckwheat cutlets with mushrooms

Sometimes even from the most simple products can be cooked unusually tasty dish. For example, lean cutlets with buckwheat mushrooms will definitely not leave anyone indifferent.

If you preheat the cereal in a frying pan, the aroma of buckwheat will intensify.

The finished dish can be served with a sauce made from mushroom broth.

Ingredients:

  • buckwheat – 150 g;
  • large potatoes;
  • mushrooms – 140 g;
  • carrot;
  • flour - two spoons;
  • salt, pepper, a pinch of curry.

Cooking method:

  1. First of all, you need to boil the buckwheat. To do this, pour the cereal with water in a 1:2 ratio, cook until fully cooked and then cool.
  2. We also need to boil the potatoes and then grate them.
  3. Chop the onions and carrots as desired, cut the mushrooms into small pieces and fry them together with the vegetables.
  4. Combine buckwheat with potatoes and a vegetable-mushroom mixture, pass the ingredients through a meat grinder, add spices and a couple of tablespoons of flour. Mix.
  5. From the resulting mass we make cutlet blanks and fry them until golden brown.

In the oven from mixed minced meat

For those who don't really like fresh mushrooms, we offer an interesting recipe for meat cutlets with pickled forest products. We will cook in the oven, which will reduce the calorie content of the prepared dish.

Ingredients:

  • minced pork and beef – 600 g;
  • pickled mushrooms – 200 g;
  • onions - three heads (one for filling);
  • carrots - two pieces (one for filling);
  • white bread - two pieces;
  • milk – 60 ml;
  • garlic - one clove;
  • tomato paste – two spoons;
  • flour - three spoons;
  • broth (water) – 300 ml;
  • spices.

Cooking method:

  1. Add chopped garlic, one onion, spices and bread (pre-soaked in milk) to the minced meat. Finely chopped pickled mushrooms are also poured in next.
  2. We make cutlets from the minced meat and sprinkle them with flour.
  3. Place a layer of onion and carrot sticks on a baking sheet. Place the cutlets on top of the vegetables and place the pan in the oven for 15 minutes, then pour the broth mixed with tomato paste and spices over the preparations and cook for another 20 minutes.

Steamed in a slow cooker

Meat dishes are the basis of Russian cuisine. Today, interest in meat has not disappeared, thanks to the emergence of a greater variety of recipes and processing methods. Almost every housewife has a multicooker, since its advantages were immediately appreciated. With the help of this miracle technique, the dishes turn out tasty and healthy. And we, too, will not lag behind the fashion and prepare delicious meat cutlets with steamed mushrooms in a slow cooker.

Ingredients:

  • minced meat – 600 g;
  • any mushrooms – 170 g;
  • two eggs;
  • two heads of onions;
  • breading, spices, herbs.

Cooking method:

  1. Mix the minced meat with chopped onion, herbs, spices and chicken eggs.
  2. Set the “Frying” mode, pour oil into the bowl and sauté the chopped onions together with the chopped mushrooms. Then we take them out and put them in a bowl. Let cool.
  3. We make flat cakes from the minced meat, put mushroom filling in them, form cutlets and sprinkle them with breading.
  4. We place the preparations on a special tray, pour water into the bowl, and you can add some spices for flavor. Set the “For Steam” mode for 25 – 30 minutes.

Potato cutlets with mushrooms

For those who decide to take a break from rich meat dishes, there is good recipe preparations potato cutlets. The dish turns out very tasty, satisfying, and thanks to the mushroom filling, aromatic.

Ingredients:

  • potatoes - five tubers;
  • mushrooms – 70 g;
  • one egg;
  • salt, pepper, breading and butter.

Cooking method:

  1. To prepare potato cutlets, you can use regular champignons, but it is better to use dried mushrooms, which must first be soaked in water or milk.
  2. Boil the potatoes and make a puree from them.
  3. Separately sauté the chopped onion and chopped mushrooms in heated oil.
  4. Mix mashed potatoes with eggs, mushrooms, onions and spices. We form cutlets from the prepared minced meat, bread them and fry until crispy.

In creamy sauce

If you are looking original recipe cooking meat cutlets, then be sure to try a dish based on chicken and minced meat. Cutlets with mushroom filling, spicy herbs and cream sauce They turn out incredibly tasty and aromatic.

For the recipe, take lean pork - it goes best with chicken fillet.

Ingredients:

  • chicken fillet – 280 g;
  • pork – 280 g;
  • mushrooms – 170 g;
  • carrot;
  • Provençal herbs - two tsp;
  • salt pepper;
  • flour - one spoon;
  • piece of loaf;
  • bulb;
  • cream - one glass.

Cooking method:

  1. Poultry fillet and pork should be passed through a meat grinder along with onions and white bread soaked in milk.
  2. Finely chop the mushrooms and fry them in oil, sprinkling them with salt and pepper.
  3. Mix the minced meat with mushrooms, carrot sticks, salt and pepper.
  4. Pour the cream into a saucepan, add Provençal herbs and flour. Mix the mixture well so that there are no lumps.
  5. We form cutlets from the minced meat, put them in a deep frying pan, pour cream sauce, cover and simmer over low heat for 20 minutes, turning over from time to time.
  6. Sprinkle the finished dish with any chopped fresh herbs.

Many housewives use only mushroom caps for cooking, but in vain, because their stems contain more fiber. True, it is more difficult for our stomach to digest them, so it is better to mince mushroom legs along with minced meat. Also, when preparing cutlets with mushrooms, you should be careful with spices - do not be too zealous so as not to overwhelm the aroma of the mushrooms.

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 a 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 gr;

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.

Knead minced mushroom with pork.

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

All that's left to do is fry it 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!

Step-by-step preparation photos:

Mushrooms can be used both fresh and frozen. In the version with frozen ones, put them in a dry frying pan and turn on the stove. When all the water has boiled away, add vegetable oil, onion and fry until tender. If the mushrooms are fresh, then immediately pour in the oil, then put the mushrooms and onions in the pan.


  • Three onions on a coarse grater.

  • Next, crumble the bread. It is desirable that it was yesterday, so fresh bread crumbles worse.

  • Pour milk, break the egg. Mix the entire mixture with your hands until smooth. The milk does not need to be heated or boiled.

  • We form a flat cake and put some fried mushrooms in the center.

    Forming a cutlet.


  • Roll in breadcrumbs or flour, place in a frying pan with heated vegetable oil.

  • Fry on both sides until cooked.

    The original cutlets with mushroom filling are ready.


  • Bon appetit!

    Everyone loves meat dishes and one of the simplest and most beloved is the cutlet! But how surprised foreigners will be if we offer them this dish. After all, they look completely different. The birthplace of this dish is France. In any case, the name is definitely French. Only there, they call it a piece of pork on a rib bone, or a piece of poultry on a thigh bone. And what we used to call a “cutlet” is one of the varieties of meatballs.

    Of course, every housewife has her own signature, proven recipes. But many people prefer to cook something new every time, improving their recipe. But in order for this dish to always turn out tasty and juicy, you need to know a few simple secrets:

    1. The most important thing is high-quality and fresh minced meat. You can also use frozen, but then you need to squeeze out the excess liquid.
    2. It is better not to grate the onion, but to chop it finely. This way it will retain its juiciness and will not add excess moisture. Before adding it to other ingredients, you can fry it a little - this will give the product a special twist.
    3. The meat should be quite fatty. If you use beef or chicken, be sure to add a little lard.
    4. Be sure to add bread, it allows you to make the product more loose and tender.
    5. The minced meat must be kneaded well so that all the ingredients mix well with each other.
    6. To prevent it from sticking to your hands during the process of forming cutlets, wet your hands with plain water.
    7. The cutlets must first be fried in a hot frying pan until a crust forms, and then the heat can be reduced. This prevents the juice from evaporating during cooking. As a result, they turn out very juicy.

    Of course, the most important thing is to choose good minced meat. But problems may arise here, because it is not always possible to buy and prepare everything that is sold in our stores. Of course, the ideal option is to cook it yourself. But, if this is not possible, then follow these rules:

    1. Buy chilled rather than frozen product - this makes it easier to assess its freshness and quality.
    2. Do not buy gray minced meat. This is already a stale product.
    3. Pay attention to the color of the liquid that will be in the tray. If it is bright red and transparent, then the product is fresh.
    4. The color of the minced meat itself will depend on its composition. Pork is more pink, and beef is dark red, chicken has a yellowish tint.
    5. Be sure to smell it before buying; it should not have any foreign odor or even spices. This way, an unscrupulous seller may try to disguise damaged goods.
  • Rate the recipe


    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 do more dietary option- take either 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 hot pepper Chile. 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.






    Garnish for meat cutlets Any mushrooms are suitable - porridge, fluffy rice, pasta, potatoes, stewed vegetables. If you just need a snack, it will be enough fresh vegetables or

    Mushroom cutlets - incredibly tasty and aromatic dish.

    And it doesn’t have to be with meat.

    You can cook cutlets with mushrooms 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, 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. Fillet with chicken breast, 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 ours potato dough and divide by 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? Chopped meat You can take any at your discretion, 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. Stir the broth and tomato paste, season with spices and pour into the mold with 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

    Used for stuffed cutlets with mushrooms Ground beef. 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.

     

     

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