Recipes of delicious cutlets with mushrooms

You can diversify your menu with cutlets, cooked from champignons. Usually mushrooms are added to meat or minced chicken, and if you want to get a diet dish, then try making mushroom patties with vegetables and don’t fry them in oil in a pan, and bake in the oven. To give a spicy taste, you can optionally cook 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

Before cooking mushroom cutlets, mushrooms need boil in a small amount of water and, having cooled, pass through a meat grinder soaked in milk and well-pressed bread.

Add chopped and sautéed onion, eggs, pepper, salt. Knead well and form small flat cutlets.

Breaded them in flour, dip in an egg, breaded in breadcrumbs and toast. Drizzle with potato sauce.

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

As you can see in the photo, mushroom cutlets from champignons, cooked 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 loin into pieces so that everyone is with a bone, beat lightly, salt, sprinkle with pepper, one side each dip a piece into flour, then into eggs mixed with milk, sprinkle with breadcrumbs and fry only on the breaded side. Cutlets spread on a greased baking sheet up.
2. Put boiled, finely chopped mushrooms on each cutlet, mixed with finely chopped and fried onion, chopped greens (mushrooms to taste salt and pepper). Cutlets cover slices of cheese and put in the oven for 15-20 minutes.

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

Beef patties 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 mushrooms on this recipe, the meat needs to be chopped 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, in the middle put the mushroom stuffing and wrap it with the edges of the meat tortilla.
4. Flatten the product with a knife so that you get a round cue ball, bread and fry.
5. Stuffing: boil buckwheat porridge. Finely chop the fresh mushrooms and fry in oil, mix with mushrooms.
6. In a frying pan, oiled, put buckwheat porridge, make a recess in it, in which to put the meatballs.
7. Pour all sour cream, sprinkle with grated cheese. Bake cutlets from ground beef 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). Each piece beat off on a wet board (strike lightly, being careful not to tear the meat fibers). Align the edges of the pieces of fish, sprinkle with salt and pepper, in the middle of each put the stuffing and wrap the edges on all sides. Cooked place the patties in a deep pan with the wrapped side down, pour in some fish stock cooked from the head and bones, cover and simmer over low heat until cooked. Fold in porcelain bowl, pour the sauce and serve.

Mushroom stuffing: fry finely chopped champignons 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 deep pan, gradually pour fish broth cooked from head and bones, boil. Add fermented grape juice and cream, boil for a couple, so that the sauce is slightly thickened. IN rub a tablespoon of bacon into a separate saucepan, rub into three yolks one at a time, gradually pour into the same prepared sauce and steamed until thick sour cream. Add lemon juice taste.

Chicken cutlets with champignons baked in the oven.

Ingredients:

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

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

These photos show the cutlets with mushrooms, cooked 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. For cooking delicious turkey cutlets with champignons mushrooms need to be washed, peeled, cut into thin plates, put in a pan, fry in vegetable oil so that they become soft.
2. Prepare minced meat from turkey meat, chopping it with onion onions.
3. Add minced salt, egg, spices, mushrooms, herbs, then mix thoroughly until smooth.
4. If the minced meat is liquid, you can add a little breadcrumbs or wheat flour.
5. Spread the prepared meat with a tablespoon with a plate with flour, roll in flour and form patties.
6. Spread meatballs in a pan with preheated vegetable oil, fry on both sides over medium heat until formed golden crust.

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 champignons. In this mixture add egg, flour, salt, spices, mix. Spread meatballs in a pan with preheated vegetable oil, fry on both sides on medium the fire.
2. Cooking the sauce.
3. Chop green onions, chop the garlic, add to sour cream, mix.
4. Sliced ​​ready cutlets with champignons and eggplant the sauce.

Minced chicken cutlets with mushrooms and cheese, cooked 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, the chicken needs to be cleaned of bones and skin, run twice through meat grinder, the second time – along with chopped, fried in oil onions and mushrooms (mushrooms can be boiled and use a decoction for sauce), white bread soaked in milk without a crust. To mincemeat add melted butter, egg, salt and mix everything. Chicken sprinkle the cutlets with mushrooms with cheese, place on a baking sheet, and put in a preheated oven for 30-40 minutes.

Serve the patties with mushrooms and cheese cooked in oven, with fried potatoes or mashed potatoes, sour cream or mushroom sauce, stewed carrots and peas, fresh salad vegetables.

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

Ingredients:

• 5-6 tbsp. l champignons
• 200 g of 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 fire and let stand for 30 minutes. Strain the broth. Mushrooms finely slice. Peel the onion, chop finely. In a pan with a thick bottom heat up vegetable oil. Put onion, chopped cedar nuts, rice, fry for 5-7 minutes. Pour the wine, cover the pan cover 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 herbs, chopped garlic, egg, salt, spices, mix thoroughly. Form cutlets, breaded in flour, put on a greased baking sheet, sprinkle with grated cheese. Bake meatballs with mushrooms and rice in oven at a temperature of 160 – 170 ° C 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 prepare chicken fillet: rinse, dry, cut into small pieces. Grind garlic, add to the fillet, starch is also here, salt, pepper, mix thoroughly.
2. Prepare mushrooms: rinse, peel, finely to cut.
3. Add the egg to the chicken, mix thoroughly, attach to minced mushrooms.
4. Heat vegetable oil in a pan. Spread in minced chicken and mushroom pan shaped into small balloons.
5. Minced chicken cutlets with champignons fry 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 the onion rinse, chop. Rinse mushrooms, peel, thinly to cut. Heat vegetable oil in a pan, put chopped champignons and onions. Simmer over low heat for 10 minutes., After what to put in chicken, chopped garlic, two raw, well mixed eggs, greens. To the resulting mixture add sour cream, mix, add flour. Preheat the vegetable oil, with a tablespoon, collect the minced meat and put in a pan. Fry cutlets on both sides.

Chopped chicken breast cutlets with champignons are obtained delicate and delicious. They will go with 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, rinse the potatoes thoroughly, put boiled in a peel in slightly salted water. Ready peel potatoes, crush, rub through a sieve, drive into it raw egg, add pepper, salt, flour, mix until smooth masses. Give the resulting mass an oval shape with a thickness of 5 cm, then cut into round pieces 1.5 cm thick and slightly rolled, to make a cake.

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

Stuffing with a tablespoon spread on top on potato cakes, pinch them and give an elongated oval shape, after then fry in vegetable oil on both sides until formed golden crust. Ready-made potato patties with champignons 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 on slow fire 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 mushrooms, peel, boil, pass through meat grinder. Fry the onion until golden brown, add to the mushroom stuffing. Put the egg there, salt, add spices. Of minced meat to form cutlets, roll them into breadcrumbs, fry on both sides. Serve on the side dish boiled potatoes with butter.

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

How else can you cook cutlets with mushrooms and potatoes

Chicken cutlets with champignons 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 lightly salted water. Transfer the finished meat to a wide bowl. Dice potatoes, toss with aromatic roots in the remaining broth, cook until tender. Soak the bread in water. Chop mushrooms finely. Chicken meat combine with boiled potatoes, roots, bread, skip through meat grinder.

Drive 2 eggs, mushrooms, melted cream into the minced meat oil, sour cream, mushrooms, raisins, zest, spices, salt and mix well. Sprinkle minced meat with flour and leave for half an hour. Then shape cutlets, moisten them in eggs, roll in breadcrumbs and fry in fat until golden brown.

Put the finished meatballs on a dish and sprinkle with finely chopped parsley.

Oat cutlets with champignons and potatoes.

Ingredients:

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

Pour boiling water over oatmeal, cover and leave for 30 – 40 min for swelling. Peel potatoes, onions and garlic. Potatoes grate, chop the garlic and onions. Wash the mushrooms peel, finely chop. Wash greens, chop. With oatmeal flush excess liquid, add grated potatoes, onions, garlic, mushrooms, herbs, salt, spices, mix well. If the mass it turned out too liquid, add a little flour. To form cutlets, breaded in flour and put in preheated vegetable butter. Fry on both sides over high heat until cooked brown crust, then reduce the heat, cover the pan with a lid and fry cutlets 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 champignons, which should be washed, cleaned, boiled, finely chopped plates and fry with onions in a pan. After that take beat off the pork, stuff it with prepared mushrooms, wrap in a straw. Roll the resulting cutlets on all sides in flour and fry in fat. Instead of flour it is allowed to use breadcrumbs. As a side dish for pork cutlets with mushrooms suitable boiled potatoes.

Pork cutlets with champignons.

Ingredients:

• pork – 500 g
• melted lard – 60 g
• champignons – 400 g
• butter
• 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 15 minutes.
2. Fried pork cutlets with mushrooms put 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 the carrots wash, grate.

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

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

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

Make mince cakes, put in the middle of each serving toppings. 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 circles tomatoes.