Edible mushrooms are one of the cult products for the majority of the inhabitants of the Russian Federation and some countries of the former USSR. From edible mushrooms you can cook a variety of delicious dishes, including cutlets.
Cutlets from mushroom stuffing - a great alternative to meat and fish cutlets, especially for fasting and vegetarians of a certain kind. Cutlets from mushrooms, cooked according to traditional recipes, will be good not only in everyday everyday menu, but also on the festive table.
How to cook mushrooms?
We prepare mushroom cutlets from white mushrooms.
Ingredients:
- white mushrooms - 1 kg;
- onion - 2-3 pcs. medium size;
- egg chicken -3-4pcs;
- vegetable oil - 4 tablespoons;
- ground hand;
- salt;
- ground bread crumbs.
Preparation
First, boil the purified and washed mushrooms in lightly salted water for 8 minutes (longer should not be cooked, otherwise they will lose their taste and most of the useful properties). Throw boiled mushrooms in a colander and wait for 5 minutes, then finely chopped (you can, of course, knife by hand, but faster - using a chopper or meat grinder). Add the raw chicken eggs, season with ground black pepper, salt and mix thoroughly. Heat the oil in a frying pan. From the prepared forcemeat we form cutlets, generously dumping each in ground breadcrumbs or flour. Fry mushroom patties on both sides until golden brown. Reduce the heat and for another 15-20 minutes fry, covering the frying pan with a lid.
Finished mushroom cutlets can be served with potatoes, rice, legumes, any porridges, that is almost any garnish. It is also good to serve fresh greens and sour cream or light creamy sauces.
Mushroom chops with mushrooms
Ingredients:
- champignons - about 800g;
- cereals semolina - 3-4 tbsp. spoons;
- onion - 2-3 medium sized bulb;
- oil - 3-4 tbsp. spoons;
- ground bread crumbs;
- ground black pepper;
- salt.
Preparation
Peeled, washed mushrooms are comminuted in any convenient way and we will extinguish them in oil in a deep frying pan or sauté pan over low heat until the juice that is released from the mushrooms is evaporated by 2/3 and the mushrooms do not acquire a golden brown tint. Prepared in this way, the mushroom mass is mixed with semolina and add the finely chopped onion. Stuff off the stuffing and season with pepper. We heat the oil in a frying pan without a handle, we will shape the cutlets, dumping them in flour and / or breadcrumbs, and fry in a pan on both sides on medium heat until a crusty brown. We bring it to readiness in a preheated oven for 15-20 minutes at an average temperature. We serve with sour cream sauce and any side dish. You can make several different kinds of cutlets to slightly change the dinner. So, carrot cutlets and any lean cutlets are suitable.
Cutlets from dried mushrooms
Since in most of Russia the cold season lasts long enough, many are interested in how to make cutlets from dried mushrooms, which are harvested for future use. Cooking cutlets from dried mushrooms is quite an acceptable way.
Ingredients:
- dried ceps - 200 g;
- cream natural dairy - 1, 5 cups;
- butter natural - 50 g;
- onion - 2 pcs .;
- egg of chicken - 3-4 pieces;
- black pepper ground;
- nutmeg;
- salt;
- white loaf - 1 piece;
- flour for breading;
- vegetable oil for frying.
Preparation
First dried white mushrooms will be filled with boiling water, wait until they are soaked, cool, dried and chopped. The crumb of the loaf is soaked in cream and added to the mushrooms. Let's add butter, eggs, pepper and nutmeg. Mushroom mass is sour, carefully mixed with a little vzobem. We heat the oil in a frying pan, form cutlets, panning them in flour, and fry over medium heat on both sides.