Cutlets with mushrooms and minced meat. Pork and wild mushroom cutlets

Mushroom cutlets are an incredibly tasty and aromatic dish.

And it doesn’t have to be with meat.

You can prepare cutlets with mushrooms in 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, and 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. Chicken breast fillet is also used, 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 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 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? You can use any minced meat you like, 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. Whisk the broth and tomato paste, season with spices and pour into the mold with the 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

For cutlets stuffed with mushrooms, minced beef is used. 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.

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 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 g;

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.

Mix mushroom mince with pork.

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

All that remains is to fry the 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!

Ingredients:

  • 1 kg (or 0.5 kg pork and 0.5 kg 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 and pepper to taste.

Recipe for cutlets with mushrooms

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

2. Prepare minced meat for cutlets. We pass the pork, 1.5 onions through a meat grinder (half the onion will be needed for the mushroom filling), a little more than half of the parsley or dill. Squeeze the bread so that all the liquid drips out, and grind it too. Break an egg into a bowl with the minced meat.

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

4. When the minced meat is cooked, you can cover it with a plate and set it aside. Let's start preparing the filling for the 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 onions and mushrooms over low heat until tender. Lightly salt and pepper.

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

6. Cut the butter into 10-12 small cubes. Sprinkle the board with a layer of breadcrumbs. Scoop the minced meat with a wet spoon and place it on a clean palm moistened with water. Make a small depression and put the filling in it. Place a tiny piece of butter on top. We mold with minced meat on the sides. Place the cutlets on a board and roll in breadcrumbs.

7. Heat the frying pan thoroughly with vegetable oil and place the cutlets on it using a spatula. Immediately use a spatula to correct the shape of each cutlet 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 cutlets over medium heat for about 5-10 minutes on each side. Do not cover with a lid so that the breadcrumbs form an appetizing and crispy crust. Remove the finished cutlets from the heat and place on a paper towel for a couple of minutes to drain excess oil.

Delicious meat cutlets with mushrooms ready! Bon appetit! 🙂

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 advisable that it be from yesterday, as fresh bread will crumble 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 favorite is 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

    To diversify such a simple and ordinary dish as cutlets, add mushrooms to it, which can be presented as a filling or mixed with minced meat. We have already prepared the filling. Now we offer you a recipe for minced meat cutlets with mushrooms. The ideal option is to take wild porcini mushrooms, but regular champignons will also work – the former are tastier, and the latter cook faster.

    Taste Info Meat main courses

    Ingredients

    • 400-500 g minced meat (a mixture of chicken and pork was used in this recipe),
    • 4 small potatoes,
    • 1 medium sized onion
    • 1 egg,
    • salt,
    • sunflower oil
    • frozen forest mushrooms minced through a meat grinder.


    How to cook cutlets with mushrooms and minced meat

    If you have frozen wild mushrooms, use them. Well, if you are not a mushroom picker and do not put mushrooms in the freezer for storage, the retail chain will always help you out.
    We start by preparing the mushrooms in advance; they need to be boiled and passed through a meat grinder. The main thing to remember is that you must add mushrooms to the minced meat in a completely defrosted state and without any liquid.
    The cutlet mass is prepared in the most usual way. Transfer the minced meat into a deep small bowl and add mushrooms to it.


    Next, grate the potatoes and onion on a medium grater.


    Beat in the egg, add salt and mix well. This must be done so that the mushroom mass is evenly distributed throughout the minced meat.


    We form cutlets and place them in a slightly heated frying pan with sunflower oil.



    Fry over medium heat on both sides.


    When the cutlets are ready, press everything into the frying pan in which they were fried, pour in a little boiled water from the kettle, cover with a lid and simmer for 10 minutes, so they will become softer and more tender. You can serve this dish with boiled potatoes, porridge or vegetables as a side dish.