Good day to all!
While picking mushrooms over the years, I have taught myself not to pay attention to large mushrooms. We have plenty of this goodness in our forest every year and that’s why I collect only small mushrooms, with the exception of boletus mushrooms. But my husband rows everything - both small and large. This is, of course, a business-like thing and I still have to tinker with them, so I constantly make minced mushrooms from his Bolshevik mushrooms and freeze it for later use in the winter.
I have a lot of recipes with this kind of minced meat, so I need minced meat made from different mushrooms. And it so happened that I chose two options for myself - minced meat from the caps and stems of various mushrooms, and minced mushroom stems from boletus mushrooms.
In the forest it is impossible to pass by the huge boletus, boletus and other tubular mushrooms, but pickling such mushrooms is not very convenient. When cooked, they become like frogs, slippery and not beautiful. Boletuses are also not very good at drying; they then turn soups black. These are the mushrooms I use for minced meat.
The preparation is simple. We sort the mushrooms and rinse them well in water. You can cut large caps and stems in half or simply boil the whole mushroom. Also, for the first version of minced meat, we collect all the mushrooms except boletus mushrooms.

The second option is purely legs from boletus mushrooms. Hats to dry, legs to mince. We also rinse well in water.

The process has begun. Add salt and cook until fully cooked. Do not forget to constantly remove the foam.

Place the finished mushrooms in a colander and leave until completely cool.
By the way, cut these boiled legs into pieces and cook according to this recipe.
They can also be consumed simply in this form - they taste like boiled crayfish meat (well, who of course knows this taste will understand me, it’s impossible to tear yourself away).

Next, we pass the mushroom stems through a meat grinder and get white, crispy minced meat. It is advisable to drain the liquid that appears.
I make minced meat using a large mesh.

And this is what assorted mushrooms look like. After cooking, we also place them in a colander and leave to cool completely.

We pass the mushrooms through a meat grinder and get a more liquid minced meat, but as if with gluten. It makes excellent mushroom pancakes or cutlets.

We take new plastic bags and lay out the minced meat in portions. As much as you usually use in preparing meals for your family.

I form the minced meat into small cubes, place it on a tray and put it in the freezer. After freezing, I shake them off the substrate and it’s convenient to put these bars into storage containers in the freezer.

This mushroom mince stores well.
After defrosting, it does not lose its taste.
Good luck with your winter preparations!

Cooking time: PT00H01M 1 min.

How often do we want to diversify our usual table with something truly unusual, new, not too burdensome to prepare and healthy? Finding a recipe that meets all the requirements is not easy, but today we offer you just such an option: prepare minced mushrooms. How to make it so as not to overwhelm the taste of the delicate substance with spices, what can be used as additional ingredients, what is best served with?

You will learn about this and much more from our article.

Dishes with minced mushrooms

First, let's decide in which dishes you can use minced mushrooms.

1. Cutlets, zrazy

This is the first thing that comes to mind and it is no coincidence that even meat-eaters will appreciate this dish.

2. Pancakes, ravioli, dumplings, manti

For a Lenten or vegetarian menu, minced meat with mushrooms will be a real find. Depending on the ingredients and seasonings, it can be combined with either boiled dough or fried dough.

3. Snacks

The usual tomatoes, eggs or sweet peppers stuffed with this filling will become the highlight of the table.

4. Vegetable hot dishes

Zucchini, potatoes, eggplants - stuff them and bake.

5. Hot meat dishes

All kinds of chicken and meat rolls, stuffed roast will acquire an extraordinary aroma and taste.

If necessary, minced mushrooms can be easily diluted with milk, tomato paste, or even just water and flour to create an excellent sauce for hot meat and vegetable dishes.

Let's look at the basic recipes for preparing minced mushrooms. Having mastered them, we can easily play with additional ingredients to achieve the optimal taste for ourselves.

Simple minced mushroom

Ingredients

• — 600 g + -
• - 1 PC. + -
• - 1 PC. + -
• - 2 pinches + -
• - on the tip of a knife + -
• - on the tip of a knife + -
• Nutmeg - for frying (2-3 tbsp.) + -

Preparation

A dish with a minimum of ingredients: it’s quick and easy to make.

1. First, peel the onion, chop it and send it to a hot frying pan to fry in a small amount of oil.
2. Peel and grate or finely chop the carrots. Add it to the onion when it becomes transparent. Salt, pepper and simmer the vegetables for another 5 minutes.
3. Meanwhile, wash the mushrooms and chop them finely. There are two ways to place them in a frying pan with vegetables:

- put everything in at once - they will give a lot of water and will stew, not fry. This is good for those for whom frying is contraindicated or for those who simply love stewed vegetables.

- spread it out in portions and little by little. Then the juice will have time to evaporate, the mushrooms will take more oil and acquire a ruddy color and corresponding taste.

The taste of the minced meat, accordingly, will also change, so we choose what we need.

1. We keep the vegetables in the frying pan until the mushrooms are ready, then we cool everything at room temperature under the lid - there is no point if the mushrooms dry out, and we pass everything through a meat grinder or grind it in a blender.

If you want a completely homogeneous consistency, scroll them a couple of times, and if you like to feel the pieces, one is enough.

You can use this minced meat for all of the above dishes, and if you decide to make cutlets from it, add an egg and a little bread soaked in milk. This amount will require 1 slice.

As a filling for lean manti or potato zrazas, you can use it in its pure form, without adding anything.

1. Put a liter of water on the fire, add some salt, add 2-3 peppercorns, a couple of bay leaves and bring to a boil. We wash half a kilo of fresh mushrooms and put them whole in a saucepan. Bring to a boil again and hold for another 3-4 minutes, then drain in a colander and let cool.
2. Grind the prepared mushrooms in a blender or meat grinder and place the mixture in a hot, oiled frying pan. Fry, stirring continuously, for 5 minutes, pepper and add 2 tbsp. tomato paste. If it doesn’t disperse well, dilute it with water (1-2 tbsp) and simmer for another 5 minutes.
3. In a separate frying pan, fry the onion (1 large head or 2 smaller ones) and medium chopped carrots until golden.
4. As soon as everything is ready, combine the mushrooms and frying, mix well, taste for salt.
5. You can leave the minced meat with noticeable inclusions of onions and carrots, or you can grind it with an immersion blender until completely homogeneous - it’s up to you.

In the first case, it will be an ideal filling for pancakes or meat rolls. In the second, you can dilute it to the consistency of a sauce by simply adding 1/3 cup of boiled water and heating it in a frying pan, or stuff it into eggs or bell peppers.

Minced mushroom with cream

It turns out very tender and goes well with light vegetable dishes.

• Pour 600 g of mushrooms with boiling water and keep for 5 minutes. Then drain the water, leaving ¼ cup of the broth, cool them and cut them into large pieces - this way the mushrooms will retain more flavor.
• Place in a hot frying pan, fry in low oil until golden brown and set aside. Separately, fry 2 small onions, cut into half rings, until golden.
• We pass both the mushrooms and onions through a meat grinder, mix and put them back into the pan.
• Add mushroom broth and ½ cup of cream. As soon as the mixture boils, add salt, white pepper and nutmeg. Keep on low heat without a lid so that excess moisture evaporates freely.
• If it seems that it turned out a little liquid, feel free to add 1-2 tsp. flour. The main thing is not to put too much of it, remember that it swells.

As soon as the consistency suits us, turn off the gas and let the minced meat cool at room temperature.

Minced mushrooms with cheese and herbs

The taste of the minced meat also turns out to be very mild, so we process half a kilo of mushrooms in the same way as in the previous recipe - brew it with boiling water, and then, coarsely chop it, fry it together with the onion.

• Grind in a blender along with 1/3 of a bunch of greens (cilantro, dill or parsley).
• Three on the finest grater 70 - 80 grams of any hard cheese, combine it with minced meat and mix everything.

We use it as a filling for any kind of snack, as well as for hot vegetable dishes: the cheese in the composition will melt, and our potato boats or stuffed eggplants will turn out with a golden brown crust.

Minced meat with mushrooms can be very varied, but always very tasty. Try it and see for yourself!

When preparing dishes, mushrooms are often added to classic minced meat. These can be champignons, porcini mushrooms, fresh, dried, frozen. Minced meat with mushrooms is one of the most successful flavor combinations. It is used to prepare casseroles, zrazy, and added to rolls and pies. It also turns out to be very tasty with mushrooms, the recipes of which are widely used by chefs all over the world. The most popular recipes for dishes that use minced meat and mushrooms are presented in our article.

Minced meat with mushrooms: recipe

There is no single recipe for minced meat with mushrooms. When preparing a particular dish, different options are used.

Meanwhile, there are three main ways to obtain minced meat with mushrooms:

1. Minced meat and mushrooms chopped to the same size are fried together in one frying pan. Additionally, you can add onions here, which will make the minced meat more juicy. Cook the dish until the liquid from the pan has completely evaporated.
2. Minced meat and chopped mushrooms are fried in different pans. At the same time, you can add onions to both minced meat and mushrooms. At the end of cooking, mix the minced meat and mushrooms. Often they also add cheese, which binds both ingredients. Minced meat with mushrooms and cheese is ideal for making casseroles.
3. Minced meat and mushrooms can be fried either together or separately, but the mushrooms are chopped coarsely. The minced meat in this case does not have a uniform consistency.

Below are the most interesting recipes for preparing dishes with minced meat and mushrooms.

Delicious and mushrooms

To prepare the casserole you will need mashed potatoes. That is why the potatoes need to be set to boil even before the minced meat and mushrooms are fried. After boiling, the potatoes are cooked for 20 minutes, and then you need to mash them with the addition of butter (1 tablespoon) and milk (60 ml).

For the filling, you first need to fry the onion and carrots (2 pcs.). Then add garlic (2 cloves), mushrooms (150 g), minced meat (700 g), tomato paste (2 tablespoons) and dried thyme (1 teaspoon) to the vegetables. Fry everything together until the liquid evaporates. If necessary, add a spoonful of flour to the minced meat.

Potato casserole with minced meat and mushrooms is prepared in the following sequence: put minced meat on the bottom of the dish, mashed potatoes on top, and then a layer of cheese (120 g). Now the dish needs to be placed in the oven for 15 minutes until a golden crust forms.

Pasta with minced meat and mushrooms

The pasta prepared according to this recipe looks like the navy pasta familiar to everyone from childhood, but still has significant differences.

In the process of preparing the dish, minced meat (0.5 kg) is first fried, then mushrooms are added to it. Cook everything together covered for 20 minutes. When the minced meat and mushrooms are ready, add dry pasta (200 g), which is filled with water. There should be enough liquid to cover the paste. Now the heat needs to be set to maximum so that the pasta in the pan boils constantly and strongly. As soon as the water has boiled away, add a spoonful of sour cream to the prepared pasta and then sprinkle with herbs.

Potatoes with minced meat and mushrooms

The preparation of this dish begins with frying the minced meat. Potatoes are the last thing you need here. Place minced meat (1 kg) in a frying pan with butter (50 g) and fry it over high heat. In another frying pan, saute the onions and mushrooms for 5 minutes, then add finely chopped lard (100 g) and garlic (4 cloves). Then place the fried minced meat into the pan with the mushrooms. Pour dry red wine (500 ml) here and add tomato paste (2 tablespoons). Bring to a boil, then remove the pan from the heat. Add thyme and bay leaf.

Transfer the filling from the pan into a baking dish and place it in the oven for 1 hour. After the time has passed, place the potatoes (4 pieces) cut into thin slices and mixed with garlic and thyme on top of the minced meat with mushrooms. Place the pan in the oven, preheated to 200 degrees, for another 30 minutes.

Potatoes with mushrooms and minced meat are served hot. Before serving, it is recommended to sprinkle the dish with grated Parmesan.

Lasagna with mushrooms and minced meat

To prepare lasagna according to this recipe, you will need minced meat (500 g), mushrooms (250 g), dry durum wheat leaves (9 pcs.) and bechamel sauce (0.5 l), prepared according to a proven recipe.

Lasagna is assembled in the following sequence: first minced meat fried in tomato sauce, then dry sheets, topped with bechamel sauce with finely chopped mushrooms, then another layer of sheets. The minced meat in sauce is placed on top again, then the leaves and cheese. Bake for about 40 minutes at 180 degrees.

with mushrooms

Traditionally, zrazy is made from mashed potatoes and served as a separate dish with sauce. Our zrazy will be made from minced meat, and they will have mushroom filling. You can serve them with mashed potatoes, rice or buckwheat.

First you need to prepare the filling for zraz. To do this, mushrooms (200 g) are fried with onions until cooked. When the filling has cooled a little, add boiled eggs (2 pieces), cut into cubes.

To prepare minced meat, you need to soak a loaf (1 slice) in milk (½ tbsp.). Then squeeze it out and add it to the minced meat. Beat 1 egg into the same bowl. Knead the minced meat well until it has a uniform consistency. After this, form a ball out of it, then flatten it in the palm of your hand into a flat cake, put a spoonful of mushroom filling inside and form a cutlet. The edges need to be sealed well so that the filling is completely covered.

The zrazy is fried in vegetable oil on both sides and then cooked in the oven for 20 minutes. Before baking, you need to put a piece of butter in the pan.

Minced meat roll with mushrooms

In this recipe, minced meat and mushrooms are cooked separately, but they will combine perfectly in the filling. To prepare the meat part of the roll, you need to combine ground beef (1 kg), eggs (3 pcs.), 100 g of tomato ketchup, onion (3 pcs.), garlic (1 clove) and a handful of chopped parsley in one bowl. Place the minced meat in a mold measuring 10 by 30 cm (you can make a mold from foil), and bake at 180 degrees for 20 minutes. Remove the finished meat filling from the mold and cool.

For the next filling, fry the mushrooms in butter until tender. Then transfer them to a separate bowl and cool. Meanwhile, roll out the sheet of dough to a size large enough to wrap around the filling. Brush the layer with egg. Place the dough along the middle of the sheet and then the meat. Cut the edges of the dough into strips and wrap the roll, overlapping them on top. The baked goods will be cooked for 40 minutes at a temperature of 180 degrees. If the top of the roll browns before the allotted time, it will need to be covered with foil.

Buckwheat casserole with minced meat, mushrooms and cheese

To prepare a healthy buckwheat porridge casserole you will need buckwheat, minced meat, mushrooms, onions and carrots, peppers, cheese, eggs and spices. First you need to cook buckwheat (200 g) until cooked. While the cereal is cooking, you need to fry the onions and carrots in one pan, and diced peppers and mushrooms (200 g) in another.

Prepare the cheese and egg mixture. To do this, beat eggs (3 pieces) and add grated cheese (200 g) to them. After the cooked buckwheat has cooled a little, you need to combine raw (500 g), buckwheat, mushrooms with peppers, onions and carrots in one bowl. Add salt and pepper to taste. Mix the minced meat with mushrooms with the cheese and egg mixture. Then put it in a baking dish and put it in the oven, preheated to 180 degrees for 45 minutes. After the specified time, remove the mold and sprinkle the dish with cheese (100 g). Cook the casserole for another 10 minutes until a crust forms.

Cooking mushrooms with minced meat is quite simple. Few people know that you can add mushrooms to just classic minced meat and thereby radically change its taste. Both champignons and porcini mushrooms are suitable, in any form: from dried to frozen.

The taste combination of minced meat with mushrooms is quite refined and pleasant. You can make both a casserole and pasta sauce using these ingredients. The mushrooms will permeate the meat with their aroma, and the dish will sparkle with new colors. And those who like experimenting can add different varieties of mushrooms to the minced meat, which will not spoil the taste at all, but, on the contrary, will make it more interesting.

Pros and cons of mushroom dishes with minced meat

Advantages of minced meat with mushrooms:

• such dishes are an excellent source of protein;
• meat gives satiety, and mushrooms enhance metabolism;
• the mushrooms contained in them contain a large amount of vitamins and microelements: B vitamins and vitamin D. You can not only eat deliciously, but also strengthen your immune system;
• mushrooms reward meat with tenderness and flavor;
• Such dishes are suitable for both everyday and festive table.

Disadvantages of minced meat with mushrooms:

• contraindicated for people with gastrointestinal diseases;
• not recommended for children under 12 years of age, because the child’s body does not have enough enzymes necessary for processing;
• hard to digest.

Minced meat dishes with mushrooms should be included in your menu no more than once a week.

What mushrooms and what minced meat to combine

Mushrooms always go well with meat, but some combinations are considered the most winning. For example, the meat of wild animals and poultry goes well with wild mushrooms. Champignons “love” beef, and veal becomes juicier with porcini mushrooms. Boar meat will taste tastiest with honey mushroom sauce, and veal will sparkle with new colors if you add chanterelles to it.

Delicious recipe: wild boar with honey mushroom sauce

To prepare you will need:

• boar meat – 150 g;
• medium fat cream – 140 ml;
• quail egg – 1 pc;
• white loaf – 30 g;
• onion – 1 piece;
• garlic – 3 cloves;
• honey mushrooms – 100 g;
• olive oil (can be replaced with sunflower oil) – 2 tablespoons;
• salt and pepper to your taste.

Preparation:

1. Scroll the meat with onions and garlic through a meat grinder.
2. Add the egg and the loaf, previously soaked in cream, to the resulting mass.
3. Pepper and salt the minced meat at your discretion.
4. Form and fry the cutlets.
5. Bring the cutlets to the oven until they are fully cooked, leaving them there for 10 minutes.
6. While the cutlets are simmering in the oven, chop the onion and fry it with honey mushrooms.
7. Add cream and simmer to form a sauce.
8. Serve the cutlets with a side dish, after pouring the resulting sauce over them.

Methods for preparing mushrooms with minced meat

Recipes for cooking mushrooms with minced meat are varied. But there are several most popular ways of preparing them. For example:

• Chop the mushrooms as much as possible. Fry the resulting mass together with the selected meat in one pan with the addition of onions, which add juiciness and flavor to the minced meat.
• Fry a finely chopped portion of mushrooms over medium heat with the addition of onions. Fry the selected meat in another frying pan with the addition of onions. After this, mix both portions and fry for another two minutes. Some cooks add cheese to this mixture to help bind the two ingredients together, especially when making casseroles.
• Also, a mixture of minced meat and mushrooms can be stewed, baked and boiled in the same way as frying.

Minced meat with mushrooms on the stove

Considering the stove as an assistant in preparing minced meat with mushrooms, we can say that the undoubted advantage is the bright and rich mushroom taste when frying. When using a stovetop, mushrooms with minced meat at the end of cooking, as a rule, do not require additional sauces or dressings. When frying, the taste of minced meat turns out juicy and aromatic, but the dish turns out to be very high in calories, since the cooking process requires the use of a large amount of oil.

You can also simmer minced mushrooms on the stove. It will turn out juicier than when fried. You can use either a shallow or deep frying pan, a grill pan, or even a deep fryer.

The duration of cooking minced meat with mushrooms on the stove varies from 15-25 minutes and always includes separate or joint frying of the ingredients.

Minced meat with mushrooms in a slow cooker

When using a multicooker when preparing minced meat with mushrooms, the taste is less rich, but more delicate, and most importantly healthy. Both mushrooms and meat retain a lot of nutrients when cooked in a slow cooker.

When using a multicooker, cooking dishes with minced meat and mushrooms takes much less time than when cooking on the stove or in the oven. The dish turns out more juicy, and the meat is imbued with mushroom aroma. Cooking time in a slow cooker is 30 minutes or more.

In addition, you can use a slow cooker for frying. The difference from the stove will be the use of less oil, as well as only frying the ingredients together.

Minced meat with mushrooms in the oven

Baking in the oven is perhaps the most useful way to prepare mushrooms with minced meat. Using the oven you can preserve the maximum amount of nutrients.

When considering ways to prepare minced meat with mushrooms in an oven, you can list several options. You can use foil, which will preserve the natural juices of the products. Also an excellent option, in addition to a baking sheet, would be a sleeve. In it, meat and mushrooms will cook in their own juice and borrow an indescribable taste from each other.

Preparing ingredients for cooking

Before preparing any dish, you should carefully prepare each of the ingredients.

• If the meat is frozen, defrost it at room temperature, without using water or a microwave.
• When cutting meat, remove any existing films, tendons or marks from it. Remove all bone mass.
• If the meat is too fatty, trim off most of the fat and set it aside until ready to fry.
• The meat should be cut across the grain.
• Pass the minced meat with several onions through a meat grinder. You can add soaked bread or a clove of garlic. Depending on the dish, skip the meat once or twice.

When it comes to preparing mushrooms, there are also several rules.

• If the mushrooms have just been collected, you should sort them by type and then clear them of debris.
• If you are going to fry mushrooms, it is better not to soak them.
• Cut away areas that look strange or dirty.
• Chop the mushrooms as finely as possible.
• You can skip the mushrooms along with the meat, or you can add them to the prepared minced meat at your discretion.

Tricks for preparing delicious minced meat dishes with mushrooms

• Mushrooms can be fresh, frozen or dried.
• The smaller the mushrooms are cut, the easier they are to digest.
• When choosing meat, give preference to veal or poultry - it is more tender and will add softness to your dish.
• Combine several types of meat and several types of mushrooms, and the dish will give a unique taste that will undoubtedly delight your guests.
• Add onion to the minced meat. It gives it juiciness.
• The minced meat will be more tender if it is passed through a meat grinder several times.
• Serve minced mushrooms with plenty of herbs for easier digestion.
• If the dish allows, add cheese to bind the minced meat and mushrooms together.

Fragrant meat with fried mushrooms in a delicate sour cream sauce. Minced meat with mushrooms cooks amazingly quickly, and the taste and aroma are simply delicious.

Compound:

• Minced meat (beef + pork) – 400 g
• Champignons – 400 g (it is better to use frozen mushrooms cut into slices, but fresh ones can also be used)
• Onion – 1 pc.
• Sour cream (15%) – 350 g
• Flour – 1 tbsp. spoon
• Dill (dried) – to taste (optional, but recommended)
• Ground pepper - to taste
• Salt - to taste

Preparation:

Peel the onion and cut into small cubes. Heat a small amount of vegetable oil in a frying pan and add the onion. Fry the onion until golden brown for 10-15 minutes. with occasional stirring.

While the onions are frying, prepare the sour cream sauce. To do this, first mix flour with 5 tbsp. spoons of boiling water and stir. This is done to avoid the appearance of lumps in the sour cream.

Add sour cream to the flour and water and mix again.

Place frozen champignons (in slices), without defrosting, in a frying pan with the fried onions. If you use fresh mushrooms, first wash them and cut them into slices. Increase the heat to high and fry the mushrooms for 3 minutes, stirring occasionally.

A lot of juice forms in the pan; it must be drained and the mushrooms fry over high heat for 5 minutes. until a golden crust forms.

After 5 min. add minced meat and fry it over high heat. while stirring for 3-5 minutes. until it turns white.

Reduce heat to low, pour in the juice drained from the mushrooms and add sour cream sauce, stir. Before pouring in the sour cream sauce, add 2 tbsp. spoons of boiling water and stir to avoid curdling of the sour cream during further heat treatment.