As long as I can remember, I have always loved cutlets with a surprise! She loved to cook and eat. Cutlets with mushrooms inside are one of my favorites after chicken Kiev.
Cooking cutlets stuffed with mushrooms is very easy. If you are lucky enough to get wild mushrooms, your cutlets will turn out much more flavorful than with champignons or oyster mushrooms, but even with these mushrooms as a filling, your household will like the cutlets, I’m sure.
We will prepare all the products according to the list. You can use any minced meat: chicken, pork, pork and beef. I use minced pork and beef, it's juicier.
Place the rolled meat in a bowl. Add grated potatoes on a medium grater. Add garlic, passed through a press.
Instead of eggs, I put a couple of spoons of mayonnaise. Spices include salt, ground black pepper and seasoning for meat.
Mix all the ingredients well and beat the minced meat.
Now let's prepare the mushroom filling for the cutlets. Remove the film from the champignons and cut them into small cubes. We also finely chop the onion.
Heat 1 tbsp in a frying pan or saucepan. vegetable oil and fry the mushrooms and onions in a frying pan for 5-7 minutes over high heat, stirring. After this, reduce the heat to low and simmer the vegetables for another 7-8 minutes, until all the liquid released by the vegetables has evaporated. Salt vegetables to taste.
Remove the saucepan from the heat and let the filling cool to room temperature.
We make cakes from the minced meat and put our mushroom filling in the middle of each meat cake. Carefully connect the edges of the flatbread and form a cutlet.
First dip the finished cutlets into an egg beaten with a pinch of salt, and then roll each cutlet in breadcrumbs.
Deep-fry the cutlets for 5-7 minutes each, until golden brown, and transfer to a fireproof dish. Place the deep-fried cutlets with mushrooms inside into an oven preheated to 170 degrees C for 12-15 minutes.
Cutlets stuffed with mushrooms are ready! Serve cutlets with mashed potatoes, fresh vegetable salad or pasta.
Bon appetit!
Cutlets are the most popular dish that is found on every menu. They can be prepared from traditional ingredients or from combinations of 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;
- onions - two heads;
- loaf - two slices;
- butter – 100 g;
- spices;
- mushrooms – 260 g;
- flour - two spoons;
- herbs, oil and breading for frying.
Cooking method:
- Let's start preparing the minced meat for the cutlets by soaking the pieces of bread in hot water.
- 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.
- 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.
- 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.
- 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 are an appetizing, tender and satisfying dish that 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:
- Using a meat grinder, prepare minced chicken, champignons, onions and garlic cloves.
- 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.
- 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:
- If you plan to buy wild mushrooms for cutlets, you need to boil them first. And the champignons can be immediately chopped and stewed in oil until soft.
- Mix mushrooms with grated cheese, chopped dill and seasonings.
- Beat the egg into the minced meat, add spices and mix.
- We make a flat cake from a piece of minced meat, put the filling in the center and fasten the edges, hiding it.
- 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 simplest ingredients you can prepare an incredibly 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:
- 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.
- We also need to boil the potatoes and then grate them.
- Chop the onions and carrots as desired, cut the mushrooms into small pieces and fry them together with the vegetables.
- 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.
- 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 gifts. 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:
- 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.
- We make cutlets from the minced meat and sprinkle them with flour.
- 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:
- Mix the minced meat with chopped onion, herbs, spices and chicken eggs.
- 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.
- We make flat cakes from the minced meat, put mushroom filling in them, form cutlets and sprinkle them with breading.
- 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 a good recipe for making 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:
- 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.
- Boil the potatoes and make a puree from them.
- Separately sauté the chopped onion and chopped mushrooms in heated oil.
- 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 for an original recipe for making meat cutlets, then be sure to try a dish based on chicken and minced meat. Cutlets stuffed with mushrooms, herbs and creamy sauce are 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:
- Poultry fillet and pork should be passed through a meat grinder along with onions and white bread soaked in milk.
- Finely chop the mushrooms and fry them in oil, sprinkling them with salt and pepper.
- Mix the minced meat with mushrooms, carrot sticks, salt and pepper.
- Pour the cream into a saucepan, add Provençal herbs and flour. Mix the mixture well so that there are no lumps.
- We form cutlets from the minced meat, put them in a deep frying pan, pour in cream sauce, cover and simmer over low heat for 20 minutes, turning over from time to time.
- 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 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!
You can use any minced meat for these cutlets, but I prefer pork. I buy meat and grind it on the spot (the store provides such a service); I never take ready-made minced meat.
The exact proportions are not particularly important here: there may be a little more mushrooms or, conversely, a little more minced meat.
An egg weighing 65-67 grams.
The bulb is about 70-80 grams.
Mushrooms - a mix of forest mushrooms. There are boletus mushrooms, chanterelles, and a couple of russulas - everything that I collected in the forest.
Grind the mushrooms in a meat grinder.
Chop the onion and lightly fry in butter. I grind the onion in a blender - not into porridge, but leaving small pieces. You don’t have to fry it, but the taste will be a little simpler, not much.
Place the ingredients in a bowl: twisted mushrooms, minced meat, 2 tablespoons of ground breadcrumbs, chopped parsley, egg, fried onion and salt and pepper.
Mix everything well until you have a homogeneous viscous mass.
The minced meat is ready, it's time to shape and fry.
Be sure to heat the frying pan, then add vegetable oil, form small cutlets and, without reducing the heat, fry them until beautifully browned on both sides.
Then tightly close the pan with a lid and simmer the cutlets for about 10 minutes. The time directly depends on the size of the cutlets. In any case, more than 15 minutes is definitely not required.
You can serve them with anything: cereals, pasta, mashed potatoes or salads. They are very good just with tomatoes. Suitable for pork and wild mushroom cutlets and sour cream sauce.
I also like them cold - put the cutlet on black bread and eat with a ripe tomato.
Enjoy your meal!
Who doesn't love cutlets? I'm sure everyone likes them - both adults and children. Most housewives cook them quite often, and everyone’s recipes are more or less similar. And I like to pamper my family with not quite ordinary cutlets, but cook meat cutlets with mushrooms. This way, a familiar dish turns out completely different: more interesting, brighter, tastier.
The recipe for cutlets with mushrooms is very simple, and there is not much more hassle with it, so you will not encounter any particular difficulties when preparing cutlets with mushrooms. But, as in all similar recipes, minced meat cutlets with mushrooms hide not only the mushroom filling, but also little cooking secrets.
If you want to learn how to cook cutlets with mushroom filling, or are preparing cutlets with mushrooms and minced meat for the first time, then welcome to my humble kitchen, where I will tell you in detail how to cook cutlets with mushrooms and minced meat so that they turn out soft and juicy.
Ingredients:
- 400 g lean pork pulp;
- 120-150 g champignons;
- half an onion;
- 1 protein;
- 2 thin slices of stale loaf;
- salt, ground black pepper to taste;
- 3-4 tablespoons breadcrumbs;
- 1 tablespoon butter;
- 2-3 tablespoons of vegetable oil.
How to cook cutlets with mushrooms and minced meat:
To prepare cutlets with mushrooms and minced meat, first prepare the filling. Finely chop the onion and sauté in hot butter until transparent.
Wash the mushrooms thoroughly, remove contaminated areas and cut into slices. You can use frozen mushrooms. In this case, you just need to defrost them - after all, they are already clean and chopped. Add the mushrooms to the onions and fry them together for 5-6 minutes. If necessary, add a little vegetable oil.
Then cool the mushrooms and onions a little and finely chop them with a knife. Add salt and pepper to taste and mix. The filling is ready.
Cut off the crusts from the loaf, place the slices in a plate or bowl and fill with boiled water. After 10-15 minutes, when the loaf is completely swollen, take it out and squeeze out the liquid thoroughly with your hand.
Wash the meat thoroughly, remove veins (if any). We do not chop it coarsely - so that the meat easily passes into the hole in the meat grinder.
Grind the meat in a meat grinder, then the loaf.
Beat the egg whites until foamy using a mixer or whisk. Add beaten egg whites, salt and pepper to the minced meat and bread.
Mix very well. The minced meat for the cutlets is ready.
Divide the minced meat into 6-7 approximately equal lumps. Spread each lump into a round cake about 0.5 cm thick. Place 1.5 - 2 teaspoons of filling in the middle.
We seal the edges very carefully (so that the cutlets stuffed with mushrooms do not burst at the seam during frying), while forming an oblong cutlet.
Roll the cutlets with mushrooms inside in breadcrumbs.
In a frying pan heated with vegetable oil, loosely place the cutlets with mushrooms inside (to make it easier to turn) and fry over medium heat for 5-7 minutes, until golden brown.
Then carefully turn the cutlets stuffed with mushrooms over and repeat the procedure for the other side.
Serve the meat cutlets with mushrooms hot, or with any side dish - rice, potatoes, pasta or fresh vegetable salad.
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