For these cutlets, it doesn’t matter whether you use fresh or frozen mushrooms. The main thing is that these are prefabricated forest mushrooms (and not champignons or, for example, just honey mushrooms), then the cutlets will turn out tender and with a unique taste. If the mushrooms, like mine, were frozen, then they do not require complete defrosting. 15-20 minutes are enough for the ice crust on their surface to melt.
While the mushrooms are thawing, you can start peeling the potatoes and garlic. Then put our mushrooms in boiling salted water to cook for 30 minutes (after boiling).
While the mushrooms are cooking, finely grate the potatoes and garlic on a fine grater or in a blender.
Add eggs and salt to the resulting mass and mix until completely homogeneous.
Place the cooked mushrooms in a colander to drain. I’ll tell you a secret, you don’t need to pour out the dark liquid from cooking them - it will make an amazing sauce. I'll tell you a little later.
We throw the cooled mushrooms into a blender or grind them into minced meat in a regular meat grinder. I prefer a blender.
As a result, we will have 2 containers with ingredients for future mushroom cutlets.
Now that the minced mushroom has cooled completely, combine both compositions in one bowl. Mix well. The consistency is still a little liquid, don't be alarmed.
To ensure that the cutlets in the frying pan do not lose their shape, eggs alone are not enough. That’s why we add a little flour to the cutlet base. Adding flour in small portions, we continue to thoroughly knead the mass.
The result is a slightly viscous (like pancake) “dough”. It is held loosely in the spoon and slowly but surely falls from it.
In a frying pan, pre-heated and greased with oil, place the cutlets at a distance from each other to prevent them from sticking together.
Fry like regular potato pancakes - until browned. Then turn it over and fry on the other side.
Ready-made mushroom cutlets can be placed in one container directly on top of each other - they do not stick or wrinkle. You can serve fresh wild mushroom cutlets to the table by sprinkling with finely chopped herbs or dousing them with delicious cheese sauce, which (as promised) I’ll tell you about below.
Secret cheese sauce for mushroom cutlets:
Chop the garlic into the mushroom infusion from cooking and put it on the fire. At this time, add a little flour to 1/2 cup of milk and thoroughly beat the thickened mass with a fork. As soon as the mushroom infusion boils, pour in the whipped mixture in a slow stream.
Continue to gently stir the sauce. Reduce the temperature of the burner, chop the greens (any) and grate the cheese (a little). Add all this to the sauce. Stir and turn off after the cheese has melted. An amazing sauce, perfect for mushroom and potato cutlets!
A dish that every chef can prepare is potato cutlets with mushrooms. There are many recipes for this treat; you can feed a large family and surprise guests during the feast. It is served without a side dish, accompanied by an appetizing sauce and vegetable salad.
Delicious potato cutlets stuffed with mushrooms are prepared quickly, simply without any special tricks. If there is some puree left over from the evening, it is used as a base. It can be just a potato shell, or you can make a fluffy dough with a vegetable base.
- The basis for delicious cutlets with mushrooms is traditionally prepared from puree. It is important that the potato mass is not too fluffy; on the contrary, it should be dense and slightly loose.
- Potato dough is prepared from mashed potatoes, eggs, flour and butter. A dense mass is kneaded, and the zrazy are molded like pies.
- Be sure to bread the potato cutlets inside with mushrooms. These can be crackers, flour, ground flakes or cheese shavings.
- Sometimes boiled jacket potatoes are used as a base. The dish has a slightly different taste, different from the classic one, but no less tasty.
Potato cutlets with mushrooms and onions
Simple potato cutlets with mushrooms and onions - a very versatile recipe. As a supplement, you can use various vegetables, not just onions. Garlic, sweet and hot peppers add piquancy to the treat; grated jacket potatoes are used as a base. The finished dish is somewhat reminiscent of Belarusian potato pancakes with filling.
Ingredients:
- champignons - 300 g;
- jacket potatoes - 6 pcs.;
- onion - 1 pc.;
- egg - 1 pc.;
- sweet pepper - ½ piece;
- hot pepper - 1/3 pod;
- garlic - 1 clove;
- flour - 1−2 tbsp;
- salt.
Preparation
- Saute half the onion, add finely chopped mushrooms, sweet and bitter peppers, fry until tender. Add crushed garlic, salt.
- Grate the potatoes and mix with the remaining finely chopped onion.
- Beat the egg into the base, add salt and flour.
- Form into flat cakes, add filling, and bread.
- Fry potato cutlets with onions and mushrooms until golden brown.
Cutlets from mashed potatoes with mushrooms
A good way to get rid of leftover potatoes is to make mashed cutlets with mushrooms. A simple dish will be a good option for a hearty breakfast, because it is prepared quickly from basic ingredients. The ideal complement to this dish would be a light and savory sour cream sauce with herbs or a classic yogurt tartare.
Ingredients:
- puree - 500 g;
- egg - 2 pcs.;
- flour - 2-3 tbsp. l.;
- mushrooms - 400 g;
- onion - ½ pcs.;
- breadcrumbs.
Preparation
- Sauté the onion, add finely chopped mushrooms, fry until tender, add salt and cool.
- Beat the egg into the puree, add flour.
- Whisk the second egg until the whites are completely released.
- Form into flat cakes and fill with mushrooms.
- Dip in flour, then in egg and breadcrumbs.
- Fry the cutlets until golden brown.
Cutlets with mushrooms and cheese
Extraordinarily tasty zrazy with mushrooms and cheese is also suitable for a festive feast. You can use any hard cheese; add it not only to the filling, but also to the breading, so the crust will be crispier. From the specified quantity, 6 medium-sized cutlets are obtained; the dish is prepared for 40 minutes, taking into account that the puree will be cooked in advance.
Ingredients:
- puree - 1 kg;
- mushrooms - 600 g;
- onion - ½ pcs.;
- cheese - 250 g;
- egg - 2 pcs.;
- crackers;
- flour - 4 tbsp. l. + 2 tbsp. l for breading;
- salt, pepper, oil for frying.
Preparation
- Fry mushrooms with onions, add salt and cool.
- Beat the egg into the puree and add the flour.
- Grate the cheese on a fine grater, mix 1/3 with breadcrumbs.
- Form into flat cakes, add a spoonful of mushrooms and a pinch of cheese, and seal the edges.
- Dip in flour, then dip in egg and coat in bread and cheese crumbs.
- Fry on both sides.
Potato cutlets with minced meat and mushrooms
Mushroom and potato cutlets are prepared using puree, and it is better to use champignons and minced chicken as filling. Cheese will add original taste and juiciness, and as a breading it is better to use corn flakes, which need to be mashed into coarse crumbs. A bright and original treat is served accompanied by creamy sauce or with a simple vegetable salad.
Ingredients:
- puree - 1 kg;
- mushrooms - 400 g;
- minced fillet - 300 g;
- onion - ½ pcs.;
- egg - 1 pc.;
- cheese - 150 g;
- corn flakes - 100 g;
- salt, black pepper.
Preparation
- Mix the puree with the egg.
- Grate the cheese.
- Saute the onion, add finely chopped mushrooms, fry until the liquid evaporates.
- Add minced meat and fry until done. Salt and pepper.
- Make a flatbread out of potatoes, add a spoonful of filling and a pinch of cheese, form into a ball and flatten it a little.
- Breaded in corn crumbs, fry potato cutlets with mushrooms until golden brown.
Cutlets stuffed with mushrooms and eggs
Cutlets with mushrooms and eggs are a hearty dish with a classic filling that will appeal to all lovers of original treats. In this version, eggs are hard-boiled, grated or cubed and mixed with fried mushrooms. From the specified amount of products, approximately 6-8 medium-sized cutlets are obtained.
Ingredients:
- mushrooms - 600 g;
- mashed potatoes - 1 kg;
- hard-boiled eggs - 3 pcs.;
- raw egg - 1 pc.;
- flour - 2 tbsp. l.;
- salt, oil for frying;
- dill - 20 g;
- breading
Preparation
- Finely chop the mushrooms, fry until tender, add salt and cool.
- Add chopped eggs and dill.
- Beat an egg into the puree, add flour, form into flat cakes, and fill with filling.
- Bread potato cutlets with egg and mushrooms in breadcrumbs.
- Fry on both sides.
Lenten potato cutlets with mushrooms are a simple, quick and hassle-free recipe. The products hold their shape well and without adding eggs or cheese, it is important to bread them well. As a result, the dish turns out to be very satisfying; it is served accompanied by a light vegetable salad. For piquancy, you can add a clove of garlic and chopped herbs to the filling.
Ingredients:
- mushrooms - 500 g;
- mashed potatoes without oil - 600 g;
- onion - ½ pcs.;
- garlic - 1 clove;
- dill - 1 handful;
- breading, salt, pepper, vegetable oil.
Preparation
- Saute the onions, add mushrooms, fry until tender.
- Throw in the crushed garlic and chopped herbs, add salt, stir, and cool.
- Form the puree into flat cakes, add a spoonful of filling, form into a ball and flatten.
- Breaded, fry on both sides.
Potato zrazy with mushrooms, the recipe for which is offered below, will appeal to all busy housewives or those who do not really like to spend a lot of time in the kitchen. In this version, the ingredients are mixed together, flat cakes are formed, breaded and fried - that’s it, an original and quick treat will be ready in just half an hour.
Ingredients:
- puree - 600 g;
- onion - ½ pcs.;
- mushrooms - 500 g;
- egg - 1 pc.;
- flour - 3-4 tbsp. l.;
- salt, pepper, breading.
Preparation
- Saute the onion, add mushrooms, fry until tender.
- Mix the puree with the roast, add the egg, flour, salt and pepper.
- Form into balls and roll in breadcrumbs.
- Fry lazy potato cutlets with mushrooms until golden brown.
Potato cutlets with mushrooms in the oven
Baked cutlets with mushrooms in the oven will be appreciated by adherents of a healthy diet, due to the absence of a large amount of oil. The basic recipe is no different from the traditional one; you can add cheese, egg or meat to the filling, enriching the taste of the dish. Do not use coarse breading; it can dry out too much.
Ingredients:
- mashed potatoes - 1 kg;
- onion - ½ pcs.;
- cheese - 150 g;
- mushrooms - 600 g;
- egg - 1 pc.;
- butter - 100 g;
- flour - 2 tbsp. l.;
- breading
Preparation
- Fry mushrooms with onions. Add salt.
- Add egg, butter, flour to the puree, mix, form into flat cakes.
- Fill with roast, seal the edges, flatten.
- Breaded in breadcrumbs, place on an oiled baking sheet.
- Bake for 30 minutes at 190.
Cutlets with mushrooms in a slow cooker
Almost any recipe can be adapted for cooking in a slow cooker; potato cutlets with mushrooms are no exception. One drawback of this method is the small portions, given the small volume of the bowl. You need to prepare the puree and fry the mushrooms and onions in advance. The specified amount of ingredients is enough for 4 servings.
Ingredients:
- puree - 300 g;
- mushrooms - 300 g;
- onion - ¼ pcs.;
- butter - 50 g;
- flour - 1 tbsp. l.;
- breading;
- egg - 1 pc.;
- salt, oil for frying.
Preparation
- Fry mushrooms with onions, add salt and cool.
- Mix the puree with butter and flour, form into flat cakes and fill with mushrooms.
- Dip in egg, coat in breadcrumbs.
- Cook on “Fry” on both sides.
This amount of product makes 14 large cutlets.
Finely chop the onion and fry until golden brown.
Finely chop the mushrooms. If you use wild mushrooms (and I use them), then you need to boil them first.
Add the mushrooms to the onions and fry everything together until the mushrooms are ready. If you used raw champignons, then fry for 15 minutes. If you used pre-cooked wild mushrooms, fry for 5 minutes.
Boil potatoes in salted water.
Add butter to boiled potatoes, pour in milk and make a thick puree. Do not overdo it with milk, the puree should be very thick!
Add mushrooms to the puree.
Add pepper, your favorite seasonings, and more salt if necessary, stir and refrigerate for 1-2 hours.
Pinch off a lump from the potato-mushroom mass frozen in the refrigerator, roll it in egg, then in breadcrumbs, give the cutlets an elongated pie-like or round shape.
Place in a frying pan heated with oil and fry on both sides.
The cutlets are fried very quickly, because... All the ingredients are already ready! Wait until the crust is golden brown and remove from heat.
I serve these cutlets with green onions and sour cream or sour cream sauce (any greens to your taste + garlic pressed through a press). Bon appetit!
Friends, today we will prepare potato cutlets - a recipe with mushrooms. They turn out to be very interesting and original, and even those who don’t like potatoes in their diet like them. In addition, they have one advantage: yesterday’s uneaten potatoes will be an excellent basis for preparing a fresh and hot dish! Well, if you don’t have yesterday’s puree, then specially boil a few potatoes and fry delicious cutlets with mushroom filling.
In general, cutlets with filling or are a national dish of Lithuanian cuisine. But over time, they spread throughout Russia, Ukraine, Belarus, and Poland, where they became very popular. Previously, the dish had nothing in common with what we eat today.
They were zrazy, inside of which mushrooms, vegetables, seafood, cheese, cereals and even fruits were placed. Modern zrazy look a little different: they are made from mashed potatoes, and minced meat or mushroom filling is hidden in the middle.
Secrets of making delicious potato cutlets with mushrooms
I am sure that this common dish will become a favorite, the main thing is to learn how to cook it correctly.
- Choose yellow varieties of potatoes: they are more starchy, sweet and crumbly.
- Always add flour to mashed potatoes, this will help the cutlets hold together better.
- To be on the safe side, you can add an additional spoonful of starch to the dough; it will hold the zrazy together better.
- Bread the formed zrazy with a thin layer of flour: they will not disintegrate in the pan when frying.
- Use fresh, pickled or frozen mushrooms. In this case, pre-fry any.
- The type of mushroom is not important; forest or artificially grown mushrooms are suitable: champignons or oyster mushrooms.
- When forming the cutlets, sprinkle your hands with flour so that the dough does not stick to them.
And now we will look at how to cook potatoes in a step-by-step recipe with photos.
- Potatoes – 7 pcs. medium size
- Champignons – 300 g
- Onions – 1 pc.
- Flour – 2 tbsp. l. into the dough, plus for sprinkling
- Salt, ground pepper - to taste
- Vegetable oil - for frying
The process of preparing potato cutlets stuffed with mushrooms
- Peel the potatoes, wash them, cut them into pieces, put them in a saucepan and add water. Add salt and after boiling, cook for about 15-20 minutes until soft.
Check readiness with a fork; it should easily enter the tubers.
If desired, for greater aroma and taste, you can put bay leaves and allspice peas in the pan (which are then removed).
- Add water to the finished potatoes and pound with a masher, turning them into puree.
Do not beat with a blender, otherwise the gluten will begin to separate and the potatoes will become “rubbery”.
- Place the mashed potatoes in a bowl and add flour. Let's knead the dough.
- Wash the champignons, cut them into cubes and fry in a heated frying pan in vegetable oil.
- When all the moisture released from the mushrooms has evaporated, add finely chopped onion to the pan.
- Season the mushrooms with salt and ground pepper and fry until tender, about 10-15 minutes.
- Next, take a portion of the dough, roll it into a ball and press it down to make a round cake. Place it on a board dusted with flour. Place a small portion of mushroom filling on top in the middle.
- Lift the edges of the cake and pin them together to make a pie.
- Let's take it in our hands and twist it, giving it a smooth oval shape. Then bread it in flour.
- Heat a frying pan with oil and place the cutlets.
- Over medium heat, fry them on both sides until golden brown.
- Serve potato cutlets with mushrooms hot, although they are no less tasty when chilled.
Serve them with sour cream or white garlic sauce.
Bon appetit!
Potato cutlets with mushrooms are a dish that can be tasty and satisfying to feed your family or surprise guests during a festive feast.
The dish is prepared in two ways: by adding mushrooms to mashed potatoes, or by making them into a filling. In any case, the first thing you need to do is make a tasty and tender puree. To do this, boil the vegetable and mash it by adding milk, butter and eggs. To prepare lean potato cutlets with mushrooms, exclude all animal products from the recipe. In this case, the base is made from vegetable broth. You can use mashed potatoes left over from dinner. The main thing is that it is dense and slightly loose.
You can use any mushrooms for cooking: oyster mushrooms, wild mushrooms or champignons. The product is cleaned, washed thoroughly and cut into small pieces. Then fried with finely chopped onion. The roast is mixed with the main vegetable mass or used as a filling.
Form the pieces with wet hands, bread them in flour or breadcrumbs and fry in a hot frying pan until golden brown.
The recipe for potato cutlets with mushroom filling is not difficult to make and even an inexperienced housewife can do it.
Ingredients
Servings: – +
- potato 1000 gr
- chicken egg 2 pcs
- mushrooms 500 gr
- butter 20 gr
- bulb onions 90 gr
- milk 50 ml
Calories: 84.47 kcal
Proteins: 2.95 g
Fats: 2.10 g
Carbohydrates: 13.27 g
50 min. Video recipe Print
A large onion is freed from the husk. Rinse under the tap and finely chop with a sharp knife. Heat a frying pan with oil, add chopped vegetables into it and fry until golden brown.
The mushrooms are cleaned, washed, and boiled from the moment they boil for half an hour. Place on a sieve and cool. Cut into small slices.
Potato cutlets with mushrooms are served with sauce or vegetable salad. This dish does not need a side dish. Potato cutlets stuffed with mushrooms are prepared as follows: take a small amount of vegetable mass, knead into a flat cake, in the middle of which a small amount of filling is placed. The edges are joined, a blank is formed and breaded. For variety, you can add vegetables or cheese to the filling. Potato cutlets with mushroom filling are fried in a frying pan or baked in the oven. The second cooking option is preferable if the dish is intended to be prepared for those who are on a diet or watching their weight. Minimal use of oil will significantly reduce the calorie content of the dish.
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