Cooking cutlets with mushrooms. Juicy minced pork cutlets with mushrooms. How to deliciously cook meat cutlets with mushrooms - step-by-step recipe with photos

Cutlets are one of the most popular dishes, which is perhaps the key not only in the menu of various catering establishments (regardless of their level: canteen, cafe, restaurant), but is also often prepared at home. The basis for preparing cutlets can be almost any product: meat or mushrooms, fish or eggs, vegetables or cereals. Combinations of several products at once also turn out to be interesting in taste. Our menu today includes very appetizing meat cutlets with mushrooms, which we will prepare from pork and champignons. Of course, instead of pork pulp, you can easily use the meat of any other animal (beef, rabbit, lamb) or poultry (chicken or turkey). A variety of mushrooms are also suitable (honey mushrooms, chanterelles, white mushrooms, etc.).

Ingredients:

• 500 g champignons;
• 350 g pork pulp (possibly with a small amount of lard);
• garlic, onion and spices - to taste;
• large egg;
• a handful of semolina;
• 2 small pieces of white (or black) bread;
• vegetable oil.

• To bread the cutlets you will need about a handful of flour and semolina.

• If desired, you can also add grated raw potatoes (a small tuber) or processed cheese to these cutlets.

• Cooking time – no more than 35 minutes.
• Yield: 14 medium sized cutlets.

How to cook meat cutlets with mushrooms recipe with photos:

First of all, thoroughly wash the champignons, cut each mushroom in half, place in a dry frying pan and evaporate all the moisture over high heat.

Meanwhile, wash the pork and peel the vegetables. We will cut everything into small pieces.

Soak the bread in water, squeeze it out and put it through a meat grinder together with meat, mushrooms, and vegetables, that is, make minced meat.

Add spices, a beaten egg and semolina to it, mix and leave for about ten minutes alone (this time is enough for the semolina to soak a little). In between, to bread the cutlets, mix flour and semolina in a small bowl.

Let's form flat round or oval cutlets from minced meat and mushrooms (this is your choice), roll in semolina-flour breading and fry for about five minutes over moderate heat on one side.

Pour at least 5 mm of oil into the frying pan. its height, and only when the cookware is well heated.

Then, using a kitchen spatula or two forks, carefully turn each cutlet over, close the pan with a lid and continue the frying process for 6 minutes.

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 of 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.

Ingredients

• minced meat – 500 grams__NEWL__
• mushrooms – 500 grams__NEWL__
• large onion – 1 pc.__NEWL__
• dill – 2-3 sprigs__NEWL__
• milk of any fat content – ​​1 glass__NEWL__
• semolina – 2-3 tablespoons__NEWL__
• ground black pepper and salt - to taste__NEWL__
• vegetable oil for frying cutlets__NEWL__

Note: You can use pork, beef or a mixture of them as meat for making minced meat, and it is better to take champignons as mushrooms.

Description of the cooking process:

Rinse the champignons thoroughly from the soil, remove the husks from the onion. Grind them using a meat grinder into homogeneous minced meat.

Advice: If you come across watery mushrooms, then the minced meat from them will need to be slightly squeezed out of the released liquid.

Combine the minced mushroom with the meat, add a few tablespoons of semolina, sprinkle everything with black pepper and salt to taste and mix thoroughly with your hands.

Form large round cutlets from the mixed minced meat, if desired, roll them thoroughly in semolina and fry on both sides in heated vegetable oil.

Carefully place the fried cutlets, being careful not to crush them, into a deep saucepan.

Sprinkle the contents of the saucepan with chopped herbs on top and pour in the required amount of milk, cover with a lid and place in a preheated oven (at a temperature of about 180 degrees) for about 35 minutes.

Prepare a salad from any fresh vegetables available and serve it on the table along with hot cutlets. It’s hard to find a better side dish for mushroom and meat cutlets.

Mushroom cutlets are a dish that simultaneously resembles ordinary homemade minced meat cutlets and zrazy with mushrooms. It is recommended to use pork and beef for minced meat, but you can also use chicken.

Time consumption – 1 hour.

Servings – 8.

Ingredients for cutlets with mushrooms:

• 1. 500 grams of minced meat.
• 2. 200 grams of mushrooms (for example, fresh champignons).
• 3. One onion.
• 4. One chicken egg.
• 5. A few pieces of white bread.
• 6. A few cloves of garlic.
• 7. Refined oil.
• 8. Flour.
• 9. Salt and spices.

Cooking cutlets with mushrooms
For the filling, wash the mushrooms, dry them and cut them into small slices. The onion is peeled, washed, dried and cut into small cubes. Grease a frying pan with a little oil and fry the onion cubes in it. Next, add the mushrooms, mix and fry everything together until the liquid evaporates. Before removing from heat, add salt and pepper to the onion and mushrooms. Let the filling cool.

Mix the minced meat with an egg, soaked white bread and chopped garlic, if desired. You can use water or milk to soak the bread. Mix the mixture with your hands, add salt and season with spices to taste.

Using wet hands, a small flat cake of minced meat is formed. The mushroom filling with onions is placed in the middle. Cover the filling with the same minced meat cake and form a round patty. The filling must be well covered so that the cutlets do not “spread apart” during frying. The remaining cutlets are formed using the same method. Bread them with flour.
The frying pan is greased with refined oil and heated. Cutlets with mushroom filling are fried over low heat. They should be fried until golden brown. Next, simmer them over low heat until cooked.

Chicken cutlets with mushrooms

Chicken cutlets with mushrooms are a very tender and juicy dish. They have a wonderful aroma.
Time consumption – 1 hour.
Servings – 6.

Ingredients for chicken cutlets with mushrooms:

• 1. 500 grams of chicken fillet.
• 2. 300 grams of champignons.
• 3. One onion.
• 4. Several tbsp. l. sour cream.
• 5. Several chicken eggs.
• 6. 3 tbsp. l. wheat flour.
• 7. 1 clove of garlic.
• 8. Refined oil.

Cooking chicken cutlets with mushrooms
The mushrooms need to be thoroughly washed and chopped into small pieces with a knife. The bulb is peeled with a knife and washed under water. It also needs to be finely chopped and transferred to a separate bowl. Add a small amount of refined oil to the frying pan and set it to heat up. Mushrooms and onions are placed on a hot frying pan. The ingredients need to be mixed well with a spatula and fried.

Rinse the chicken fillet well and dry it with kitchen towels. Remove excess veins and fat from the fillet. Using a knife, cut the fillet into small pieces. Either with a meat grinder or a blender we make minced meat from the meat. We send it to a separate container. The parsley is washed and chopped into small pieces using a knife. The garlic needs to be peeled and chopped with a knife. Add it to the dill.
Minced chicken is mixed with fried champignons and onions, sour cream, garlic and dill, flour, salt, pepper and raw chicken eggs.
The ingredients must be mixed with a spoon until smooth. The minced meat should sit for 20 minutes for a more flavorful dish. Grease the frying pan with refined oil and heat it on maximum heat. Then reduce the heat and spoon the minced meat into the frying pan. The cutlets are fried on both sides for about 10 minutes. You can check the doneness of the cutlets using a fork. The side dish can be mashed potatoes, any porridge, vegetable salad or pasta.

Servings – 8.

Ingredients for cutlets with mushrooms and cheese:

• 1. Lean pork – 500 grams.
• 2. White loaf – 2 pieces.
• 3. Chicken egg yolk.
• 4. Garlic – 2 cloves.
• 5. Onions – 3 pcs.
• 6. Fresh herbs.
• 7. Fresh champignons – 200 grams.
• 8. Spices to taste.
• 9. Salt.
• 10. Breadcrumbs.
• 11. Vegetable oil.

Cooking cutlets with mushrooms and cheese
The meat needs to be cut into small pieces and minced using a meat grinder. The meat is mixed with onions, garlic and soaked bread. The bread needs to be squeezed to get rid of excess liquid. Mix the minced meat with chicken yolk and spices. At the end you need to add salt. The minced meat should sit in a cold place for half an hour.
The mushrooms are cut into small pieces, the onion is finely chopped. Fry the onion in a frying pan until it becomes transparent and add the mushrooms. Fry the ingredients until the liquid evaporates. At the end of frying, salt and pepper the vegetables.

We form the cooled minced meat into small balls, and make flat cakes from them. Fried mushrooms with onions and a piece of cheese are placed in the center of the flatbread. We form them into cutlets. Roll them in breadcrumbs. Place the cutlets in a hot frying pan and fry them over low heat until golden brown.
Any product can be used as a side dish.

Cooking time is one and a half hours.
Number of servings – 10.
Ingredients for buckwheat cutlets with mushrooms:
1. One glass of buckwheat.
2. 750 grams of champignons.
3. Several onions.
4. Several bunches of fresh parsley.
5. Salt and pepper.
6. Breadcrumbs.
7. Sunflower oil.

Cooking cutlets from mushrooms and buckwheat
The buckwheat is sorted out, washed, transferred to a pan and filled with water. It needs to be salted a little. Buckwheat should be cooked until tender and set aside to cool.
The champignons are washed and dried with paper towels. Mushrooms are cut into small pieces. The onion is peeled, washed, dried and cut into small cubes. The parsley is washed, dried and cut into small pieces.

The frying pan is rubbed with refined oil and heated. Place the onion pieces in a hot frying pan and fry them until half cooked. Add mushrooms to them, salt and pepper the ingredients, and fry until the liquid evaporates. Grind the fried vegetables using a meat grinder or blender. Add chopped vegetables to the boiled buckwheat porridge and sprinkle with dill. Mix the contents.
We form small cutlets from the minced meat. Place them in a hot frying pan and fry on both sides until golden brown. Then cover the pan with a lid and simmer the cutlets for about 5 more minutes. Cutlets can be cooked not only with champignons, but also with oyster mushrooms or porcini mushrooms. Fresh tomatoes and cucumbers can serve as a side dish.

Cooking time – 2 hours 30 minutes.
Servings – 8.

Ingredients for lean cutlets with mushrooms and beans:

• 1. Dry red beans - 1 cup.
• 2. Medium boiled potatoes – 2 pcs.
• 3. Dried mushrooms – 2 handfuls.
• 4. Flour – 3 tbsp. l.
• 5. Salt.
• 6. Spices to taste.
• 7. Water or milk – 70 ml.

Cooking lean cutlets with mushrooms and beans
Beans and mushrooms are pre-soaked in boiled water. Then the beans need to be boiled. The potatoes are boiled and coarsely grated using a grater. Boiled beans and mushrooms are crushed using a blender. Potatoes, salt, spices and flour are added to them. If the mass is very dry, dilute it with water or milk.
We form cutlets from the resulting mass. Place them in a hot frying pan and fry until golden brown. Cover with a lid, reduce heat and bring to readiness.

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 it with a ripe tomato.
Enjoy your meal!