Mushrooms are a special product and in cooking occupy a separate niche between plant and animal food because of their structure and biochemical composition.
At the same time, they are almost 90% water, the rest of them are proteins and valuable vitamins and minerals.
In Russian cuisine, mushroom dishes are widely and varied, in all types of dishes - from appetizers and salads to first and second courses.
Mushrooms received such attention precisely thanks to their nutritional properties: they are satisfying, they cannot be attributed to food of plant origin.
Dishes from mushrooms have long been prepared as lean food, the use of which is allowed subject to Orthodox fasting.
Potato and mushroom cutlets - basic technological principles
Speaking about mushroom cooking, it should be noted that this product requires a thoughtful and careful approach to cooking. It’s not only that mushrooms are edible or inedible. They cause a quick feeling of fullness, and when overeating - heaviness in the stomach. The surface of their legs and hats consists of a hard shell - chitin, which does not dissolve, as laboratory experiments show, even in sulfuric acid. Therefore, mushrooms should be eaten in moderation, especially in combination with products that require large amounts of energy from the body to digest. It is important to balance the quantitative composition of products in a dish with mushrooms.
Of course, dishes where mushrooms, according to the recipe are carefully chopped, are most preferred for digestion. Apparently, recipes for mushroom cutlets appeared in this way.
Mushrooms are perfectly combined with meat, potatoes, rice, and legumes. Onions and carrots remarkably emphasize their taste, and dairy products clearly emit a mushroom smell, as if indicating which of the components in the dish plays a major role.
If you like to cook mushrooms, but are not sure of their safety, choose from them the lightest and most convenient to process - champignons. True, grown in greenhouses, these mushrooms do not have a real forest dizzying aroma, but this can be corrected by adding dried mushroom powder - seasoning. It is produced on the basis of porcini mushrooms, which, like champignons, do not need to boil before cooking, and their aroma will give brightness to any mushrooms and the dish as a whole.
As for the preparation of meatballs, the cooking technology of this dish is well known even to young housewives who do not have solid experience. The main task in the preparation of cutlets is a crispy golden crust, juicy middle and impeccable taste. Mushroom cutlets are, most often, zrazy - a type of cutlets with a filling inside.
Chicken meat is well digested and in harmony with mushrooms. In addition, mushrooms and chicken have almost the same duration of heat treatment, which is very convenient. Of course, you can try to come up with your own options for mushroom cutlets.
1. Mushroom cutlets: a recipe loved by all
Ingredients:
Breast, chicken 1.8 kg
Dark white loaf 400 g
Egg 3 pcs.
Pepper
Milk (for minced meat and lezon) 250 ml
Salt
Ceps 600 g
Onion 350 g
Deep fat and frying fat 0.7 L
Cooking:
Cut the chicken breast into portions of 150 g, making transverse cuts. Beat meat by preparing thin plates.
Sort out fresh mushrooms, wash. Cut into small cubes, fry them with chopped onions; at the end of frying season with spices, add 100 ml of milk, a spoonful of flour and simmer for 10 minutes.
Put cooked mushrooms on chops and wrap minced meat. Dip the semi-finished products in the cooked season, then in the crumbs, grated on a coarse grater of the loaf. Repeat the breading and deep-fry cutlets.
2. Cutlets with mushroom sauce from minced meat and mushrooms
Products:
Minced pork 600 g
Fine salt
Onion 150 g
Milk 70 ml
Mushrooms 400 g
Garlic 30 g
Black pepper
Bread 150 g
2 eggs
Onion 150 g
Parsley
Flour 70 g
Dried mushrooms (powder) 50 g
Dill (greens)
Carrot 100 g
Oil 90 g
Cream, drinking 250 g
Spice
Cooking:
Pieces of rolls soak in milk. Add chopped champignons and onions, soaked roll, garlic to chopped meat. Season the mass with spices and chop everything together in a combine or use a meat grinder. Add raw eggs, mix and let stand in the cold. From the prepared meat, form round flat cutlets with a diameter of not more than 5 cm; fry. Transfer the meatballs to the pan.
In a deep frying pan, pass the grated carrots until soft, add chopped onion, ground mushroom powder, combined with flour. Fry the mass slightly, pour in the milk, season with spices and chopped herbs. Bring the gravy to a boil and pour into a saucepan with meatballs. Put on fire and simmer. For garnish, boiled rice or mashed potatoes are suitable.
3. Potato and mushroom cutlets with mushroom sauce
Ingredients:
Potatoes (mashed potatoes) 600 g
Champignons, fried 250 g
Boiled eggs 3 pcs.
Passioned onion 150 g
Flour 90 g
Mushroom seasoning (dried mushrooms) 100 g
Dill 120 g
Cream for sauce and minced meat (33%) 250 ml
Spice
Milk 100 ml
Raw eggs for a lezon 3 pcs.
Fat for frying
Raw peeled potatoes, large 250 g (net)
Cooking:
Combine finely chopped fried champignons and peeled boiled eggs with sautéed onions (100 g), add 100 g cream to the mushroom mince, and adjust the taste with spices. Set the prepared stuffing aside.
To hot mashed potatoes add a lezon made from one raw egg and 150 ml of milk; For viscosity add flour, mix mashed potatoes.
Chop large, peeled potatoes into thin plates. Arrange them in 5 pieces, in the shape of a flower, in one-time foil baskets oiled with oil, grease the surface with a lezon and bake in the oven.
In the prepared potato baskets, put the minced meat, and on top - mashed potatoes, completely covering the lower, mushroom layer. Cover the surface of mashed potatoes with a lezon again and send to roast in the oven.
Grind dried mushrooms into powder and boil in boiling water (250 ml), adding salt and spices. Add hot cream (150 ml) to the second part of the onion (100 g) and, combining the mass with mushroom broth, beat until smooth with a blender. Bring the sauce to a boil, add chopped dill, cover and leave for a quarter hour to infuse.
4. Mushroom cutlets - a quick recipe
Ingredients:
Roasted honey mushrooms 600 g
Rice, boiled 800 g
Eggs 3 pcs.
Sour cream or cream 250 g
Onions, green 250 g
Garlic 60 g
Grated cheese 250 g
Rusks 400 g
Oil (deep-frying) 500 ml
Cooking:
To prepare mushroom cutlets with rice, you will need viscous rice porridge. If boiled friable rice is available, then it is also suitable, but more raw eggs will have to be added to get a viscous consistency. In addition to eggs, add grated cheese to rice porridge, you can season with spices if desired. Allow to cool in the refrigerator. Form round and flat cakes of rice porridge with a diameter of 6 cm. It is convenient to make blanks with your hands dipped in cold water and spread them on a work surface generously sprinkled with breading.
In the center of each billet, put 50 g of minced meat made from finely chopped onions, chopped in a blender, roasted honey agarics and thick sour cream or cream. Connect the edges of the tortillas so that the mushroom stuffing remains inside the cutlet. Form the balls, re-cover them with a layer of breading. Deep-fry.
5. Stewed meatballs with mushroom sauce and tomato sauce
Products:
Onion 250 g
Egg 2 pcs.
Rice, boiled 300 g
Mushrooms 300 g
Spice
Minced meat, pork and beef 0.6 kg
Tomato Sauce 90 g
Sour cream (20%) 250 g
Carrot, red 150 g
Celery (leaves) 70 g
Parsley 100 g
Mushroom seasoning 50 g
Water or broth 0.4 l
Order of preparation:
Combine chopped onions and chopped fresh mushrooms in a deep container, add boiled rice, raw eggs and minced meat to them. Stir the mass, seasoning with spices.
Form cutlets of 100 g each and dip them gently into boiling broth or water. Mix sour cream and hot tomato sauce in one bowl, dilute slightly with water; pour the gravy into the pan where the mushrooms are stewed.
Melt 50-70 g of butter in a pan, pass the carrots and onions and transfer the vegetables to the patties. Sprinkle them with chopped leaves of parsley and celery, close the pan with a lid and turn off the heat after 5 minutes.
6. Mushroom cutlets: recipe for the oven
Grocery list:
Chicken fillet 900 g
Fried chanterelles 400 g
Egg 2 pcs.
Cheese 300 g
Onions, 200 g
Mushroom seasoning
Bread 150 g
Pepper
Extra salt
Butter or margarine 120 g
Onions, green 100 g
Chopped greens (parsley, basil)
Milk 100 ml
Tomato Sauce 70 g
Mayonnaise 50 g
Cooking:
Chopped peeled onions, loaf soaked in milk and chicken pulp twice in a combine. Beat raw eggs with salt and pepper and mix the minced meat. Place the container with minced meat in the refrigerator for ripening and start preparing the filling.
Prepared chanterelles, washed, peeled and cooked in salted water, chop and fry in a pan. Add chopped green onions to the mushrooms, season with spices.
Divide the minced meat into 130 g portions, form round cakes. Put fried mushrooms in each meat preparation, cover the mushroom stuffing inside the stuffing. Form an oval cutlet. Place the semi-finished products on the prepared baking sheet and bake them at 180Ϲ, covering with foil on top. When transparent juice begins to stand out when pressed, remove the pan from the oven and cover the surface of the patties with grated cheese. Pour a thin string of tomato sauce and mayonnaise, creating a decorative mesh. Place the baking sheet in the hot oven again to melt and brown the cheese.
7. Cutlets with mushroom sauce from potatoes and cheese
Ingredients:
Cream (10%) 0.5 L
Flour 100 g
Champignons 500 g
Ground pepper
Onions 150 g + 200 g
Minced meat, chicken 700 g
Grated cheese 300 g
Salt
Refined Oil, Vegetable 150 ml
Egg 4 pcs.
Parsley or dill (fresh leaves)
Cooking:
Cut the washed and peeled champignons: 200 g into slices, and the rest into small cubes, along with onions. Fry both parts separately, laying each in a separate bowl.
Add spices to the chicken pulp, beat in two eggs, salt the meat and mix well and mix. Divide the meat into 6 pieces of 120 g each. Form round flat billets and lay them on a surface dusted with flour.
On a portion of minced meat, spread the grated cheese in a thin layer. In the center, on the cheese surface, lay the fried mushrooms.
Combining the edges of the minced meat and covering the mushroom filling, moisten the formed patties in a mixture prepared from beaten eggs (2 pcs.) And 50 ml of cream.
Roll the meatballs in flour again and fry them lightly in hot oil. Put in a deep pan, and in the resulting fat, pass the chopped onions, add 20-30 g of flour, 50 g of dried mushrooms and pour in the pre-warmed cream. Form a flavor by adding spices. Stew the gravy for about a quarter of an hour, making sure that it does not burn, then pour into a deep dish and beat until smooth. Pour the prepared sauce into a pan with cutlets, add plates of fried champignons and herbs. Let it boil, cover and remove from the stove.
Potato and mushroom cutlets - useful tips and tricks
Mushrooms, porcini mushrooms are fried without boiling, without the risk of poisoning. True, you need to remember that in this case, the terrain where the mushrooms gathered is important: near roads, industrial zones, it is generally undesirable to collect mushrooms, berries and medicinal plants. But there is another feature that can be guided by mushroom pickers during the "silent hunt": in the environmentally polluted area, porcini mushrooms do not grow. Champignons are most often grown in mushroom farms, where they are provided with the necessary sanitary standards. Do not use mushrooms in which you are not sure.
If you brought different mushrooms home from the forest, then it is advisable to sort and cook them separately: they not only have a different appearance, but also differ in texture, taste.
Mushroom smell is enhanced by dairy products. When frying or stewing mushrooms, use ghee, sour cream, milk, or cream if you want to emphasize their aroma. Remember that too spicy spices and leafy vegetables in mushroom dishes, on the contrary, muffle the smell of the main ingredient. Do not get carried away with spices with a bright and rich aroma in the preparation of mushrooms.
