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You can diversify your menu with the help of cutlets made from champignons. Usually mushrooms are added to minced meat or chicken, and if you want to get a dietary dish, then try making mushroom cutlets with vegetables and do not fry them in oil overnight, but bake them in the oven. To add a spicy taste, you can additionally prepare a cheese or creamy sauce.

How to cook mushroom cutlets

Luxurious cutlets from dried mushrooms.

Ingredients:

• 200 g champignons
• 400 g wheat bread
• 4 tablespoons milk
• 4 onions
• 8 eggs
• butter
• flour
• breadcrumbs
• ground black pepper
• salt

For the sauce:

• 1/2 tablespoon butter
• 1/2 tablespoon flour
• 1 onion
• 1/2 l broth
• 4 allspice peas
• 1 bay leaf (small)
• 2-3 potatoes
• 1/2 lemon
• 1/2 teaspoon sugar
• salt

Before cooking champignon cutlets, boil the mushrooms in a small amount of water and, after cooling, pass through a meat grinder with well-squeezed bread soaked in milk.

Add chopped and sautéed onion, eggs, pepper, salt. Knead thoroughly and form small flat patties from this mass.

Breaded them in flour, dipped in an egg, breaded in breadcrumbs and fry. Drizzle with potato sauce.

Potato sauce: sauté flour in oil. Add the chopped onion, making sure it is browned. Then dilute with broth, add allspice and bay leaf. After boiling for 10 minutes on the lowest heat, rub the sauce (it should be liquid) through a sieve, add the diced potatoes and continue cooking. When the potatoes are boiled, season the sauce with lemon juice, salt to taste, and you can also sweeten it.

As you can see in the photo, mushroom champignon cutlets prepared according to this recipe look very appetizing:

Veal cutlets with mushrooms and cheese.

Ingredients:

• 1 kg of veal
• 3-4 large mushrooms
• 100 g margarine
• 300 g cheese (any)
• 2 eggs
• 1 tablespoon milk
• ground crackers
• some flour (for breading)
• fat (for roasting)
• greens (any)
• pepper
• salt

1. Cut the loin into pieces so that each is with a bone, lightly beat off, season with salt, sprinkle with pepper, dip each piece in flour with one side, then sprinkle with breadcrumbs in eggs mixed with milk and fry only on the breaded side. Arrange the cutlets on a greased baking sheet, fried side up.
2. On each cutlet, put boiled, finely chopped mushrooms, mixed with finely chopped and fried onions in fat, chopped herbs (salt and pepper mushrooms to taste). Cover the cutlets with cheese slices and place in the oven for 15–20 minutes.

As a side dish for mushroom cutlets with cheese, you can serve a salad of pickled cucumbers and green peas.

Beef cutlets with mushrooms, baked in sour cream.

Ingredients:

• 500 g of beef
• 120 g stale white bread
• 140 ml milk
• 200 g champignons
• 60 g lard
• 200 g buckwheat
• 40 g butter
• 500 g sour cream
• 25 g cheese (any)
• crackers
• spices (any) pepper
• salt

1. To cook beef patties with champignons according to this recipe, the meat must be chopped in a meat grinder.
2. Add stale white bread soaked in milk, salt, pepper to it and mix well.
3. Form the resulting mass in the form of flat cakes, put the mushroom mince in the middle and wrap it with the edges of the meat cake.
4. Flatten the product with a knife so that it turns out to be a round meatball, roll in breadcrumbs and fry.
5. Minced meat: cook buckwheat porridge. Finely chop fresh mushrooms and fry in oil, mix with mushrooms.
6. Put buckwheat porridge in a greased frying pan, make a depression in it, in which to put the meatballs.
7. Pour sour cream over everything, sprinkle with grated cheese.Bake minced beef patties with mushrooms in the oven.

Fish and champignon cutlets with sauce.

Ingredients:

• 1 kg of fish (any)
• 200 g champignons (fresh)
• 1 onion
• 1/2 cup vegetable oil
• 1 tablespoon chopped parsley
• pepper
• salt

For the sauce:

• 2 tablespoons vegetable lard
• 0.25 cups grape juice (fermented)
• 1 tablespoon flour
• 1/2 cup cream
• 3 yolks
• lemon juice

Free the fish from the bones and cut into small oblong pieces (across the fibers). Beat each piece on a wet board (hit lightly, being careful not to break the meat fibers). Line the edges of the fish pieces, sprinkle with salt and pepper, put minced meat in the middle of each and wrap the edges on all sides. Place the cooked cutlets in a deep frying pan with the turned side down, pour in a little fish broth, cooked from the head and bones, cover and simmer over low heat until tender. Place in a china bowl, pour over the sauce and serve.

Mushroom mince: fry finely chopped champignons in vegetable oil along with chopped parsley and onions. Add salt and pepper, pour 2-3 tablespoons of water, stir.

Sauce: 1 tablespoon of bacon and salt flour, grind in a deep frying pan, gradually pour over the fish broth, cooked from the head and bones, and boil. Add fermented grape juice and cream, steam to simmer to thicken the sauce a little. In a separate saucepan, grind 1 tablespoon of lard, rub three yolks into it one by one, gradually pour in the prepared sauce and steam until thick sour cream. Add lemon juice to taste.

Chicken cutlets with mushrooms baked in the oven.

Ingredients:

• 100 g chicken fillet
• 15 g chicken liver
• 10 g champignons (pickled)
• 25 g wheat bread (stale)
• 25 g butter
• 0.25 eggs
• 10 g milk

To cook chicken cutlets with champignons according to this recipe, you need to prepare minced meat from chicken meat and bread soaked in milk, to which add fried or stewed, finely chopped liver and finely chopped mushrooms; Knead all this and put on a peeled, thinly beaten chicken fillet, wrap it, dip in a beaten egg, roll in crushed breadcrumbs and fry in oil. After crusting, put in the oven for 5-7 minutes. Serve with various vegetable garnishes.

These photos show the mushroom cutlets prepared according to the recipes presented above:

Cooking turkey cutlets with mushrooms

Ingredients:

• Turkey meat - 450 g
• Chicken egg - 1 pc.
• Champignons - 200 g.
• Dill - to taste
• Bulb onions - 1 pc.
• Wheat flour - to taste
• Salt to taste
• Spices to taste
• Vegetable oil - for frying

1. To prepare delicious turkey cutlets with champignons, the mushrooms need to be washed, peeled, cut into thin plates, put in a pan, and fried in vegetable oil so that they become soft.
2. Prepare minced turkey meat by chopping it with onions.
3. Add salt, egg, spices, mushrooms, herbs to the minced meat, then mix thoroughly until a homogeneous mass is obtained.
4. If the minced meat turns out to be liquid, you can add a little bread crumbs or wheat flour to it.
5. Spread the finished minced meat with a tablespoon with a plate of flour, roll in flour and form cutlets.
6. Put the cutlets in a pan with heated vegetable oil, fry on both sides over medium heat until golden brown.

Cutlets with champignons and eggplants in sour cream sauce

Ingredients:

• Champignons - 150 g
• Eggplant - 100 g
• Garlic - 3 g
• Salt - a pinch
• Black pepper - a pinch
• Vegetable oil - 30 ml
• Flour - 20 g
• Chicken egg - 1 pc.
• Sour cream - 40 g
• Green onions - 10 g
• Parsley to taste
• Salad to taste

1. Rinse the champignons, peel, mince. Rinse the eggplant, peel, grate, add to the mushrooms.Add egg, flour, salt, spices to this mixture, mix. Put cutlets in a frying pan with heated vegetable oil, fry on both sides over medium heat.
2. Cooking the sauce.
3. Chop the green onion, chop the garlic, add to the sour cream, mix.
4. Pour over the finished cutlets with champignons and eggplants with sour cream sauce.

Minced chicken cutlets with mushrooms and cheese, cooked in the oven

Ingredients:

• 600 g chicken
• 200 g champignons
• 100 g hard cheese
• 1 onion
• 80 g white bread
• 1/2 cup milk
• 2 tablespoons butter
• 1 egg
• breadcrumbs
• fat (any)
• salt

To cook minced chicken cutlets with champignons, the chicken must be cleaned of bones and skin, minced twice, the second time - along with chopped, fried in oil onions and mushrooms (mushrooms can be boiled and used for sauce broth), soaked in white milk bread without a crust. Add melted butter, egg, salt to the minced meat and mix everything. Sprinkle chicken cutlets with champignons with cheese, put on a baking sheet, and put in a preheated oven for 30-40 minutes.

Serve burgers with mushrooms and cheese, cooked in the oven, with fried potatoes or mashed potatoes, sour cream or mushroom sauce, stewed carrots and peas, fresh vegetable salad.

Mushroom, cheese and rice cutlets in the oven

Ingredients:

• 5-6 Art. l. champignons
• 200 g rice
• 1 medium onion
• 2 cloves of garlic
• 2-3 sprigs of dill
• 2-3 sprigs of basil
• 2 tbsp. l. pine nuts
• 100 g hard cheese
• 1 egg
• 100 ml white wine
• 4-5 Art. l. vegetable oil
• 3 tbsp. l. flour
• salt and spices to taste

Pour champignons with hot water, boil for 5 - 10 minutes, remove from heat and let stand for 30 minutes. Strain the broth. Finely chop the mushrooms. Peel the onion, chop finely. Heat vegetable oil in a heavy-bottomed saucepan. Put onion, chopped pine nuts, rice, fry for 5-7 minutes. Pour in the wine, cover the pan with a lid and simmer until the rice is cooked. Add mushroom broth as the liquid evaporates. Beat the egg with a pinch of salt. Add mushrooms, chopped herbs, chopped garlic, egg, salt, spices to the cooled rice mass, mix thoroughly. Form cutlets, breaded in flour, put on a greased baking sheet, sprinkle with grated cheese. Bake cutlets with mushrooms and rice in the oven at 160 - 170 ° C for 15 - 25 minutes.

Chopped chicken cutlets with mushrooms in a pan

• 500 g chicken fillet
• 5-6 large mushrooms
• 1 raw egg
• 1 tablespoon starch
• 2 cloves of minced garlic
• salt and ground pepper to taste
• vegetable oil for frying

1. To cook chopped cutlets with champignons, you need to prepare chicken fillet: rinse, dry, cut into small pieces. Chop the garlic, add to the fillet, add starch here, salt, pepper, mix thoroughly.
2. Prepare the mushrooms: rinse, peel, finely chop.
3. Add an egg to the chicken, mix thoroughly, add mushrooms to the resulting minced meat.
4. Heat vegetable oil in a frying pan. Put the minced chicken and mushroom meat in small balls into the pan.
5. Fry the chopped chicken cutlets with champignons on both sides until a brown crust appears over medium heat.

Here you can see a photo of chicken cutlets with champignons prepared according to this recipe:

Ingredients:

Tender chicken breast cutlets with mushrooms

Ingredients:

• Chicken fillet - 600 g
• Champignons - 200 g
• Garlic - 2 cloves
• Wheat flour - 4 tbsp. spoons
• Egg - 2 pcs.
• Bulb onions - 1 pc.
• Vegetable oil - 50 ml
• Sour cream - 4 tbsp. spoons
• Sea salt - 2 tsp
• Pepper to taste
• Parsley to taste

Cut the chicken breast fillet into small pieces. Peel, rinse, chop the onion. Rinse the champignons, peel, cut thinly. Heat vegetable oil in a frying pan, add chopped champignons and onions.Simmer over low heat for 10 minutes, then put in chicken fillet, chopped garlic, two raw, well-mixed eggs, herbs. Add sour cream to the resulting mixture, mix, add flour. Heat vegetable oil, take minced meat with a tablespoon and put in a frying pan. Fry the cutlets on both sides.

Chopped chicken breast cutlets with mushrooms are tender and tasty. They go well with any side dish for lunch or dinner.

Cooking potato cutlets with champignons

Potato cutlets with mushrooms.

Ingredients:

• 500 g champignons
• 1.2 kg potatoes
• 160 g flour
• 5 eggs
• 250 g onions
• 120 ml vegetable oil
• 1 tbsp. a spoonful of butter
• salt
• pepper to taste

For the sauce:

• 120 g tomato paste
• 30 g flour
• 100 g butter
• 200 g onions

To prepare the dish, the potatoes must be thoroughly rinsed, boiled in a peel in slightly salted water. Peel the finished potatoes, crush, rub through a sieve, drive a raw egg into it, add pepper, salt, flour, mix until smooth. Give the resulting mass to an oval shape with a thickness of 5 cm, then cut into round pieces 1.5 cm thick and roll out slightly to make a flat cake.

To prepare minced mushroom, grind the washed and peeled champignons, fry them in a pan until the liquid evaporates. Add to them sautéed onions and finely chopped hard-boiled eggs. Add salt, pepper, butter to the minced meat and mix well (for a special taste, you can add a little grated cheese to the minced meat).

Put the minced meat on top of the potato cakes with a tablespoon, pinch them and give them an elongated oval shape, then fry in vegetable oil on both sides until golden brown. Ready-made potato cutlets with champignons can be poured with tomato sauce.

Sauce preparation: peel the onion, chop thinly, lightly fry in butter with tomato paste. Fry flour in butter until red. Then mix it with onions, dilute with mushroom broth, mix well and cook over low heat for 15–20 minutes. Then put salt, sugar and butter in the sauce.

Champignon cutlets with potatoes.

Ingredients:

• 200 g champignons
• 10 g rusks
• 20 g butter
• 60 g onions
• 150 g potatoes
• salt and spices to taste

Rinse the champignons, peel, boil, mince. Fry the onions until golden brown, add to the mushroom mince. Put an egg there, salt, add spices. Form cutlets from the minced meat, roll them in bread crumbs, fry on both sides. Serve boiled potatoes with butter as a garnish.

The following describes how else you can cook champignon cutlets with potatoes.

How else can you cook cutlets with champignons and potatoes

Chicken cutlets with mushrooms and potatoes.

Ingredients:

• chicken carcass (about 2 kg) - 1 pc.
• potato tubers - 2-3 pcs.
• wheat bread - 4 slices
• eggs - 4-5 pcs.
• butter - 30 g
• sour cream - 250 g
• raisins - 40 g
• champignons (stewed or boiled) - 50 g
• bread crumbs - 50 g
• fat - 50 g
• flour - 30 g
• set of aromatic roots
• grated zest of 1 lemon
• parsley
• allspice ground pepper
• ground black pepper
• salt to taste

Rinse the chicken, cut into thin pieces, boil in lightly salted water. Transfer the finished meat to a wide bowl. Cut the potatoes into cubes, toss with the aromatic roots into the remaining broth, cook until tender. Soak the bread in water. Finely chop the champignons. Combine chicken meat with boiled potatoes, roots, bread, mince.

Drive 2 eggs, mushrooms, melted butter, sour cream, mushrooms, raisins, zest, spices, salt into the minced meat and mix well. Sprinkle the minced meat with flour and leave for half an hour. Then shape the cutlets, moisten them in eggs, roll in breadcrumbs and fry in fat until golden brown.

Put the finished cutlets on a dish and sprinkle with finely chopped parsley.

Oatmeal cutlets with mushrooms and potatoes.

Ingredients:

• 200 g champignons
• 1 cup oatmeal
• 100 g potatoes
• 1 medium onion
• 2 cloves of garlic
• greens
• 1/3 cup vegetable oil
• flour
• salt
• spices to taste

Pour boiling water over the oatmeal, cover and leave for 30 - 40 minutes to swell. Peel potatoes, onions and garlic. Finely grate the potatoes, chop the garlic and onion. Wash the mushrooms, peel, chop finely. Wash greens, chop. Drain excess liquid from oatmeal, add grated potatoes, onions, garlic, mushrooms, herbs, salt, spices, mix well. If the mixture is too thin, add a little flour. Form cutlets, breaded in flour and put in heated vegetable oil. Fry on both sides over high heat until golden brown, then reduce heat, cover the pan with a lid and fry the cutlets for another 5-7 minutes.

Cooking pork cutlets with mushrooms

Pork cutlets with mushrooms.

Ingredients:

• 300 g pork (on the bone)
• 50 g champignons
• 100 g onions
• 10 g flour
• 20 g bread crumbs
• 30 g lard
• 1 egg
• salt and spices to taste

The preparation of this dish begins with the preparation of mushrooms, which should be washed, peeled, boiled, thinly sliced ​​into plates and fried with onions in a pan. After that, take the pork, beat it off, stuff it with prepared mushrooms, wrap it in a tube. Roll the resulting cutlets on all sides in flour and fry in lard. Instead of flour, it is allowed to use bread crumbs. As a side dish for pork cutlets with mushrooms, boiled potatoes are suitable.

Pork cutlets with mushrooms.

Ingredients:

• pork - 500 g
• ghee - 60 g
• champignons - 400 g
• butter
• bread - 75 g
• milk sauce - 150 g
• salt
• pepper

1. Prepare cutlets and fry in a pan. Process and rinse the mushrooms, cut into slices and simmer with butter, then add milk sauce, salt, pepper and boil them in it for 15 minutes.
2. Put the fried pork cutlets with champignons on bread croutons, pour over the sauce.
3. Any salad can be served separately.

Minced pork cutlets with mushrooms and carrots.

Ingredients:

• 1 kg lean pork
• 200 g loaf
• 100 ml milk
• 200 g onions
• 200 g tomatoes
• 250 g champignons
• 200 g carrots
• 50 g bread crumbs
• 50 g butter
• 50 ml vegetable oil
• 10 g parsley and dill
• 10 g green onions
• 3 g garlic
• red and black ground pepper
• salt

Peel, wash, and finely chop the onions. Peel the carrots, wash, grate on a coarse grater.

Sort the champignons, rinse, chop finely, fry with carrots and onions in butter. Season with salt and pepper.

Wash parsley and dill, dry, chop finely. Wash green onions, chop finely. Peel, wash and crush the garlic. Wash the tomatoes, cut into thin slices.

Rinse pork, dry, chop coarsely, mince together with a loaf soaked in cream. Add green onions and some greens. Season with salt, pepper and mix thoroughly.

Make tortillas out of minced meat, put in the middle of each portion of the filling. Form zrazy, breaded in breadcrumbs and fry in vegetable oil on both sides until tender.

Before serving, put the zrazy on a preheated dish and sprinkle with the remaining dill and parsley, garnish with tomato slices.