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Oyster mushrooms are the most popular mushrooms that can be bought at any store or collected in the forest. Even grown under artificial conditions, these mushrooms have a wonderful mushroom aroma and amazing taste. Oyster mushrooms have all the nutrients and vitamins necessary for the human body. In culinary terms, these mushrooms are truly versatile. Oyster mushrooms can be used to prepare first courses, sauces, pâtés, salads, snacks, casseroles, julienne.

Today we will talk about oyster mushroom cutlets. Everyone is already accustomed to the tradition that cutlets are made from meat. But oddly enough, many today replace meat with mushrooms. In terms of their energy value, the composition of oyster mushrooms is very close to meat, they contain a lot of proteins and vitamins. Juicy, tasty, appetizing and aromatic - this is all about oyster mushroom cutlets, especially since they are also low-calorie.

We suggest using some recipes for oyster mushroom cutlets. Boiled potatoes or rice are perfect with mushrooms as a side dish.

Mushroom cutlets from oyster mushrooms and zucchini

To prepare cutlets from oyster mushrooms and zucchini, you should take the following products:

• oyster mushrooms - 1 kg;
• zucchini - 300 g;
• onions - 2 pcs.;
• dill greens - 1 bunch;
• flour - 5 tbsp. l .;
• celery root - 50 g;
• salt;
• vegetable oil;
• breadcrumbs;
• ground black pepper - 1 tsp.

Peel the zucchini from the peel and seeds, cut into pieces, grind in a meat grinder and squeeze the juice.

Clean the mushrooms with a dry cloth and grind in a meat grinder. Fry in a dry frying pan until the liquid has completely evaporated.

Finely chop the onion, chop the dill and finely grate the celery root.

Mix mushrooms, zucchini, onion, dill and celery, mix well.

Add flour, salt and ground pepper, stir thoroughly.

Heat oil in a frying pan, form cutlets from mushroom mince.

Dip in breadcrumbs and fry in a pan until golden brown.

Oyster mushroom cutlets are best served cooled. They can be poured with sour cream and garnished with green cilantro leaves.

Recipe for oyster mushroom cutlets with oatmeal

The recipe for oyster mushroom cutlets with oatmeal is very simple to prepare. The prepared dish turns out to be tender, tasty and nutritious. It is suitable for those who follow a diet - the combination of mushrooms and oatmeal perfectly supports the body with all nutrients, while not adding extra calories.

Delicate oyster mushroom cutlets are a budget option for a festive table. It can be prepared very easily using a blender or meat grinder.

• oyster mushrooms - 700 g;
• oatmeal - ½ tbsp.;
• eggs - 1 pc.;
• onions - 2 pcs.;
• garlic cloves - 3 pcs.;
• salt;
• ground black pepper - 1 tsp;
• flour - 50 g;
• vegetable oil;
• lavrushka - 2 pcs.;
• carnation - 4 inflorescences;
• cilantro greens - a few twigs.

Divide the peeled oyster mushrooms into separate specimens, cut off the legs.

Put the mushrooms in water with salt, bay leaves and cloves, let it boil for 15 minutes.

Let stand for 10 minutes, drain off the water, put mushrooms on a kitchen towel to remove excess liquid.

Grind the oatmeal flakes in a blender, so the cutlets will turn out to be much softer and juicier. You can use the flakes whole so that the structure of the cutlets is looser.

Peel and chop the onion in a blender, grate the garlic on a fine grater

Grind the cooled oyster mushrooms in a blender.

Combine all the ingredients, add chopped cilantro, ground pepper, salt, egg and flour.

Mix everything thoroughly and let stand for 15 minutes, so that the oatmeal swells.

Heat a frying pan with a little oil, form cutlets from the minced meat and fry until golden brown on both sides.

The structure of the cooked cutlets turns out to be loose, like that of ordinary meat cutlets.Best of all, these cutlets are served with a salad of white cabbage and bell pepper.

Now, knowing how to cook oyster mushroom cutlets with oatmeal, start the process, you will not regret it!

Oyster mushroom and minced meat cutlets

Another interesting recipe is considered to be a variant of oyster mushroom cutlets and minced meat. These two ingredients work well together in one dish.

Pamper your homemade with very unusual mushroom cutlets. They turn out to be completely different in taste, but juicy, bright and delicate.

• oyster mushrooms - 500 g;
• minced meat - 400 g;
• onions - 2 pcs.;
• eggs - 2 pcs.;
• slices of white bread - 5 slices;
• milk - for soaking;
• salt to taste;
• ground black pepper - 1 tsp;
• vegetable oil;
• bread crumbs (small).

Finely chop the oyster mushrooms, peeled and washed in running water, and finely chop the onion.

In a skillet in butter, simmer the onion until soft.

Add mushrooms, fry over medium heat until liquid evaporates, remove from heat and let cool.

Soak bread in milk and add to mushrooms and onions.

Combine minced meat (any) with mushrooms, soaked bread and egg.

Add salt to taste, ground black pepper and knead the mixture well.

Form cutlets, roll in fine breadcrumbs.

Fry over a little oil over medium heat until golden brown.

Place on a paper towel to drain off excess grease.

Serve with vegetable salad, mashed potatoes or pasta.

The recipe for boiled oyster mushroom cutlets

Instead of flour, semolina is added to boiled oyster mushrooms, which makes them fluffier and more nutritious.

• oyster mushrooms - 1 kg;
• semolina - 100 g;
• onions - 2 pcs.;
• egg - 1 pc.;
• salt;
• a mixture of ground peppers - 1 tsp;
• vegetable oil;
• breadcrumbs.

The recipe for making oyster mushroom cutlets will delight your household and guests with its taste. These cutlets perfectly replace even meat cutlets, since they are in no way inferior in nutritional value.

Clean fresh oyster mushrooms from mycelium, rinse with running water, and boil in salted water for 20 minutes.

Let the mushrooms cool and grind in a meat grinder.

Cut the onion into small cubes and fry in oil until transparent. Place the fried onions on a sieve to allow a glass of vegetable oil.

Combine mushrooms, onion, salt, pepper mixture, egg and mix thoroughly.

Add semolina, mix and let it brew for 25-30 minutes, until the semolina swells.

Heat a frying pan with vegetable oil, form cutlets from the minced meat and roll in finely ground bread crumbs.

Fry in a skillet until golden brown over medium heat.

Serve with boiled potatoes and sour cream sauce.

How to cook oyster mushroom cutlets with buckwheat porridge

We offer a step-by-step recipe for oyster mushroom cutlets with a photo. Its preparation time is only 40 minutes, since the recipe uses already boiled porridge.

• oyster mushrooms - 500 g;
• buckwheat porridge - 500 g;
• egg - 1 pc.;
• onion - 1 pc.;
• garlic cloves - 3 pcs.;
• olive oil;
• flour - 70 g;
• salt;
• ground black pepper;
• dill and parsley greens - 1 bunch.

How to cook oyster mushroom cutlets with buckwheat porridge to surprise your household with a dish?

In this option, it is better to use a meat grinder, and not a blender, then the consistency of the minced meat will turn out to be dense.

Fry the peeled and washed oyster mushrooms in oil until the liquid evaporates in a pan.

Pass the boiled buckwheat porridge together with the boiled mushrooms through a meat grinder.

Peel and grate the onion with fine divisions.

Add to the mushrooms, mix well and beat the egg into the mass.

Add flour, salt, ground pepper and chopped parsley and dill.

Stir the minced meat until smooth, form small patties and roll in flour.

It is good to heat the oil in a frying pan and only then put the cutlets on it, otherwise they will stick on the cold one.

Fry over medium heat until golden brown, let cool on a paper towel.

You can serve it with any side dish and sauce.

Recipe on how to make cutlets from oyster mushrooms with potatoes

How to make oyster mushroom cutlets with potatoes?

• mushrooms - 400 g;
• potatoes - 2 pcs.;
• onions - 2 pcs.;
• bread - 200 g;
• bulgarian pepper - 1 pc.;
• breadcrumbs;
• salt;
• vegetable oil;
• ground black pepper - 1 tsp;
• ground paprika pepper - 1 tsp.

Soak bread in water and scroll through a meat grinder.

Wash the peeled oyster mushrooms and potatoes in water and cut into pieces.

Skip everything in a meat grinder and combine with bread.

Grind peeled bell peppers, onions and combine with minced mushrooms.

Season with salt, add sweet paprika and ground pepper.

Wet hands in water and form cutlets.

Roll in breadcrumbs and place in a hot skillet.

Fry in oil over low heat until golden brown on both sides.

The dish is ready, bon appetit!