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Do you like cutlets, but do not eat meat at all? Or just want to make an original dish to diversify your table? Then cook zrazy or cutlets with mushrooms, because it's not difficult at all! Mushroom cutlets and zraz recipes are designed to be cooked on the stove or in the oven. Moreover, both fresh mushrooms and dried preparations are quite suitable for such dishes.

Cooking mushroom cutlets: recipes with photos

Home-style mushroom cutlets

Ingredients:

1 kg of mushrooms, 2 onions, 4 eggs, 4 tbsp. tablespoons of ground crackers (or flour), 4 tbsp. tablespoons of vegetable oil, black pepper, salt to taste, parsley.

Preparation:

To prepare delicious cutlets according to this recipe, boil the mushrooms in salted water, put in a colander, squeeze lightly and chop finely.

Add raw eggs, finely chopped onion, parsley, ground crackers, pepper, salt to the mushrooms and mix well.

Form cutlets from the prepared mass, roll them in ground breadcrumbs or flour and fry for 15-20 minutes on a very hot vegetable may.

Mushroom and rice cutlets

Ingredients:

1 kg of mushrooms, 2 cups of rice, 3 onions, 4 eggs, 4 tbsp. tablespoons of wheat flour, 6 tbsp. tablespoons of vegetable oil, salt to taste, black pepper.

Preparation:

For this recipe for cutlets, the mushrooms must be boiled in a small amount of water, discarded in a colander and finely chopped. Add boiled rice, finely chopped onion, eggs, pepper, salt to the mushrooms and mix well.

Form cutlets from the prepared mass, roll in flour and fry in highly heated vegetable oil until crispy crust forms on both sides.

Dried mushroom cutlets with rice

Ingredients:

For this recipe for making mushroom cutlets, you will need 100 g of dried boletus, 1 glass of rice, salt, parsley, nutmeg, flour, butter, green peas.

Preparation:

Boil the mushrooms and chop finely. Boil rice separately in water, add salt and parsley, put on a sieve, mix with mushrooms, add nutmeg, make cutlets, sprinkle with flour or dip in batter, fry in oil and serve with green peas.

The photo for the recipes for cutlets with mushrooms shows how appetizing these dishes look:

How to make delicious mushroom cutlets

Boletus or champignon cutlets

Ingredients:

400 g of fresh mushrooms (aspen mushrooms, champignons), 50 g of onions, 40 g of butter, 20 g of semolina, crackers, salt, pepper.

Preparation:

Finely chop the prepared mushrooms, put in a shallow saucepan, add butter, finely chopped onion and simmer until most of the juice has evaporated. After that, pour semolina in a thin stream and cook at low heat for 5-10 minutes.

Then add salt, pepper, mix well, form cutlets or meatballs, breaded in breadcrumbs and fry.

As you can see in the photo of mushroom cutlets according to this recipe, they need to be served with sour cream:

Dried mushroom cutlets

Ingredients:

100 g dried porcini mushrooms, 150 g crackers, Onion, I1 / 2 cup cream (milk), 4 tbsp. tablespoons of butter, 3 eggs, flour, salt.

Preparation:

Boil mushrooms, chop. Break the crackers, pour in hot cream, when cool, rub. Chop the onion, brown in oil, mix with mashed breadcrumbs, butter, eggs, mushrooms (separating 2 tablespoons for the sauce), flour, salt. Stir, make cutlets, dip them in an egg, roll in flour, fry in oil.

Morel cutlets in sour cream

Ingredients:

To prepare these mushroom cutlets, you will need 800 g of morels, 50 g of butter, 3-4 slices of wheat bread, 3 eggs, milk, 1 glass of sour cream, 1/2 cup of bread crumbs, 3 tbsp. tablespoons of chopped dill, salt, pepper to taste.

Preparation:

Before cooking the mushroom cutlets, rinse the morels very thoroughly so that there is no sand left, and then fry in a pan with butter. When the mushrooms are fried, chop them finely and mix well with bread soaked in milk, beaten eggs, sour cream (2-3 tablespoons). Form small cutlets from this mixture, roll them in breadcrumbs and fry in a pan with butter. When the cutlets are browned, pour over the remaining sour cream, bring to a boil and remove from heat.

Recipes for cooking cutlets with mushrooms in the oven

How to cook mushroom cutlets in the oven?

Cutlets with green peas

Ingredients:

8-10 dried mushrooms, 1/2 cup green peas, 3 tbsp. tablespoons of flour, 4-5 tbsp. tablespoons of vegetable oil, 200 g of rice, salt, ground crackers.

Preparation:

For this recipe for cutlets in the oven, the mushrooms need to be boiled in salted water, put on a sieve, finely chopped, mixed with viscous rice porridge, boiled in water.

Cut into cutlets, roll them in ground breadcrumbs and fry in vegetable oil. Boil green peas in salted water, put them on a sieve. Grind the flour with vegetable oil, dilute with a decoction of peas, boil, put the peas and put them in a hot oven for a short time. Serve on a platter.

Fresh mushroom cutlets

Ingredients:

700 g fresh mushrooms, 3 slices of bread, 1/4 cup milk, 1 tbsp. a spoonful of ground crackers, 1 tbsp. a spoonful of butter, 2 eggs, salt, pepper to taste.

Preparation:

Sort fresh mushrooms, rinse. Soak white stale bread in milk and chop together with mushrooms in a meat grinder twice. Salt the minced meat, add a raw egg and mix well.

Form cutlets from minced meat, moisten them in an egg and breaded in breadcrumbs. Fry in oil, bring to readiness in the oven.

Pour cutlets with melted butter. Serve with boiled potatoes.

Champignon cutlets

Ingredients:

700 g mushrooms, 3 tbsp. tablespoons of semolina, 3 onions, ground crackers, butter, salt, black pepper, fat.

Preparation:

Finely chop the peeled and washed mushrooms, put in a saucepan with fat and put to simmer (evaporate the juice released from the mushrooms by half). Then add semolina and cook for 5-10 minutes over low heat.

Cut the onions into small cubes, fry in butter and add to the mushrooms, add salt and pepper to taste. Cut the resulting mass hot into cutlets, roll in breadcrumbs and fry in a pan until golden brown, then put in the oven for 5-10 minutes. Serve cutlets on the table in sour cream sauce (add sour cream to the prepared white sauce and heat for 2-3 minutes over low heat).

Cooking chicken zraz with mushrooms: a recipe with a photo

Chicken zrazy with mushrooms

Ingredients:

• 500 g minced chicken, 300 g bread crumbs, 150 ml milk, 1 egg, 1 clove of garlic, salt and freshly ground black pepper to taste, vegetable oil for frying.
• Filling: 200 g of mushrooms (mushrooms, boletus, boletus), 2 onions, vegetable oil for frying.
• Additionally: foil.

Preparation:

To prepare chicken zraz with mushrooms according to this recipe, you need to cut the peeled onions into thin half rings. Wash, dry and peel the mushrooms, cut into thin slices. Fry the onions in heated vegetable oil for 5 minutes until golden brown. Add mushrooms, fry for another 15-20 minutes. Grind the contents of the pan with a blender until smooth.

Pour milk over half of the breadcrumbs, stir. Pass the peeled garlic through a press. Add an egg, a mixture of breadcrumbs and milk, garlic to the minced chicken. Season with salt, pepper and stir.

Form zrazy from minced meat, stuffing each with onion-mushroom mixture. Dip in the remaining breadcrumbs, fry in hot vegetable oil for 5 minutes on both sides. Fold into a heat-resistant form, cover with a lid or foil. Bake in the oven at 180C for 40 minutes.

Look at a selection of photos for recipes for chicken zraz with mushrooms and cutlets from fresh and dried mushrooms: