Cutlets with mushrooms and potatoes according to the recipe with photos. How to cook stuffed with mushrooms at home. Step-by-step instruction For instant cooking.
Potato cutlets Housewives prepare it for lunch or dinner and serve it as an addition to fried or stewed meat. This is a simple dish based on a vegetable that is boiled and pureed.
The composition includes a variety of additives that add nutrition and piquancy. Let's look at how you can cook potato cutlets with mushrooms.
Recipe with dried wild mushrooms and cheese
Cooking time: 1 hour 30 minutes
Number of servings: 8
Energy value
- calorie content – 203.68 kcal;
- proteins – 3.54 g;
- fats – 15.47 g;
- carbohydrates – 12.45 g.
Ingredients
- potatoes – 1.2 kg;
- dried Forest mushrooms– 80 g;
- onions – 2 pcs.;
- Dutch cheese – 90 g;
- butter– 45 g;
- eggs – 3 pcs.;
- flour – 70 g;
- vegetable oil – 270 ml;
- sprigs of dill, parsley - 4 pcs.;
- salt – 35 g;
- black pepper – 45 g;
- mixture of Provencal herbs – 55 g.
Step-by-step preparation
Serve potato cutlets with mushrooms on flat plates, with fried meat, topped with any sauce to taste.
It is permissible to replace wild mushrooms in the recipe with fresh or dried champignons. In this case, they will not need to be boiled. Simply wash, peel and fry in a frying pan, only a little longer than forest ones (up to 12 minutes). For faster cooking, you can use marinated ones. They just need to be lightly rinsed in a colander and finely chopped.
Advice: To reduce calorie content, after frying, soak the mushrooms on paper towels for a few minutes to absorb excess oil.
The dish can be used not only for everyday family lunches and dinners, but also taken with you on a long trip as quick snack to work, to school, to a picnic.
Potato cutlets with mushrooms: in the form of zraz
And now we will introduce you to another detailed step-by-step recipe with photos of potato cutlets with mushrooms. It differs in the way it is formed. We won’t mix the ingredients, but simply boil the vegetable and turn it into puree. Fry the mushrooms with onions separately and wrap them in potato mixture. Unlike the previous recipe, there is no cheese in the composition, which makes the dish more accessible to every housewife, as well as surprisingly tasty, appetizing and incredibly juicy, with a long-lasting memorable aroma.
Instructions this recipe involves the use of fresh forest mushrooms. This does not require long soaking, which significantly speeds up the cooking process.
Cooking time: 1 hour 15 minutes
Number of servings: 8
Energy value
- calorie content – 132.34 kcal;
- proteins – 2.03 g;
- fats – 7.37 g;
- carbohydrates – 14.21 g.
Ingredients
- potatoes – 12 pcs.;
- fresh wild mushrooms – 350 g;
- onions – 2 pcs.;
- flour – 70 g;
- salt – 45 g;
- vegetable oil – 160 ml.
Step-by-step preparation
On the plates next to the cutlets, if desired, place fried or stewed meat (any kind) and decorate with sprigs of herbs.
Important: The mushrooms should be brought to readiness, since if they are undercooked, the dish may have a bad effect on digestion.
It is permissible to change the recipe slightly, for example, prepare mushroom cutlets with potatoes rather than potato cutlets. This is not difficult to do. You just need to boil fresh mushrooms, grind them through a meat grinder, add a small amount of flour to bind them together, form the flatbreads in the same way, add the puree, and wrap the cutlets. They will turn out unusual and incredibly appetizing.
Potato cutlets or zrazy with mushrooms are dietary. These are prepared in the oven or in a slow cooker using the “steam” mode. Using this technique, the products will be light, suitable even for people who often follow different diets. So cook, experiment, surprise your family and guests with your culinary masterpieces.
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This amount of product makes 14 large cutlets.
Finely chop the onion and fry until golden brown.
Finely chop the mushrooms. If you use wild mushrooms (and I use them), then you need to boil them first.
Add the mushrooms to the onions and fry everything together until the mushrooms are ready. If used raw champignons, then fry for 15 minutes. If you have pre-cooked wild mushrooms, fry for 5 minutes is enough.
Boil potatoes in salted water.
TO boiled potatoes add butter, pour in milk and make a thick puree. Do not overdo it with milk, the puree should be very thick!
Add mushrooms to the puree.
Add pepper, your favorite seasonings, and more salt if necessary, stir and refrigerate for 1-2 hours.
Pinch off a lump from the potato-mushroom mass frozen in the refrigerator, roll it in egg, then in breadcrumbs, give the cutlets an elongated pie-like or round shape.
Place in a frying pan heated with oil and fry on both sides.
The cutlets are fried very quickly, because... All the ingredients are already ready! We are waiting golden brown crust and remove from heat.
I serve these cutlets with green onions and sour cream or sour cream sauce (any greens to your taste + garlic pressed through a press). Bon appetit!
For the cutlets, the filling, mashed potatoes and mushroom sauce are prepared separately.
Mushroom filling
Instead of white ones, you can use champignons or chanterelles, as well as any seasonal mushrooms to prepare minced meat.
Cut 300-400 g of snow-white, strong champignons into large slices. Finely chop two medium onions. Fry mushrooms and onions in a frying pan in a mixture of vegetable and butter.
When the mushrooms are half cooked, sprinkle them with 1 tsp. flour and add 4 tbsp. l. cream (20% fat). And also salt, pepper to taste and 1/2 clove grated garlic and a little dill. If the filling is thick, thin it slightly with cream.
Mashed potatoes
Now comes the mashed potatoes. Take note of the recipe. You can use it to cook cutlets without filling. Serve as independent dish or as a side dish for meat and fish dishes.
Wash and peel 1 kg of potatoes. Boil until tender and puree in a blender with butter - 100-120 g.
Beat two eggs with a fork and add to mashed potatoes. Salt and pepper to taste, add ground nutmeg (on the tip of a knife), 1.5 tbsp. l. flour and ½ tsp. ground dry paprika. Beat the puree again for about 5-7 minutes. You will get a fluffy potato mass.
Liezon
We will need this sauce for frying the cutlets - so that the mass does not spread throughout the pan. For the lezone, mix and beat ½ cup milk, 3 eggs, 1 tbsp. l. soy sauce, salt and pepper (to taste).
Cutlets
Form cutlets from the potato mixture. Their size should be larger than that of meat. About the size of your palm. Make a small depression in the center of each cutlet, add mushroom filling and seal so that the filling is completely covered.
Dip the cutlets into the leison. Then roll in breadcrumbs and fry in a frying pan in a mixture of vegetable and butter until golden brown.
Mushroom sauce
Be sure to prepare mushroom sauce for the cutlets. There’s no way without him. I prefer mushroom filling and sauce made from porcini mushroom caps dried in a Russian oven. As we say in Plyos, the aroma of white people is “mind-blowing!”
For the sauce, pre-cook mushroom, vegetable or chicken bouillon. Measure out 250 ml.
Heat 100 g of butter and a tablespoon of flour in a frying pan. Add a glass chopped mushrooms. Carefully pour in the broth and stir quickly to avoid lumps. Add a little more than half a glass of cream (20% fat), salt, pepper, garlic and dill to taste. It will work out thick sauce with mushrooms.
Serve mushroom cutlets, watering them mushroom sauce. They are especially good when piping hot - golden brown and crispy.
Elena Magnenan:
“My mother’s mother, my grandmother, a Cossack woman, Olga Vladimirovna, didn’t even know how to read and write, but she was a housewife - wow! And I learned my first life lessons from her. And my Moscow grandmother Klavdiya Vladimirovna is every day the theater, museums, the first skills of etiquette. We lived most of our lives in Zamoskvorechye, on Shchepka. Aunt, uncle, father, me - we all graduated from school 627. They gave me everything they could: the Loktevsky Choir, the Bolshoi Theater, the Hall of Columns, music, painting, songs with a guitar, a dacha in Zagorsk, playing lotto until the morning with a samovar... Dad was a great cook, and I learned a lot from him.
I lived in France for ten years, first in Paris, then in Burgundy. But she returned to Russia. I have a small, intimate hotel on the Volga, in Ples, with a wonderful restaurant “Private Visit”. I am happy to delight my family, my children, guests and random travelers - homemade dishes, aromas, incredible abundance.”
Potato cutlets with mushrooms exactly the same as and will complement perfectly Lenten table. Potato cutlets with mushrooms, the step-by-step recipe of which I want to offer you today, are very similar in recipe and cooking technology to lazy ones potato zrazy. In contrast, these potato cutlets will be cooked with a loaf, and if you use flour instead of a loaf, you will get real lazy potato zrazy.
The recipe for these potato cutlets with mushrooms in a frying pan will use champignons, but you can use boiled wild mushrooms or oyster mushrooms instead.
Ingredients:
- Champignons - 200 gr.,
- Mashed potatoes - 500 gr.,
- Eggs - 1 pc.,
- Onions - 1 pc.,
- Loaf - 100 gr.,
- Milk - 1 glass,
- Salt and spices - to taste,
- Sunflower oil.
Potato cutlets with mushrooms - recipe
Peel the onion and cut it into cubes.
Wash, dry and finely chop.
Soak the loaf slices in milk. Place the chopped onion in a frying pan with vegetable oil. Stirring, fry it until milky. Place the chopped ones in a frying pan. Salt and add spices as desired.
Stir mushrooms and onions. Stirring occasionally, fry the mushrooms for 7 minutes over low heat.
Place mashed potatoes in the bowl in which you will prepare the minced meat for potato cutlets with mushrooms.
Add mushrooms fried with onions to it.
Beat in the egg to make the minced meat viscosity.
Squeeze the loaf pieces from the milk. Finely crumble them into a bowl with the mashed potatoes and mushrooms. You can pass the loaf through a meat grinder or grind it in a blender.
Add salt and spices to the cutlet mixture to taste.
Mass for cutlets from mashed potatoes Mix the mushrooms well with your hands.
From ready minced meat form cutlets oval shape. To prevent the viscous potato mass from sticking to your hands while making cutlets, it is recommended to wet your hands with cold water. If desired, the finished potato cutlets can be rolled in flour or breadcrumbs.
Place the finished potatoes with mushrooms on hot frying pan With butter. Fry them until cooked (until golden crust) at both sides.
Potato cutlets with mushrooms, step by step recipe which we have reviewed, serve immediately after cooking, before they have cooled, pouring sour cream over them or serving sour cream separately in a gravy boat. Tartar sauce or sour cream sauce with garlic and dill. Cooled potato cutlets can be quickly revived by placing them in the microwave for 3-5 minutes. Enjoy your meal.
Ingredients:
- Mashed potatoes - 600 gr.,
- Champignons - 200 gr.,
- Hard cheese - 100 gr.,
- Flour - 5 tbsp. spoons,
- Eggs - 2 pcs. (1 for cutlets, 1 for leison),
- Salt - to taste
- Black pepper - a pinch
- Breadcrumbs - 100 gr.,
- Sunflower oil.
Potato cutlets with mushrooms and cheese - recipe
Wash and finely chop the champignon mushrooms. Grate on a fine grater hard cheese. Chop the onion into cubes. Fry the onion for vegetable oil. Add mushrooms to the fried onions. Fry the mushrooms for 10 minutes.
Place in bowl with mashed potatoes fried mushrooms. Beat in the egg. Add grated cheese. Pour in wheat flour, salt and spices. Mix the mixture for potato and mushroom cutlets.
Beat the egg in a bowl. Add 4 tablespoons of water, a pinch of salt and pepper to it. Stir. Place in another bowl breadcrumbs. Form oval-shaped cutlets from the potato mixture. Dip the cutlet into the egg leison. Roll in breading.
Make the rest of the cutlets using the same principle. Fry the potato cutlets in a frying pan on both sides. Place the finished cutlets in a saucepan. Sprinkle with chopped dill or parsley. Squeeze the garlic onto them. Cover the pan with cutlets with a lid. Shake several times. Let it steam and soak in the garlic aroma for a few minutes.
You can also cook delicious potato cutlets with mushrooms and minced meat in the oven.
Ingredients:
- Mashed potatoes - 800 gr.,
- Champignons – 300 gr.,
- Minced meat - 200 gr.,
- Eggs - 2 pcs.,
- Onion - 1 pc.,
- Salt and sspices - to taste,
- Flour - 80 gr.,
- Vegetable oil
Potato cutlets with mushrooms and minced meat in the oven - recipe
Finely chop the onion with a knife. Heat a little vegetable oil in a frying pan. Lay out the minced meat. Salt and pepper it. Stirring to prevent large lumps from forming, fry the minced meat for 10 minutes. As in previous recipes, fry the champignons with onions in vegetable oil. Mix minced meat and mushrooms. The filling for potato cutlets is ready.
To prepare the potato base, place mashed potatoes in a bowl, add egg and flour. Salt and pepper it to taste. Mix the mixture. Grease the baking tray sunflower oil. Roll the potato mixture into a flat cake. Place mushrooms with minced meat in the center of the flatbread. Roll into a cutlet. Place mashed potato cutlets on a baking sheet. Bake them for 30 minutes at 180C.
Potato cutlets with mushrooms are a dish that can be tasty and satisfying to feed your family or surprise guests during a festive feast.
The dish is prepared in two ways: by adding mushrooms to mashed potatoes, or by making them into a filling. In any case, the first thing you need to do is make something tasty and tender puree. To do this, boil the vegetable and mash it by adding milk, butter and eggs. To prepare lean potato cutlets with mushrooms, exclude all animal products from the recipe. In this case, the base is made on vegetable broth. You can use mashed potatoes left over from dinner. The main thing is that it is dense and slightly loose.
You can use any mushrooms for cooking: oyster mushrooms, wild mushrooms or champignons. The product is cleaned, thoroughly washed and cut in small pieces. Then fried with finely chopped onion. The roast is mixed with the main vegetable mass or used as a filling.
Form the pieces with wet hands, bread them in flour or breadcrumbs and fry in a hot frying pan until golden brown.
Recipe for potato cutlets with mushroom filling not difficult to perform and even an inexperienced housewife can do it.
Ingredients
Servings: – +
- potato 1000 gr
- chicken egg 2 pcs
- mushrooms 500 gr
- butter 20 gr
- bulb onions 90 gr
- milk 50 ml
Calories: 84.47 kcal
Proteins: 2.95 g
Fats: 2.10 g
Carbohydrates: 13.27 g
50 min.
Video recipe Print
A large onion is freed from the husk. Rinse under the tap and finely chop with a sharp knife. Heat a frying pan with oil, add chopped vegetables into it and fry until golden brown.
The mushrooms are cleaned, washed, and boiled from the moment they boil for half an hour. Place on a sieve and cool. Cut into small slices. Potato cutlets with mushrooms served with sauce or vegetable salad