Recipe for potato cutlets with mushroom filling. Potato cutlets with mushrooms: step-by-step recipe with photos Mashed potato cutlets with mushrooms
Cutlets with mushrooms and potatoes according to the recipe with photos. How to cook stuffed with mushrooms at home. Step by step instructions 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 provencal herbs– 55
Step-by-step preparation
Serve potato cutlets with mushrooms on flat plates, with fried meat, topping with any sauce to taste.
It is permissible to replace forest 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 a quick snack to work, to school, or on 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 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-remembered 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 through a meat grinder, add small quantity flour for fastening, form flat cakes in the same way and add puree, 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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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 a 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 from 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, washed thoroughly and cut into 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
- onion 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 are served with sauce or vegetable salad. This dish does not need a side dish. Potato cutlets stuffed with mushrooms are prepared as follows: take a small amount of vegetable mass, knead into a flat cake, in the middle of which a small amount of filling is placed. The edges are joined, a blank is formed and breaded. For variety, you can add vegetables or cheese to the filling. Potato cutlets with mushroom filling are fried in a frying pan or baked in the oven. The second cooking option is preferable if the dish is intended to be prepared for those who are on a diet or watching their weight. Minimal use of oil will significantly reduce the calorie content of the dish.
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 of 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 a separate 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 broth. Measure out 250 ml.
Heat 100 g of butter and a tablespoon of flour in a frying pan. Add a glass of 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. You will get a thick sauce with mushrooms.
Serve the mushroom cutlets by basting 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.”
Chop the peeled potatoes and boil, adding salt, until tender. Drain the water, mash it into a puree, add butter. When it cools down a little, beat in the egg and add flour until the mixture becomes very thick.
Finely chop the onion, grate the carrots, and chop the champignons. Over medium heat, after preheating the oil, sauté the carrots and onions for 5-6 minutes. Add champignons, simmer for 5-7 minutes until the liquid evaporates, pepper and salt.
Transfer to a bowl to cool. There is a lot of filling, but some will be left for the sauce.
Divide the puree into portions, wet your hands with water and roll into balls.
Knead each one with a flatbread, add about a tablespoon of filling,
lift and fold the edges, forming a cutlet.
Bread the potato cutlets in breadcrumbs (or flour).
First, heat the oil over the highest heat, and, turning the heat down a little, fry the cutlets until golden brown on both sides.
At the same time, for the sauce, melt the butter in a second frying pan, add flour, saute for 1 minute, stirring, pour in the cream, as soon as it boils, add the remaining mushrooms and vegetables, season, simmer over low heat for a couple of minutes.
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 a 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 from 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, washed thoroughly and cut into 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.
The recipe for potato cutlets with mushroom filling is not difficult to make and even an inexperienced housewife can do it.
A dish that every cook can prepare - potato cutlets with mushrooms. There are many recipes for this treat; you can feed a large family well and surprise guests during the feast. It is served without a side dish, in company delicious sauce and vegetable salad.
How to cook potato cutlets with mushrooms?
Delicious potato cutlets stuffed with mushrooms They are prepared quickly, simply without any special fuss. If there is some puree left over from the evening, it is used as a base. It can be just a potato shell, or you can make a fluffy dough with a vegetable base.
- Based on delicious cutlets with mushrooms is traditionally prepared from puree. It is important that the potato mass is not too fluffy; on the contrary, it should be dense and slightly loose.
- Potato dough is prepared from mashed potatoes, eggs, flour and butter. A dense mass is kneaded, and the zrazy are molded like pies.
- Be sure to bread the potato cutlets inside with mushrooms. These can be crackers, flour, ground flakes or cheese shavings.
- Sometimes boiled jacket potatoes are used as a base. The dish has a slightly different taste, different from the classic one, but no less tasty.
Potato cutlets with mushrooms and onions
Simple potato cutlets with mushrooms and onions - a very versatile recipe. As a supplement you can use different vegetables, not just onions. Garlic, sweet and hot peppers They will add piquancy to the treat; grated jacket potatoes are used as a base. Ready dish somewhat reminiscent of Belarusian potato pancakes with filling.
- champignons - 300 g;
- jacket potatoes - 6 pcs.;
- onion - 1 pc.;
- egg - 1 pc.;
- sweet pepper - ½ piece;
- hot pepper - 1/3 pod;
- garlic - 1 clove;
- flour - 1−2 tbsp;
- salt.
- Sauté half the onion, add finely chopped mushrooms, sweet and bitter peppers, and fry until tender. Add crushed garlic, salt.
- Grate the potatoes and mix with the remaining finely chopped onion.
- Beat the egg into the base, add salt and flour.
- Form into flat cakes, add filling, and bread.
- Fry potato cutlets with onions and mushrooms until golden brown.
Cutlets from mashed potatoes with mushrooms
A good way to get rid of leftover potatoes is to make cutlets from mashed potatoes with mushrooms. A simple dish will become good option For hearty breakfast, because it is prepared quickly from basic ingredients. The ideal complement to this dish would be a light and spicy sauce on sour cream base with herbs or classic yogurt tartare.
- puree - 500 g;
- egg - 2 pcs.;
- flour - 2−3 tbsp. l.;
- mushrooms - 400 g;
- onion - ½ pcs.;
- breadcrumbs.
- Sauté the onion, add finely chopped mushrooms, fry until tender, add salt and cool.
- Beat the egg into the puree, add flour.
- Whisk the second egg until the whites are completely released.
- Form into flat cakes and fill with mushrooms.
- Dip in flour, then in egg and breadcrumbs.
- Fry the cutlets until golden brown.
Cutlets with mushrooms and cheese
Extraordinary delicious zrazy with mushrooms and cheese are also suitable for a formal feast. You can use any hard cheese; add it not only to the filling, but also to the breading, so the crust will be crispier. From the specified quantity, 6 medium-sized cutlets are obtained; the dish is prepared for 40 minutes, taking into account that the puree will be cooked in advance.
- puree - 1 kg;
- mushrooms - 600 g;
- onion - ½ pcs.;
- cheese - 250 g;
- egg - 2 pcs.;
- crackers;
- flour - 4 tbsp. l. + 2 tbsp. l for breading;
- salt, pepper, oil for frying.
- Fry mushrooms with onions, add salt and cool.
- Beat the egg into the puree and add the flour.
- Grate the cheese on a fine grater, mix 1/3 with breadcrumbs.
- Form into flat cakes, add a spoonful of mushrooms and a pinch of cheese, and seal the edges.
- Dip in flour, then dip in egg and coat in bread and cheese crumbs.
- Fry on both sides.
Potato cutlets with minced meat and mushrooms
Mushroom and potato cutlets are prepared using puree, and it is better to use champignons and minced chicken. Cheese will add original taste and juiciness, and as a breading it is better to use corn flakes, which need to be mashed into coarse crumbs. Bright and original food served in company cream sauce or with a simple vegetable salad.
- puree - 1 kg;
- mushrooms - 400 g;
- minced fillet - 300 g;
- onion - ½ pcs.;
- egg - 1 pc.;
- cheese - 150 g;
- corn flakes - 100 g;
- salt, black pepper.
- Mix the puree with the egg.
- Grate the cheese.
- Saute the onion, add finely chopped mushrooms, fry until the liquid evaporates.
- Add minced meat and fry until done. Salt and pepper.
- Make a flatbread out of potatoes, add a spoonful of filling and a pinch of cheese, form into a ball and flatten it a little.
- Breaded in corn crumbs, fry potato cutlets with mushrooms until golden brown.
Cutlets stuffed with mushrooms and eggs
cutlets with mushrooms and eggs - hearty dish with classic content, will appeal to all fans original treats. In this version, eggs are hard-boiled, grated or cubed and mixed with fried mushrooms. From the specified amount of products, approximately 6-8 medium-sized cutlets are obtained.
- mushrooms - 600 g;
- mashed potatoes - 1 kg;
- hard-boiled eggs - 3 pcs.;
- raw egg - 1 pc.;
- flour - 2 tbsp. l.;
- salt, oil for frying;
- dill - 20 g;
- breading
- Finely chop the mushrooms, fry until tender, add salt and cool.
- Add chopped eggs and dill.
- Beat an egg into the puree, add flour, form into flat cakes, and fill with filling.
- Bread potato cutlets with egg and mushrooms in breadcrumbs.
- Fry on both sides.
Lenten cutlets with mushrooms
Lenten potato cutlets with mushrooms - a simple, quick and hassle-free recipe. The products hold their shape well and without adding eggs or cheese, it is important to bread them well. As a result, the dish turns out to be very satisfying; it is served in the company of light vegetable salad For piquancy, you can add a clove of garlic and chopped herbs to the filling.
- mushrooms - 500 g;
- mashed potatoes without oil - 600 g;
- onion - ½ pcs.;
- garlic - 1 clove;
- dill - 1 handful;
- breading, salt, pepper, vegetable oil.
- Saute the onions, add mushrooms, fry until tender.
- Throw in the crushed garlic and chopped herbs, add salt, stir, and cool.
- Form the puree into flat cakes, add a spoonful of filling, form into a ball and flatten.
- Breaded, fry on both sides.
Lazy zrazy with mushrooms
Potato zrazy with mushrooms, the recipe for which is offered below, will appeal to all busy housewives or those who do not really like to spend a lot of time in the kitchen. In this version, the ingredients are mixed together, flat cakes are formed, breaded and fried - that’s it, an original and quick treat will be ready in just half an hour.
- puree - 600 g;
- onion - ½ pcs.;
- mushrooms - 500 g;
- egg - 1 pc.;
- flour - 3−4 tbsp. l.;
- salt, pepper, breading.
- Saute the onion, add mushrooms, fry until tender.
- Mix the puree with the roast, add the egg, flour, salt and pepper.
- Form into balls and roll in breadcrumbs.
- Fry lazy potato cutlets with mushrooms until golden brown.
Potato cutlets with mushrooms in the oven
Baked cutlets with mushrooms in the oven will be appreciated by adherents of a healthy diet, due to the absence of a large amount of oil. The basic recipe is no different from the traditional one; you can add cheese, egg or meat to the filling, enriching the taste of the dish. Do not use coarse breading; it can dry out too much.
- mashed potatoes - 1 kg;
- onion - ½ pcs.;
- cheese - 150 g;
- mushrooms - 600 g;
- egg - 1 pc.;
- butter - 100 g;
- flour - 2 tbsp. l.;
- breading
- Fry mushrooms with onions. Add salt.
- Add egg, butter, flour to the puree, mix, form into flat cakes.
- Fill with roast, seal the edges, flatten.
- Breaded in breadcrumbs, place on an oiled baking sheet.
- Bake for 30 minutes at 190.
Cutlets with mushrooms in a slow cooker
Almost any recipe can be adapted for cooking in a slow cooker; potato cutlets with mushrooms are no exception. One drawback of this method is the small portions, given the small volume of the bowl. You need to prepare the puree and fry the mushrooms and onions in advance. The specified amount of ingredients is enough for 4 servings.
- puree - 300 g;
- mushrooms - 300 g;
- onions - ¼ pcs.;
- butter - 50 g;
- flour - 1 tbsp. l.;
- breading;
- egg - 1 pc.;
- salt, oil for frying.
- Fry mushrooms with onions, add salt and cool.
- Mix the puree with butter and flour, form into flat cakes and fill with mushrooms.
- Dip in egg, coat in breadcrumbs.
- Cook on “Fry” on both sides.
For these cutlets, it doesn’t matter what you take - fresh mushrooms or fresh frozen. The main thing is that these are prefabricated forest mushrooms (and not champignons or, for example, just honey mushrooms), then the cutlets will turn out tender and with unique taste. If the mushrooms, like mine, were frozen, then they do not require complete defrosting. 15-20 minutes are enough for the ice crust on their surface to melt.
While the mushrooms are thawing, you can start peeling the potatoes and garlic. Then put our mushrooms in boiling salted water to cook for 30 minutes (after boiling).
While the mushrooms are cooking, finely grate the potatoes and garlic on a fine grater or in a blender.
Add eggs and salt to the resulting mass and mix until completely homogeneous.
Place the cooked mushrooms in a colander to drain. I’ll tell you a secret, you don’t have to pour out the dark liquid from cooking them - it will make an amazing sauce. I'll tell you a little later.
We throw the cooled mushrooms into a blender or grind them into minced meat in a regular meat grinder. I prefer a blender.
As a result, we will have 2 containers with ingredients for future mushroom cutlets.
Now that the minced mushroom has cooled completely, combine both compositions in one bowl. Mix well. The consistency is still a little liquid, don't be alarmed.
To ensure that the cutlets in the frying pan do not lose their shape, eggs alone are not enough. That's why we add to cutlet base a little flour. Adding flour in small portions, we continue to thoroughly knead the mass.
The result is a slightly viscous (like pancake) “dough”. It is held loosely in the spoon and slowly but surely falls from it.
Place the cutlets in a frying pan, preheated well and greased with oil, at a distance from each other to prevent them from sticking together.
Fry like regular potato pancakes - until browned. Then turn it over and fry on the other side.
Ready-made mushroom cutlets can be placed in one container directly on top of each other - they do not stick or wrinkle. Serve cutlets from fresh forest mushrooms You can bring it to the table by sprinkling it with finely chopped herbs or dousing it with delicious cheese sauce, which (as promised) I’ll tell you about below.
Secret cheese sauce for mushroom cutlets:
Chop the garlic into the mushroom infusion from cooking and put it on the fire. At this time, add a little flour to 1/2 cup of milk and thoroughly beat the thickened mass with a fork. As soon as the mushroom infusion boils, pour in the whipped mixture in a slow stream.
Continue to gently stir the sauce. Reduce the temperature of the burner, chop the greens (any) and grate the cheese (a little). Add all this to the sauce. Stir and turn off after the cheese has melted. An amazing sauce, perfect for mushroom and potato cutlets!
