Minced meat cutlets with porcini mushrooms recipe. Fried cutlets stuffed with mushrooms

Today my household asked me to cook juicy, fluffy, tasty and very favorite pork cutlets with mushrooms. I will gladly please my family with this unusual, but a simple dish and with great pleasure I will share the recipe with you, taking a photo of each stage of preparation step by step.

Cutlets composition:

minced pork - 500 gr;

onion - 1 large head;

chicken egg - 1 pc .;

semolina - 1 tablespoon;

any edible mushrooms - 200 gr;

ground black pepper and salt - to taste;

refined vegetable oil - for frying;

flour - for breading.

How to make juicy minced meat patties

First you need pork. I already had it ready, I just defrosted it.

Add the chicken egg to the minced meat, salt and pepper to taste.

Knead everything so that the minced meat absorbs the whole egg. Add a tablespoon of semolina and mix everything.

Leave for twenty minutes so that the semolina absorbs moisture. This will make the minced meat tastier, and the cutlets will turn out not only juicy, but also lush, because slightly increase in volume.

Fry finely chopped onions in vegetable oil for 3-4 minutes.

Chop your favorite mushrooms very finely with a knife or use a chopper from a blender.

Add to roasting onions and continue heat treatment another 7-8 minutes.

Mix the mushroom stuffing with the pork.

Form cutlets from minced meat with semolina and roll in flour.

It remains only to fry juicy cutlets... We will fry in a hot skillet with vegetable oil, over medium heat. To check if they are ready, you can pierce them with a fork and apply light pressure. If cloudy juice flows out, the dish is not ready yet. A transparent liquid that stands out or its absence indicates complete readiness.

Such lush and juicy minced meat patties go well with any side dish, but, in my opinion, crushed potatoes are best.

Enjoy cooking and eating!

Calorie content: Not specified
Cooking time: Not specified

If you are already fed up with traditional ones, we suggest diversifying the menu with new recipes. For example, cook fried meat patties with breaded mushrooms inside. It is better to use minced meat for cutlets from pork of moderate fat content so that the cutlets are juicy and tender. But you can do more dietary option- take or veal. Mushrooms - at your discretion. It turns out very well with fried mushrooms mixed with onions and spices. The crispy breading of ground breadcrumbs makes meat patties with mushrooms even more appetizing and tasty. I have prepared a simple recipe with a photo step by step in detail for you.

Ingredients:

- pork - 300 gr;
- egg - 1 piece;
- fresh champignons- 200 gr;
- onions - 1-2 pieces;
- white bread - 1 slice;
- salt - to taste;
- black pepper and ground paprika - 0.5 tsp each;
- vegetable oil - 3-4 tbsp. l;
- bread crumbs - 0.5 cups.

How to cook from a photo step by step

Cut the onions into cubes. For cutlets with meat and mushrooms, you can use the white part of the leek instead of onions, then cut the onion into thin half rings.




Wash the mushrooms, dry and cut into small pieces.




It is better to take pork of moderate fat content, not entirely lean, or pass a small piece through a meat grinder together with meat lard... Soak a slice of white loaf in water, squeeze, turn through a meat grinder after the meat.






Beat the egg, pour into the minced meat.




Stir the minced meat with the egg. Season with salt to taste, season with ground black pepper and ground paprika. You can add a pinch if desired hot pepper Chile. Mix the minced meat thoroughly until smooth. If it turns out to be very steep, pour in a spoonful of water and stir again.



spasse onion, add mushrooms
Heat vegetable oil in a frying pan. First, sauté the onions, you can lightly brown them without frying until dark. Then pour in the chopped champignons, continue to fry the mushrooms with onions until the mushroom juice has completely evaporated. Salt the mushrooms to taste.






Meat cutlets with mushroom filling can be made oval or round, but in any case they will turn out to be chubby. Separate about a tablespoon of minced meat and place on a plate or cutting board. Make a flat cake out of minced meat, crush in the middle. Place a spoonful of filling in the center.




Wrap the edges of the minced meat over the filling so that it is completely closed. Give the cutlet a neat shape and roll in breadcrumbs.




Place the finished cutlets on a cutting board. If you are cooking a large portion, some of the cutlets can be frozen and toasted as needed.




Heat the oil well in a skillet. Lay out the cutlets, fry on one side for 3-4 minutes. Reduce heat, turn patties and brown on all sides.






Any garnish for meat cutlets with mushrooms is suitable - porridge, loose rice, pasta, potatoes, vegetable stew... If you just need a snack, it will be enough fresh vegetables or

Cutlets are one of the most popular dishes, which is almost the key not only in the menu of various items Catering(regardless of their level: canteen, cafe, restaurant), but it is also often prepared at home. Almost any product can be the basis for cooking cutlets: meat or mushrooms, fish or eggs, vegetables or cereals. Combinations of several products at once turn out to be interesting in taste. Our today's menu includes very delicious meat cutlets with mushrooms, which we will cook from pork and mushrooms. Of course, instead of pork pulp, you can easily use the meat of any other animal (beef, rabbit, lamb) or poultry (chicken or turkey). Mushrooms are also suitable for the most different (, honey mushrooms, chanterelles, white, etc.).

Ingredients:

• 500 g champignons;
• 350 g of pork pulp (with a little lard);
• garlic, onions and spices to taste;
• large egg;
• a handful of semolina;
• 2 small pieces of white (or black) bread;
• vegetable oil.

• For breading cutlets, you will need about a handful of flour and semolina.

• Optionally, you can add grated to such cutlets raw potatoes(small tuber) or processed cheese.

• Cooking time - no more than 35 minutes.
• Yield: 14 medium-sized cutlets.

How to cook meat cutlets with mushrooms recipe with photo:

The first thing to do is thoroughly rinse the mushrooms, cut each mushroom in half, put it in a dry frying pan and evaporate all the moisture over high heat.

In the meantime, we will wash the pork, peel the vegetables. We will cut everything into small pieces.

Soak the bread in water, squeeze it and pass it through a meat grinder together with meat, mushrooms, vegetables, that is, make minced meat.

Add spices, a beaten egg and semolina to it, mix and leave for ten minutes alone (this is enough time for the semolina to soak a little). In the meantime, for breading cutlets, mix flour and semolina in a small bowl.

We will form flat cutlets of a round or oval shape from minced meat and mushroom (this is already a choice), roll in manna flour breading and fry for about five minutes on moderate heat on one side.

Pour oil into the pan at least 5 mm. its height, and only when the dishes are well heated.

Then gently turn each cutlet with a spatula or two forks, close the pan with a lid and continue the frying process for 6 minutes.

You can take any minced meat for these cutlets, but I prefer pork. I buy meat and twist it on the spot (the store provides this service), I never take ready-made minced meat.

The exact proportions are not particularly important here: there may be a little more mushrooms, or, conversely, a little more minced meat.
An egg weighing 65-67 grams.
The bulb is about 70-80 grams.

Mushrooms are a mix of forest mushrooms. There are boletus mushrooms, chanterelles, and a couple of russula - everything that I collected in the forest.

Scroll the mushrooms in a meat grinder.

Chop the onion and lightly fry in butter. I grind the onions in a blender - not into porridge, but leaving small pieces. You may not need to fry it, but the taste will be a little simpler, slightly.

Put the ingredients in a bowl: twisted mushrooms, minced meat, 2 tablespoons of ground breadcrumbs, chopped parsley, egg, fried onions and salt and pepper.

Mix everything well until a homogeneous viscous mass.
Minced meat is ready, it's time for shaping and frying.

It is imperative to heat the pan, then add vegetable oil, form small cutlets and, without reducing the heat, fry them until beautifully ruddy on both sides.

After that, tightly close the pan with a lid and darken the cutlets for about 10 minutes. Time directly depends on the size of the cutlets. In any case, more than 15 minutes is definitely not required.

You can serve them with anything: cereals, pasta, mashed potatoes or salads. They are just very good with tomatoes. Suitable with pork cutlets and forest mushrooms and sour cream sauce.
I like them cold too - put the cutlet on black bread and eat it with a ripe tomato.
Enjoy your meal!

Ingredients:

• 1 kg (or 0.5 kg of pork and 0.5 kg of beef) for;
• 2 medium onions;
• 2 slices of yesterday's loaf;
• 1 egg;
• 250-300 g;
• dill or parsley;
• 100 g butter
• 2 tbsp flour;
• 150-200 g bread crumbs;
• vegetable oil for frying;
• salt and pepper to taste.

Recipe for cutlets with mushrooms

1. Soak yesterday's loaf in boiled water for a couple of minutes.

2. Cooking minced meat for cutlets. We pass pork, 1.5 onions through a meat grinder (half of the onion is needed for the mushroom filling), a little more than half of parsley or dill. Squeeze the bread so that all the liquid is glass, and grind it too. Break the egg into a bowl for the minced meat.

3. Mix everything thoroughly. Usually the minced meat turns out to be liquid and you need to add another 1 or 2 tablespoons to it. flour depending on the consistency. The minced meat should not spread, but it should also not be very dense, so that the cutlets do not fall apart or be dry, respectively.

4. When the minced meat is cooked, you can cover it with a plate and set it aside. Let's start preparing the filling for cutlets. Finely chop the pre-washed mushrooms and the remaining half of the onion. Pour 1 tablespoon into the pan. vegetable oil and fry the onion with mushrooms over low heat until tender. Salt and pepper lightly.

5. Transfer to a plate and mix with finely chopped fresh herbs. Let the filling for the cutlets cool completely.

6. Cut the butter into 10-12 small cubes. Sprinkle the board with a layer of bread crumbs. We collect the minced meat with a wet spoon and place it on a clean palm moistened with water. We make a small depression and put the filling in it. Put a tiny piece of butter on top. Blind with minced meat from the sides. Put the cutlets on the board and roll in breadcrumbs.

7. Thoroughly heat the pan with vegetable oil and spread the cutlets on it with a spatula. Immediately, with the help of a spatula, we correct the shape of each cutlet and slightly flatten it on top so that the cutlets are better fried.

8. Fry until golden brown golden crust, then turn over and fry on the other side. Fry the cutlets over medium heat for about 5-10 minutes on each side. Do not cover with a lid so that an appetizing and crispy crust forms from the bread crumbs. Remove the finished cutlets from the heat and put them on a paper towel for a couple of minutes, so that excess oil is drained from them.

Delicious meat cutlets with mushrooms ready! Bon Appetit! 🙂