Cutlets made from minced meat and champignons. My favorite meat cutlets with champignons. How to deliciously cook meat cutlets with mushrooms - step-by-step recipe with photos

Now the moment has come when you say: well, should we cook cutlets for dinner? – the family reacts intolerably, grimacing. Like, I’m tired of it, let’s do something new. So we'll give it to you! No, we will cook the same cutlets. But in such a way that the homemade ones will lick their fingers! Moreover, they do not need to open the cards right away, but wait for the reaction and assumptions about the ingredient added to the meat.

So, we will not take pork, because, as everyone knows, it is a very high-calorie product, but beef, even the leanest one. It also contains enough proteins, those that are easily absorbed by the body, and various useful substances. Well, the additional ingredient is generally a guardian of our health. Squirrels. Satisfaction. Yummy. And a lot of things can be said in favor of mushrooms. By the way, you can put any representatives of the mushroom fraternity into this stuffing. For us, these are champignons.
So, let's get to it. In about forty minutes a bowl of tender and juicy cutlets will be smoking on the table.

What to make delicious cutlets from - a list of necessary products

• Meat – 0.5 kg
• Champignons – 0.3 kg.
• Onion – 1-2 pcs.
• Garlic – 5-6 cloves
• Bread or roll – 250 gr.
• Sour cream – 1-2 tbsp. l.
• Pepper and salt - to taste
• Vegetable oil - 0.5 cups.

How to deliciously cook meat cutlets with mushrooms - step-by-step recipe with photos

You don’t have to try to choose a particular piece of beef. Nowadays, combines take care of the meat and grind it very carefully. Therefore, we will cut the meat into pieces and grind it in a meat grinder. You can do this several times, in the end the cutlets will be very tender.

Step 1. Let's make minced meat for cutlets with mushrooms

Without a bun in our case it will be a little difficult. Yes, meat tastes better in its pure form. Nobody argues with this. But the beef is a little tough, and this is where the bun saves the day. Briefly soak a loaf of bread or white bread in water. Literally immediately squeeze the excess moisture thoroughly and pass it through a meat grinder.

Step 2. Grind the soaked bread in a meat grinder

Likewise, we can’t live without onions and garlic. These are not just traditional ingredients for this type of dish. Benefit is one plus. Well, the taste is second! We will peel the vegetables, but do not grind them in a meat grinder, otherwise the minced meat will leak and it will be impossible for us to form cutlets. Therefore, we finely chop the onion and add it to the mince. By the way, such cutlets will be even tastier.

Step 3. Finely chop the onion and add to the minced meat

Now let's take on the champignons. If they are young, they do not need special treatment. If they are already stale, then we will wash them well under running water, remove debris and blackness in the plates, if any. If it is honey mushrooms or chanterelles and other small mushrooms, then there is no need to grind them.

Step 4. Cut the mushrooms into small pieces for cutlets

And one more piece of advice. If the mushrooms are too small, you don’t have to chop them finely, but rather cut them into quarters. Well, we still need to add garlic to the mass. Grate it on a coarse grater and add it to the minced meat along with the chopped mushrooms.

Step 5. Grate the garlic and add it to the minced meat along with the mushrooms

What about salt? Can't you live without her? We absolutely do not recommend it! After all, it retains fluid in the body, which means we won’t feel comfortable and will gain weight. In a word, try to cook something without salt at least once, and you will finally feel the real taste of the food! Although, in order not to scare the family, this time we’ll add salt to taste, add ground pepper and, if the mass is not liquid, add a spoonful of sour cream. Now let's make cutlets. If you wish, you can roll them in flour or breadcrumbs. Let's send them to the frying pan, where the butter is already sizzling with might and main.

Step 6. Shape, roll the cutlets in flour and place in a frying pan

So, fry the cutlets for about 10 minutes, turning them four times on both sides, until cooked. Of course, you want the cutlets to be crispy. But there are a lot of carcinogens in the crispy crust! In short, it's your choice. What to serve with cutlets? Of course, you say, mashed potatoes or porridge. Yes, that would be nice. Nourishing nonetheless. But, if you are preparing hearty cutlets, try to experiment and serve not the usual side dish in a plate, but something from vegetables. It would be nice if these were raw vegetables. Let's say, as in our recipe. This is bell pepper. It will be just as good and tasty to eat cutlets with stewed cabbage. That is, at night you need to minimize the amount of carbohydrates that tend to linger.

Step 7. Mushroom cutlets are ready! Bon appetit!

Cutlets are the most popular dish that is found on every menu. They can be prepared from traditional ingredients or from combinations of different products. For example, there is nothing difficult in making meat cutlets with mushrooms, the unsurpassed taste of which will conquer any gourmet.

Meat cutlets have become an ordinary boring dish for us. But even they can be made more interesting in taste by adding mushrooms as a filling or simply mixing them with minced meat.

Ideally, forest species of mushrooms are suitable for such a dish, but ordinary champignons can also be used.

Ingredients:

• minced meat – 1 kg;
• onions - two heads;
• loaf - two slices;
• butter – 100 g;
• spices;
• mushrooms – 260 g;
• flour - two spoons;
• herbs, oil and breading for frying.

Cooking method:

1. Let's start preparing the minced meat for the cutlets by soaking the pieces of bread in hot water.
2. As soon as the loaf becomes soft, take it along with the meat, onion (leave half the onion), parsley and dill and twist it in a meat grinder.
3. Beat the egg into the minced meat and mix. If the mass turns out to be liquid, then add a couple of tablespoons of flour.
4. Now let's move on to the filling. To do this, chop half an onion and aromatic gifts of the forest, fry them together with salt and pepper. Add some chopped herbs to them and mix.
5. We take some minced meat and make a hole in it, where we put the filling and a small piece of butter. Form cutlets, roll in breading and fry on both sides for 5 - 7 minutes until golden brown.

From minced chicken

Chicken cutlets with mushrooms are an appetizing, tender and satisfying dish that will diversify your daily menu. Cutlets can be cooked in a regular frying pan, baked or steamed. Mushrooms give the dish a special flavor, and in this case, both forest species and “cultivated” champignons are also suitable.

Ingredients:

• chicken fillet – 250 g;
• mushrooms – 170 g;
• bulb;
• semolina – three spoons;
• garlic - a couple of cloves;
• mayonnaise sauce - spoon;
• salt, pepper to taste.

Cooking method:

1. Using a meat grinder, prepare minced chicken, champignons, onions and garlic cloves.
2. Add mayonnaise, semolina and spices to the minced meat. Stir and place in a cool place for half an hour so that the semolina swells.
3. From the prepared base we form cutlets and fry in oil until golden brown.

With added cheese filling

Surprise your household with a delicious dish - prepare them delicious cutlets with aromatic mushrooms and cheese. For the dish, you can use any meat, even turkey or chicken.

Ingredients:

• minced meat – 700 g;
• mushrooms – 170 g;
• hard cheese – 120 g;
• egg;
• dill or other table greens;
• spices, breading, butter.

Cooking method:

1. If you plan to buy wild mushrooms for cutlets, you need to boil them first. And the champignons can be immediately chopped and stewed in oil until soft.
2. Mix mushrooms with grated cheese, chopped dill and seasonings.
3. Beat the egg into the minced meat, add spices and mix.
4. We make a flat cake from a piece of minced meat, put the filling in the center and fasten the edges, hiding it.
5. Sprinkle the workpieces with any breading and fry the cutlets until they are beautifully shaded. Then we transfer them into a mold and cook in the oven for 20 minutes, temperature – 180°C.

Lenten buckwheat cutlets with mushrooms

Sometimes even from the simplest ingredients you can prepare an incredibly tasty dish. For example, lean cutlets with buckwheat mushrooms will definitely not leave anyone indifferent.

If you preheat the cereal in a frying pan, the aroma of buckwheat will intensify.

The finished dish can be served with a sauce made from mushroom broth.

Ingredients:

• buckwheat – 150 g;
• large potatoes;
• mushrooms – 140 g;
• carrot;
• flour - two spoons;
• salt, pepper, a pinch of curry.

Cooking method:

1. First of all, you need to boil the buckwheat. To do this, pour the cereal with water in a 1:2 ratio, cook until fully cooked and then cool.
2. We also need to boil the potatoes and then grate them.
3. Chop the onions and carrots as desired, cut the mushrooms into small pieces and fry them together with the vegetables.
4. Combine buckwheat with potatoes and a vegetable-mushroom mixture, pass the ingredients through a meat grinder, add spices and a couple of tablespoons of flour. Mix.
5. From the resulting mass we make cutlet blanks and fry them until golden brown.

In the oven from mixed minced meat

For those who don’t really like fresh mushrooms, we offer an interesting recipe for meat cutlets with pickled forest gifts. We will cook in the oven, which will reduce the calorie content of the prepared dish.

Ingredients:

• minced pork and beef – 600 g;
• pickled mushrooms – 200 g;
• onions - three heads (one for filling);
• carrots - two pieces (one for filling);
• white bread - two pieces;
• milk – 60 ml;
• garlic - one clove;
• tomato paste – two spoons;
• flour - three spoons;
• broth (water) – 300 ml;
• spices.

Cooking method:

1. Add chopped garlic, one onion, spices and bread (pre-soaked in milk) to the minced meat. Finely chopped pickled mushrooms are also poured in next.
2. We make cutlets from the minced meat and sprinkle them with flour.
3. Place a layer of onion and carrot sticks on a baking sheet. Place the cutlets on top of the vegetables and place the pan in the oven for 15 minutes, then pour the broth mixed with tomato paste and spices over the preparations and cook for another 20 minutes.

Steamed in a slow cooker

Meat dishes are the basis of Russian cuisine. Today, interest in meat has not disappeared, thanks to the emergence of a greater variety of recipes and processing methods. Almost every housewife has a multicooker, since its advantages were immediately appreciated. With the help of this miracle technique, the dishes turn out tasty and healthy. And we, too, will not lag behind the fashion and prepare delicious meat cutlets with steamed mushrooms in a slow cooker.

Ingredients:

• minced meat – 600 g;
• any mushrooms – 170 g;
• two eggs;
• two heads of onions;
• breading, spices, herbs.

Cooking method:

1. Mix the minced meat with chopped onion, herbs, spices and chicken eggs.
2. Set the “Frying” mode, pour oil into the bowl and sauté the chopped onions together with the chopped mushrooms. Then we take them out and put them in a bowl. Let cool.
3. We make flat cakes from the minced meat, put mushroom filling in them, form cutlets and sprinkle them with breading.
4. We place the preparations on a special tray, pour water into the bowl, and you can add some spices for flavor. Set the “For Steam” mode for 25 – 30 minutes.

Potato cutlets with mushrooms

For those who decide to take a break from rich meat dishes, there is a good recipe for making potato cutlets. The dish turns out very tasty, satisfying, and thanks to the mushroom filling, aromatic.

Ingredients:

• potatoes - five tubers;
• mushrooms – 70 g;
• one egg;
• salt, pepper, breading and butter.

Cooking method:

1. To prepare potato cutlets, you can use regular champignons, but it is better to use dried mushrooms, which must first be soaked in water or milk.
2. Boil the potatoes and make a puree from them.
3. Separately sauté the chopped onion and chopped mushrooms in heated oil.
4. Mix mashed potatoes with eggs, mushrooms, onions and spices. We form cutlets from the prepared minced meat, bread them and fry until crispy.

In creamy sauce

If you are looking for an original recipe for making meat cutlets, then be sure to try a dish based on chicken and minced meat. Cutlets stuffed with mushrooms, herbs and creamy sauce are incredibly tasty and aromatic.

For the recipe, take lean pork - it goes best with chicken fillet.

Ingredients:

• chicken fillet – 280 g;
• pork – 280 g;
• mushrooms – 170 g;
• carrot;
• Provençal herbs - two tsp;
• salt pepper;
• flour - one spoon;
• piece of loaf;
• bulb;
• cream - one glass.

Cooking method:

1. Poultry fillet and pork should be passed through a meat grinder along with onions and white bread soaked in milk.
2. Finely chop the mushrooms and fry them in oil, sprinkling them with salt and pepper.
3. Mix the minced meat with mushrooms, carrot sticks, salt and pepper.
4. Pour the cream into a saucepan, add Provençal herbs and flour. Mix the mixture well so that there are no lumps.
5. We form cutlets from the minced meat, put them in a deep frying pan, pour in cream sauce, cover and simmer over low heat for 20 minutes, turning over from time to time.
6. Sprinkle the finished dish with any chopped fresh herbs.

Many housewives use only mushroom caps for cooking, but in vain, because their stems contain more fiber. True, it is more difficult for our stomach to digest them, so it is better to mince mushroom legs along with minced meat. Also, when preparing cutlets with mushrooms, you should be careful with spices - do not be too zealous so as not to overwhelm the aroma of the mushrooms.

Step-by-step preparation photos:

Mushrooms can be used both fresh and frozen. In the version with frozen ones, put them in a dry frying pan and turn on the stove. When all the water has boiled away, add vegetable oil, onion and fry until tender. If the mushrooms are fresh, then immediately pour in the oil, then put the mushrooms and onions in the pan.

Three onions on a coarse grater.

Next, crumble the bread. It is advisable that it be from yesterday, as fresh bread will crumble worse.

Pour milk, break the egg. Mix the entire mixture with your hands until smooth. The milk does not need to be heated or boiled.

We form a flat cake and put some fried mushrooms in the center.

Forming a cutlet.

Roll in breadcrumbs or flour, place in a frying pan with heated vegetable oil.

Fry on both sides until cooked.

The original cutlets with mushroom filling are ready.

Bon appetit!

Everyone loves meat dishes and one of the simplest and most favorite is cutlet! But how surprised foreigners will be if we offer them this dish. After all, they look completely different. The birthplace of this dish is France. In any case, the name is definitely French. Only there, they call it a piece of pork on a rib bone, or a piece of poultry on a thigh bone. And what we used to call a “cutlet” is one of the varieties of meatballs.

Of course, every housewife has her own signature, proven recipes. But many people prefer to cook something new every time, improving their recipe. But in order for this dish to always turn out tasty and juicy, you need to know a few simple secrets:

1. The most important thing is high-quality and fresh minced meat. You can also use frozen, but then you need to squeeze out the excess liquid.
2. It is better not to grate the onion, but to chop it finely. This way it will retain its juiciness and will not add excess moisture. Before adding it to other ingredients, you can fry it a little - this will give the product a special twist.
3. The meat should be quite fatty. If you use beef or chicken, be sure to add a little lard.
4. Be sure to add bread, it allows you to make the product more loose and tender.
5. The minced meat must be kneaded well so that all the ingredients mix well with each other.
6. To prevent it from sticking to your hands during the process of forming cutlets, wet your hands with plain water.
7. The cutlets must first be fried in a hot frying pan until a crust forms, and then the heat can be reduced. This prevents the juice from evaporating during cooking. As a result, they turn out very juicy.

Of course, the most important thing is to choose good minced meat. But problems may arise here, because it is not always possible to buy and prepare everything that is sold in our stores. Of course, the ideal option is to cook it yourself. But, if this is not possible, then follow these rules:

1. Buy chilled rather than frozen product - this makes it easier to assess its freshness and quality.
2. Do not buy gray minced meat. This is already a stale product.
3. Pay attention to the color of the liquid that will be in the tray. If it is bright red and transparent, then the product is fresh.
4. The color of the minced meat itself will depend on its composition. Pork is more pink, and beef is dark red, chicken has a yellowish tint.
5. Be sure to smell it before buying; it should not have any foreign odor or even spices. This way, an unscrupulous seller may try to disguise damaged goods.

Rate the recipe

Ingredients

• minced meat – 500 grams__NEWL__
• mushrooms – 500 grams__NEWL__
• large onion – 1 pc.__NEWL__
• dill – 2-3 sprigs__NEWL__
• milk of any fat content – ​​1 glass__NEWL__
• semolina – 2-3 tablespoons__NEWL__
• ground black pepper and salt - to taste__NEWL__
• vegetable oil for frying cutlets__NEWL__

Note: You can use pork, beef or a mixture of them as meat for making minced meat, and it is better to take champignons as mushrooms.

Description of the cooking process:

Rinse the champignons thoroughly from the soil, remove the husks from the onion. Grind them using a meat grinder into homogeneous minced meat.

Advice: If you come across watery mushrooms, then the minced meat from them will need to be slightly squeezed out of the released liquid.

Combine the minced mushroom with the meat, add a few tablespoons of semolina, sprinkle everything with black pepper and salt to taste and mix thoroughly with your hands.

Form large round cutlets from the mixed minced meat, if desired, roll them thoroughly in semolina and fry on both sides in heated vegetable oil.

Carefully place the fried cutlets, being careful not to crush them, into a deep saucepan.

Sprinkle the contents of the saucepan with chopped herbs on top and pour in the required amount of milk, cover with a lid and place in a preheated oven (at a temperature of about 180 degrees) for about 35 minutes.

Prepare a salad from any fresh vegetables available and serve it on the table along with hot cutlets. It’s hard to find a better side dish for mushroom and meat cutlets.

Who doesn't love cutlets? I'm sure everyone likes them - both adults and children. Most housewives cook them quite often, and everyone’s recipes are more or less similar. And I like to pamper my family with not quite ordinary cutlets, but cook meat cutlets with mushrooms. This way, a familiar dish turns out completely different: more interesting, brighter, tastier.

The recipe for cutlets with mushrooms is very simple, and there is not much more hassle with it, so you will not encounter any particular difficulties when preparing cutlets with mushrooms. But, as in all similar recipes, minced meat cutlets with mushrooms hide not only the mushroom filling, but also little cooking secrets.

If you want to learn how to cook cutlets with mushroom filling, or are preparing cutlets with mushrooms and minced meat for the first time, then welcome to my humble kitchen, where I will tell you in detail how to cook cutlets with mushrooms and minced meat so that they turn out soft and juicy.

Ingredients:

• 400 g lean pork pulp;
• 120-150 g champignons;
• half an onion;
• 1 protein;
• 2 thin slices of stale loaf;
• salt, ground black pepper to taste;
• 3-4 tablespoons breadcrumbs;
• 1 tablespoon butter;
• 2-3 tablespoons of vegetable oil.

How to cook cutlets with mushrooms and minced meat:

To prepare cutlets with mushrooms and minced meat, first prepare the filling. Finely chop the onion and sauté in hot butter until transparent.

Wash the mushrooms thoroughly, remove contaminated areas and cut into slices. You can use frozen mushrooms. In this case, you just need to defrost them - after all, they are already clean and chopped. Add the mushrooms to the onions and fry them together for 5-6 minutes. If necessary, add a little vegetable oil.

Then cool the mushrooms and onions a little and finely chop them with a knife. Add salt and pepper to taste and mix. The filling is ready.

Cut off the crusts from the loaf, place the slices in a plate or bowl and fill with boiled water. After 10-15 minutes, when the loaf is completely swollen, take it out and squeeze out the liquid thoroughly with your hand.

Wash the meat thoroughly, remove veins (if any). We do not chop it coarsely - so that the meat easily passes into the hole in the meat grinder.

Grind the meat in a meat grinder, then the loaf.

Beat the egg whites until foamy using a mixer or whisk. Add beaten egg whites, salt and pepper to the minced meat and bread.

Mix very well. The minced meat for the cutlets is ready.

Divide the minced meat into 6-7 approximately equal lumps. Spread each lump into a round cake about 0.5 cm thick. Place 1.5 - 2 teaspoons of filling in the middle.

We seal the edges very carefully (so that the cutlets stuffed with mushrooms do not burst at the seam during frying), while forming an oblong cutlet.

Roll the cutlets with mushrooms inside in breadcrumbs.

In a frying pan heated with vegetable oil, loosely place the cutlets with mushrooms inside (to make it easier to turn) and fry over medium heat for 5-7 minutes, until golden brown.

Then carefully turn the cutlets stuffed with mushrooms over and repeat the procedure for the other side.

Serve the meat cutlets with mushrooms hot, or with any side dish - rice, potatoes, pasta or fresh vegetable salad.