Do you like cutlets, but don’t eat meat at all? Or just want to make an original dish to diversify your table? Then prepare zrazy or cutlets with mushrooms, because it’s not difficult at all! Recipes for mushroom cutlets and zraz are intended for cooking on the stove or in the oven. Moreover, both fresh mushrooms and dried preparations are quite suitable for such dishes.

Homemade mushroom cutlets

Ingredients:

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

Preparation:

To prepare delicious cutlets according to this recipe, boil the mushrooms in salted water, drain 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 over a very hot vegetable oil.

Mushroom and rice cutlets

Ingredients:

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

Preparation:

For this cutlet recipe, boil the mushrooms in a small amount of water, drain in a colander and finely chop. Add boiled rice, finely chopped onion, eggs, pepper, salt to the mushrooms and mix well.

Form cutlets from the prepared mixture, roll in flour and fry in very hot vegetable oil until a 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 mushrooms, 1 cup of rice, salt, parsley, nutmeg, flour, butter, green peas.

Preparation:

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

In the photo accompanying the recipes for cutlets with mushrooms you can see how appetizing these dishes look:

How to cook delicious mushroom cutlets

Boletus or champignon cutlets

Ingredients:

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

Preparation:

Finely chop the prepared mushrooms, place in a shallow pan, add butter, finely chopped onion and simmer until most of the juice has evaporated. After this, add semolina in a thin stream and cook on low heat for 5-10 minutes.

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

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

Dried mushroom cutlets

Ingredients:

100 g dried porcini mushrooms, 150 g crackers, onion, 1/2 cup cream (milk), 4 tbsp. tablespoons butter, 3 eggs, flour, salt.

Preparation:

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

Morel cutlets in sour cream

Ingredients:

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

Preparation:

Before preparing mushroom cutlets, morels must be washed very thoroughly so that no sand remains, and then fry in a frying pan with butter. When the mushrooms are fried, finely chop them 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 frying pan with butter. When the cutlets are browned, pour the remaining sour cream over them, 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:

8-10.1/2 cups green peas, 3 tbsp. spoons of flour, 4-5 tbsp. spoons of vegetable oil, 200 g of rice, salt, ground crackers.

Preparation:

For this recipe for cutlets in the oven, boil the mushrooms in salted water, place in a sieve, chop finely, and mix with viscous rice porridge cooked in water.

Cut into cutlets, roll them in ground breadcrumbs and fry in vegetable oil. Boil green peas in salted water and place in a sieve. Grind flour with vegetable oil, dilute with pea broth, boil, add peas and put 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. spoon of ground crackers, 1 tbsp. a spoonful of butter, 2 eggs, salt and pepper to taste.

Preparation:

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

Form cutlets from the minced meat, soak them in the egg and bread them in breadcrumbs. Fry in oil and finish in the oven.

Drizzle the cutlets with melted butter. Serve with boiled potatoes.

Champignon cutlets

Ingredients:

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

Preparation:

Finely chop the peeled and washed mushrooms, put them in a saucepan with fat and simmer (reduce 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. While hot, cut the resulting mass into cutlets, roll in breadcrumbs and fry in a frying pan until golden brown, then put in the oven for 5-10 minutes. Serve the cutlets in sour cream sauce (add sour cream to the prepared white sauce and heat for 2-3 minutes over low heat).

Mushroom cutlets are very varied: with or without filling, from minced meat or sliced ​​mushrooms, fried in a frying pan, baked in the oven with or without filling, steamed. There are so many recipes for cutlets with mushrooms that if you cook one a day, it will more than last for several years.

The first method, the simplest and least expensive, is to simply add chopped mushrooms to regular minced meat along with other ingredients to change the taste of the usual cutlets. The latter become more tender and juicy, although this depends on the variety and quality of the mushrooms. Mushrooms go well not only with meat, but also with fish, cereals, and potatoes.

The five most commonly used ingredients in mushroom cutlet recipes are:

Mushroom cutlets - a treat for vegetarians and not only

If the choice of this dish depends on dietary restrictions, then mushroom cutlets are prepared without adding meat or even eggs. In this case, mushrooms are used as minced meat, and not as a filling. To prevent the mass from falling apart in the frying pan, hold it together with raw potatoes well grated on a fine grater - starch is an excellent substitute for eggs. If the lean option is not very relevant, potatoes can be replaced with grated cheese or the same egg. To add volume to the cutlets, add any cereal to the mushroom mince: semolina, buckwheat, millet, rice.

The recipe for making mushroom cutlets with chicken is::

1. Fry onions with chopped mushrooms in vegetable oil.
2. Add the fry to the prepared minced chicken and stir.
3. Add oatmeal, egg and salt to the minced meat.
4. Stir and let sit for about half an hour.
5. Form cutlets and fry in oil until cooked.

Five of the fastest recipes for cutlets with mushrooms:

Mushroom cutlet recipe tips:

• semolina added to mushroom minced meat will make it more tender and fluffy
• dietary mushroom cutlets are obtained by adding chopped rolled oats to the minced meat

Edible mushrooms are one of the cult foods for most residents of the Russian Federation and some countries of the former USSR. Edible mushrooms can be used to prepare various delicious dishes, including cutlets.

Minced mushroom cutlets are an excellent alternative to meat and fish cutlets, especially for fasting people and vegetarians of a certain kind. Mushroom cutlets prepared according to traditional recipes will be good not only on an ordinary everyday menu, but also on a holiday table.

How to cook mushroom cutlets?

Cooking mushroom cutlets from porcini mushrooms.

Ingredients:

• porcini mushrooms – 1 kg;
• onions – 2-3 pcs. medium size;
• chicken egg – 3-4 pcs.;
• vegetable oil – 4 tbsp;
• ground black pepper;
• salt;
• ground breadcrumbs.

Preparation

First, boil the peeled and washed mushrooms in lightly salted water for 8 minutes (do not cook longer, otherwise they will lose their taste and most of their beneficial properties). Place the boiled mushrooms in a colander and wait for 5 minutes, then finely chop (you can, of course, use a knife by hand, but faster - using a chopper or a meat grinder). Add raw chicken eggs, season with ground black pepper, salt and mix thoroughly. Heat the oil in a frying pan. We form cutlets from the prepared minced meat, generously rolling each one in ground breadcrumbs or flour. Fry the mushroom cutlets on both sides until golden brown. Reduce the heat and fry for another 15-20 minutes, covering the pan with a lid.

Ready-made mushroom cutlets can be served with potatoes, rice, legumes, any porridge, that is, almost any side dish. It is also good to serve fresh herbs and sour cream or light creamy sauces.

Mushroom champignon cutlets

Ingredients:

• champignons – about 800g;
• semolina – 3-4 tbsp. spoons;
• onions - 2-3 medium-sized onions;
• oil – 3-4 tbsp. spoons;
• ground breadcrumbs;
• ground black pepper;
• salt.

Preparation

We chop the peeled, washed champignons in any convenient way and simmer in oil in a deep frying pan or saucepan over low heat until the juice released from the mushrooms evaporates by 2/3 and the mushrooms acquire a golden-brown hue. Mix the mushroom mass prepared in this way with semolina and add well-chopped onions. Salt the minced meat and season with pepper. Heat the oil in a frying pan without a handle, form cutlets, roll them in flour and/or breadcrumbs, and fry in a frying pan on both sides over medium heat until golden brown. Bring to readiness in a preheated oven for 15-20 minutes at medium temperature. Serve with sour cream sauce and any side dish. You can make several different types of cutlets to add a little variety to your dinner. So, any will do.

Dried mushroom cutlets

Since the cold season lasts quite a long time in most of Russia, many are interested in how to prepare cutlets from dry mushrooms, which are stored for future use. Making cutlets from dried mushrooms is a completely acceptable way.

Ingredients:

Preparation

First, pour boiling water over the dried porcini mushrooms, wait until they are soaked, cool, dry and chop. Soak the loaf crumb in cream and add to the mushrooms. Add butter, eggs, pepper and nutmeg. Add some salt to the mushroom mixture, mix thoroughly and beat slightly. Heat the oil in a frying pan, form cutlets, breading them in flour, and fry over medium heat on both sides.

Mushrooms are a real gift for any cook. The number of delicious and healthy dishes that can be prepared from them is amazing. They are also used to make cutlets that are in no way inferior to meat cutlets, but have a special taste unique to this product.

For this dish you can use any mushrooms: fresh, boiled, dried. The choice depends on the recipe and the availability of the required product.

Champignons or oyster mushrooms, which are often on sale, can be fried without boiling and then used to make cutlets. Mushrooms collected in the forest tend to spoil quickly. Therefore, they should be sorted and boiled immediately. Leaving the required amount for immediate preparation, it is better to freeze the rest for the future.

Let's try to make cutlets from boiled mushrooms.

Recipe for boiled mushroom cutlets

As when preparing meat cutlets, you will have to add binding elements to the minced mushroom so that the products do not disintegrate during frying. Various ingredients can serve as this: eggs, cereals, breadcrumbs, bread soaked in water, milk or cream, and even cheese.

There are recipes according to which cutlets are prepared only from minced mushrooms, but there are many options for combining them with various types of meat, potatoes or buckwheat.

For boiled mushroom cutlets, any edible forest mushrooms are suitable; oyster mushrooms and champignons are also suitable.

For 600 g of already boiled mushrooms you will need:

• a glass of milk;
• 300 g stale bread;
• 3 cups breadcrumbs;
• 4 eggs;
• 1-2 onions;
• 2 tbsp. spoons of sour cream.

Season with salt and pepper to taste. The specific mushroom taste and smell is lost if a lot of spices are added to the dish. Therefore, it is better not to abuse them.

Forest mushrooms need to be sorted out, discarding doubtful ones, and soaked in water for 30 minutes to make the soil easier to wash out. Boil them in salted water for 20-25 minutes. The water should completely cover them.

Well-strained mushrooms should be minced through a meat grinder, adding bread soaked in milk and chopped onions. Add the remaining ingredients to the minced meat, salt and season with pepper, mix thoroughly. Let the minced meat harden for half an hour in the cold. If it remains liquid, we achieve thickness with flour.

With wet hands, cut the minced meat into cutlets and thoroughly bread them in breadcrumbs. Fry the cutlets in a mixture of butter and vegetable oil until a golden brown crust forms. These potato cutlets are good in any form.

How to cook mushroom cutlets (video)

Porcini mushroom cutlets

They turn out incredibly tasty.

Ingredients:

• boletus - 1 kg;
• onions – 2 pcs.;
• eggs – 3 pcs.;
• breadcrumbs;
• salt pepper.

Boil the washed boletus mushrooms for no more than 8 minutes, then they will not lose their beneficial properties. After straining for five minutes, finely chop or grind with a meat grinder, adding onion. Beat the eggs, season with salt and pepper. We cut the well-kneaded minced meat into small cutlets with wet hands. They need to be breaded very carefully. Not only crackers, but also flour are suitable for this. Fry in oil. As soon as both sides are browned, cover the frying pan with a lid and keep the cutlets on low heat for another 15-20 minutes. Serve them as a side dish; rice or mashed potatoes are best.

To prepare cutlets, mushrooms do not need to be boiled.

Delicious mushroom cutlets made from fresh mushrooms

It is best to make them from oyster mushrooms and champignons.

• oyster mushrooms or champignons – 600 g;
• onions – 2 pcs.;
• semolina – 6 tbsp. spoon;
• eggs – 3 pcs.

Salt and pepper to taste.

Wash the oyster mushrooms or champignons, let them dry well and cut them into several pieces. Meanwhile, sauté finely chopped onion in butter. There is no need to brown it too much. Hard boil one of the three eggs. Grind the dried mushrooms using a meat grinder. Grate a boiled egg, add it and sauteed onion to the minced meat, beat out the raw eggs. Season the minced meat with salt and pepper and mix well. Add semolina, mix again, let it swell for about 15 minutes.

Heat a frying pan and use a spoon to form small cutlets, thoroughly breading them in breadcrumbs. You need to fry them over medium heat in a mixture of vegetable and butter until golden brown. After this, keep the mushroom cutlets for another 15 minutes, covering with a lid. Any side dish will suit them, for example, boiled new potatoes with butter and dill.

Many people prepare mushrooms for the winter by drying. They have a strong, incomparable aroma and are quite suitable for making cutlets.

Appetizing mushroom cutlets made from dried forest mushrooms

To prepare such cutlets, the mushrooms must first be soaked. You can do this by pouring boiling water over them. But the most delicious cutlets will be obtained if you soak them in milk. They will taste little different from fresh ones.

Ingredients:

• dried mushrooms – 200 g;
• butter – 50 g;
• eggs – 3 pcs.;
• onions – 2 pcs.;
• cream – 1.5 cups;
• loaf.

Seasonings you will need are salt, ground black pepper and grated nutmeg.

Let the soaked mushrooms swell well, dry them and chop them finely. Fry finely chopped onions in oil until slightly browned. Trim the crusts off the loaf, cut into slices and soak in cream. Mix the swollen and creamed loaf, fried onions and mushrooms with the addition of eggs. Season the minced meat with salt and spices, mix well and beat a little. We form cutlets and after breading in flour, fry over medium heat until golden brown on both sides.

You can make cutlets from dried mushrooms by boiling them first.

Ingredients for cooking:

• dried mushrooms – 200 g;
• white bread crackers – 300 g;
• onions – 2 pcs.;
• cream – 1 glass;
• 4-5 eggs;
• butter – 8 tbsp. spoons

Boil pre-soaked mushrooms in the water in which they were soaked. Strain and finely chop. Break the crackers and pour hot cream over them. After swelling, rub through a sieve. Finely chop the onion and brown it by adding butter. Mix all ingredients, season with salt and mix well. Dip the formed cutlets one by one in beaten egg and flour and fry in oil until each side is browned.

As a binding element for minced mushrooms, you can use not only semolina, but also buckwheat. Mushroom cutlets with rice are excellent. The combination of this cereal with mushrooms is most harmonious.

How to cook mushroom and rice cutlets

You can use fresh, dried and even salted mushrooms for them.

Fresh mushroom cutlets with rice

The rice for this dish must be boiled first. Use round varieties of rice. When boiled, it becomes viscous and binds the minced meat perfectly.

We will need:

• fresh mushrooms – 1kg;
• boiled rice – 2 cups;
• eggs – 4 pcs.;
• onions – 3 pcs.

Mushrooms should be washed well and boiled in salted water for 20 minutes. After straining them, chop them finely and mix with finely chopped onions, rice and eggs. Form cutlets with wet hands. Bread them in flour and fry in oil on both sides until they are browned.

You can prepare a delicious dish from dried mushrooms.

Dried mushroom and rice cutlets

Dried boletus mushrooms are best suited for them. This dish is suitable for those who are contraindicated from chicken eggs, since they are not added to it.

Ingredients:

• dried boletus - 200 g;
• boiled rice – 2 cups;
• a little parsley;

We will season the minced mushroom with salt and ground nutmeg.

Rice is boiled with parsley. Soak the mushrooms for 3-4 hours, boil them in the same water, drain and chop finely. Mix with strained rice, season with salt and nutmeg. Bread the formed cutlets in flour and fry.

Very tasty cutlets can be made from pickled mushrooms. They will have a rich taste and a unique mushroom aroma.

Rice and pickled mushroom cutlets

They are breaded in a specially prepared batter.

Ingredients:

• pickled wild mushrooms – 400 g;
• uncooked rice – 1 cup;
• 2 eggs.

Boil the mushrooms, after washing them well. Strain and cut into pieces. Cook the rice in salted water without boiling it. Mix it with mushroom pieces, beat the egg and mix well. We form cutlets and place them in batter, for which we mix a glass of flour, the same amount of milk and 2 eggs with a mixer. Season the batter with 2 teaspoons of sugar and a couple of pinches of salt. After the batter, bread all the cutlets in flour and fry.

Not only cutlets, but also meatballs are prepared from minced mushrooms. You can make them only from it or add minced meat.

How to cook lean cutlets with mushrooms (video)

Homemade aromatic mushroom balls

They are prepared from fresh mushrooms. A short boiling process preserves the taste and aroma of wild mushrooms in the meatballs.

To prepare you will need:

• fresh mushrooms – 1 kg;
• white bread – 80 g;
• 2 eggs and the same amount of onions.

Boil mushrooms in boiling water for 3-4 minutes. Soak the bread in milk and sauté the finely chopped onion. We pass the strained mushrooms together with onions and bread through a meat grinder 2 times. Add eggs to the minced meat, add salt and mix well. We form round balls and bread them in breadcrumbs. Fry them briefly until a golden brown crust forms.

This champignon dish is prepared very quickly.

Mushroom balls stewed in cream

Champignons go well with cream, so the dish turns out very tasty.

To prepare it you need:

• 4 onions;
• champignons – 0.5 kg;
• cream – 600 ml;
• a large bunch of parsley.

Fry finely chopped onion until dark golden brown. Cut the raw washed champignons into pieces and grind them in a blender. Add onions and eggs, salt and finely chopped herbs, and pepper. Minced meat that is too liquid can be made thicker by adding flour. We form round balls from it. Fry for a minute on each side, pour in cream and simmer for 15 minutes under the lid over very low heat. Serve with mashed potatoes or rice.

Among the numerous mushroom dishes, cutlets and meatballs occupy one of the leading places. This universal dish goes well with any side dish and will be appropriate not only on an everyday, but also on a holiday table.

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