As long as I can remember, I have always loved cutlets with a surprise! She loved to cook and eat. Cutlets with mushrooms inside are one of my favorites after chicken Kiev.

Cooking cutlets stuffed with mushrooms is very easy. If you are lucky enough to get wild mushrooms, your cutlets will turn out much more flavorful than with champignons or oyster mushrooms, but even with these mushrooms as a filling, your household will like the cutlets, I’m sure.

We will prepare all the products according to the list. You can use any minced meat: chicken, pork, pork and beef. I use minced pork and beef, it's juicier.

Place the rolled meat in a bowl. Add grated potatoes on a medium grater. Add garlic, passed through a press.

Instead of eggs, I put a couple of spoons of mayonnaise. Spices include salt, ground black pepper and seasoning for meat.

Mix all the ingredients well and beat the minced meat.

Now let's prepare the mushroom filling for the cutlets. Remove the film from the champignons and cut them into small cubes. We also finely chop the onion.

Heat 1 tbsp in a frying pan or saucepan. vegetable oil and fry the mushrooms and onions in a frying pan for 5-7 minutes over high heat, stirring. After this, reduce the heat to low and simmer the vegetables for another 7-8 minutes, until all the liquid released by the vegetables has evaporated. Salt vegetables to taste.

Remove the saucepan from the heat and let the filling cool to room temperature.

We make cakes from the minced meat and put our mushroom filling in the middle of each meat cake. Carefully connect the edges of the flatbread and form a cutlet.

First dip the finished cutlets into an egg beaten with a pinch of salt, and then roll each cutlet in breadcrumbs.

Deep-fry the cutlets for 5-7 minutes each, until golden brown, and transfer to a fireproof dish. Place the deep-fried cutlets with mushrooms inside into an oven preheated to 170 degrees C for 12-15 minutes.

Cutlets stuffed with mushrooms are ready! Serve cutlets with mashed potatoes, fresh vegetable salad or pasta.

Bon appetit!

To diversify such a simple and ordinary dish as cutlets, add mushrooms to it, which can be presented as a filling or mixed with minced meat. We have already prepared the filling. Now we offer you a recipe for minced meat cutlets with mushrooms. The ideal option is to take wild porcini mushrooms, but regular champignons will also work – the former are tastier, and the latter cook faster.

Taste Info Meat main courses

Ingredients

• 400-500 g minced meat (a mixture of chicken and pork was used in this recipe),
• 4 small potatoes,
• 1 medium sized onion
• 1 egg
• salt,
• sunflower oil
• frozen forest mushrooms minced through a meat grinder.

How to cook cutlets with mushrooms and minced meat

If you have frozen wild mushrooms, use them. Well, if you are not a mushroom picker and do not put mushrooms in the freezer for storage, the retail chain will always help you out.
We start by preparing the mushrooms in advance; they need to be boiled and passed through a meat grinder. The main thing to remember is that you must add mushrooms to the minced meat in a completely defrosted state and without any liquid.
The cutlet mass is prepared in the most usual way. Transfer the minced meat into a deep small bowl and add mushrooms to it.


Next, grate the potatoes and onion on a medium grater.


Beat in the egg, add salt and mix well. This must be done so that the mushroom mass is evenly distributed throughout the minced meat.


We form cutlets and place them in a slightly heated frying pan with sunflower oil.

Fry over medium heat on both sides.


When the cutlets are ready, press everything into the frying pan in which they were fried, pour in a little boiled water from the kettle, cover with a lid and simmer for 10 minutes, so they will become softer and more tender. You can serve this dish with boiled potatoes, porridge or vegetables as a side dish.

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

Cutlet composition:

minced pork - 500 g;

onion - 1 large head;

chicken egg - 1 pc.;

semolina - 1 tbsp;

any edible mushrooms - 200 g;

ground black pepper and salt - to taste;

refined vegetable oil - for frying;

flour - for breading.

How to make juicy minced meat cutlets

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.

Mix everything so that the minced meat absorbs all the 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 fluffy, because... will increase slightly in volume.

Fry finely chopped onion 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 the frying onions and continue heat treatment for another 7-8 minutes.

Mix mushroom mince with pork.

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

All that remains is to fry the juicy cutlets. We will fry in a hot frying pan with vegetable oil over medium heat. To check for doneness, you can pierce them with a fork and press lightly. If cloudy juice flows out, the dish is not ready yet. The release of clear liquid or its absence indicates complete readiness.

Such fluffy and juicy minced meat cutlets go well with any side dish, but in my opinion, it’s best with crushed potatoes.

Cook and eat with pleasure!

Calories: Not specified
Cooking time: Not indicated

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

Ingredients:

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

How to cook with photos 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 mince a small piece of lard along with the meat. Soak a slice of white loaf in water, squeeze, and turn through a meat grinder after the meat.






Beat the egg and pour into the minced meat.




Mix the minced meat with the egg. Add salt to taste, season with ground black pepper and ground paprika. If desired, you can add a pinch of hot chili pepper. Mix the minced meat thoroughly until smooth. If it turns out very cool, add a spoonful of water and knead again.



sauté onions, add mushrooms
Heat vegetable oil in a frying pan. First, sauté the onions; you can lightly brown them without frying them to a dark color. Then add the chopped champignons and continue frying the mushrooms along with the 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 plump. Separate about a tablespoon of minced meat and place on a plate or cutting board. Make a flat cake from the minced meat and press it down in the middle. Place a spoonful of filling in the center.




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




Place the finished cutlets on a cutting board. If you are preparing a large portion, you can freeze some of the cutlets and fry them as needed.




Heat the vegetable oil well in a frying pan. Place the cutlets and fry on one side for 3-4 minutes. Reduce the heat, turn the cutlets over and brown on all sides.






Any side dish for meat cutlets with mushrooms is suitable - porridge, fluffy rice, pasta, potatoes, stewed vegetables. If you just need a snack, then fresh vegetables or

You can use any minced meat for these cutlets, but I prefer pork. I buy meat and grind it on the spot (the store provides such a 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 - a mix of forest mushrooms. There are boletus mushrooms, chanterelles, and a couple of russulas - everything that I collected in the forest.

Grind the mushrooms in a meat grinder.

Chop the onion and lightly fry in butter. I grind the onion in a blender - not into porridge, but leaving small pieces. You don’t have to fry it, but the taste will be a little simpler, not much.

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

Mix everything well until you have a homogeneous viscous mass.
The minced meat is ready, it's time to shape and fry.

Be sure to heat the frying pan, then add vegetable oil, form small cutlets and, without reducing the heat, fry them until beautifully browned on both sides.

Then tightly close the pan with a lid and simmer the cutlets for about 10 minutes. The 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 very good just with tomatoes. Suitable for pork and wild mushroom cutlets and sour cream sauce.
I also like them cold - put the cutlet on black bread and eat with a ripe tomato.
Enjoy your meal!