Lenten cutlets made from rice and mushrooms. Rice and mushroom cutlets. Homemade aromatic mushroom balls

Rinse the mushrooms thoroughly and cover with water for 2 hours, then boil (40 minutes). Remove the mushrooms, but do not pour out the broth - it will still be useful for the sauce.

Boil the rice until cooked, drain the water.

Grind rice and mushrooms in a blender.

You should get a brown homogeneous mass.

The less water there is in the rice and mushrooms, the thicker the minced meat. Ideally, the cutlets can be formed by hand, but if it turns out too watery, you will have to spoon it into the pan.

Add egg, seasonings, and salt to this mixture. Mix everything thoroughly again.

Roll the cutlets in breadcrumbs or flour (or just scoop them with a spoon) and place in a frying pan with hot vegetable oil.

Fry on each side until cooked (until a crispy crust appears). Prepare the sauce separately. To do this, heat the oil in a frying pan, add a tablespoon of flour to it and grind it all until smooth. Then begin to gradually introduce the mushroom broth, constantly stirring the sauce so that no lumps form.

Season with salt and pepper to taste (you can add sour cream, a clove of garlic or fried onion to the sauce)

I advise you to season both the minced meat for the cutlets and the sauce, since simply adding salt will make the taste too bland.

Serve the cutlets with mushroom sauce hot.

Bon appetit!

Ingredients:

rice, white or something that sticks well, suitable for sushi rice, 2 handfuls; great for cutlets with oyster mushrooms and red rice Rubin
Fresh oyster mushrooms, but you can use other mushrooms;
bulb onions,
carrot;
1 raw egg;
spices: dry crushed herbs basil and oregano; ground black pepper, ground paprika, ground coriander - to taste;
salt to taste;
vegetable oil for frying rice cutlets with mushrooms 2-3 tablespoons;
Hercules oat flakes for breading cutlets.

Recipe:

Rinse the rice and soak in clean water for 1 hour, then cook until tender. Let the rice cool.

Peel the onions and cut into cubes. Rinse the mushrooms, drain off excess water and cut into small cubes. In a preheated frying pan with vegetable oil, fry the chopped onions until golden brown, then add the chopped mushrooms and fry for another 3-4 minutes.

Add all the spices and herbs and salt to the mushroom mixture.

Mix everything.

Let the food cool slightly and add boiled rice and raw egg. Mix all ingredients with a spoon to form a cutlet mixture.

Using the same spoon, spread the rice mixture onto a large plate with oatmeal, to which a little wheat flour has been added. With dry hands, sprinkle this breading onto the top of the rice and mushroom piles and form the cutlets, trying to keep your hands dry and not get your hands dirty with the wet mixture.

We make sure that the cutlets are completely coated in oatmeal breading, which will give the rice cutlets a light nutty flavor.

Cutlets made from red rice Place the ruby ​​with oyster mushrooms, rolled in oatmeal, in a preheated frying pan with vegetable oil.

Fry the rice cutlets on both sides until golden brown.

To the table rice cutlets with mushrooms Serve hot, garnished with a sprig of fresh herbs.

Oyster mushrooms add a special subtle aroma and pleasant taste to rice cutlets. In addition, Oyster mushrooms are very healthy.

Transfer the boiled and cooled mushrooms to a blender bowl to chop them.

In just a couple of minutes, our boiled “forest” ingredient turned into minced mushroom.

Transfer the resulting minced wild mushrooms into a bowl for further work with it.

Rice should be boiled in lightly salted water. Then rinse the cereal under cold water and drain off the excess liquid. Combine cooled rice with minced mushrooms.

Grind fresh carrots, pre-washed and peeled, using a large-mesh grater. Transfer the carrot slices to vegetable oil for sautéing. Then transfer the sautéed carrots into a bowl with the remaining ingredients for the cutlets.

Depending on your taste, add salt to the ingredients.

You can also add spices or dried herbs to minced mushrooms with boiled rice.

And so that our mushroom cutlets with rice do not fall apart during frying, we will add one chicken egg to the minced meat.

And a little regular flour.

Mix the ingredients in the bowl well with clean hands.

Let's form cutlets.

Fry mushroom cutlets with rice in vegetable oil.

Bon appetit!

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.

The choice of mushrooms depends on the recipe and the availability of the required product

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.

Porcini mushroom cutlets

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.

Mushroom cutlets made from fresh mushrooms

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.

Mushroom cutlets made from dried forest mushrooms

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.

Mushroom cutlets with rice

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.

Homemade mushroom balls

Mushroom bits 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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