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Mushroom cutlets from boiled frozen mushrooms
Instructions
I finely chop the parsley or any other fresh greens. Fresh herbs give a characteristic "spring" aroma and liven up the mushroom flavour of the cutlets.
I chop the garlic into small cubes. Cut with a knife, the aroma comes out "softer" than when pressed through a garlic press.
Using a meat grinder, I prepare the mushroom filling. I cut the onion into pieces and combine it with the mushrooms. I grind the mushrooms together with the onion. The onion in the filling gives the cutlets sweetness and juiciness.
I add a raw chicken egg to the mushroom filling and mix thoroughly. The egg acts as a "binder" – without it the cutlets will fall apart during frying.
I add the chopped parsley and garlic to the filling and mix again. The herbs and garlic give a characteristic aroma and make the cutlets "more interesting".
I sprinkle the filling with salt and ground black pepper to taste. I mix well so that the spices are distributed evenly throughout.
I add 1 tbsp of breadcrumbs to the mushroom filling, mix and leave it for 15-20 minutes. If the filling turns out a bit runny, I add more breadcrumbs and leave it for another 10 minutes. The breadcrumbs "bind" the excess moisture from the mushrooms.
I heat a frying pan and add vegetable oil. Well-heated oil is the secret to a crispy crust and to keeping the cutlets from sticking to the bottom.
For breading the cutlets, I mix the flour with breadcrumbs in a separate dish. A double coating gives the prettiest and crispiest crust.
I wet my hands with water and shape the cutlets, roll them in the breading and place them in the pan. Wet hands are the key to neat shaping: dry ones will "pull" the mixture apart. I continue forming the rest.
I fry the cutlets until golden brown on both sides. The average time is 3-4 minutes per side over medium heat.
I take the cutlets off the heat. I serve them hot, straight to the table.
I serve the mushroom cutlets together with mashed potatoes and garnish them with parsley. They can also be served with pickled onions or with a sour cream sauce.
Tips
- 1
Let the filling rest for 15-20 minutes with the breadcrumbs – they will absorb the excess moisture from the mushrooms, and the cutlets won't "spread" in the pan.
- 2
Wet your hands with water while shaping – the filling won't stick to your hands and the cutlets will come out neat.
- 3
A double coating (flour + breadcrumbs) gives the crispiest crust. I use a similar principle in other mushroom cutlets and dishes.
- 4
Serve them hot right away – once cooled, mushroom cutlets lose their characteristic crispy crust and aroma.
Video
FAQ
Which mushrooms are best for cutlets? +
Good choices for mushroom cutlets are: button mushrooms (the most readily available), oyster mushrooms, porcini (the most aromatic), birch boletes, honey mushrooms, and wild mushroom mixes. Frozen mushrooms are a convenient option: boil them for 10-15 minutes after thawing first. Dried mushrooms will also work – soak and boil them. Raw mushrooms must always be boiled before use, otherwise they will release too much liquid into the filling. The best option is a mix of button mushrooms and a small portion of wild mushrooms: inexpensive and aromatic.
What can replace breadcrumbs? +
Alternatives: ground oat flakes (for a "healthy" version), semolina (gives a similar binding effect), plain flour (increase the amount to 5 tbsp), crushed stale "Maria" biscuits, or grated dried mushrooms (to boost the mushroom flavour). Without breadcrumbs in the filling, the cutlets will "fall apart". You can use a 50/50 mix of flour and semolina – a decent substitute. Shop-bought "Italian" breadcrumbs with herbs are an interesting flavour option.
How long do the finished cutlets keep? +
In the refrigerator – 2-3 days in a closed container. Reheat them in a frying pan with 1 tbsp of water under a lid for 5-7 minutes, or in the oven at 150 °C under foil for 10 minutes. In the microwave, mushroom cutlets become "rubbery". You can freeze both cooked and raw shaped cutlets for 1-2 months. Fry the frozen ones in a pan with a lid for 8-10 minutes – without thawing them. It's convenient to make a large batch in advance – "ready-to-cook for later".
What side dish should mushroom cutlets be served with? +
Classic side dishes: mashed potatoes (the recommendation from the recipe), boiled buckwheat, basmati rice, pasta, vegetable stew, braised cabbage. From fresh vegetables – a salad with cucumbers and tomatoes, or a light coleslaw. Sauces – sour cream (sour cream + garlic + dill), mushroom (made from cream and wild mushrooms), tomato, garlic. For a light lunch – with vegetables and herbs. For a hearty dinner – with mashed potatoes and gravy. On a bun with cheese and a lettuce leaf – a "mushroom burger".
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