Mushroom cutlets are a great option for a daily menu, as they require a minimum of financial investment and go well with a variety of sauces. For the recipe, such types of mushrooms as champignons, chanterelles, porcini, boletus, and honey mushrooms are ideal.
It is necessary
- - fresh mushrooms (650 g);
- - eggs (3 pcs.);
- - half an onion;
- –Breading suhari (35 g);
- –Pepper, salt to taste;
- - olive oil (7 g);
- -dill.
Instructions
Step 1
Place the mushrooms in a large bowl and wash each one separately. Be sure to remove any visible dirt, soil, pine needles or sand with a knife. Rinse the inside of the caps under running water.
Step 2
Place the mushrooms in water and boil, periodically skimming off the foam from the surface of the water. Place the mushrooms in a colander and wait for the excess water to drain. Grind the mushrooms with a blender. Make sure that the pieces are not very small. Otherwise, the minced meat will turn out to be too liquid.
Step 3
Add eggs, dill, half breadcrumbs, pepper and chopped onion to the mushroom mixture. Stir the minced meat until the consistency becomes smooth.
Step 4
Pour the breadcrumbs onto a cutting board. Take some of the minced meat with wet hands and form a flat patty. Roll gently in breadcrumbs on both sides.
Step 5
Pour olive oil into a thick-walled pan, heat. Arrange the cutlets, cover with a lid. Fry on each side until crusty. Make sure the cutlets are well-done inside.
Step 6
After frying, place the patties on a paper towel to release excess oil. Next, spread on a platter, drizzle with sour cream, garlic and grated cheese sauce.
