Cutlets with mushrooms and home-style potatoes recipe

Servings: 10 Cooking time: 45 minutes

Photos recipe

Perhaps everyone who has a dacha, walks in the woodsor just make stocks for the winter, there will bag in the freezer of frozen mushrooms. You can be prepared very simply from these forest handsome, fast, and most importantly - delicious and not expensive burgers. Fragrant mushroom patties filed for lunch or dinner, you will enjoy its beautiful 'forest' aroma and amazing taste.

Cutlets of mushroom cocktail can be served withany vegetable side dish or to eat as a full meal. In the second case it is sufficient to sprinkle fresh herbs and served with sour cream. Will come to him and a delicious cheese sauce, which is prepared very simply. This you also learn from the recipe.

Ingredients for "cutlet with mushrooms and potatoes at home recipe":

  • Wild mushrooms - 300 g;
  • Potatoes - 3 tubers;
  • Eggs - 2 pcs;
  • Garlic - 3 cloves;
  • Flour - 3 pinches;
  • Salt - to taste.
  • Recipe "cutlets with mushrooms and potatoes at home recipe":

    Cooking mushroom cutlets with potatoes:

    For these meatballs do not care what to take - Freshmushrooms or fresh-frozen. The main thing that they were prefabricated wood mushrooms (not button mushrooms or, for example, only mushrooms), then cutlets turn out tender and with a unique taste. If the mushrooms, like me, have been frozen, the complete defrosting they require. 15-20 minutes suffices to peel ice melted on their surface.

    Thawed frozen mushrooms for meatballs

    During thawing fungi can do cleaning potatoes and garlic. Then, in a boiling water omit podsolёnnuyu our mushrooms to cook for 30 minutes (after boiling).

    Boil the mushrooms for about 30 minutes

    While the mushrooms are cooked on a fine grater or in a blender finely rub the potatoes and garlic.

    Grate the potatoes and garlic

    Adding to the resulting mass of eggs, salt and stir until they are completely smooth.

    Mix the eggs with potato mixture until smooth

    Welded reset mushrooms in a colander to drain. Tell you a secret, dark liquid from their cooking, you can not pour - a stunning turn of her sauce. Later I will tell.

    Filtered, boiled mushrooms

    Cooled throw mushrooms chopped in a blender or twist to the minced meat in a normal state of a meat grinder. I prefer a blender.

    We grind mushrooms to a blender chops

    As a result, we get 2 tanks with the ingredients for future mushroom cutlets.

    Potato and mushroom mixture for meatballs

    Now, when the mushroom stuffing has cooled down completely, we connect the two ended in a bowl. Good mix. Consistency is a bit of liquid, do not panic.

    Mix the minced meat for meatballs

    To patties in a skillet is not lostshape, one egg insufficient. Because we add a little flour cutlet basis. Vsyp flour in small portions, we continue to carefully knead the mass.

    Add the flour in cutlet mincemeat

    The result - a little viscous (like on pancakes) "dough." It is free to stick to a spoon and slowly but surely falls with it.

    Cooking potato and mushroom stuffing

    In a frying pan, pre-warmed and well oiled, spread burgers at a distance from each other in order to prevent them from sticking together.

    We spread the cutlets in the pan

    Fry as usual pancakes - before browning. Roasted and then turn over the other.

    Fry patties on both sides

    can be folded Ready mushroom burgers in onecontainer directly on top of each other - they do not stick and do not crumple. Serve chops with fresh wild mushrooms to the table can be sprinkled with finely chopped greens and a delicious cheese sauce poured over, which (as promised), tell a little lower.

    Serve cutlets ready to table

    Secret cheese sauce for cutlets with mushrooms:
    The mushroom infusion of garlic and cook crumbleset "on fire. At this time, add 1/2 cup of milk and a little flour, beat thoroughly thickened with a fork. Once the mushroom infusion boil, pour to slow trickle of whipped mass.

    Preparation of sauce for meatballs with mushrooms and potatoes

    Continue to gently stir the sauce. Bates hotplate temperature, crumble herbs (any) and rub the cheese (a little bit). Adding all this to the sauce. Mix and, after the cheese melted, turn off. Excellent sauce, ideal for mushroom and potato patties!

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