Mushroom cutlets with potatoes and oatmeal

Potato Escalope 587 Last Update: Aug 08, 2021 Created: Aug 08, 2021 0 0 0
Mushroom cutlets with potatoes and oatmeal
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy
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To diversify the daily menu, I suggest making mushroom cutlets with potatoes and oatmeal. Such mushroom cutlets can be served with any side dish or as an independent dish.

Ingredients

Directions

  1. Champignons or oyster mushrooms are also suitable for cooking cutlets. But if you use wild mushrooms, the cutlets turn out to be very aromatic and tasty. You can use fresh or frozen mushrooms. I used frozen boletus.
  2. I used instant oatmeal.
  3. Parsley can be replaced with other herbs.
  4. Pour the oatmeal into a deep bowl. Pour in 120 ml of boiling water. Stir and leave to cool completely. During this time, the flakes will swell well and absorb all the liquid.
  5. Rinse the mushrooms well. Boil water in a saucepan, add half a teaspoon of salt and dip the mushrooms in it. Bring the water to a boil and cook the forest mushrooms over low heat for 15-20 minutes.
  6. (If you use champignons or oyster mushrooms, then you need to cook them less - about 10 minutes.)
  7. Throw the boiled mushrooms in a colander. Cool and squeeze out excess liquid well.
  8. Then cut the mushrooms into small cubes.
  9. Peel potatoes, onions and garlic. Rinse the vegetables and parsley. Grate potatoes on a coarse grater, onion and garlic on a fine grater. Chop the parsley finely.
  10. I mixed grated potatoes with onions and garlic, salted a little and left for 4-5 minutes. Then she squeezed out the excess juice.
  11. Add potatoes, onions, garlic, chopped parsley to the mushrooms, add half a teaspoon of salt and black pepper. Mix well and beat a little (i.e., collect the mass into a lump and throw it back into the bowl with force - do this about 15 times) to make the minced meat more dense.
  12. Form small balls with wet hands. I got 10 pieces. Bread the patties in breadcrumbs and flatten a little.
  13. Heat vegetable oil in a skillet and add cutlets there. Fry over medium heat for 4-5 minutes on each side, until golden brown.
  14. Place the mushroom patties with potatoes and oatmeal on a paper towel to absorb the excess oil.
  15. Mushroom cutlets with potatoes and oatmeal are ready to serve.
  16. Bon Appetit!

Mushroom cutlets with potatoes and oatmeal



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy

To diversify the daily menu, I suggest making mushroom cutlets with potatoes and oatmeal. Such mushroom cutlets can be served with any side dish or as an independent dish.

Ingredients

Directions

  1. Champignons or oyster mushrooms are also suitable for cooking cutlets. But if you use wild mushrooms, the cutlets turn out to be very aromatic and tasty. You can use fresh or frozen mushrooms. I used frozen boletus.
  2. I used instant oatmeal.
  3. Parsley can be replaced with other herbs.
  4. Pour the oatmeal into a deep bowl. Pour in 120 ml of boiling water. Stir and leave to cool completely. During this time, the flakes will swell well and absorb all the liquid.
  5. Rinse the mushrooms well. Boil water in a saucepan, add half a teaspoon of salt and dip the mushrooms in it. Bring the water to a boil and cook the forest mushrooms over low heat for 15-20 minutes.
  6. (If you use champignons or oyster mushrooms, then you need to cook them less - about 10 minutes.)
  7. Throw the boiled mushrooms in a colander. Cool and squeeze out excess liquid well.
  8. Then cut the mushrooms into small cubes.
  9. Peel potatoes, onions and garlic. Rinse the vegetables and parsley. Grate potatoes on a coarse grater, onion and garlic on a fine grater. Chop the parsley finely.
  10. I mixed grated potatoes with onions and garlic, salted a little and left for 4-5 minutes. Then she squeezed out the excess juice.
  11. Add potatoes, onions, garlic, chopped parsley to the mushrooms, add half a teaspoon of salt and black pepper. Mix well and beat a little (i.e., collect the mass into a lump and throw it back into the bowl with force - do this about 15 times) to make the minced meat more dense.
  12. Form small balls with wet hands. I got 10 pieces. Bread the patties in breadcrumbs and flatten a little.
  13. Heat vegetable oil in a skillet and add cutlets there. Fry over medium heat for 4-5 minutes on each side, until golden brown.
  14. Place the mushroom patties with potatoes and oatmeal on a paper towel to absorb the excess oil.
  15. Mushroom cutlets with potatoes and oatmeal are ready to serve.
  16. Bon Appetit!

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