Rice cutlets with mushrooms. Lenten cutlets made from rice and mushrooms. Fresh mushroom cutlets with rice

Orthodox Lent is coming soon. And many of those who intend to endure it will be faced with a lack of imagination and will begin to look for ideas for Lenten dishes.

It’s a bit difficult in the first and last weeks. At least this happened to me before when I observed Lent.

At this time, you want to deceive the body and slip it something like that instead of meat or a cutlet...

Today I will show you one such recipe, we will make it with you lean cutlets from rice and mushrooms.

Compound

round rice - 2/3 cup

flour - 2/3 cup

champignons – 200 gr

carrots - 1 pc.

onion - 1 pc.

We need mushrooms, carrots and onions for frying. We made this kind of frying for stuffed pancakes and champignon caps. True, in the recipe for stuffed hats we then added grated cheese.

Don’t let the photo confuse you... The products you see on it were used in equal parts for two dishes. These are stuffed pancakes and, in fact, cutlets made from rice and mushrooms.

Preparation

The minced meat of our cutlets will consist of rice, flour and fried mushrooms.

First of all, let's cook the rice. I cook it by simmering, and it takes me 20-25 minutes, depending on the rice.

Place a saucepan on the stove, add rice, pour a glass* of water, and add salt. We wait for it to boil and reduce the temperature to minimum. We simmer for about twenty minutes. Please take a look for more details.

If you cook rice the usual way, you will need a little more water.

While the rice is cooking, let's chop the mushrooms, onions and carrots. I cut the onions and carrots into small pieces, and the mushrooms a little larger.

Place the frying pan and begin to fry the onions, carrots and mushrooms at the same time. I salt immediately so that the mushrooms and vegetables release water. If you want, you can add spices. I don’t do this so as not to interrupt the smell of mushrooms.

While we were frying, we cooked rice. Now we need to cool everything down. On my balcony it took 20 minutes.

Let's start making minced meat for our cutlets.

Pour the rice and frying into a large mixing container.

Add flour and mix well.

It should look like minced meat. Although rice has its own stickiness, flour will make the mushrooms less slippery and will hold together better in the mixture. In addition, flour will make the use of breading unnecessary.

The minced meat needs to be kept for a little while so that the flour has time to absorb moisture. Five minutes will be enough. During this time, prepare a plate of clean water to wet your hands. Without water, making cutlets will be problematic.

Place a frying pan with olive oil on the stove, the temperature is above medium. While it heats up, make the cutlets.

We send it to the frying pan. When the pan is hot, each side will cook for about five minutes. But it depends on the stove and frying pan. So, be careful not to overcook :)

Fried on both sides and ready to serve.

These cutlets can be eaten without a side dish, but it will be better if you add more fresh herbs and vegetables.

That's all for today.

If you need more Lenten recipes, search the site, and you will definitely find something else interesting.

I wish you good health and good appetite!

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 balls 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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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!

Once I was preparing a wonderful salad of crab sticks and somehow did not calculate the amount of ingredients, as a result of which there was still a little boiled rice left in the pan. I didn’t want to throw it away or put it in the refrigerator for storage, so I decided to make something delicious out of it. Thinking about which “rice” recipe to choose, I suddenly remembered that I had long wanted to cook wonderful mushroom cutlets with rice, which my friend so often cooks. The taste and aroma of this dish are simply wonderful, and I highly recommend that you cook these cutlets!

To prepare lean mushroom cutlets with rice, you will need:

fresh mushrooms – 250 g
rice - ½ tbsp.
onions – 1 pc.
egg – 1 pc.
ground black pepper - to taste
salt - to taste
breadcrumbs
sunflower oil for frying
fresh herbs for garnish

How to cook lean mushroom cutlets with rice:

1. Sort fresh mushrooms, rinse, boil in slightly salted water until tender.
2. When the mushrooms are ready, drain them in a colander set over a saucepan or bowl (mushroom broth will come in handy!).
3. Leave the mushrooms in a colander until they cool completely. During this time, excess liquid will drain.
4. Sort the rice, rinse, add mushroom broth, boil until soft and cool.
5. Peel the onions, wash, dry, finely chop with a knife.
6. Lightly beat the egg with a fork or pastry whisk.
7. Chop the cooled mushrooms very finely or pass through a meat grinder using a wire rack with the largest holes.
8. Place boiled rice, chopped mushrooms and chopped onions in a bowl, add ground black pepper and salt to taste. Mix all minced meat ingredients thoroughly.
9. Form the minced meat into neat small cutlets, bread them in breadcrumbs, dip in beaten egg and roll in breading again.
10. Place the pieces in a frying pan with preheated sunflower oil and fry on both sides until a golden brown crust forms.
11. Wash and dry fresh dill or parsley.
12. Place the finished mushroom cutlets into portioned plates, garnish with sprigs of herbs and serve immediately. Help yourself to your health!

To prepare cutlets with rice, you can use both fresh, frozen or dried mushrooms. You can prepare minced meat from absolutely any mushrooms at your discretion. The only thing you should know and remember is that different types of mushrooms may require different pre-treatments. Mushroom cutlets with rice can be served with fresh vegetables or

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.