Potato cutlets. How to cook potato cutlets with mushroom gravy How to cook potato cutlets with mushroom gravy

Potato cutlets with mushroom gravy or champignon filling are an excellent alternative to meat dishes. This is a real salvation for vegetarians and supporters of a healthy diet. It’s not difficult to prepare such cutlets, and the variety of recipes allows you to serve a dish with new flavor notes every time.

Culinary Notes

How to cook potato cutlets with mushroom gravy? Before heading into the kitchen, let's listen to experienced chefs:

Both fresh and frozen mushrooms are suitable for making gravy. In the latter case, they need to be defrosted at room conditions, without using a microwave oven for this purpose.
The mushroom sauce is especially tasty if you add olive oil to it.
The thickness of the mushroom gravy can be adjusted based on your own taste preferences.

Attention! It is better to cook the sauce a little, because when reheated it loses its taste.

Potato cutlets with mushroom gravy: traditional recipe

When preparing this dish you will have to tinker a little, but believe me, you will not regret the time spent. And to speed up the culinary process, cook both the sauce and the cutlets at the same time.

Compound:

0.5 kg of potatoes;
6 tbsp. l. olive oils;
egg;
4-5 tbsp. l. breadcrumbs;
5 tbsp. l. sifted flour;
salt;
1 tsp each ground red and black pepper;
150 g mushrooms;
150 ml 10% cream;
green onion feathers;
1-2 lettuce leaves.

On a note! Cream can be replaced with sour cream, but then it is better to add a little milk to it.

Advice! Try not to overcook the potatoes, as this will make them difficult to grate. It's better to leave it a little undercooked.

Preparation:

We wash the mushrooms (we use champignons) and finely chop them.
Fry the champignons in olive oil until excess moisture evaporates.

Meanwhile, add 3 tbsp to a dry frying pan. l. sifted flour.
Fry it, stirring constantly until it darkens.
Then add a thin stream of cream, without ceasing to stir the contents of the pan.
When the cream-flour mixture boils, switch the burner to the minimum level and simmer the sauce, stirring, for ten minutes.
In a mortar, combine ground red and black pepper, basil and salt.
1 tsp. Add the spice mixture to the pan with flour and cream.
Stir the creamy flour mixture until smooth and combine with mushrooms and onions.

Grind the potatoes on a grater. Add salt and spices to the potato mixture.

Knead the minced meat thoroughly and form neat, identical balls, and then lightly flatten them with your hand to make oblong-shaped cutlets.

Roll the cutlet blanks in egg and then bread them in breadcrumbs.
Fry the potato cutlets in olive oil on both sides until golden brown.
Place lettuce leaves on a dish, distribute cutlets and mushroom sauce on top, sprinkle with chopped green onions. You can invite your household members to the table.

On a note! In addition to champignons, you can use boletus and porcini mushrooms.

Lenten dish for a diet

Those who adhere to a diet will definitely like lean potato cutlets with mushrooms. To prepare them, you need to choose a type of potato that does not contain too much starch, so that the minced meat is viscous and the cutlets do not fall apart even without adding eggs.

Attention! You can add chopped mushrooms to minced potatoes. But potato cutlets turn out especially tasty if you use mushrooms as a filling.

Compound:

500 g mashed potatoes;
200 g mushrooms;
refined vegetable oil;
3-4 tbsp. l. breadcrumbs;
salt;
ground black pepper.

Preparation:

Peel the potatoes, rinse and boil in salted water.
Making mashed potatoes.
Clean the mushrooms and chop them into cubes. Fry them in a small amount of purified vegetable oil until the moisture evaporates.
Meanwhile, peel the onion and cut it into small cubes.
Add the onion to the mushrooms and fry until tender.
We form small cakes from the puree and place the mushroom filling in the center.
We form cutlet blanks and roll them in breadcrumbs.
Fry the potato cutlets in vegetable oil on both sides until golden brown.
Serve with any sauce.

Appetizing French sauce for cutlets

True gourmets will definitely appreciate the French mushroom sauce. It will add a sophisticated touch to potato cutlets. Prepare the cutlets according to the first recipe, and now we’ll tell you how to make the sauce.

Compound:

0.4 kg of fresh mushrooms;
2-3 garlic cloves;
50 ml olive oil;
3-4 celery stalks;
15 g dried mushrooms;
250 ml dry white wine;
250 ml purified water;
30 g soft butter;
salt;
seasoning blend

Preparation:

First of all, prepare the dried mushrooms. Wash them, put them in a bowl and fill them with warm purified water.
Peel the onion and chop into cubes.
We also peel the garlic cloves and chop them finely.
Wash the celery stalks and finely chop them.
We wash fresh mushrooms and chop them into slices.
Mix onion, garlic cloves and celery stalks in one bowl.
Heat 1-2 tbsp in a frying pan. l. purified vegetable oil. Place the vegetable mixture in it and simmer.
Then transfer the vegetables to a separate bowl and add wine, mix.
Add soft butter, salt and season with a mixture of spices.
Beat the resulting mass until it has a puree consistency. It's better to do this with a blender.
In a separate frying pan, fry fresh and dried mushrooms in purified vegetable oil for six to eight minutes.
Transfer the mushroom mixture into a saucepan and combine with vegetable puree.
On a low burner level, stirring all the time, simmer the sauce for 4-5 minutes and remove from the stove.
Pour mushroom sauce over potato cutlets and serve.

Potato cutlets with mushroom gravy are a tasty and satisfying dish. Of course, the amazing wild mushroom sauce gives it a special twist.

It is better to use dried raw materials. You can make a sauce from champignons, but the aroma of wild mushrooms is beyond compare.

The most delicious sauce is sour cream. It has a delicate taste and is perfect for vegetable dishes, and will also go well with pasta, cereals and potatoes. In addition, it has a rich taste. It is better not to use spices here so as not to disturb the aroma. If you want to add some color to the dish, you can use soy sauce.

Taste Info Main potato dishes

Ingredients

For the cutlets:
Potatoes – 400 g
Chicken eggs – 1 pc.
Refined sunflower oil – 2 tbsp. l.
Breadcrumbs – 2 tbsp. l.
Salt - to taste;
For the mushroom gravy:
Dry forest mushrooms – 30 g
Onions – 1 pc.
Wheat flour – 1 tbsp. l.
Mushroom broth – 0.75 cups
Refined sunflower oil – 1.5 tbsp. l.
Sour cream – 2 tbsp. l.
Salt - to taste

How to cook potato cutlets with mushroom sauce

Wash the mushrooms, cover with cold water and leave to swell for 1 hour.

Boil the mushrooms until soft in the same water that they were soaked in, remove from the broth and finely chop. Strain the broth and measure out the required amount.

Peel the onion and finely chop.

Place the onion in a frying pan with heated oil and fry until soft.

Combine mushrooms and onions and fry together for 15 minutes.

Combine sour cream and flour.

Mix the mass.

Pour mushroom broth (decoction) over the mushrooms and onions, add a mixture of sour cream and flour and salt to taste. Mix the gravy well.

Boil the gravy for 5 minutes.

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Peel the potatoes, add hot salted water and boil until soft, then mash and cool slightly.

Add an egg to the puree.

Knead the potato “dough” well.

With hands dipped in water, form cutlets and roll them in breadcrumbs.

Fry the cutlets in oil until golden brown

When serving, pour the mushroom sauce over the cutlets. Salted or pickled vegetables can be served separately.

Potato cutlets with mushroom sauce are ready, but there are other options for mushroom sauces. It can be prepared from champignons, oyster mushrooms, fresh or frozen forest mushrooms.

The easiest and most affordable method of preparation is champignon sauce. Moreover, this product can be found at any time of the year!

To prepare this gravy, boil chopped champignons in salted water, then sauté in butter with the addition of mushroom broth and a tablespoon of flour.

The sauce proposed above can be slightly modified by adding a spoonful of tomato paste to sour cream and flour. This will give the gravy a special piquant taste. You can add milk and grated cheese instead of sour cream. You will get a classic béchamel sauce.

Potatoes are such a popular vegetable in our country that it seems they have always been grown and eaten. Whether it's soup, borscht, fish soup or okroshka - almost no first course is complete without potatoes. There are so many recipes for eating with it that you can compile entire volumes of cookbooks. You are about to meet some of them now.

Classic cutlets

French gravy

The French, great experts in gastronomy, recommend trying this wonderful sauce that will add an amazing piquant touch to your dishes. By the way, it is suitable for both meat dishes and pasta. And even more irresistible will be potato cutlets with mushroom sauce made from ordinary morels. A small amount is required - about 20 g of dried product. And also an onion, a few cloves of garlic (if you want a spicy sauce, take a whole head), cognac, cream (300 g), butter, fresh chopped herbs, a little flour, salt and pepper to your taste.

Soak well-washed mushrooms in cold water for several hours, then cut into pieces. Melt butter in a frying pan, add diced onion and garlic, add morels and fry for about 5-7 minutes. Then, stirring, add a little flour. To make the mushroom sauce more flavorful, pour in a couple of tablespoons of cognac (or brandy). And for the broth, add a little of the water in which the morels were soaked. Simmer for another 10 minutes over low heat. At the end, pour in the cream, salt and pepper, add 5-6 peas of allspice for a rich, appetizing aroma. Let the mushroom gravy simmer and thicken somewhat. Remove the pan from the heat and leave the dish to steep. Pour over the prepared cutlets, sprinkle with herbs and you can enjoy your meal!

Cutlets in Romanian style

The more interesting the dish, the more variations there are. So, in Romania, Moldova, Bulgaria, the preparation of potato cutlets is completely different from what we are used to. In these countries they are made from potatoes baked in the oven or stove. You just need to make sure that the vegetables don’t burn, otherwise there will be a lot of waste. The finished potatoes need to be peeled, put in 1-2 slices of a white loaf, previously soaked in milk, and mashed into a puree. Add salt, add 2 eggs, a spoonful of flour, chopped herbs (dill), stir the minced meat thoroughly. Form small cutlets, roll them first in flour, then in beaten egg and breadcrumbs and fry in melted lard. And if you also add pork cracklings to the minced meat, your cutlets will be incredibly tasty. With a vegetable salad or adjika, they will be eaten instantly and with gratitude.

Potato-mushroom cutlets

And finally, one more dish that combines both products that we were talking about today. These are potato and mushroom cutlets.

You need the following ingredients: 1 kg of potatoes, 150-200 g of fresh mushrooms, 3 eggs, a few tablespoons of flour, salt to taste. First, sauté the onion, add finely chopped mushrooms and simmer until fully cooked. Peel the potatoes, boil them, and puree them. Add the rest of the ingredients, knead thoroughly. Roll the formed cutlets in breadcrumbs and fry in vegetable oil. Will give them a special taste garlic Sause. Treat yourself and your loved ones to a new dish!

Step 1: Prepare the potatoes.

Wash the potatoes thoroughly and remove the skins. Then grind it using a fine grater. Lightly squeeze the potato pulp to remove excess liquid.
Add half an onion, cut into small cubes, to the grated potatoes.
Chop a clove of garlic and also add it to the grated potatoes.
Then add chicken eggs, 2 tablespoons of flour, salt and pepper to taste to the vegetables. And mix everything very well to get a homogeneous mass.

Step 2: Fry potato cutlets.

Place the resulting potato mixture in a heated frying pan with oil. Fry until golden brown on both sides, that is, for 3-4 minutes from each side. And before flipping the potato patties for the first time, make sure they are set and well browned on one side.
To remove excess oil, transfer cutlets to disposable paper towels after frying.

Step 3: Prepare the mushroom gravy.

Along with frying the cutlets, prepare the mushroom gravy. To do this, first wash and peel the mushrooms, then cut them into small pieces and throw them in a frying pan along with the remaining half of the onion.
Add salt and spices, and then simmer everything over medium heat for 10 minutes, stirring occasionally.

At the end, add 1 tablespoon of wheat flour, stir and pour in the cream. Stirring, bring everything to a boil and remove from heat. Check for salt and spices, add a little of both if necessary.

Step 4: Serve potato cutlets with mushroom gravy.

Serve the potato cutlets thickly with mushroom gravy. All together served hot. No side dish or additional sauce is needed, everything turns out tasty, juicy and satisfying. The mushroom gravy smells amazing. You don’t even have to invite anyone to the table, everyone will come running to the delicious creamy mushroom aroma.
Bon appetit!

Mushrooms can be used fresh or frozen. During the mushroom season, it can be not only champignons. Also in summer you can add some fresh herbs or green onions to the gravy.

Instead of cream, you can use full-fat sour cream to make mushroom gravy.