Potato cutlets with mushrooms: step-by-step recipe with photos

Housewives prepare potato cutlets for lunch or dinner and serve as an addition to fried or stewed meat. This is a common dish based on a vegetable that is boiled and pureed.

The composition includes various additives that add nutrition and piquancy. Let's look at how you can prepare potato cutlets with mushrooms.

Recipe with dried wild mushrooms and cheese

Production time: 1 hour 30 minutes

Number of servings: 8

Energy value

calorie content – 203.68 kcal;
proteins – 3.54 g;
fats – 15.47 g;
carbohydrates – 12.45 g.

Ingredients

potatoes – 1.2 kg;
dried wild mushrooms – 80 g;
onions – 2 pcs.;
Dutch cheese – 90 g;
butter – 45 g;
eggs – 3 pcs.;
flour – 70 g;
vegetable oil – 270 ml;
sprigs of dill, parsley - 4 pcs.;
salt – 35 g;
dark pepper – 45 g;
mixture of Provencal herbs – 55 g.

Step-by-step production

We prepare the dish with dried mushrooms, so first we thoroughly wash them and soak them for 3 hours. Place in a saucepan, add water, add a little salt, and cook over medium heat for no longer than 10 minutes.
Peel the potatoes, wash them, cut them into small pieces, put them in a container with water, add some salt, and cook on a medium burner for 15-20 minutes.
We drain the broth from the potatoes and turn them into a puree-like mush, armed with a masher.
Peel the onion, chop it into small cubes, put it in a frying pan, pour in a small amount of oil, fry for 7 minutes while stirring.
Cut the cooled mushrooms into small pieces and add to the pan with the onions. Having mixed well, fry on the same flame for another 5 minutes.
In the mashed potatoes we put sautéed mushrooms, Dutch cheese, grated in advance, finely chopped dill, and parsley. Beat the eggs, pour in the butter melted in the microwave. Knead everything thoroughly until it becomes a smooth, homogeneous mass.
Add salt, pepper, season with Provençal herbs, mix well again.
We wet our hands with water, form small oval balls, flatten them slightly, and carefully roll them in flour.
Pour the remaining vegetable oil into a clean frying pan, let it heat up on a medium burner, lay out the potato and mushroom cutlets and fry first on one side for about 2 - 3 minutes, then turn over for the same time.

Serve potato cutlets with mushrooms on flat plates, with fried meat, topped with any sauce to taste.

Tip: to reduce calorie content, after frying, soak the mushrooms on cardboard towels for a couple of minutes to absorb excess oil.

The dish can be consumed not only for daily family lunches and dinners, but also taken with you on a long trip, as a quick snack to work, to school, or on a picnic.

Potato cutlets with mushrooms: in the form of zraz

And now we will introduce you to another detailed step-by-step recipe with photos of potato cutlets with mushrooms. It differs in the method of formation. We won’t combine the ingredients, but simply boil the vegetable and turn it into puree. Fry the mushrooms and onions separately and wrap them in potato mixture. Unlike the previous recipe, there is no cheese in the composition, which makes the dish most easily accessible for every housewife, also breathtakingly tasty, appetizing and indescribably juicy, with an eternally memorable smell.

{Instructions} for this recipe involve the introduction of new forest mushrooms. It does not require long soaking, which significantly speeds up the cooking process.

Production time: 1 hour 15 minutes

Number of servings: 8

Energy value

calorie content – 132.34 kcal;
proteins – 2.03 g;
fats – 7.37 g;
carbohydrates – 14.21 g.

Ingredients

potatoes – 12 pcs.;
fresh forest mushrooms – 350 g;
onions – 2 pcs.;
flour – 70 g;
salt – 45 g;
vegetable oil – 160 ml.

Step-by-step production

Peel and wash the potatoes, add water and add a little salt. Place on the stove with low heat. Cook until softened for about 15-20 minutes, adjusting the flame to medium.
Clean the mushrooms from dirt, rinse thoroughly, and cut into small strips. Place in a frying pan and add a little oil. Fry, stirring constantly, for about half an hour.
Peel the onion, rinse with cool water, add to the pan with the mushrooms. Continue frying for another 4-5 minutes.
After the potatoes are ready, drain the broth and grind into puree, armed with a potato masher.
Add flour, mix thoroughly until smooth and homogeneous.
We divide the purchased potato dough into several small parts and place them on a board.
We place each piece in turn on one damp palm, slightly flatten the second one, making a flat cake, and place about a teaspoon of the cooled inside on top. Form an oval ball.
Place the potato cutlets with mushrooms in a frying pan with oil, heating it well in advance, and fry for 2-3 minutes over low heat.
Turn over using an iron spatula and fry on the other side for the same amount of time.
Before serving, keep on cardboard napkins to absorb excess oil.

Potato cutlets with mushrooms

Potatoes are a versatile vegetable, from which you can prepare anything: first, second, and even desserts. If you are already a little tired of classic dishes, we suggest trying a new treat - potato cutlets. To make them even tastier, add mushroom filling. Interested? Then read the recipe.

Photo: Simple cooking: UGC

Potato cutlets: recipe, ingredients

Mushrooms and potatoes are a beautiful combination that is unlikely to get boring. Therefore, any dish made from these products turns out to be satisfying and tasty.

Typically, cutlets are made from mashed potatoes. They make the filling from the mushrooms or add them directly to the dough - do as you like.

Prepare potato cutlets from the following ingredients:

potatoes - 500 g;
eggs - 2 pcs.;
flour - 150–200 g;
vegetable and butter - 50 g each;
mushrooms - 350 g;
onions - 200 g;
salt and pepper - to taste.

To make cutlets, it is better to choose soft-cooked potatoes - round, with snow-white skin.

Photo: Poster-Food: UGC

You can also add dry Provençal herbs or fresh herbs, coriander and other seasonings to taste to the dough.

For the inside, use any mushrooms you like. If you can’t find new ones, replace them with dried ones.

Potato cutlets with mushrooms are usually fried in vegetable oil. But if you want to reduce the calorie content and increase the usefulness of the dish, then bake them in the oven. To cook without oil, use a silicone mat.

How to cook potato cutlets with mushrooms

It will take about an hour to prepare the dish. Potatoes take the longest to cook. If you already have ready-made puree, then things will go faster.

Photo: Savory Recipes: UGC

Let's tell you how to cook cutlets:

Make mashed potatoes.

Tackle the potatoes first. Peel the vegetables, cut into small cubes and boil in salted water until tender. Then drain the liquid, making sure that no liquid remains: excess water will destroy the structure of the cutlets.

Mash the potatoes and let them cool.

Take care of mushrooms.

Wash the mushrooms under running water, peel off the top layer as necessary. Cut into small cubes and place them in a dry frying pan without oil. Meanwhile, peel the onion and chop it with a knife.

When the mushrooms have given up all the excess liquid, add vegetable and butter to the pan and lightly fry the filling. Then add the onions to the mushrooms and fry until tender.

Photo: 5 Mushrooms: UGC

Place the filling in a colander to drain off excess oil.

Make potato dough.

Add eggs, flour to warm potatoes and knead into a soft, soft dough.

Form cutlets.

All that remains is to decide what kind of cutlet it will be. If you plan to cook a dish with insides, then divide the potato dough into uniform balls, roll them out with a rolling pin or flatten them with your hands. Place the mushroom filling inside and carefully pinch.

If you don’t want to waste time on this, add the mushrooms to the dough and stir well, and then form cutlets from the minced potatoes.

Bring the cutlets to readiness.

Weekend thought: potato cutlets with mushrooms

For the cutlets, prepare the insides, mashed potatoes and mushroom sauce separately.

Mushroom inside

Instead of white mushrooms, you can use champignons or chanterelles, or any seasonal mushrooms to make minced meat.

Cut 300-400 g of white, strong champignons into large slices. Finely chop two medium onions. Fry mushrooms and onions in a frying pan in a mixture of vegetable oil and butter.

When the mushrooms are half cooked, sprinkle them with 1 tsp. flour and add 4 tbsp. l. cream (20% fat). Also salt, pepper to taste and 1/2 clove of grated garlic and a little dill. If the inside is thick, thin it slightly with cream.

Mashed potatoes

Now it's time for mashed potatoes. Take note of the recipe. You can use it to cook cutlets without the inside. Serve as a separate dish or as a side dish for meat and fish dishes.

Wash and peel 1 kg of potatoes. Boil until tender and puree in a blender with butter - 100-120 g.

Beat two eggs with a fork and add to mashed potatoes. Salt and pepper to taste, add ground nutmeg (on the tip of a knife), 1.5 tbsp. l. flour and ½ tsp. ground dry paprika. Beat the puree again, about 5-7 minutes. You will get a fluffy potato mass.

Liezon

We will need this sauce for frying the cutlets - so that the mass does not disperse throughout the pan. For lezon you need to mix and beat ½ glass of milk, 3 eggs, 1 tbsp. l. soy sauce, salt and pepper (to taste).

Cutlets

Form cutlets from the potato mixture. Their size should be larger than that of meat. About the size of your palm. Make a small depression in the middle of each cutlet, put the mushroom filling and seal it so that the inside is one hundred percent closed.

Dip the cutlets into the leison. Then roll in breadcrumbs and fry in a frying pan in a mixture of vegetable oil and butter until golden brown.

Mushroom sauce

Be sure to prepare mushroom sauce for the cutlets. There’s no way without him. I prefer the mushroom filling and sauce from the caps of snow-white mushrooms dried in a Russian oven. As they say here in Plyos, the smell of snow-whites is “eat your mind!”

For the sauce, cook mushroom, vegetable or chicken broth in advance. Measure out 250 ml.

Heat 100 g of butter and a tablespoon of flour in a frying pan. Add a glass of chopped mushrooms. Carefully pour in the broth and stir quickly so that there are no lumps. Add a little more than half a glass of cream (20% fat), salt, pepper, garlic and dill to taste. You will get a thick sauce with mushrooms.

Serve the mushroom cutlets with the mushroom sauce. They are especially good when piping hot - golden brown and crispy.

Lena Magnenan:
“My mother’s mother, my grandmother, a Cossack woman, Olga Vladimirovna, didn’t even have a letter, but she was a housewife - wow! And I learned my first life lessons from her. And my capital grandmother Klavdia Vladimirovna is every day, the theater, museums, the first skills of etiquette. We lived a huge part of our lives in Zamoskvorechye, on Shchepka. Aunt, uncle, father, me - we all graduated from school 627. They gave me everything they could: the Loktevsky Choir, the Bolshoi Theater, the Hall of Columns, music, painting, songs with a guitar, a dacha in Zagorsk, playing lotto until the morning with a samovar. Dad was a great cook, and I learned a lot from him.

I lived in France for 10 years, first in Paris, later in Burgundy. But she returned to Russia. I have a small, intimate hotel on the Volga, in Ples, with a wonderful restaurant “Personal Visit”. I am happy to entertain my family, my kids, guests and occasional travelers - with homemade dishes, smells, indescribable abundance.”

Lena Magnenan's recipes:

Krasnodar cabbage soup

My grandmother, Olga Vladimirovna, prepared such cabbage soup, and everyone I treated to it asked for the recipe. Let the beef tongue cook. Made from lean beef . See further.

Swiss omelette

The secret of making this omelet was given to me by my eldest son, Dmitry. He has lived in Switzerland for more than 15 years and works as a chef in one of the local restaurants. See further.

Potato cutlets with mushrooms

Friends, now we will prepare potato cutlets - a recipe with mushrooms. They turn out to be very noteworthy and unique, and even those who don’t like potatoes in their diet like them. In addition, they have one advantage: yesterday’s uneaten potatoes will be a wonderful basis for making a fresh and hot dish! Well, if you don’t have yesterday’s puree, then specially boil a few potatoes and fry savory cutlets with mushroom inside.

Cutlets with insides or zrazy are the national dish of Lithuanian cuisine. But over time, they spread throughout Russia, Ukraine, Belarus, Poland, where they became very popular. Previously, the dish had nothing in common with what we eat now.

Zrazy were cutlets made from minced meat, inside which mushrooms, vegetables, seafood, cheese, cereals and even fruits were placed. Modern zrazy look slightly different: they are made from mashed potatoes, and minced meat or mushroom filling is hidden in the middle.

Secrets of making delicious potato cutlets with mushrooms
Ingredients
The process of making potato cutlets with mushroom interior

Secrets of making delicious potato cutlets with mushrooms

I am sure that this popular dish will become a favorite, the main thing is to learn how to cook it correctly.

Choose yellowish varieties of potatoes: they are more starchy, sweet and crumbly.
Constantly add flour to the mashed potatoes, this will help the cutlets hold together better.
To be on the safe side, you can add a spoonful of starch to the dough; it will hold the zrazy together better.
Bread the formed zrazy with a thin layer of flour: they will not disintegrate in the pan when frying.
Use the freshest mushrooms, pickled or frozen. In this case, fry any in advance.
The type of mushroom is not important; forest or artificially grown mushrooms are suitable: champignons or oyster mushrooms.
When forming the cutlets, sprinkle your hands with flour so that the dough does not stick to them.

And now we will see how to cook potato cutlets with mushrooms in the step-by-step recipe with photos.

Ingredients

Potatoes – 7 pcs. medium size
Champignons – 300 g
Onions – 1 pc.
Flour – 2 tbsp. l. into the dough, plus for sprinkling
Salt, ground pepper - to taste
Vegetable oil - for frying

The process of making potato cutlets with mushroom interior

Peel the potatoes, wash them, cut them into pieces, put them in a saucepan and cover with water. Add salt and after boiling, cook for about 15-20 minutes until soft.

Check readiness with a fork; it should just go into the tubers.

If desired, for greater smell and taste, you can put a bay leaf and aromatic peppercorns (which are later removed) into the pan.
Add water to the finished potatoes and pound with a masher, turning them into puree.

Do not beat with a blender, otherwise the gluten will begin to separate and the potatoes will become “rubbery”.

Place the mashed potatoes in a bowl and add flour. Let's knead the dough.

Wash the champignons, cut them into cubes and fry them in a heated frying pan in vegetable oil.

When all the moisture released from the mushrooms has evaporated, add finely chopped onion to the pan.

Season the mushrooms with salt and ground pepper and fry until tender, about 10-15 minutes.

Next, take a portion of the dough, roll it into a ball and press it down to make a round cake. Place it on a board dusted with flour. Place a small portion of mushroom innards on top in the middle.

Lift the edges of the cake and fasten them together to make a pie.

Let's take it in our hands and twist it, giving it a smooth oval shape. Then bread it in flour.

Heat a frying pan with oil and place the cutlets.

Over medium heat, fry them on both sides until golden brown.

Serve potato cutlets with mushrooms hot, although they are no less tasty when chilled.

Serve them with sour cream or snow-white garlic sauce.