Traditionally, cutlets are made from minced meat. But if you show culinary imagination, mincemeat for them can be prepared from almost any vegetables and mushrooms. To prepare mushroom cutlets, honey mushrooms can be used. Indeed, in 100 g of these mushrooms contains the daily requirement of such important trace elements for the body as copper and zinc.
Pick your recipe
You will need
-
- minced beef - 500 g;
- honey agarica 300 g.;
- onion - 1 pc.;
- egg - 1 pc.;
- salt
- pepper;
- flour - 1 glass;
- breadcrumbs - 1 cup.
- For the sauce:
- fortified red wine - 250 ml.;
- tomato sauce - 200 ml.;
- pomegranate juice - 100 ml.;
- honey - 2 tbsp.;
- balsamic grape vinegar - 100 ml.;
- dry hot pepper - 1 tsp;
- dry rosemary - 1 tsp;
- grated garlic - 2 cloves;
- dry mustard - 1 tsp
- For vegetable sauce:
- onion - 1 pc.;
- carrots - 1 pc.;
- tomato - 1 pc.;
- flour - 1 tbsp;
- mushroom broth - 2 glasses.
Instruction manual
1
Rinse the mushrooms thoroughly in warm water and boil in salted water for 40 minutes. Drain and squeeze the mushrooms to remove excess moisture from them. Crank mushrooms through a meat grinder along with onions and minced meat. Salt the resulting mixture, pepper, add the egg and mix well.
2
Prepare the patty sauce. Pour wine, ketchup or tomato sauce, balsamic vinegar into the pan, add pomegranate juice, honey, dry hot pepper, dry mustard, rosemary and grated garlic. Stir, bring the mixture to a boil and cook it for 10 minutes until thickened.
3
In a separate bowl, combine flour and breadcrumbs. Moisten your hands with water, form cutlets from minced meat and put them on a baking sheet, greased with vegetable oil. Bake them at 200 degrees for 10 minutes, turn them over and hold them in the oven for another 10 minutes. Pour the patties with sauce and bake for another 8-10 minutes.
4
You can bake cutlets without this sauce, and pour over others before serving. To prepare a hot vegetable sauce, cut the onions into cubes and grate the carrots on a coarse grater. Chop the tomato into small slices and fry all the vegetables in a pan with vegetable oil until soft. Transfer the fried vegetables to the pan, add the chopped parsley, a third of a glass of water to the chalk and simmer them for 3-4 minutes.
5
Fry the flour in a dry frying pan until a characteristic nutty aroma appears, add strained mushroom broth to it, remaining after boiling honey mushrooms, stir and warm over low heat to a boil. The mixture must be constantly stirred so that lumps do not form. Add the stewed vegetables to it, mix and bring to a boil. Strain the sauce through a sieve and pour the baked cutlets before serving. As a side dish, boiled potatoes, sprinkled with melted butter and sprinkled with chopped herbs, are suitable for mushroom cutlets.