Mushroom Cutlets

To prepare mushroom cutlets, you will need fresh champignons, onions, potatoes, oatmeal, garlic, sunflower oil, water, and parsley.

You can use champignons, oyster mushrooms, or wild mushrooms for these cutlets. Cutlets with wild mushrooms turn out tastier and more aromatic. This recipe uses fresh champignons. Rinse the mushrooms thoroughly under running water. Put them in boiling water and cook for 10 minutes from the moment of boiling. Put the boiled mushrooms in a colander and let the excess water drain. Then grind them in a blender or meat grinder. If there is a lot of liquid in the mushrooms, it needs to be squeezed out well.

Put the boiled mushrooms in a colander and let the excess water drain. Then grind them in a blender or meat grinder. If there is a lot of liquid in the mushrooms, it needs to be squeezed out well. Quick-cooking oatmeal is needed for these cutlets. Place the flakes in a deep bowl and pour boiling water over them. Leave them until the flakes have cooled down and swollen well.

Grate or blend the peeled onions and garlic. Peel and rinse the potatoes. Grate them using a large grater. Squeeze out any excess juice.

In a bowl with cooled flakes, add grated potatoes, chopped mushrooms, onion and garlic, and herbs. Mix all the ingredients thoroughly. Season with salt and pepper. Use fresh, dried, or frozen herbs. The mushroom filling should not be too thick.

Shape the patties, preferably small in size, so they don't fall apart during frying. Small patties are fried well. If desired, you can add a couple of tablespoons of wheat flour to the mushroom filling to help shape it and prevent it from falling apart during frying.

Heat the oil in a frying pan. Place the patties in the pan. Fry over medium heat until golden brown on both sides.

Place the fried mushroom patties on a paper towel to absorb any excess oil.

Bon appétit!