Photo: klopotenko.com
“A delicious cutlet is not necessarily made of meat! It is quite possible to make a juicy, delicate and fragrant cutlet from champignons. Such mushroom cutlets with a manku will fall in love with you from the first piece, because they turn out at the same time very soft inside, but ruddy and with a crispy crust.
Ingredients:
- 600 g of champignons;
- 2 liters of water (for boiling champignons);
- ⅓ h. l. salts;
- 2 tbsp. l. dining room vinegar 9%;
- one onion;
- one clove of garlic;
- one egg;
- 100-150 g of decoy;
- 2 tbsp. l. paneling;
- salt and pepper to taste;
- 50 ml of vegetable oil for frying.
Cooking
- Rinse 600 g of champignons. Put the mushrooms in a pan, pour water, add ⅓ h. L. salt, 2 tbsp. l. vinegar and cook champignons for 20 minutes (from the moment of boiling water). After 20 minutes, remove the pan from the heat, throw the mushrooms on a colander and cool to room temperature.
- Twist champignons in a meat grinder. Separately, finely chop the bulb and pass the clove of garlic through the press. Add chopped vegetables to the mushrooms.
- Add one egg to the mushroom mass, 100-150 g of semolina, salt and pepper to taste. Mix thoroughly. Put the mass in the refrigerator for an hour.
- In an hour, form cutlets and pan them in a semolina. Fry cutlets until golden crust on both sides. Then bring to readiness in heated to +180 ° C in the oven for 10 minutes.
