Meat cutlets with mushroom filling
Somehow in May we found some gorgeous mushrooms, these are:
I don't really like champignons, I generally treat them with some degree of distrust. But these are handsome! Huge and not dry, not wormy. Okay, I think I'll fire. But there are many of them, a large frying pan. We will not eat.
Then I remembered the old recipe for the so-called "hunting cutlets" (which is actually much more complicated than my version, but it doesn't matter).
It was delicious!
The recipe is simple:
We make minced meat, as for ordinary cutlets, here it is who likes it better. We love pork / beef - 50/50, lots of onions, garlic, half a carrot, white bread soaked in milk, salt and pepper, a couple of eggs and a couple of tablespoons of sour cream or cream.
Then we sculpt cutlets, putting in each a tablespoon of completely prepared (fried) mushrooms:
We form cutlets, you can have a traditional shape, or you can round.
And we fry like ordinary cutlets. I do not use breadcrumbs, I roll a little in flour.
Serve with vermicelli or potatoes.
Or you can just put the cutlet on a slice of white bread. Super! A lot of calories, fatty, harmful, very tasty! When stored in the refrigerator, they warm up perfectly in the microwave.
The recipe was written specifically for Domovyat.net and VikiGrib.ru.