Camelina cutlets: recipes with photos

Ryzhiks are so temptingly tasty mushrooms that if they are available in sufficient quantities, then you want to eat dishes from them day after day. Salted mushrooms are traditionally the most popular. Mushrooms fried in sour cream or camelina soup are no less famous. But for a change in the menu, it is sometimes worth cooking cutlets from camelina. Moreover, they are no less a delicacy dish, and any housewife can make them.

Secrets of cooking camelina cutlets

In general, cutlets can be prepared not only from freshly picked, but also from salted, pickled, frozen and dry mushrooms. And each time the taste will be slightly different. This is especially convenient for a variety of menu in winter, when fresh mushrooms cannot be found.

To prepare mushroom cutlet mass, mushrooms can be fried in a pan, stewed and boiled.

Eggs are most often added as a binder. But if there is an allergy to this product, then it is not forbidden to use semolina, rice, soaked bread or oatmeal.

Some recipes use a combination of products: some chopped mushrooms are added to the potato or vegetable mass.

Most often, this dish is prepared by frying in a pan, but you can also bake them in the oven.

Recipe for camelina cutlets with step by step photos

Below are descriptions of the most interesting recipes for camelina cutlets with photos illustrating the manufacturing process.

A simple recipe for camelina cutlets

This recipe is the most traditional and the most common.

You will need:

• 1 kg of saffron milk caps;
• 1 large onion;
• 4 fresh chicken eggs;
• 3 cloves of garlic;
• 100 g of white bread pulp;
• about 100 g vegetable oil for frying;
• salt and ground black pepper - to taste;
• some wheat flour or breadcrumbs for dedringing.

Preparation:

1. The mushrooms are cleaned of forest debris, washed in water and fried in a pan without oil until an attractive golden crust is formed.
   
2. Then they are cooled, crushed using a meat grinder or blender until a homogeneous mass is obtained.
   
3. Onions are chopped into small cubes and fried in oil. Mix mushrooms, fried onions, salt and ground pepper.
   
4. White bread is soaked in milk or water for a quarter of an hour. The garlic is passed through a press. Eggs, crushed garlic and soaked bread pulp are added to the onion-mushroom mass. The mass is mixed with wet hands until smooth and set aside for half an hour in the refrigerator to create a richer taste. Small cutlets are formed from the mushroom mass in a convenient shape, rolled in flour or in breadcrumbs.
   
5. Fry them in vegetable oil preheated in a pan for about 2 minutes on each side.
   
6. If necessary, lay out the finished products on a paper towel to drain off excess fat. They can be served with herbs and sour cream.

Dried camelina cutlets

From dried mushrooms, you can make no less tasty cutlets than from fresh or frozen mushrooms, especially since the recipe is very simple.

You will need:

• 3 cups dried saffron milk caps;
• 1 onion;
• 1 chicken egg;
• salt, pepper to taste;
• wheat flour or bread crumbs;
• vegetable oil.

Preparation:

1. Dry mushrooms require preliminary preparation. They are poured with cool water and left overnight (for 10-12 hours) in a cold place.
   
2. The water is drained, excess moisture is removed from the saffron milk caps by placing on a paper towel and chopped using a meat grinder. The onion is cut into rings, fried in a small amount of oil, passed through a meat grinder and mixed with the mushroom mass. Beat the egg, add to the minced meat. Salt, pepper. If the minced meat is not thick enough, then add the required amount of wheat flour to it.
   
3. Dip each cutlet in breadcrumbs and fry in a pan with butter on both sides.
   

Cutlets with the addition of salted mushrooms

Potato cutlets with the addition of salted mushrooms are very tasty and juicy.

You will need:

• 400 g of finished mashed potatoes;
• 400 g of salted mushrooms;
• 3 tbsp. l. milk;
• 1/3 cup vegetable oil
• flour for rolling;
• salt and pepper to taste.

Preparation:

1. Salted mushrooms are washed and soaked in cold water for 4 hours.
   
2. The potatoes are peeled, boiled and mashed by adding 2 tbsp. l. milk.
   
3. Mushrooms are finely chopped with a knife, mixed with mashed potatoes, seasoning with spices to taste.
   
4. Add the remaining milk, 1 tbsp. l. vegetable oil, knead the cutlet mass. Dip them in flour and fry in a skillet over medium heat with butter.
   

Camelina cutlets with cheese

The recipe for making camelina cutlets stuffed with cheese is distinguished by its originality.

You will need:

• 600 g boiled saffron milk caps;
• 2 processed cheese, 100 g each;
• 1 onion;
• 1 clove of garlic;
• 1 chicken egg;
• 2-3 tbsp. l. semolina;
• 2 tbsp. l. mayonnaise;
• breadcrumbs;
• salt pepper;
• sunflower oil.

Preparation:

1. Boiled mushrooms and a peeled onion with garlic are passed through a meat grinder.
   
2. Combine mushrooms, onions, garlic, semolina and mayonnaise in a deep container. Salt, pepper, stir and let it brew for half an hour in the refrigerator.
   
3. The cheese is cut into small transverse plates. Each piece of cheese is coated with a thick layer of mushroom minced meat, cutlets are formed.
   
4. Roll them in breadcrumbs, fry in a pan with boiling oil. Before serving, dipped on paper towels to remove excess fat.

Camelina cutlets with minced meat

Camelina cutlets with minced meat are a hearty and attractive dish that will especially appeal to the male part of the population. For these purposes, any type of meat is suitable, most often chicken, turkey and lamb are used.

You will need:

• about 400 g of any minced meat;
• 150 g salted saffron milk caps;
• 2 chicken eggs;
• bread crumbs and oil for frying;
• black pepper, salt.

Preparation:

1. The mushrooms are washed in cold water and cut into small pieces.
2. Mix them with minced meat, add 1 egg and spices. Form small cutlets. Beat the second egg. Dip each cutlet in an egg and in crackers, fry in a pan on both sides.
3. Place the finished cutlets in a deep container and put in a preheated oven for 5-7 minutes for steaming.

Calorie content of mushroom cutlets from camelina

While the calorie content of fresh mushrooms is very low (about 17 kcal per 100 g), cutlets are more energetically significant food.

A dish prepared according to a standard recipe is characterized by a calorie content of 113, 46 kcal per 100 g of the finished product.

The table below shows the nutritional value of this dish:

Conclusion

Camelina cutlets are a varied recipe and not at all difficult to prepare a dish. It can be served as a main course for lunch or dinner, and as a snack, even during a festive feast.

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