Lean mushroom cutlets

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Ingredients for Cooking Lean Mushroom Cutlets

Champignon mushrooms 500 grams
White rice 1 cup
Onion 1 piece
Sifted wheat flour or bread crumbs 2/3 cup
Vegetable oil 2 tablespoons
Salt to taste
Ground black pepper to taste
Distilled pure water 1 liter

Main Ingredients Mushrooms, Rice
Serving15 servings
World Cuisine

Inventory:

Fine mesh colander, Deep bowl - 2 pieces, Knife, Cutting board, Paper kitchen towels, Deep plate - 3 pieces, Stove, Deep pan, 250 milliliter glass, Large flat plate - 1 - 2 pieces, Tablespoon, Wooden kitchen shovel, dishcloth, frying pan, plastic wrap, refrigerator, large flat dish

Cooking lean mushroom cutlets:

Step 1: prepare the ingredients.

First of all, for this type of meatballs you need to choose the right rice, it should be with a high level of gluten, that is, round-grain rice is ideal, which absorbs water during cooking, boils well, but at the same time keeps its shape perfectly. Pour rice grains into a colander with a fine mesh and wash them under a stream of cold running water from various kinds of pollution. Leave the rice in a colander so that the glass is excess water and then throw it into a deep bowl.

Now it’s the turn of vegetables, we cut the rhizome from each mushroom, and peel the onion. We wash vegetables under cold running water from sand and any other contaminants. We dry them with paper kitchen towels, place them on a chopping board and chop finely, chopping form is not important, the main thing is that the pieces do not exceed the diameter up to 1 centimeter. We lay out the vegetable slices in separate deep plates. We also put on the kitchen table all the other products and spices that will be needed for cooking lean cutlets.

Step 2: cook rice.

After we turn on the stove to the middle level and put on it a deep pan with 1 liter of pure distilled water. When the liquid boils, add a pinch of salt to the container and pour the washed rice into it. Since we need viscous rice porridge, we arm ourselves with a wooden kitchen spatula and cook rice, stirring constantly until fully cooked for 40 minutes. During this time, the integrity of the grains will be completely broken and the gluten necessary for lean cutlets will be released from them. When the grain reaches the desired texture, remove the pan from the stove, holding it with a kitchen towel, put the container on a cutting board laid on the kitchen table, and let the rice mass cool.

Step 3: fry the mushrooms and onions.

While the rice cools, put on a cooked stove a pan with 2 tablespoons of vegetable oil. When the fat is hot, pour the chopped onion into it and simmer, stirring with a kitchen spatula for 3 to 4 minutes to transparency and a light golden crust. Then add chopped mushrooms to the onion, fasten the temperature of the stove to a small level and simmer the vegetables together 15 minutes until completely ready and complete evaporation of moisture. When the vegetables reach the desired consistency, remove the pan from the stove and put it on a cutting board laid on the kitchen table.

Step 4: prepare the rice and mushroom mince.

We put the cooled vegetables and rice porridge into a deep bowl, add salt and black pepper to the ingredients to taste and mix them with a tablespoon until smooth. Then we tighten the container with plastic wrap and put the minced meat in the refrigerator on 20 - 25 minutes until completely cooled and thickened.

Step 5: form the cutlets.

In 20 - 25 minutes pour the right amount of wheat flour or breadcrumbs into a deep plate. We take out a bowl of cooled minced meat from the refrigerator and remove the food plastic wrap. We pick up a whole tablespoon of rice-mushroom mass, and form a round or oval cutlet from it. After we roll it in flour or breadcrumbs on all sides and put it on a large flat plate. In the same way, we form the remaining cutlets.

Step 6: fry the meatballs.

When all the patties have been formed, turn on the stove to a medium level and put on it a frying pan with 2 - 3 tablespoons of vegetable oil. Lower the heated fat 5 to 6 cutlets and fry them until golden brown on all sides, it will take about 2 - 3 minutes. Periodically turn the cutlets from side to side so that they are covered with a uniform golden blush. We transfer the finished rice and mushroom products to a large flat dish. In the same way we bring all the other cutlets to full readiness and serve them for dinner, lunch or breakfast.

Step 7: serve lean mushroom cutlets.

Lean mushroom cutlets are served hot. They can be savored either separately or together with a side dish of boiled, baked or steamed vegetables.

If desired, before serving, you can pour the cutlets with lean mayonnaise or any lean sauce and sprinkle with chopped greens dill, parsley, green onions or cilantro. Cooking deliciously fast is easy! Enjoy it! Enjoy your meal!

Recipe Tips:

- - At will, in order to give lean cutlets a more intense taste, you can put any other spices in rice and mushroom mince that are suitable for vegetable or meat dishes.

- - Instead of rice, you can use wheat porridge, for example, Artek.

- - If desired, chopped greens of dill, parsley, cilantro and finely chopped garlic can be added to the minced meat.