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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.
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.
Step 5: form the 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!
- - 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.