Rice cutlets with mushrooms in the oven. Rice and mushroom cutlets

Rice cutlets with mushrooms are an original, simple, but at the same time incredibly tasty dish that will diversify your daily menu and bring something new to it.

Recipe for mushroom and rice cutlets

Ingredients:

• dried mushrooms – 50 g;
• rice – 1.5 tbsp;
• egg – 2 pcs.;
• seasoning;
• vegetable oil;
• spices.

For the sauce:

• flour – 1 tbsp. spoon;
• mushroom broth;
• sour cream - to taste;
• garlic – 2 cloves;
• spices.

Preparation

Wash the mushrooms thoroughly, put them in a bowl, add water and leave for about 2 hours, then boil for 30 minutes. Then we take out the mushrooms with a slotted spoon, transfer them to a plate, and do not pour them out - we will need it for the sauce. until ready and grind together with the mushrooms in a blender until a homogeneous brown mass is obtained.

Next, break the eggs into the minced meat, add seasonings and salt. Mix everything thoroughly again, form cutlets, bread them in breadcrumbs and place them in a frying pan with hot vegetable oil. Fry until cooked on each side until an appetizing and crispy crust appears.

Now let's move on to preparing the delicate sauce. To do this, heat the butter in a frying pan, add a spoonful of flour and rub everything until smooth. Then gradually pour in the mushroom broth, stirring the sauce so that no lumps form. Season with spices, add sour cream, garlic squeezed through a press and mix. Serve the rice cutlets hot, pouring mushroom sauce on top.

Lenten rice cutlets with mushrooms

Ingredients:

• rice - 1 tbsp.;
• onion – 1 pc.;
• garlic – 2 cloves;
• champignons – 300 g;
• semolina - for breading;
• vegetable oil;
• spices.

Preparation

Boil the rice until cooked, drain all the liquid and rinse thoroughly. Peel the onion and cut into small cubes. Peel and chop the garlic. We wash the champignons, process them and chop them into small slices. Pour a little vegetable oil into the frying pan, heat it and sauté the onion and garlic until transparent. Then add the mushrooms, stir, reduce the heat, cover with a lid and simmer the vegetables for 7 minutes.

After this, lay out the boiled rice, mix, add salt and pepper to taste. Remove the minced meat from the stove, cool slightly, form cutlets, roll them in semolina and fry in vegetable oil until golden brown on all sides.

Transfer the boiled and cooled mushrooms to a blender bowl to chop them.

In just a couple of minutes, our boiled “forest” ingredient turned into minced mushroom.

Transfer the resulting minced wild mushrooms into a bowl for further work with it.

Rice should be boiled in lightly salted water. Then rinse the cereal under cold water and drain off the excess liquid. Combine cooled rice with minced mushrooms.

Grind fresh carrots, pre-washed and peeled, using a large-mesh grater. Transfer the carrot slices to vegetable oil for sautéing. Then transfer the sautéed carrots into a bowl with the remaining ingredients for the cutlets.

Depending on your taste, add salt to the ingredients.

You can also add spices or dried herbs to minced mushrooms with boiled rice.

And so that our mushroom cutlets with rice do not fall apart during frying, we will add one chicken egg to the minced meat.

And a little regular flour.

Mix the ingredients in the bowl well with clean hands.

Let's form cutlets.

Fry mushroom cutlets with rice in vegetable oil.

Bon appetit!

Rinse the mushrooms thoroughly and cover with water for 2 hours, then boil (40 minutes). Remove the mushrooms, but do not pour out the broth - it will still be useful for the sauce.

Boil the rice until cooked, drain the water.

Grind rice and mushrooms in a blender.

You should get a brown homogeneous mass.

The less water there is in the rice and mushrooms, the thicker the minced meat. Ideally, the cutlets can be formed by hand, but if it turns out too watery, you will have to spoon it into the pan.

Add egg, seasonings, and salt to this mixture. Mix everything thoroughly again.

Roll the cutlets in breadcrumbs or flour (or just scoop them with a spoon) and place in a frying pan with hot vegetable oil.

Fry on each side until cooked (until a crispy crust appears). Prepare the sauce separately. To do this, heat the oil in a frying pan, add a tablespoon of flour to it and grind it all until smooth. Then begin to gradually introduce the mushroom broth, constantly stirring the sauce so that no lumps form.

Season with salt and pepper to taste (you can add sour cream, a clove of garlic or fried onion to the sauce)

I advise you to season both the minced meat for the cutlets and the sauce, since simply adding salt will make the taste too bland.

Serve the cutlets with mushroom sauce hot.

Bon appetit!

An amazing lunch dish - rice cutlets with mushrooms. Incredibly tasty, tender, temptingly appetizing cutlets with mushroom filling are prepared very simply and quickly. The mild taste and subtle aroma of mushrooms will surely make these magnificent cutlets one of your favorite dishes. Tired of your usual dishes? Then prepare amazing stuffed rice cutlets for your family.

Ingredients:

• mushrooms (champignons) - 300 grams;
• onions - 1 piece;
• cream (10%) - 100 milliliters (or 40 grams of butter);
• rice - 150 grams;
• chicken egg - 1 piece;
• wheat flour - 2 tablespoons;
• ground black pepper;
• salt;
• breadcrumbs;
• mushroom seasoning;
• sunflower oil for frying.

Rice cutlets with mushrooms. Step by step recipe

1. Peel one onion, wash it and cut it into small cubes using a knife.
2. To prepare incredibly tasty cutlets with mushrooms, we need 300 grams of mushrooms. Cut the mushrooms for the filling into small cubes.
3. Tip: I used champignons for the filling, but you can use any mushrooms.
4. Pour a little vegetable oil into the frying pan and send it to the stove to heat up.
5. Place the pre-chopped onion into the pan.
6. Then add the chopped mushrooms to the frying pan with the onions, mix everything well and fry until all the moisture has evaporated.
7. As soon as all the moisture has evaporated, add cream, mushroom spice, ground black pepper, and mix everything well. I don't add salt to the mushroom filling because I use mushroom spice and it already contains salt.
8. Tip: cream can be replaced with butter. For this amount of ingredients we will need 40 grams of butter.
9. Fry the mushroom filling until fully cooked, and then remove from the stove.
10. Transfer the mushroom filling to a separate container.
11. Boil the rice (according to the recipe) until fully cooked, and then rinse well.
12. Transfer the boiled rice porridge to a separate container.
13. Add one chicken egg, two tablespoons of wheat flour to the rice container and mix everything well. The dough for rice cutlets is ready.
14. We take a little rice dough, form it into a flat cake, put the filling in the middle and pinch the edges well (thus forming a cutlet).
15. Roll rice cutlets with mushroom filling in breadcrumbs.
16. Fry the cutlets in vegetable oil on both sides until golden brown.

Stunningly delicious stuffed rice cutlets go great with garlic sauce. The divine aroma of homemade cutlets simply drives you crazy: cook it - and you won’t regret it. Cook with pleasure with our “Very Tasty” website - and your family will always be nourishingly and tasty fed. Bon appetit!