Mushroom cutlets are a delicious and versatile dish that can be served as an appetizer, side, or main course. They’re typically made from finely chopped mushrooms mixed with seasonings and binders, then formed into patties and pan-fried until crispy. Here’s a simple recipe for making savory mushroom cutlets:
Mushroom Cutlets
Ingredients:
- 1 pound (450 g) mushrooms (button, cremini, or a mix), cleaned and finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup chopped fresh parsley or cilantro
- 1 large egg, beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme or oregano (or 1 tablespoon fresh)
- Salt and pepper to taste
- Additional breadcrumbs for coating (optional)
- Oil for frying
Instructions:
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Cook the Mushroom Mixture:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the finely chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 8-10 minutes.
- Season with salt, pepper, and dried thyme (or oregano). Remove from heat and let cool slightly.
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Prepare the Cutlet Mixture:
- In a large bowl, combine the cooked mushroom mixture with breadcrumbs, grated Parmesan cheese (if using), and chopped parsley.
- Add the beaten egg and mix until the mixture comes together. The egg acts as a binder, so add more breadcrumbs if the mixture is too wet or more egg if too dry.
- Shape the mixture into patties or cutlets, about 1/2 inch thick. You can make them any size you prefer.
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Coat and Fry:
- If desired, coat the cutlets with additional breadcrumbs for extra crispiness.
- Heat a generous amount of oil in a skillet over medium heat.
- Fry the cutlets in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Add more oil to the pan as needed between batches.
- Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
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Serve:
- Serve the mushroom cutlets warm with your favorite dipping sauce, or as a side dish with a salad or other accompaniments.
Tips:
- Mushroom Variety: Experiment with different types of mushrooms for varied flavors and textures. A mix of mushrooms can add complexity.
- Texture: If you prefer a smoother texture, you can pulse the mushroom mixture in a food processor before mixing with other ingredients.
- Baking Option: For a healthier version, you can bake the cutlets. Preheat your oven to 375°F (190°C), place the cutlets on a baking sheet lined with parchment paper, and bake for about 20 minutes, flipping halfway through.
Enjoy these savory mushroom cutlets as a delightful addition to any meal!
