Meat cutlets with mushroom filling
Somehow in May we found some gorgeous champignons, like these:
I don’t really like champignons, I generally treat them with some degree of distrust. But these are beauties! Huge and not dry, not wormy. Okay, I think I’ll burn it. But there are a lot of them, a big frying pan. Let’s not eat.
Then I remembered the old recipe for the so-called “hunter cutlets” (which is actually much more complicated than my version, but that’s not important).
It was delicious!
The recipe is simple:
We make minced meat, as for ordinary cutlets, here it’s how you like it more. We love pork/beef – 50/50, lots of onions, garlic, half a carrot, white bread soaked in milk, salt and pepper, a couple of eggs and a couple of tablespoons of heavy sour cream or cream.
Then we sculpt cutlets, laying in each a tablespoon of completely prepared (fried) mushrooms:
We form cutlets, you can have a traditional shape, or you can round.
And fry like regular meatballs. I don’t use breadcrumbs, I dip a little in flour.
Serve with vermicelli or potatoes.
Or you can just put the cutlet on a slice of white bread. Super! Lots of calories, fatty, unhealthy, very tasty! When stored in the refrigerator, they are perfectly warmed up in the microwave.