Mushrooms and potatoes are a classic combination, but they’re not always easy to pair. Here, I’ll show you how to cook them both in a way that works for everyone. These are basically a low carb version of classic mushroom and potato soup, and they’re a delicious way to use up leftover mashed potatoes and mushrooms.
A friend of mine wanted to make mushroom and potato cutlets for dinner tonight and I thought they were a great idea. However, I didn’t have all the ingredients so I asked her for her recipe. She went through her recipe book and only found plain mushroom cutlets. She had never made them before and told me it was quite a simple recipe and that she would teach me how to make them when I got home… Well, the potato cutlets were really easy, but after just 10 minutes they were starting to get hard and after 10 minutes more they were rock hard and I forgot to cover them with the egg mixture so they stuck to the pan and were impossible to take out. I left them in the pan for a
Mushrooms and potatoes are two of the most popular ingredients in a traditional cutlet recipe, whether it’s lamb, beef, or chicken, but they don’t always come together in the same dish. Here’s a mushroom and potato cutlet recipe that transforms the humble potato into a tasty addition to any cutlet recipe.
Mushrooms are a nutritious vegetarian meat substitute. This is for mushroom enthusiasts. Mushrooms are well-known for being a nutrient-dense, low-calorie meal. Mushrooms may be stir-fried, cooked in curries, added to soups, or eaten raw. For my cutlet, I chose button mushrooms, which are white mushrooms. It’s a really basic dish with just a few ingredients. I used Bombay rawa (semolina, but coarse) and coriander leaves for the coating; you may roughly crush these to get a green color. Try this wonderful mushroom cutlet with its unique mushroomy flavor and taste.
- 2 large boiled potatoes
- 2 tbsp. oil
- 1 teaspoon cumin seeds
- 150 to 170 gms mushroom (medium size)
- 1 onion (chopped)
- 1 teaspoon ginger (chopped)
- 4 to 5 green chilies
- 1/3 cup chopped coriander leaves
- a pinch of salt (to taste)
- 1/2 cup semolina (sooji or Bombay rava)
- 2 tbsp coriander leaves (chopped)
- Oil is used for frying.
- Prepare the onion, mushroom, and green chilies.
- Prepare the potato by smashing it and keeping it ready.
- When the oil is heated, add the cumin seeds and onion, and sauté until the onion is translucent and tender.
- Stir in the green chilies for 1 minute.
- Cook until the water in the mushrooms has been absorbed (5 to 7 minutes) and the mushrooms are well cooked. Turn it off. Allow time for it to cool.
- In a large mixing dish or plate, combine the cooked mushroom, crushed potato, chopped coriander leaves, and salt.
- Make tiny patties and have them on hand.
- I used coarse semolina (upma rawa), added coriander leaves, and roughly ground them to give the semolina a green color. You may also use chopped coriander leaves and smash them firmly with your hands.
- Place each Pattie on top of the semolina mixture, coat well, and set aside.
- Preheat the tava or griddle pan, add 2 tbsp oil, and when hot, put the mushroom cutlet on both sides and fry until brown and crispy.
- In order for it not to get dry, add oil in between cooking.
- You may add 2 or 3 potatoes, depending on your preference.
- Depending on your preferences, you may reduce or increase the mushroom amount.
- You may deep fry it after coating it with egg, plain flour, and bread crumbs.
They’re easy to make and a delicious dish that can be served up almost any way you like. Just make sure the mushrooms are really fresh and not woody, and the potatoes are large and firm. A really good mashed potato is not only delicious, but also perfect for binding the meat and veg together.. Read more about mushroom spinach cutlet and let us know what you think.