If you’re tired of your dishes similarity, that recipe is for you! Vegan mushroom cutlets – that’s what you didn’t taste for a while. We carefully tuned the recipe, so that your cutlets don’t fall to pieces. On top of that, we discovered a new “secret ingredient” – semolina.
Thanks to semolina, your cutlets won’t be too watery. Semolina absorb the water and you’ll be able to make a really nice cutlet balls.
Don’t forget to add a lot of bread crumbs. It will not only make a good visual view of the cutlets, but also impact on the taste in a good way. Just take a vegan bread, cut it in many peaces and bake.
By the way, you can add buckwheat to the mix, if you want to lower the cost of the dish. Check our full recipe and video below!
Royal mushroom cutlets
- 800 g royal champignons (you can use white champignons as well)
- 1/2 cup semolina (don't boil it)
- 1 cup bread crumbs
- 1 unit onion
- 1 unit garlic clove
- 1 teaspoon salt, pepper
- Grate washed mushrooms.
- Grate onion.
- Grate garlic.
- Mix grated guys - mushrooms, onion and garlic. Add semolina, salt and pepper.
- Mix thoroughly the ingredients, the resulting mix should be sticky, but not watery.
- Try to make a cutlet ball (like in video), if you feel too much water - add some extra semolina, it will absorb the water (or add some flour).
- Blend your baked bread to medium bread crumbs. You can use rolling pin or blender.
- Heat the frying pan with some oil.
- Take the cutlet ball and thoroughly roll it on the plate with bread crumbs.
- Flat the top of the ball (on that plate) and turn over it. Then put the flat cutlet in the frying pan.
- In order to get well-cooked cutlets, add some extra oil in the frying pan and don't set too high heat.
- You can (most likely, should) add left bread crumbs on top of the cutlets, while they're frying.