Mushrooms Chops

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for cooking meatballs with mushrooms.

Chicken fillet 500 gr.
Onion 1 pc.
Mushrooms (champignons) 200 gr.
Chicken egg 1 pc.
Cream (fat content 15%) -300 ml. taste
Flour (premium wheat) 2 tablespoons
Semolina 4 tablespoons
Greens (parsley and dill) to taste
Salt to taste
Black pepper, ground to taste
Vegetable oil for frying to taste

Main Ingredients Mushrooms
Serving 4 servings

Inventory:

Frying pan, Bowl, Meat grinder, Cutting board, Kitchen knife, Plate, Serving device

Cooking meatballs with mushrooms:

Step 1: Cook the minced meat and the filling.

I bought fresh pitted chicken. I washed it, arbitrarily chopped it and let it pass through a small meat grinder. Add the minced meat to salt, pepper, add the egg and mix thoroughly. Peel, wash and finely chop onions.

Mushrooms (I have champignons) peel, wash and cut into quarters.

We put on the fire to heat the pan, after pouring the vegetable oil. As soon as it warms up, spread the onions and fry it until golden brown over low heat. After that, add chopped mushrooms and stew 10-15 minutes, not more. Rinse the greens under running water and chop finely.

Step 2: Cook the meatballs with mushrooms.

Now there are two ways to make mushroom meatballs. First: add the semolina, the fried onions with mushrooms and half the chopped herbs to the minced meat. Knead thoroughly and form small meatballs.

Second: add only semolina to the minced meat, and half the greens to the onion with mushrooms. We form a mince cake, in the middle of which we put one teaspoon of the filling and connect the ends of the cake, roll it well. The first way is easier, but the second visually hides the filling, and you can thus surprise guests. Set to preheat the oven up to 180 degrees. After they have formed the meatballs it is necessary dip in flour and fry over medium heat on both sides until golden brown. Then shift them into a flat dish and fill with cream, sprinkling the remaining greens on top. Cover and put in the oven on a slow fire 15 minutes.