I have always loved mushrooms however during my growing up years they were not so easily available in our local market or the vegetable vendor. It was a premium item that was sometimes seen on the shelves of the local horticulture store (I forget the exact name) that got exotic veggies from Bangalore and sold them at a not so affordable rate so we usually stuck to the humble, local veggies. Mushrooms and paneer was something I would enjoy to the fullest while we ate out which wasn’t much either. After I got married and the blog came into being I slowly started my experiments with it. White button mushrooms are the most popular and so they got cooked in various forms. From the Mushroom, Garlic & Celery Soup, Mushrooms in a Chilli Cashew Gravy, Mushroom Curry, Peas & Mushroom Kurma, Mushroom Masala to the hubby’s experiment with Baked Portobello (large sized) Mushrooms, we have tried a lot of recipes and loved them too. However, until recently the little boy (who never experiments with new flavours) never liked them and would religiously pick them out of his food. So to get him to enjoy them, I started making these cutlets out of mushrooms. I used my own recipe for minced meat cutlets (link at the bottom of this post) and worked around creating something with mushrooms. He loved them! I never told him that there were mushrooms in the cutlets and so he would happily gobble them up. Just recently he saw me chopping the mushrooms and realised that they didn’t taste so bad afterall. Now his face brightens up at the mention of mushrooms in any dish!
While the cutlets would always turn out delicious, they would never hold shape. This is one reason why the recipe didn’t make its appearance on the blog. I must have modified this recipe at least 7-8 times before getting it right.
Cutlets or tikkis are perfect for any occasion. You can serve them up as appetizers with some ketchup, dip or sauce or serve alongside rice and curry (or dal) to help spruce up your simple meal. Whichever way you plan to enjoy them do give this recipe a try and let me know how you like it!
Liked this recipe? Do try these other cutlet recipes!
1. Fish Cutlets
3. Tuna Cutlets
Mushroom Cutlets
These cutlets made with mushrooms, potatoes and some basic spices make for delicious accompaniments to lunch or can be served as appetizers. They are a perfect way to fussy eaters to enjoy mushrooms too!
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Ingredients
- 250 grams mushrooms, about 10 medium-big sized
- 1-2 small green chillies, minced (adjust to taste)
- 1 inch fresh ginger, minced
- 1 medium-big onion, approx 100 grams, finely chopped
- 3/4 cup loosely packed, fresh coriander and mint leaves, finely chopped
- 1/4 teaspoon or to taste pepper powder
- 1/4 teaspoon cumin, jeera powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala powder
- 1/2 teaspoon amchur (dry mango powder) or few drops of lime juice
- 175-200 grams 1 medium sized potato
- 1/2 cup bread crumbs (store bought powder or homemade using stale bread)
- salt to taste
- oil for shallow frying
- breadcrumbs or pre-roasted semolina (rava) for coating
Instructions
- Pressure cook the potato with a little salt for 5-6 whistles. Turn off the heat and let the cooker cool down to room temperature. As soon as the weight (whistle) loosens up, open the cooker and remove the potato (see if it is done or return it to the cooker and cook for another 2 whistles). Remove the potato as soon as the whistle loosens up or else it will absorb excess water and make your cutlet mixture soggy and hard to shape. Peel the skin, mash and keep aside.
- Wash the mushrooms well and shake off excess water. Finely chop them, keep transfer to a kadai/pan and cook on full heat till almost all the water evaporates. Remove onto a plate.
- Wipe the kadai using a kitchen tissue, heat the oil and fry the ingredients one after the other in this order for a few seconds each - green chillies, ginger, onions (fry till translucent), chopped coriander and mint leaves.
- Reduce the heat, add the spice powders - pepper, cumin, garam masala, turmeric & amchur (or lime juice) and mix everything. Add the cooked mushrooms and salt to taste and give it a quick stir. Remove the pan from the heat.
- When the mixture has cooled a bit, add the mashed potatoes and the bread crumbs and mix everything together. The mixture at this point should be soft but dryish. If it sticks to your palms like a paste then you won't be able to shape the cutlets or flip them while frying (they will crumble totally). So it's important to get your mixture right. Add more bread crumbs to adjust the texture.
- Pinch out lemon sized portions of the mixture, roll into smooth, crack free balls and gently flatten them between your palms to form cutlets/patties. Coat with breadcrumbs or semolina
- Heat sufficient oil in a frying pan and fry the cutlets till golden on both sides on a medium heat (maintain the heat of the oil as it will burn the cutlets quickly - we only need to brown them as the mixture is pre-cooked anyway)
- Remove onto an absorbent kitchen tissue and serve hot as an appetizer with ketchup, dip or sauce of your choice or as an accompaniment to rice and curry/dal.
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
We love mushroom but because of the water content in it never thought of making cutlets. will try your recipe, perfect for kids snack box.
@ Sayantani: Thank you so much for your lovely comment! It's been really long!
Hi Shireen,
I came across 2 techniques for cooking potatoes while exploring how to make gnocchi. Maybe this will work to reduce the water content in the mash for the cutlets. I have tried the steaming method and I can say that they were perfect with potatoes holding up their texture. Method 2 is with the potatoes fully enclosed in their skin with the flesh not being able to absorb the liquid and go mushy. Not tried this yet, but will soon.
Method 1) Steam the potatoes until completely tender. Peel while still warm then push the potatoes through a ricer. Use Maris Piper potatoes as they hold their texture.
Method 2) Place potatoes into a pan of water and bring to the boil, reduce to a simmer and cook gently to avoid breaking the skin. Once the potatoes are soft, drain and mash thoroughly.
Hi Sandy,
Thanks for these wonderful tips! I am saving these on a notepad and will let you know which method worked best for me 🙂