mushroom cutlet recipe | mushroom patties | veg mushroom cutlet

mushroom cutlet are crisp cutlets or patties made with mushrooms, mashed potatoes and spices.
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5 from 2 votes

mushroom cutlet recipe with step by step photos – delicious cutlets made with mushrooms, mashed potatoes and spices.

mushroom cutlet recipe

now this is a really good recipe of a vegetarian mushroom cutlet. makes for excellent snack or starters or a party appetizer. you can also double the recipe easily.

i have been making mushroom cutlets for many years now, but never got a chance to update on the blog. the preparation takes some time as the mushrooms have to be cooked before and then added to the cutlet mixture.

i usually pan fry them, though you can also grill or bake them. they can be grilled on a grill pan or in the oven. just brush them with some oil and grill.

these mushroom cutlet or mushroom patties can also be added to burger buns. add some mayonnaise, sliced onions, tomatoes and lettuce and you have yum burgers ready. you can also stuff them in wraps or rolls or serve them plain with a side sauce or chutney.

few more snacks recipes for you!

mushroom cutlet

Author:Dassana Amit
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Course:snacks
Cuisine:goan
Servings (change the number to scale):8 cutlets
5 from 2 votes
mushroom cutlet recipe, mushroom patties recipe
mushroom cutlet are crisp cutlets or patties made with mushrooms, mashed potatoes and spices.

INGREDIENTS FOR mushroom cutlet

(1 CUP = 250 ML)
  • 2 medium to large potatoes OR 185 to 200 grams potatoes - boiled and mashed
  • 2 teaspoon oil for cooking mushrooms
  • 1 small onion OR 30 grams onions OR ¼ cup finely chopped onion
  • 1 teaspoon ginger garlic paste (adrak lahsun ka paste) OR 3 to 4 medium garlic cloves and ½ inch ginger - crushed to a paste in mortar pestle
  • 2.25 to 2.5 cups chopped white button mushrooms OR 200 grams mushrooms
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon garam masala powder
  • 2 tablespoon besan (gram flour)
  • 1 to 2 tablespoon chopped coriander leaves or parsley leaves
  • salt as required
  • 1 to 2 tablespoon sooji (rava or cream of wheat)
  • 3 tablespoon oil for frying cutlets

HOW TO MAKE mushroom cutlet

preparation for mushroom cutlet

  • firstly boil or steam 2 medium to large potatoes (about 185 to 200 grams). you can cook potatoes in a pan or a pressure cooker. i usually steam them in a electric cooker or pressure cooker. 
  • for pressure cooking, add 1.5 cups water and pressure cook for 5 to 6 minutes or 4 to 5 whistles on a medium flame. also add 1/4 tsp salt while pressure cooking. the potatoes should be completely softened and well cooked.
  • drain the water and take the cooked potatoes in a mixing bowl. let them become warm. peel and mash them with a potato masher or fork. keep the mashed potatoes aside.
  • when the potatoes are cooking, rinse or wipe 200 grams button mushrooms. chop them finely, but not very finely, as we want their chunky texture in the cutlets. keep aside.
  • chop 1 small onion and keep aside.

cooking mushrooms

  • now heat 2 tsp oil in a pan.
  • add 1/4 cup finely chopped onion.
  • stir and saute the onions for two minutes.
  • then add 1 tsp ginger garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.
  • add the chopped mushrooms.
  • on a medium flame saute the mushrooms. the mushrooms would release a lot of water first.
  • continue to cook till all the water evaporates and the mixture becomes dry.
  • lower the flame and then add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder.
  • mix the spices with the mushrooms.
  • season with salt as per taste.
  • keep the flame to low and add 2 tbsp besan or gram flour.
  • mix the besan and saute for a minute stirring continuously. instead of besan, you can also use rice flour or corn starch. if using rice flour or corn starch, then add them at step 19 when the mixture has cooled down and mix well.
  • switch off the flame. then add 1 to 2 tbsp chopped coriander leaves or parsley. mix again.
  • now add this mushroom mixture to the mashed potatoes.
  • mix everything very well. check the taste and add more salt or spices if required. allow this mushroom cutlet mixture to cool down. otherwise the mushroom patties absorb a lot of oil while cooking. 
  • if not making immediately, you can also refrigerate or freeze for some hours, overnight or for 1 to 2 days.

preparing and frying mushroom cutlet

  • when the mushroom cutlet mixture has cooled down, make small to medium sized balls and flatten them. keep aside.
  • take 1 tbsp rava (sooji or cream of wheat) in a plate. coat the mushroom patties with the rava. dust off the excess rava and keep aside.
  • instead of rava you can also use bread crumbs or rice flour for coating. you can even make a paste of gram flour (besan). coat the mushroom patties in the gram flour paste and then coat them with rava or bread crumbs and then fry.
  • heat 3 tbsp oil in a tawa or a frying pan. do use a thick bottomed pan or tawa.
  • when the oil becomes medium hot, place the mushroom cutlets on it.
  • when one side becomes crisp and golden, flip each cutlet and fry the other side.
  • flip the mushroom cutlets once or twice to get a even colored golden crust and for even cooking.
  • once done, remove mushroom cutlets and place them on paper kitchen towels to remove excess oil.
  • serve mushroom cutlet hot or warm plain with a chutney or sauce. you can also make sandwiches, burgers or wraps with these mushroom cutlets
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preparation to make mushroom cutlet

1. firstly boil or steam 2 medium to large potatoes (about 185 to 200 grams). you can cook potatoes in a pan or a pressure cooker. i usually steam them in a electric cooker or pressure cooker. for pressure cooking, add 1.5 cups water and pressure cook for 5 to 6 minutes or 4 to 5 whistles on a medium flame. also add ¼ tsp salt while pressure cooking. the potatoes should be completely softened and well cooked.

making mushroom cutlet recipe

2. drain the water and take them in a mixing bowl. let them become warm. peel and mash them with a potato masher or fork. keep the mashed potatoes aside.

making mushroom cutlet recipe

3. when the potatoes are cooking, rinse or wipe 200 grams button mushrooms. chop them finely, but not very finely, as we want their chunky texture in the cutlets. keep aside.

making mushroom cutlet recipe

making mushroom cutlet mixture

4. now heat 2 tsp oil in a pan. add ¼ cup finely chopped onions.

onions for mushroom cutlet recipe

5. stir and saute the onions for two minutes.

onions for mushroom cutlet recipe

6. then add 1 tsp ginger garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.

making mushroom cutlet recipe

7. add the chopped mushrooms.

mushrooms for mushroom cutlet recipe

8. on a medium flame saute the mushrooms. the mushrooms would release a lot of water first.

mushrooms for making mushroom cutlet recipe

9. continue to cook till all the water evaporates and the mixture becomes dry.

mushrooms for making mushroom cutlet recipe

10. lower the flame and then add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp cumin powder and ½ tsp garam masala powder.

spices for mushroom cutlet recipe

11. mix the spices with the mushrooms.

making mushroom cutlet recipe

12. season with salt as per taste.

preparing mushroom cutlet recipe

13. keep the flame to low and add 2 tbsp besan or gram flour.

preparing mushroom cutlet recipe

14. mix the besan and saute for a minute stirring continuously. instead of besan, you can also use rice flour or corn starch. if using rice flour or corn starch, then add them at step 19 when the mixture has cooled down.

making mushroom cutlet recipe

15. switch off the flame. then add 1 to 2 tbsp chopped coriander leaves or parsley. mix again.

making mushroom cutlet recipe

16. now add this mushroom mixture to the mashed potatoes.

making mushroom cutlet recipe

17. mix everything very well. check the taste and add more salt or spices if required. allow this mushroom cutlet mixture to cool down. otherwise the mushroom patties absorb a lot of oil while cooking. if not making immediately, then you can also refrigerate or freeze for some hours, overnight or for 1 to 2 days.

making mushroom cutlet recipe

making mushroom cutlet

18. when the mushroom cutlet mixture has cooled down, make small to medium sized balls and flatten them. keep aside. instead of mixing everything, you can even make patties from the mashed potatoes and use the sauteed mushrooms as a stuffing.

making mushroom cutlet recipe

19. take 1 tbsp rava (sooji or cream of wheat) in a plate. coat the mushroom patties with the rava. dust off the excess rava and keep aside. instead of rava you can also use bread crumbs or rice flour for coating. you can even make a paste of gram flour (besan). coat the mushroom patties in the gram flour paste and then coat them with rava or bread crumbs and then fry.

making mushroom cutlet recipe

20. heat 3 tbsp oil in a tawa or a frying pan. do use a thick bottomed pan or tawa. when the oil becomes medium hot, place the mushroom cutlets on it.

making mushroom cutlet recipe

21. when one side becomes crisp and golden, flip each mushroom cutlet and fry the other side.

mushroom patties recipe

22. flip mushroom cutlets once or twice to get a even colored golden crust and for even cooking.

mushroom patties recipe

23. once done, remove and place mushroom cutlet on paper kitchen towels to remove excess oil.

mushroom patties recipe

24. serve mushroom cutlet hot or warm plain with green chutney or pudina chutney or tomato sauce. you can also make sandwiches, burgers or wraps with these cutlets. i served mushroom cutlets with red chili garlic chutney.

mushroom cutlet


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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21 comments/reviews

  1. Although nobody likes mushrooms at home,these cutlets are enjoyed by all. I have made this so many times and they turn out so good that they disappear faster than I can prepare.I have just prepared this as I am having guests today.

    • thank you winnie for the feedback as well as the rating. i am glad that the mushroom cutlet recipe has worked so well for you. these make for a good snack or a starter. thanks again.

  2. I really liked this recipe! I have cooked it many times and it came out good every time. I want to ask the baking instructions for this recipe. Thank you

    • thanks arpita. you can bake these mushroom cutlets in a preheated oven at 180 degrees celsius till the tops are golden. brush some oil on them before baking. halfway through baking, you can even turn them and continue to bake.

  3. Good Cooking would never have been easy for me if I would not have come through your site. Thanks Alcott to you

  4. Hello…
    I tried the recipe. It was absolutely delicious. My mother does not like mushrooms even she loved the cutlets.
    Keep sharing such recipes. Thank you.

  5. Dear ma’am
    I have been following ur recipe since years umm since the time i stepped into cooking ur recipes nd this blog has really inspired me. I want to have a personal chat with you . Could you please provide me ur email address or mail me at my email address . you are my inspiration so i want to talk to you only regarding the concern

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