mushroom cutlet | mushroom patties

Jump to Recipe

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.

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 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 them 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. In the below photo, I have served them with red chili garlic chutney.

mushroom cutlet

Few more snacks recipes for you!

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

mushroom cutlet recipe, mushroom patties recipe

Mushroom Cutlet

5 from 6 votes
Mushroom cutlet are crisp cutlets or patties made with mushrooms, mashed potatoes and spices.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Cuisine Goan
Course: Snacks
Diet: Vegetarian

Servings 8 cutlets
Units

Ingredients

  • 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 or 3 to 4 medium garlic cloves and ½ inch ginger – crushed to a paste in a mortar pestle
  • 2.25 to 2.5 cups chopped white button mushrooms or 200 grams mushrooms
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon red chilli powder (or cayenne pepper or paprika)
  • ½ teaspoon cumin powder (ground cumin)
  • 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

Instructions

preparation

  • 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 ¼ 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 ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp cumin powder, ½ 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 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 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 them once or twice to get a even colored golden crust and for even cooking.
  • Once done, remove 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 cutlets.

Notes

  • You can double the recipe.
  • The amount of spices can vary as per your preference.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

Share This Recipe:

PinWhatsAppPrintShares438

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

21 Comments

  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.5 stars

    1. 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

    1. 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

See More Comments