Meat cones in mushroom sauce

Meat cones in mushroom sauce

Category: Meat dishes

Ingredients
pork or your favorite minced meat, but fatter is better	600 gr.
eggs	2 pcs.
onion	1 PC.
semolina	2 tbsp. l.
salt pepper	taste
dill or parsley	what is available
nutmeg	optional
For the sauce:
dry mushrooms, preferably porcini, but any	100 g
onion	2 pcs.
carrot	1 PC.
salt, pepper, ground red pepper	taste
For cream sauce
cream 18-20% or sour cream	500 ml
flour	1 tbsp. l.
tomato paste (optional)	1-2 tbsp. l.

Cooking method

• Before you start preparing this dish, you need to soak dry mushrooms in warm water for at least 3 hours.
• 
• In the meantime, cook minced meat from the specified products and form cutlets from it in the form of cones, I got 8 pieces.
• 
• Fry the cones on both sides, if you want them to have a more rounded shape, then on three, four sides. I fry on three sides.
• 
• Let's start making the sauce.
• Drain the water from the mushrooms, squeeze them and cut into strips, I do this with ordinary scissors.
• 
• Fry the onions in vegetable oil until golden brown, add the grated carrots, then the mushrooms. Fry everything together for 10 minutes, stirring without letting it burn.
• 
• Add red ground pepper and pour hot water, it took me 2 glasses.
• Simmer until tender, about 20 minutes.
• 
• Transfer the mushroom frying to a 3-liter heavy-bottomed saucepan and put the cones on top.
• 
• Pour everything with creamy sauce.
• 
• Cream sauce.
• Stir sour cream or cream with a tablespoon of flour, add tomato paste if desired, stir everything well. To avoid lumps, I do this: I mix 50 ml. cream with 1 tbsp. l. flour, until smooth, creamy mass, add 1 tbsp. l. with a large slide of tomato paste, mix well, then pour this mass into the remaining cream and mix well again.
• Let the cones boil with gravy, reduce the heat and simmer for 10 minutes, add salt, pepper if necessary, sprinkle with herbs.
• 
• You can eat right away, I let the dish brew a little more.
• 

Note

I hope the recipe will be useful for those who do not know where to attach a large amount of dry mushrooms.

who does not know where to attach a large number of dry mushrooms.

I will give my address and pay for delivery !!! Our mushrooms are normal dry stand like a wheel from a Boeing.
Eh, at least in the pictures I can see how people cook and eat mushrooms ...

I will give my address

Write closer to autumn, I will dry mushrooms especially for you.

Tanya, thanks for the recipe! The very combination of mushrooms with meat is delicious for me, and if the mushrooms are forest and real, then it is doubly tastier.
I wonder if you cook it with fake mushrooms, will it work?

I wonder if you cook it with fake mushrooms, will it work?

It will work, and why not, only the mushroom aroma is needed, which is given by dry mushrooms, it may be necessary to add a mushroom cube, since the champignons themselves are practically tasteless.

[Tatyana]

Tatyana, there are dry mushrooms, but I only cooked soup from them. I will have to try this option for serving "cutlets"

[Albina]

Albina, here all the relish is in the gravy, and you can cook your favorite cutlets, but preferably not completely lean, but take the minced meat fatter, then they will be softer and absorb more sauce, and the sauce, on the contrary, will be more saturated.
Yes, I also wanted to add, if you like sourness in gravy, then take sour cream, and if not, then cream.