Welcome to a recipe that proves creativity in the kitchen knows no bounds! These Oatmeal Cutlets with Mushroom Gravy are a testament to how humble pantry staples can be transformed into a truly comforting and satisfying meal. Born from resourceful home cooking, this dish is a clever way to use rolled oats for something other than breakfast. The savory, tender patties, paired with a rich and creamy mushroom gravy, create a delightful harmony of flavors and textures that will surprise and please your palate. It's a perfect, hearty option for a weeknight dinner or a wholesome lunch.
Oatmeal Cutlets with Mushroom Gravy
Ingredients for Oatmeal Cutlets with Mushroom Gravy
- 1 cup rolled oats
- 1 cup water
- 1 bouillon cube
- 1 onion
- 1 chicken egg
- 2 tbsp chopped fresh herbs
- 1 tsp curry powder
- olive oil for frying
For the gravy:
- 100 g frozen champignon mushrooms
- 50 g onion
- 50 g celery
- 100 g smetana (a type of sour cream)
- salt, fresh herbs, olive oil
How to Make Oatmeal Cutlets with Mushroom Gravy
Pour one cup of quick-cooking rolled oats into a bowl. Dissolve a bouillon cube in warm boiled water. Pour the broth over the rolled oats, stir, and let it sit for 15 minutes for the flakes to swell.
Soaking the rolled oats in broth
Finely chop an onion, sauté in heated olive oil until translucent, season with salt to taste, and add to the oats.
Adding sautéed onion
Next, add curry powder, crack in a raw chicken egg, and add finely chopped fresh herbs. You can use cilantro, but if you don’t like its taste, dill, parsley, or green onions will also work well.
Adding curry, a raw egg, and herbs
Mix the ingredients thoroughly, taste the mixture, and add a pinch of salt if needed. However, the bouillon cube contains a lot of salt, so you might not need to add any extra.
Adding salt and mixing the ingredients
Heat a skillet well, grease with olive oil, and fry the patties for 3 minutes on each side. Use one heaping tablespoon of the oatmeal mixture per patty.
Frying the cutlets on both sides
Next, prepare the gravy. Sauté finely chopped onion and celery stalk in olive oil until translucent, then add frozen champignon mushrooms to the skillet and turn the heat to high. When heated, frozen mushrooms immediately release water, practically swimming in their own broth. Cook everything together for about 10 minutes, and season with salt.
Placing sautéed onion, celery, and mushrooms in a bowl
Adding smetana and blending the ingredients with a blender
Blend the ingredients until smooth, add smetana (a type of sour cream), and the gravy is ready.
Pouring mushroom gravy over the oatmeal cutlets
Pour the mushroom gravy over the oatmeal cutlets, sprinkle with fresh herbs, and serve hot.
Oatmeal Cutlets with Mushroom Gravy
And there you have it—a simple yet incredibly flavorful dish that's both kind to your wallet and satisfying to your soul. These Oatmeal Cutlets are wonderfully versatile. Serve them with a side of creamy mashed potatoes, a light green salad, or your favorite steamed vegetables to make it a complete meal. Don't hesitate to experiment with different herbs or add a pinch of smoked paprika to the mixture for a new twist. We hope you enjoy this comforting and inventive recipe. Happy cooking!
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