Quick & Juicy Turkey Kotlety with Mushrooms Recipe

Crispy and golden, these turkey kotlety with mushrooms bring a hearty Polish culinary tradition right to your plate.

Savory aromas will instantly fill your kitchen with warmth and comfort.

Tender ground turkey mingles deliciously with earthy mushrooms, creating a satisfying meal that feels both rustic and elegant.

Home cooks appreciate how simple ingredients can produce such remarkable flavors.

Delicate herbs and careful seasoning help these kotlety shine with authentic character.

Each bite promises a delightful balance of textures and rich, deep tastes.

Turkey Patties That Reheat With Full Flavor

• Store leftover kotlety in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Wrap individual kotlety tightly in plastic wrap, then place in a freezer-safe bag, where they'll maintain quality for up to 2 months.
• Preheat to 350°F, place kotlety on a baking sheet, cover with foil, and warm for 10-15 minutes until heated through, preventing dryness.
• Gently reheat in a lightly oiled skillet over medium-low heat for 3-4 minutes per side, ensuring the kotlety remain moist and crispy.

Savory Picks For Turkey Kotlety

• Pair Rustic Red Wine: Select a medium-bodied red wine like Pinot Noir or Côtes du Rhône that complements the earthy mushroom and rich meat flavors, cutting through the kotlety's richness while enhancing the savory profile.
• Create Herb-Infused Side Salad: Craft a light green salad with fresh dill, parsley, and chives dressed in a tangy vinaigrette to provide a bright, zesty contrast against the hearty kotlety, balancing the dish's robust texture.
• Serve Creamy Cucumber Sauce: Prepare a cool yogurt-based sauce with grated cucumber, minced garlic, and fresh dill to offer a refreshing, cooling element that cuts through the kotlety's dense meat and adds a light, creamy dimension to each bite.
• Match Roasted Root Vegetables: Roast carrots, parsnips, and sweet potatoes with rosemary and thyme to create a complementary side dish that echoes the earthiness of the mushrooms while providing a warm, caramelized accompaniment to the kotlety.

Turkey Kotlety Meat Options

• Gluten-Free Kotlety: Replace wheat flour with almond flour or gluten-free cornstarch for dredging and binding, ensuring a celiac-friendly version that maintains the original texture and flavor.
• Vegetarian Mushroom Patties: Swap ground turkey and beef with mashed chickpeas, lentils, or plant-based ground meat alternative, keeping the mushroom-buckwheat filling for rich umami taste and protein content.
• Low-Carb Herb Kotlety: Eliminate buckwheat and replace with finely chopped cauliflower rice, adding fresh herbs like parsley and dill to enhance the flavor profile while reducing carbohydrate content.
• Dairy-Free Mediterranean Option: Use olive oil instead of mayonnaise, incorporate chopped spinach into the meat mixture, and season with za'atar spice blend for a Mediterranean-inspired adaptation that eliminates dairy ingredients.

FAQs

• What are kotlety and where do they come from?

Kotlety are traditional Eastern European meat patties, popular in Russian and Ukrainian cuisine. They’re similar to meatballs but flatter and often stuffed with additional ingredients like mushrooms and buckwheat.

• Can I use only ground turkey instead of mixing beef and turkey?

While you can use only ground turkey, mixing beef and turkey provides better flavor and texture. The combination creates a more juicy and rich-tasting kotleta that holds together well during cooking.

• How can I prevent the kotlety from falling apart while cooking?

Keep your hands wet when forming kotlety, seal the filling edges completely, and avoid moving them too much in the pan. The flour coating and careful handling help maintain their shape during cooking.

• Is buckwheat necessary for this recipe?

Buckwheat adds wonderful texture and nutty flavor to the filling, but you can substitute with cooked rice or quinoa if needed. The key is having a grain that helps bind the mushroom filling together.

Turkey Kotlety With Mushrooms Worth Making Again

• Quickly Craft Crowd-Pleasing Meals: This recipe transforms ordinary ground meats into delectable stuffed patties that everyone will love.
• Master Kitchen Efficiency: Streamlined steps and clever assembly-line technique make preparing kotlety surprisingly simple and organized, reducing cooking stress.
• Customizable Comfort Food: Flexible recipe allows easy ingredient swaps like different grains or vegetables, perfect for using pantry staples and personal preferences.
• Nutrition-Packed Family Favorite: Combines lean proteins from turkey and beef with nutrient-rich mushrooms and zucchini, creating a balanced, wholesome meal that satisfies all ages.

Turkey Kotlety Ingredient List

• Ground Turkey, Ground Beef: Rich protein source for the kotlety, choose fresh and lean cuts for best flavor and texture.

• Grated Onion, Garlic: Natural flavor boosters that add depth and fragrance to the meat mixture.

• Egg, Mayonnaise, Flour: Help hold the kotlety together and maintain moisture, ensuring a tender and cohesive texture.

• Salt, Pepper: Essential for enhancing overall taste and balancing flavors.

• Mushrooms, Buckwheat: Provide hearty, earthy filling with interesting texture and nutritional value, select fresh mushrooms and pre-cooked buckwheat.

• Cooking Oil: Necessary for sautéing and creating golden-brown exterior on kotlety.
• Zucchini: Adds moisture and subtle vegetable undertone to the meat mixture.

• Water: Used to keep hands moist during kotlety formation to prevent sticking.
• Extra Flour: Used for dredging and preventing kotlety from sticking during cooking.

Turkey Kotlety with Mushrooms Step-by-Step

Step 1: Sauté Aromatics and Mushrooms

Heat oil in a large non-stick pan over medium heat.

Add chopped onion and cook until translucent.

Introduce sliced mushrooms and sauté until they become golden brown and tender.

Step 2: Mix Buckwheat and Cool

Stir in cooked buckwheat and season with salt.

Remove from heat and let the mixture cool completely.

Step 3: Prepare Meat Mixture

• Ground turkey
• Ground beef
• Grated onion
• Minced garlic
• Shredded zucchini
• Egg
• Salt
• Pepper
• Mayonnaise
• Flour

Mix ingredients thoroughly until well incorporated.

Step 4: Create Filling Station

• Cold water bowl
• Meat mixture bowl
• Mushroom-buckwheat filling bowl
• Flour for coating

Step 5: Shape Kotlety

Use wet hands to form meat patties.

Create a center well, fill with mushroom-buckwheat mixture.

Seal edges completely and shape into oval patties.

Gently coat each kotleta in flour, removing excess.

Step 6: Cook Kotlety

Heat oil in a non-stick pan over medium heat.

Cook kotlety in batches, covering initially for 4 minutes.

Uncover and flip, cooking an additional 3 minutes.

Turn onto sides to ensure even browning.

Wipe pan between batches and add oil as needed.

Step 7: Serve and Enjoy

Transfer cooked kotlety to a warm plate.

Serve immediately with your favorite side dishes.

Turkey Kotlety Cooking Tips

• Dip hands in cold water before shaping kotlety to keep meat mixture from sticking and ensure smooth, easy formation.
• Grate onion with juice to add natural moisture and enhance flavor without making the meat mixture too wet.
• Use an ice cream scoop for consistent kotlety size, ensuring even cooking and professional-looking results.
• Carefully close meat edges around mushroom-buckwheat filling, eliminating gaps to prevent filling from leaking during cooking.
• Wipe pan between batches and add fresh oil to keep consistent heat and prevent burning or uneven browning.

Turkey Kotlety with Mushrooms Recipe

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4.5 from 12 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Comforting Polish turkey kotlety blend savory ground meat with earthy mushrooms in a classic Eastern European dish. Crispy golden exteriors and tender interiors promise a delightful meal you’ll savor with each satisfying bite.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 1 lb (0.45 kg) lean ground turkey
• 1/2 lb (0.23 kg) lean ground beef (9% fat)
• 1 large egg

Vegetables and Aromatics:

• 1/2 large onion, finely grated (with juice)
• 1 garlic clove, finely grated or pressed
• 1/2 medium zucchini (3/4 cup, finely grated)
• 1/4 large onion, finely chopped
• 1/2 lb (0.23 kg) mushrooms, sliced

Seasonings, Binding, and Cooking Ingredients:

• 1 teaspoon sea salt
• 1/8 teaspoon black pepper, freshly ground
• 1 tablespoon mayonnaise
• 1 tablespoon flour (plus 1 cup for dredging)
• Oil for sauteing (extra light olive oil recommended)
• 1 cup cooked buckwheat (grechka)
• Salt, to taste

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Instructions

1. Prepare a savory mushroom-buckwheat mixture by sautéing diced onions in a skillet until translucent, then incorporate sliced mushrooms and cook until they develop a rich, golden-brown color.
2. Fold cooked buckwheat into the mushroom mixture, season with salt, and allow the filling to cool completely.
3. In a large mixing bowl, combine ground turkey, ground beef, grated onion with its juice, minced garlic, shredded zucchini, egg, salt, pepper, mayonnaise, and flour, blending thoroughly until the meat mixture achieves a uniform consistency.
4. Create a workstation with bowls of cold water, meat mixture, mushroom-buckwheat filling, and flour for dredging.
5. Using moistened hands, scoop out portions of meat mixture and create a central cavity for the mushroom-buckwheat filling.
6. Carefully seal the edges of each kotleta, ensuring no filling escapes, and shape into elegant oval patties.
7. Delicately coat each kotleta in flour, gently patting off excess, and arrange on a floured plate.
8. Heat oil in a non-stick skillet over medium temperature, then carefully place kotlety in the pan, avoiding overcrowding.
9. Cover and cook for 4 minutes without moving, allowing a golden crust to form.
10. Uncover, flip the kotlety, and continue cooking for an additional 3 minutes.
11. Rotate the kotlety to brown sides evenly, ensuring complete cooking.
12. Transfer cooked kotlety to a warm plate, wiping the pan between batches and replenishing oil as needed.

Notes

• Prevent Sticking: Keep hands constantly wet when forming kotlety to ensure smooth, easy shaping without meat clinging to fingers.
• Moisture Balance: Use grated zucchini carefully, squeezing out excess liquid to maintain perfect meat mixture consistency and prevent soggy patties.
• Filling Technique: Create a deep well in meat mixture for mushroom-buckwheat filling, sealing edges completely to lock in delicious inner flavors.
• Flour Coating Trick: Pat off excess flour after dredging to achieve a light, crispy exterior without heavy, clumpy breading.
• Heat Management: Maintain medium heat for even cooking, preventing burning while ensuring golden-brown exterior and fully cooked interior.
• Batch Cooking: Cook kotlety in small batches to preserve pan temperature and achieve consistent browning across all patties.
• Dietary Adaptations: Swap ground meats with plant-based alternatives for vegetarian version, using firm tofu or lentil mixture as protein substitute.
• Make-Ahead Friendly: Prepare kotlety in advance and refrigerate, allowing flavors to meld and making weeknight cooking faster and easier.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Turkish

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 100 mg