Name: Easy Mushroom Cutlets on a Budget Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 10
Cuisine: American
Ingredients: 500 g mushrooms (button or cremini), finely chopped; 2 medium potatoes (about 400 g), boiled and mashed; 1 medium onion, very finely chopped or grated; 3 garlic cloves, minced; ½ cup breadcrumbs (plus extra for coating if desired); 1 large egg (or vegan substitute); 2 Tbsp all-purpose flour (optional, if mixture is wet); 1 tsp dried thyme or mixed Italian herbs; Salt and black pepper to taste; 3 Tbsp oil for shallow frying; Optional: 1–2 tsp soy sauce, chopped fresh parsley

Easy Mushroom Cutlets on a Budget transform affordable mushrooms, potatoes, and pantry staples into crispy, golden patties bursting with savory umami flavor. No meat, no expensive binders—just simple mixing, shaping, and pan-frying for hearty, satisfying cutlets that taste indulgent yet cost very little. Perfect vegetarian main or burger alternative ready in under 45 minutes.

Why You’ll Love This Recipe

These mushroom cutlets are a budget cook’s dream: they deliver the satisfying bite, crispy exterior, and deep savory satisfaction of meaty patties using some of the cheapest ingredients in the produce aisle—mushrooms and potatoes.

You get restaurant-worthy texture and flavor without fancy equipment, meat substitutes, or breaking the bank (often under $1 per serving). They’re incredibly forgiving for beginners, hold together beautifully with everyday pantry items, and feel special enough for guests yet easy enough for rushed weeknights.

The earthy mushroom flavor combined with golden crisp edges makes them addictive—whether served as a main with salad and rice, tucked into buns as burgers, or alongside mashed potatoes and gravy. Vegetarian, easily vegan, freezer-friendly, and endlessly versatile, this recipe turns humble ingredients into something you’ll crave again and again.

Yield: 10 medium cutlets

Easy Mushroom Cutlets on a Budget Recipe

Crispy, savory mushroom cutlets made cheap and easy—vegetarian patties full of flavor and perfect texture

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 55 minutes

Ingredients

500 g mushrooms (button or cremini), finely chopped
2 medium potatoes (about 400 g), boiled and mashed
1 medium onion, very finely chopped or grated
3 garlic cloves, minced
½ cup breadcrumbs (plus extra for coating if desired)
1 large egg (or vegan substitute)
2 Tbsp all-purpose flour (optional, if mixture is wet)
1 tsp dried thyme or mixed Italian herbs
Salt and black pepper to taste
3 Tbsp oil for shallow frying
Optional: 1–2 tsp soy sauce, chopped fresh parsley

Instructions

Prep your star ingredients — Finely chop the mushrooms (by hand or quick pulses in a food processor—don’t purée). Boil, peel, and mash the potatoes until smooth. Finely chop the onion and mince the garlic. Get everything ready—this comes together fast!
Cook the mushrooms — Heat 1 Tbsp oil in a large skillet over medium-high heat. Add chopped mushrooms and a pinch of salt. Cook 6–8 minutes, stirring often, until all moisture evaporates and mushrooms turn golden. They should look dry and smell incredible.
Add aromatics — Push mushrooms to one side, add another tsp oil if needed, then toss in onion and garlic. Sauté 2–3 minutes until soft and fragrant. Mix everything together, then remove from heat and let cool 5–10 minutes.
Combine the mixture — In a large bowl, add cooled mushroom-onion mix, mashed potatoes, breadcrumbs, egg (or vegan binder), dried herbs, salt, pepper, and soy sauce if using. Mix thoroughly with your hands or a spoon until it holds together when squeezed.
Check consistency — The mixture should be moldable but not sticky. If too wet, add 1–2 Tbsp more breadcrumbs or flour. If too dry, add 1 Tbsp water or beaten egg. Taste and adjust seasoning—make it bold!
Shape the cutlets — Scoop about ⅓ cup mixture and shape into patties about 2 cm / ¾ inch thick. Place on a plate. For cleaner edges, lightly coat hands with oil or water. Makes 8–10 patties.
Chill for success (optional but worth it) — Refrigerate patties 15–30 minutes. This step helps them firm up and hold shape perfectly during frying.
Heat the pan — Pour enough oil into a large skillet to cover the base generously (shallow-fry style). Heat over medium-high until shimmering hot (a breadcrumb dropped in should sizzle immediately).
Fry to golden perfection — Carefully place 3–4 patties in the pan (don’t overcrowd). Fry 3–4 minutes per side until deep golden-brown and crispy. Flip gently only once. Drain on paper towels.
Serve hot and proud — Arrange on a platter, sprinkle with fresh parsley if you like, and serve immediately with salad, yogurt dip, rice, mashed potatoes, or in burger buns. Bite into that crispy outside and juicy, flavorful inside—you just made magic on a budget!

Notes

Squeezing out mushroom moisture and chilling patties are the two biggest secrets to non-falling-apart cutlets. Use the cheapest mushrooms available—they work best. Naturally adaptable to vegan/gluten-free. Excellent for meal prep and freezing.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 157Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gCholesterol 19mgSodium 102mgCarbohydrates 22gFiber 3gSugar 3gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Finely chop or grate mushrooms and squeeze out excess moisture after cooking—wet mixture = falling-apart cutlets.
Use cold mashed potatoes as the binder—they help everything hold together better than fresh.
Chill the shaped patties for 15–30 minutes before frying—this firms them up and prevents breaking.
Fry in a hot pan with enough oil to shallow-fry; don’t overcrowd or they’ll steam instead of crisp.
Flip only once and gently—let the first side get deeply golden before turning.
For extra crunch, coat lightly in breadcrumbs or crushed cornflakes before frying.
Taste the mixture before shaping—mushrooms love generous seasoning.

Ingredients Notes

Mushrooms (500–600 g / about 1.1–1.3 lbs, button or cremini): The star and cheapest protein substitute here. Button are mild and very affordable; cremini offer richer flavor. Finely chop or pulse in a food processor.
Potatoes (2 medium / about 400 g, boiled and mashed): Act as the natural binder and add body. Use leftover mashed potatoes if you have them—saves time and money.
Onion (1 medium): Finely chopped or grated for sweetness and moisture control.
Garlic (3–4 cloves): Fresh minced brings essential aroma—powder won’t give the same depth.
Breadcrumbs (½–¾ cup): Regular or panko; homemade from stale bread is ultra-budget. Helps bind and crisp the outside.
Egg (1 large, optional): Adds extra binding power; skip for vegan and use 2–3 Tbsp flour + 1–2 Tbsp water instead.
Flour (2–3 Tbsp, optional): Helps tighten the mixture if it feels too wet.
Oil (for shallow frying): Vegetable, canola or sunflower—neutral and cheap.
Salt, black pepper, dried herbs (thyme, oregano or mixed Italian seasoning): Basic seasonings that make the flavor pop.
Optional: 1–2 tsp soy sauce or Worcestershire for deeper umami (vegetarian versions exist).

Variations and Substitutions

Vegan: Skip the egg; mix 1 Tbsp ground flaxseed + 3 Tbsp water (flax egg) or simply add extra flour/breadcrumbs.
Gluten-free: Use GF breadcrumbs or crushed GF crackers/oats; check soy sauce if using.
Spicy: Add ½–1 tsp chili flakes, cayenne, or chopped green chili to the mix.
Cheesy: Stir in ¼–½ cup grated cheddar, mozzarella, or Parmesan for extra richness.
Extra veggies: Finely grate carrot, zucchini (squeezed dry), or add chopped spinach.
Oven-baked: Brush with oil and bake at 200°C/400°F for 20–25 minutes, flipping halfway—less oil, still crispy.
Air-fryer: Spray with oil, air fry at 190°C/375°F for 12–15 minutes, flipping once.
Burger style: Shape larger, serve on buns with lettuce, tomato, onion, and sauce.
No potato: Use cooked rice, oats, or lentils as binder (adjust moisture).
Herb variations: Fresh parsley, dill, or cilantro stirred in at the end.

Storage Options

Refrigerate cooked cutlets in an airtight container for 3–4 days. Reheat in a hot skillet with a little oil to recrisp (best texture), or in oven/air fryer. Freeze uncooked shaped patties (separated by parchment) for up to 2 months—cook from frozen, adding a few extra minutes. Cooked cutlets freeze well too, though texture is slightly softer after thawing.