Polish Lenten Mushroom Cutlets
They are a favorite among the Polish for their rich and interesting flavor. 62
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Ingredients
| 1 | pound |
mushrooms
fresh,* |
|
| 1 | cup |
onions
chopped |
|
| 3 | tablespoons |
butter
|
|
| 2-3 | each |
bread, dinner rolls
hard, cubed |
* |
| ½ | cup |
milk
|
|
| 3 | large |
eggs
lightly beaten |
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 1 | x |
black pepper
freshly ground, to taste |
* |
| ½ | cup |
bread crumbs
more if needed |
|
| 1 | x |
butter
as needed for sauteing cutlets |
* |
Directions
Chop the mushrooms in a large frying pan, sauté them with the onions in 3 tbsp of butter.
Soak the cubed hard rolls in milk for about 10 minutes.
Add to the mushroom-onion mixture.
Blend in the eggs, parsley, salt and pepper.
Form the mixture into cutlet-shaped patties, each patty should take 3 to 4 tablespoons of the mixture.
Press the patties onto the breadcrumbs.
Fry in butter until crisp and brown on both sides.
Variation: You could substitute dried mushrooms for part or all of the fresh mushrooms.
