Polish Lenten Mushroom 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.