Polish lenten mushroom \"cutlets\" (kotelty z gryzbow)
14 \"cutlets\"
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mushrooms, fresh;* |
| 1 | cup | Onion; chopped |
| 3 | tablespoons | Butter |
| 2 | cups | Hard rolls; 2 or 3 |
| ½ | cup | Milk |
| 3 | Eggs; lightly beaten | |
| 3 | tablespoons | Parsley; chopped fresh ground pepper to taste |
| ½ | cup | Breadcrumbs; more if needed |
| Butter; as needed for sauteing cutlets | ||
Directions
Chop the mushrooms in a large frying pan, saute 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. They are a favorite among the Polish for their rich and interesting flavor."