Polish lenten mushroom "cutlets" (kotelty z g
Yield: 14 "cutlets"
Ingredients:
- 1 lb Mushrooms fresh;*
- 1 c Onion; chopped
- 3 tb Butter
- 2 c Hard rolls; 2 or 3
- 1/2 c Milk
- 3 ea Eggs; lightly beaten
- 3 tb Parsley; chopped -fresh ground pepper -to taste
- 1/2 c Breadcrumbs; more if needed
Instructions:
Butter; as needed for -sauteing cutlets 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."
