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Polish Lenten Mushroom "cutlets" (Kotelty Z G

breakfast, holiday, main dish, mushrooms, pizza
polish, sauces, spreads, vegetarian

1 lb mushrooms, fresh; *
1 cup onion; chopped
3 tablespoon butter
2 cup hard rolls; 2 or 3
1/2 cup milk
3 eggs; lightly beaten
3 tablespoon parsley; chopped fresh ground pepp
1/2 cup breadcrumbs; more if needed
1 butter; as needed for sauteing cu

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."

Yield: 14 "cutlets"

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