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    Mushrooms: Mushroom Cutlets


    Source of Recipe


    Culinary Arts Institute: Polish Cookbook

    List of Ingredients




    1 lb Fresh mushrooms or 2 cups drained canned mushrooms
    1 c Chopped onion
    2 T Butter
    2 c Stale bread cubes
    1/2 c Milk or water
    3 ea Eggs, beaten
    1 T Chopped parsley
    1/2 t Salt
    1/4 t Pepper
    Fine dry bread crumbs

    Recipe



    Chop mushrooms. Saute with onion in butter. Soak bread cubes in milk 10 minutes. Add to mushrooms. Stir in eggs, parsley, salt and pepper. Shape into patties, using about 3 Tbsp. for each. Coat with bread crumbs. Fry in butter in a skillet until golden brown on both sides. About 12 to 14 cutlets.

    Baked mushroom mounds: Prepare Mushroom Cutlets as directed; add 1/4 tsp. mace along with salt. Spoon mushroom mixture into well-greased muffin pans. Dot tops with small pieces of butter. Bake at 350¼F 15 to 20 minutes, or until set.

 

 

 

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