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Mushroom cutlets
1 serving
Cut the prepared mushrooms and simmer under the lid with finely chopped onions and fat. If the liquid is not enough, you can pour a little boiled water. Soak and squeeze the bun. We pass mushrooms and a bun through a meat grinder with a small lattice, add breadcrumbs, egg, salt, pepper, herbs and mix thoroughly. Dividing the mass into small high cutlets, roll them in crumbs and fry them over high heat on both sides until light golden. We serve cutlets on an oval dish with horseradish, potatoes, red cabbage salad.
Cut the prepared mushrooms and simmer under the lid with finely chopped onions and fat. If the liquid is not enough, you can pour a little boiled water. Soak and squeeze the bun. We pass mushrooms and a bun through a meat grinder with a small lattice, add breadcrumbs, egg, salt, pepper, herbs and mix thoroughly. Dividing the mass into small high cutlets, roll them in crumbs and fry them over high heat on both sides until light golden. We serve cutlets on an oval dish with horseradish, potatoes, red cabbage salad.
pepper to taste, fresh mushrooms - 400 g, or dried mushrooms - 80 g, fat - 1 tbsp. spoon, onions - 1 pc., butter - 60 g, bun - 100 g, eggs - 1 pc., dill - 1 tbsp. spoon, parsley greens - 1 tbsp. spoon, breadcrumbs to taste, salt to taste
