Rice cutlets with mushrooms

1 serving


cook rice porridge, boil 1/8 of a pound of porcini mushrooms, chop them finely, fry an onion with a spoon of vegetable oil, mix together and make cutlets. serve cutlets with sweet and sour sauce or mushroom; then you need to take a little more mushrooms, chop half into rice, and make a liquid mushroom sauce from the second half. may also be served with green peas cooked in butter.