Polish Mushroom Cutlets
2.1 هزار بار بازدید -
6 ماه پیش
-
If you love mushrooms, here
If you love mushrooms, here is a wonderful option that can be made as a main dish, appetizer or side. It's also a great vegetarian meal and perfect for Lent or anytime you would like have a meatless meal. Many thanks to Food Friend John, who sent me a cookbook from St. Casimir's Church in Terryville, CT that is filled with many wonderful Polish recipes!
1 pound fresh mushrooms, chopped fine
1 small onion, chopped fine
1 TBSP chopped parsley (can use dried parsley flakes)
6 hard/dry rolls (can be dinner rolls, buns, etc.) You may need more or less depending on size.
3 eggs, beaten
salt and pepper
butter
olive oil
bread crumbs
In a large skillet, heat about 3 TBSP olive oil and 3 TBSP butter and saute mushrooms, onion and parsley until the vegetables are soft and tender, about 12-15 minutes. Transfer to large bowl and allow to cool down.
Tear rolls in half, dunk in bowl of water to moisten and then squeeze out excess water. Tear soaked bread into small pieces and add to the mushroom mixture and combine. Add beaten eggs and salt and pepper (to taste) to mixture and combine. If mixture is too loose, add more bread. Mixture should be solid enough to be able to form patties.
Form mixture into patties and dredge in dry bread crumbs (I used panko-style, but use what you prefer). In a large skillet, heat 3 TBSP of olive oil and 2 TBSP of butter and fry patties until golden brown on both sides. You may have to do this in two or more batches, depending on the size of your patties. Transfer to a paper-towel lined platter and serve. Great with a side or dollop of sour cream!
I made patties about the size of a typical hamburger and got 8 from the recipe. You could make them smaller and serve as appetizers or sides if you prefer.
1 pound fresh mushrooms, chopped fine
1 small onion, chopped fine
1 TBSP chopped parsley (can use dried parsley flakes)
6 hard/dry rolls (can be dinner rolls, buns, etc.) You may need more or less depending on size.
3 eggs, beaten
salt and pepper
butter
olive oil
bread crumbs
In a large skillet, heat about 3 TBSP olive oil and 3 TBSP butter and saute mushrooms, onion and parsley until the vegetables are soft and tender, about 12-15 minutes. Transfer to large bowl and allow to cool down.
Tear rolls in half, dunk in bowl of water to moisten and then squeeze out excess water. Tear soaked bread into small pieces and add to the mushroom mixture and combine. Add beaten eggs and salt and pepper (to taste) to mixture and combine. If mixture is too loose, add more bread. Mixture should be solid enough to be able to form patties.
Form mixture into patties and dredge in dry bread crumbs (I used panko-style, but use what you prefer). In a large skillet, heat 3 TBSP of olive oil and 2 TBSP of butter and fry patties until golden brown on both sides. You may have to do this in two or more batches, depending on the size of your patties. Transfer to a paper-towel lined platter and serve. Great with a side or dollop of sour cream!
I made patties about the size of a typical hamburger and got 8 from the recipe. You could make them smaller and serve as appetizers or sides if you prefer.
6 ماه پیش
در تاریخ 1403/01/02 منتشر شده
است.
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