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Kotlety Z Grzybow

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  Fresh mushrooms/3 ounces dried mushrooms 3⁄4 Pound
  Water 2 Cup (32 tbs) (adjust quantity as needed)
  Onion 1 Small, minced (or 1/2 large size)
  Butter 2 Tablespoon
  Bread roll/4 stale bread slices 1 Large, moistened with milk
  Milk 1 Tablespoon (adjust quantity as needed)
  Egg 1 , lightly beaten
  Chopped fresh dill/Parsley 1 Tablespoon
  Bread crumbs 3 Tablespoon
  Butter/Margarine / other fat 4 Tablespoon (for shallow frying)

Wash and chop fresh mushrooms.
If dried mushrooms are used, simmer in 1 cup water until tender enough to cut easily.
Drain, reserving liquid for use in sauces.
Combine mushrooms with onion and butter, season, and simmer, covered, until mushrooms are tender and onion transparent and lightly browned.
If too dry, add a little water.
Squeeze most of the milk out of the bread.
Put bread and mushroom mixture through a meat grinder, or use a blender.
Combine with egg and chopped herbs, season to taste, and shape into patties.
If the mixture is too wet, add 2 to 3 tablespoons dry bread crumbs.
Saute patties in hot butter over a high heat, until golden brown on both sides, taking care not to burn.
Arrange on hot platter and serve at once with Horseradish Sauce potatoes, cooked cabbage, or a salad.

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