Kotlety Z Grzybow
|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)|
|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.