Polish Lenten Mushroom cutlets Kotelty Z Gryzbow

1 lb Mushrooms, fresh;*

1 c Onion; chopped

3 tb Butter

2 c Hard rolls; 2 or 3

1/2 c Milk

3 ea Eggs; lightly beaten

3 tb Parsley; chopped

-fresh ground pepper -to taste 1/2 c Breadcrumbs; more if needed

Butter; as needed for -sauteing cutlets Chop the mushrooms in a large frying pan, saute them with the onions in 3 tbsp of butter. Soak the cubed hard rolls in milk for about 10 minutes. Add to the mushroom-onion mixture. Blend in the eggs, parsley, salt and pepper. Form the mixture into cutlet-shaped patties, each patty should take 3 to 4 tablespoons of the mixture. Press the patties onto the

breadcrumbs. Fry in butter until crisp and brown on both sides. Variation: You could substitute dried mushrooms for part or all of the fresh mushrooms. They are a favorite among the Polish for their rich and interesting flavor."