Polish Lenten Mushroom Cutlets

Recipe: 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


  1. 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.
  2. 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.
  3. Fry in butter until crisp and brown on both sides. Variation: You could substitute dried mushrooms for part or all of the fresh mushrooms.
  4. They are a favorite among the Polish for their rich and interesting flavor.”

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)