These Polish Lenten Mushroom Cutlets, or Kotelty Z Gryzbow, are a comforting staple that transforms humble ingredients into a savory delight. The base of sautéed mushrooms and onions provides a deep, earthy flavor, which is balanced by the soft texture of milk-soaked breadcrumbs. Lightly beaten eggs bind the mixture into firm patties that are coated in additional breadcrumbs for a satisfying crunch. Sautéed in butter until golden brown, these cutlets offer a rich, home-style taste without the meat. They are an excellent choice for vegetarian main courses, holiday meals, or when you crave something warm and nostalgic. Simple to prepare with pantry staples, this recipe delivers robust flavor and texture that the whole family will enjoy.
Polish Lenten Mushroom “Cutlets” (Kotelty Z Gryzbow
Description
These Polish Lenten Mushroom Cutlets, or Kotelty Z Gryzbow, are a comforting staple that transforms humble ingredients into a savory delight. The base of saut&# 195;©ed mushrooms and onions provides a deep, earthy flavor, which is balanced by the soft texture of milk-soaked breadcrumbs. Lightly beaten eggs bind the mixture into firm patties that are coated in additional breadcrumbs for a satisfying crunch. Sautéed in butter until golden brown, these cutlets offer a rich, home-style taste without the meat. They are an excellent choice for vegetarian main courses, holiday meals, or when you crave something warm and nostalgic. Simple to prepare with pantry staples, this recipe delivers robust flavor and texture that the whole family will enjoy.Ingredients
Directions
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Finely chop the mushrooms and onions.
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Melt 3 tablespoons of butter in a large frying pan over medium heat.
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Sauté the mushrooms and onions in the butter until softened and any released liquid has evaporated, about 5-7 minutes.
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Cut the hard rolls into small cubes and soak them in milk for about 10 minutes until soft.
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Drain any excess milk from the soaked rolls and add them to the mushroom-onion mixture.
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Stir in the chopped parsley, lightly beaten eggs, salt, and fresh ground pepper until well combined.
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Let the mixture cool slightly so it is easier to handle.
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Form the mixture into cutlet-shaped patties, using about 3 to 4 tablespoons of mixture per patty.
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Press each patty firmly into the remaining breadcrumbs to coat all sides.
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Heat additional butter in a clean skillet over medium heat.
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Fry the coated patties until crisp and golden brown on both sides, turning carefully with a spatula.
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Serve hot.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 142.2kcal
- % Daily Value *
- Total Fat 9.8g16%
- Saturated Fat 5.9g30%
- Cholesterol 24.8mg9%
- Sodium 92.4mg4%
- Total Carbohydrate 10.8g4%
- Dietary Fiber 2.2g9%
- Sugars 6.3g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can substitute dried mushrooms for part or all of the fresh mushrooms. If using dried, rehydrate them in warm water first, then chop finely and squeeze out excess liquid before sautéing. They provide a richer, more intense mushroom flavor.
If the mixture feels too wet to form patties, add a few more breadcrumbs. If it feels too dry, add a splash more milk.
For a lighter version, you can bake the cutlets on a parchment-lined sheet at 400ðF (200ðC) for 15-20 minutes, flipping halfway through, though frying yields the best texture.
