These traditional Polish Lenten mushroom cutlets offer a hearty, savory alternative to meat dishes. By sauting fresh mushrooms with onions and combining them with milk-soaked hard rolls, you create a tender, flavorful base that holds together perfectly. The addition of beaten eggs and fresh parsley binds the mixture, while a crispy breadcrumb coating adds essential texture. Pan-fried in butter until golden brown, these patties deliver a rich, umami-packed bite that is both comforting and satisfying. They are an excellent choice for Lenten meals, vegetarian dinners, or as a delicious side dish alongside roasted vegetables and potatoes.
Polish Lenten Mushroom “Cutlets” (Kotelty Z G
Description
These traditional Polish Lenten mushroom cutlets offer a hearty, savory alternative to meat dishes. By sauting fresh mushrooms with onions and combining them with milk-soaked hard rolls, you create a tender, flavorful base that holds together perfectly. The addition of beaten eggs and fresh parsley binds the mixture, while a crispy breadcrumb coating adds essential texture. Pan-fried in butter until golden brown, these patties deliver a rich, umami-packed bite that is both comforting and satisfying. They are an excellent choice for Lenten meals, vegetarian dinners, or as a delicious side dish alongside roasted vegetables and potatoes.Ingredients
Directions
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Clean and chop the fresh mushrooms into small pieces.
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In a large frying pan, melt 3 tablespoons of butter over medium heat.
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Add the chopped mushrooms and onions to the pan.
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Saut the mixture until the mushrooms are tender and the onions are translucent, stirring occasionally.
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Meanwhile, cube the hard rolls and place them in a bowl.
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Pour the milk over the cubed rolls and let them soak for about 10 minutes until soft.
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Drain any excess milk from the rolls if necessary.
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In a large mixing bowl, combine the sauted mushroom-onion mixture with the soaked rolls.
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Add the lightly beaten eggs, chopped parsley, salt, and pepper to the bowl.
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Mix all ingredients thoroughly until well combined.
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Form the mixture into patties, using approximately 3 to 4 tablespoons of mixture per cutlet.
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Spread breadcrumbs on a flat plate or shallow dish.
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Press each patty into the breadcrumbs to coat all sides evenly.
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Heat a clean frying pan over medium heat and add enough butter to coat the bottom.
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Fry the cutlets in batches, turning once, until crisp and golden brown on both sides.
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Serve hot.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 258.5kcal
- % Daily Value *
- Total Fat 18.1g28%
- Saturated Fat 8.4g43%
- Cholesterol 304.5mg102%
- Sodium 185.4mg8%
- Total Carbohydrate 11.7g4%
- Dietary Fiber 2.2g9%
- Sugars 7.1g
- Protein 15.0g30%
* 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
Variation: You can substitute dried mushrooms for part or all of the fresh mushrooms. If using dried mushrooms, rehydrate them in warm water before chopping and sauting. They are a favorite among the Polish for their rich and interesting flavor.
Storage: Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.
Tip: Ensure the mushroom mixture is not too wet before forming patties; if the mixture feels too loose, add a few more breadcrumbs to the mix.
