Morel mushroom cutlets
Description
This recipe won't take much time. Many people don't know that morels are very tasty and aromatic mushrooms. The only drawback is their porous and ridged cap, which tends to collect sand and sometimes even snails, discouraging many from using them. And that's a pity! Simply rinse them thoroughly and soak in salted water, and the mushrooms will be clean and ready for cooking. For making morel cutlets, you'll need dried white bread without crust (preferably bread from three days prior). 1. Rinse the mushrooms, cut into small pieces, and boil them. Cook for 15 minutes after the water starts boiling, using salted water in a 1:3 ratio (salt to water). 2. Soak the bread in milk until it swells. Rinse the morels in cold water, then pass them through a meat grinder together with the soaked bread. 3. Finely chop the onion and sauté it in vegetable or butter until golden brown. 4. Add one egg, salt, and the sautéed onion to the mushroom mixture. Mix thoroughly. 5. Lightly beat the second egg and pour breadcrumbs into a shallow dish. Heat a frying pan, add vegetable oil (or melt butter). 6. Shape the mixture into cutlets. Dip each cutlet first into the beaten egg, then into the breadcrumbs, and place on the hot pan. Fry until golden brown on both sides. Serve the morel cutlets hot, garnished with fresh herbs, vegetables, mashed potatoes, or sour cream. They are especially delicious when served immediately, straight from the pan.