Name: Christmas mushroom cutlets
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Mushrooms - 300 gram; Bulb onions - 2 PC.; Chicken egg - 2 PC.; Cereals - 6 tbsp; Potato starch - 1 tbsp; Vegetable oil - 1 tbsp; Salt - 1 tbsp; Spice - 1 pinch; Flour - 5 tbsp; Water - 100 Ml

Ingredients for - Christmas mushroom cutlets

1. Mushrooms 300 gram

2. Bulb onions 2 PC.

3. Chicken egg 2 PC.

4. Cereals 6 tbsp

5. Potato starch 1 tbsp

6. Vegetable oil 1 tbsp

7. Salt 1 tbsp

8. Spice 1 pinch

9. Flour 5 tbsp

10. Water 100 Ml

How to cook deliciously - Christmas mushroom cutlets

1 . Stage

Forest mushrooms are best. I've never made mushrooms, so I can't say how they turn out. The mushrooms should be boiled and put through a meat grinder. I do not advise you to use a blender, because the mushrooms will just turn into mush and the taste will not be the same! I have boiled beech mushrooms put through a meat grinder.

2 . Stage

Pour the oat flakes into a bowl, pour boiling water over them. The water should slightly cover the top of the cereal.

1. Stage. Christmas mushroom cutlets: Pour the oat flakes into a bowl, pour boiling water over them. The water should slightly cover the top of the cereal.

3 . Stage

Close the cereal on top with a lid and leave for 10 minutes to steam and absorb the water.

4 . Stage

Take large onions. It plays a huge role in the taste here. Cut the onion into small pieces and fry in vegetable oil until golden. Cool it down a bit. Boil the eggs and grate them.

1. Stage. Christmas mushroom cutlets: Take large onions. It plays a huge role in the taste here. Cut the onion into small pieces and fry in vegetable oil until golden. Cool it down a bit. Boil the eggs and grate them.

5 . Stage

To the mushrooms, add the swollen oat flakes, onion, grated eggs. Mix everything well into a homogeneous mass. Salt and add seasoning. Add starch to the mass and once again stir everything well. If the mass is too liquid, add another half-spoon of starch. This time I did not add eggs, because I cooked a Lenten version. Pour the flour into a wide flat bowl. With wet hands, form cutlets, roll well in flour and fry on medium heat until crispy.