Veggie's must mushroom cutlets

 While my husband was away I held a mushroom festival in my kitchen. Cutlets are rather rare fare among the mushroom dishes. They are worth trying as mushrooms provide the nice moist consistency to the dish. That is way you have to be quick with quite loose mixture to be fried. The carrot gives extra colour to the food and the parsley gives a really pleasant taste to the final product, as the optional ginger. Enjoy!
Mushroom cutlets
for 2 people

150 g bottom mushrooms
1 onion
1 carrot
2 Tbsp oil
1 tsp fresh ginger chopped, soy sauce (optionally)
1 egg
5 Tbsp flour
salt, pepper
small bunch of parsley
oil for frying

1. Chop the onion and brown in the frying pan. Add the chopped carrot.
2. Wash and cut the mushrooms into smaller pieces, add to the onion, cook until the mushrooms are done. Here add some ginger and soy sauce and fry for 2 minutes. Cool down.
3. Chop half of the parsley. Process the mushrooms (it doesn't have to be a smooth paste), add parsley, flour and slightly beaten egg. Mix well.
4. Take about 2 tablespoons of the mixture and coat carefully in the breadcrumbs. If you find the batter to loose you can add more flour but then the final product won't be so juicy.
5. Heat the oil (a layer of 0,5 cm should be fine) and fry on both sides.
6. Serve with mashed potatoes and cooked vegetables. Decorate with the remaining parsley.
It also goes well between two bread slices:-)

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