Main Page
Second course
Mushroom cutlets with parsley

Mushroom Cutlets with Parsley

These vegetarian mushroom cutlets are remarkably tasty and light. Mushroom cutlets were, of course, a vegetarian invention — they're the ones always cooking up dishes meant to resemble meat, which tells you something: any vegetarian secretly dreams of a good meat patty, since the human body can't do without animal protein. In this recipe, that protein is replaced by something close to it, since mushrooms are a sort of bridge between plants and animals.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Mushrooms

500

Eggs

Parsley (chopped)

Breadcrumbs (or flour)

100

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 5 g

Fats 46 % 12 g

Carbohydrates 35 % 9 g

160 kcal

GI: 11 / 0 / 89

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:

Clean the mushrooms (any kind — I use button mushrooms), cut them up, and boil them in salted water for about forty minutes, until fully cooked. Let them cool, then finely chop them or run them through a meat grinder with a coarse plate. Add two eggs, salt, herbs, and a few spoonfuls of breadcrumbs to the mushrooms and mix everything very well. (There's another version of the recipe where, instead of breadcrumbs, you add white bread soaked in milk.) Shape the mixture into round or oval patties. Coat them in breadcrumbs or flour and fry over medium heat in vegetable oil until golden and crisp. Serve with vegetable salads or mashed potatoes. A creamy mushroom sauce goes wonderfully with these cutlets, too.