Mushroom cutlets with parsley

Vegetarian mushroom cutlets are extremely tasty and light. Mushroom cutlets, of course, were invented by vegetarians. After all, they are constantly preparing such food that would be similar to meat. And that says a lot. In any case, that any vegetarian sleeps and sees a good meat patty, because the human body cannot exist without animal protein. In this recipe, animal protein is replaced by a similar composition, because mushrooms are like a transitional form from plants to animals.

UO-Shu

Recipe author

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Composition / ingredients

Servings:

Mushrooms

500

Eggs

Parsley (shredded)

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

Step-by-step cooking

Cooking time: 1 h 30 min

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Mushrooms (any, I have champignons) are cleaned, cut and boiled in salted water for forty minutes until fully cooked. We cool them and finely chop them or even twist them in a meat grinder with a large grate. Add two eggs, salt, herbs and a few spoons of breadcrumbs to the mushrooms. Mix everything very well. (There is another variant of the recipe, when instead of breadcrumbs we add a white loaf soaked in milk.)
We form round or oval cutlets from minced meat. We roll them in breadcrumbs or flour, and fry them over medium heat in vegetable oil. Until a golden crust forms.
Served on the table with vegetable salads or mashed potatoes. You can serve mushroom sauce with cream to such cutlets.