Mushroom cutlets: A meatless delight for every palate

Cutlets definitely have many names. Some people turn to tradition and pound pork chops on Sunday, others prepare grandma's meatballs, and there are also fans of meatless cutlets. This recipe will definitely appeal to all those who love cutlets, whether they are made with meat or are vegetarian.

Mushroom cutlets are an excellent alternative to meat cutlets. Not only are mushrooms available all year round at a good price, but they also work great as a substitute for ground meat. Mushrooms add juiciness and delicate texture to the cutlets, and the addition of aromatic spices makes it hard to resist a second helping.

At first glance, mushrooms look like classic meatballs, but when cut open, there isn’t a gram of meat. This delicious variation is not just for vegetarians, as every meat lover who has had the opportunity to try them has immediately fallen in love. 

The recipe is really very simple. The mushrooms just need to be enhanced with a portion of spices, the amount of which is best adjusted according to your own preferences. Interesting variations can also be made with grated cheese, corn, or diced bell pepper.

Ingredients:

• 2 eggs,
• 4 tablespoons breadcrumbs,
• 450 grams mushrooms,
• 1 large onion,
• 1 tablespoon soy sauce,
• 30 grams clarified butter,
• salt, pepper, sweet paprika, smoked paprika.

Instructions:

1. Chop the onion and sauté in half of the clarified butter. Set aside to cool.
2. Cut the mushrooms into quarter slices.
3. In a bowl, combine the mushrooms, sautéed onion, eggs, breadcrumbs, soy sauce, and spices. Mix thoroughly.
4. Form cutlets from the resulting mixture. If you want them to be crispy, additionally coat them in breadcrumbs.
5. Heat the remaining butter in a pan and fry the cutlets on both sides until golden brown.