Volgograd homemaker shares parasol mushroom cutlet recipe
Parasol mushroom cutlets pair perfectly with tartar sauce.
Elena Oprya, a homemaker and mushroom hunting fan from Volgograd, shared a simple recipe for chopped cutlets from parasol mushrooms. If you«re tired of meat and fish cutlets, then it»s time to make mushroom ones. All ingredients are at hand. Check out the step-by-step instructions and go replicate it to delight your family with a delicious lunch.
To make the cutlets, you will need: a kilogram of parasol mushrooms, six eggs, six tablespoons of starch, 150 grams of mayonnaise, a teaspoon of soda, quenched with vinegar, salt, pepper, spices to taste.
‘Cut off the gills from the parasol mushrooms, clean them, do not wash. Dice them. Salt, pepper, add spices and leave. Wait until water starts to separate. Squeeze out,’ says Elena. ‘Mix all ingredients. Leave in the cold again for 1–1.5 hours. You can keep in the cold for a day, and then start frying in sunflower oil. Fry until golden brown – done! I find it delicious with homemade tartar sauce. You can also bake the ready «cutlets» with cheese, ham – it turns out tastier and heartier. Enjoy your meal!’
Don«t know what else to make from parasol mushrooms? Experienced mushroom picker Tatyana Nemchinova advises making the most delicate pate on toasted bread with olives, fresh herbs, and sprinkled with aromatic seasoning. The step-by-step instructions for this culinary masterpiece are here.
