Mushroom Cutlets with Walnut Sauce is a traditional British recipe for a classic vegetarian version of cutlets made from a mix of mushrooms, breadcrumbs and onion bound with eggs that are fried and served with a walnut and cream sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Cutlets with Walnut Sauce.
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Ingredients:
For the Cutlets:
200g mushrooms, wiped clean and very finely chopped
125g soft breadcrumbs
80ml milk
1 onion, finely diced
2 eggs
3 tbsp flat-leaf parsley, finely chopped
butter for frying
salt and freshly-ground black pepper
Melt a little butter in a pan, add the mushrooms and fry until they release their liquid (About 4 minutes). Drain the mushrooms and set aside. Now add the breadcrumbs to a bowl, mix in the milk then squeeze the breadcrumbs dry and transfer to a new bowl and set aside.
Melt a little more butter in a pan then add the onion and fry for about 5 minutes, or until soft. Combine the mushrooms, breadcrumbs and onion in a bowl then stir in the eggs and flat-leaf parsley. Season to taste and if the mixture is a little gloopy add some dry breadcrumbs. Shape the mixture into cutlets then melt some more butter in a pan and use to cook the cutlets until golden brown on both sides and cooked through.
Combine the cream, walnuts and parsley and serve as an accompaniment to the cutlets. This is excellent accompanied by new potatoes and garden peas.
