1 pound fresh mushrooms or
2 cups drained canned mushrooms
1 cup chopped onion
2 tablespoons butter
2 cups stale bread cubes
½ cup milk or water
3 eggs, beaten
1 tablespoon chopped parsley
½ teaspoon salt
¼ teaspoon pepper
Fine dry bread crumbs
1. Chop mushrooms. Saute with onion in butter.
2. Soak bread cubes in milk 10 minutes. Add to mushrooms. Stir in eggs, parsley, salt, and pepper.
3. Shape into patties, using about 3 tablespoons for each. Coat with bread crumbs.
4. Fry in butter in a skillet until golden brown on both sides.
ABOUT 12 TO 14 CUTLETS
Baked Mushroom Mounds: Prepare Mushroom Cutlets as directed; add 1/4 teaspoon mace along with salt. Spoon mushroom mixture into well-greased muffin pans. Dot tops with small pieces of butter. Bake at 350°F 15 to 20 minutes, or until set.