Porcini mushrooms, or boletus (as you like), are, for sure, the best and most beautiful mushrooms. And as an addition to many dishes, and in themselves they are incredibly tasty, nutritious and fragrant. Today we will cook cutlets from porcini mushrooms.
If you are lucky enough to collect a lot of ceps, then try to cook cutlets from a small number of them - their tender center under a crisp will conquer you from the first bite.
To clear mushrooms of forest litter and to cut arbitrarily.
Put a pot of water on the fire. Add a little salt to the water and add bay leaf and a few peppercorns to it.
Rinse chopped mushrooms several times in cold water - this way you can remove the small remaining specks.
When the water already boils and absorbs the aromas of spices, lower the washed mushrooms. Briefly - just 2-3 minutes.
Throw the mushrooms on a sieve. Do not pour the broth - it is still useful for making sauce.
Soak the loaf in milk and peel the onion.
Then, mushrooms, onions and a loaf well squeezed from milk should be crushed, i.e. just turn it all into mincemeat. I did this with a mixer, but an ordinary meat grinder is also suitable.
Mushroom should be salt, pepper and add egg yolk. Knead well until smooth, can even be beat off for viscosity.
Form the patties, roll them in breadcrumbs and fry in warmed vegetable oil at low heat until golden brown.
Prepare the sauce for ceps.
Melt the butter, pour flour into it and lightly fry. The flour absorbs all the oil and becomes slightly brown. This mass must be constantly stirred so as not to burn.
Gradually add mushroom broth, stirring all the time - the mixture will become more liquid and increase in volume. Pour the broth until the sauce acquires the desired consistency.
Now you can add cream to give the sauce a more delicate texture and enhance the mushroom smell. Try it, if necessary, you can add spices - salt, pepper, perhaps your favorite herbs. Boil the sauce for 3 minutes, stirring constantly.
Serve ceps with sauce immediately. Help yourself!