Mushroom Rissoles (Pilzschnizel) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 lb mushrooms | 1 oz chopped onion | 1 teaspoon chopped parsley |
| 3 ozs butter (6 tablespoons) | BECHAMEL: 2 ozs butter (4 tablespoons) | 1/2 cup milk |
| 3 ozs flour (3/4 cup) | 2 eggs | |
| 1 | Chop the onion and the parsley, saute in a little butter, add the sliced mushrooms. Prepare the Bechamel, stir in the eggs and the mushrooms and onions. When cool, form into rissoles (again, if the mixture is too soft add a few breadcrumbs) and fry. |