Onion 1 pc
Forest mushrooms (frozen) 400 pcs
Corn grits 1/2 cup
Ramson (flask) 1 bunch
Egg 1 pc
Cheese 50 g
Vegetable oil 2-3 tbsp. l.
Dill (greens) 3-4 branches.
Salt to taste
Pepper to taste
Finely chop the onion and fry.
Add wild mushrooms and simmer, season with salt and pepper to taste.
Then add corn grits and 1 handful of finely chopped wild garlic. Continue cooking over low heat with the lid closed until the cornmeal is done.
Transfer the mushrooms to a bowl, add the grated cheese and add 1 egg.
Form cutlets, roll them in breadcrumbs and fry in vegetable oil.
When serving, wrap in wild garlic leaves, garnish with dill sprigs.