Mushroom cutlets with wild garlic


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.

Bon appetit!