2 lb fresh mushrooms
2 large shallots onion
4 tsp breadcrumbs
4 tbsp vegetable oil
Salt, pepper, pressed garlic on taste
Wash the mushrooms, and boil in salt water for 20 minutes.
Drain the mushrooms with a sifter, and grate.
Cut onions into small cubes.
Mix grated mushrooms, eggs, onions, bread crumbs, ground pepper(optional), salt(optional), pressed garlic(optional), and stir until an even consistency is reached.
Pre-heat the skillet with oil, shape small cutlets , roll them in bread crumbs, and bake for 3-4 minutes per side.
Serve with sour cream.