Recipes

1 lb. fresh mushrooms
1/2 stick butter
2 medium size onions, chopped
3 eggs slightly beaten
1-1/2 cup heavy cream
1/2 t. salt
1/4 t. white pepper
1/4 t. nutmeg
soft fresh bred crumbs
Lemon and parsley garnish

In boiling water, cook mushrooms (whole) 2 minutes. Drain and wipe dry. Chop finely, set aside in mixing bowl.
Heat 2 tablespoons of the butter in skillet, medium heat, add onions and saute until soft but not browned. Add the onions to the mushrooms, then add the other 2 tablespoons of butter, eggs, cream, salt and pepper, nutmeg and mix well. Then add bread crumbs to make a manageable mixture.
Shape into small patties or “sticks” about 1-1/2 inch let these rest for about 30 minutes on wax paper to allow the crumbs to swell. Have enough butter in skillet 3/8 inches, fry on medium heat until golden brown. Drain on paper towels, keep warm. Can be reheated.