Polish Lenten Mushroom "cutlets"

1 lb Mushrooms, fresh;*
1 c Onion; chopped
3 tb Butter
2 c Hard rolls; 2 or 3
1/2 c Milk
3 ea Eggs; lightly beaten
3 tb Parsley; chopped fresh ground pepper to taste
1/2 c Breadcrumbs; more if needed
Butter; as needed for sauteing cutlets

Chop the mushrooms in a large frying pan, saute them with the onions in 3 tbsp of butter. Soak the cubed hard rolls in milk for about 10 minutes. Add to the mushroom-onion mixture. Blend in the eggs, parsley, salt and pepper. Form the mixture into cutlet-shaped patties, each patty should take 3 to 4 tablespoons of the mixture. Press the patties onto the breadcrumbs. Fry in butter until crisp and brown on both sides.

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