– Sort out the mushrooms, peel, rinse and put into in boiling water for 2-3 minutes, mince twice adding the bread soaked in milk, fine chopped onion and some of the greens.

– Add egg, salt to the mixture and stir well, form the round rissoles, crumb and fry in vegetable oil.

– Garnish with the greens. Serve the round rissoles with mashed potatoes as side-dish.