Ingredients

  • 1 kg of mushrooms (champignons recommended)
  • 200 g of pork brain
  • 1 onion
  • 1 kg of potatoes
  • 1 bunch of fresh parsley
  • Salt and pepper – to taste

For the coating:

  • Classic 1600 Ditrói breadcrumbs
  • 4 eggs
  • All-purpose flour – as needed
  • Cooking oil – as needed

Linked product

Tápérték 100 grammban
  • Energy value: 360 kcal / 1527 kJ
  • Fat: 1.4 g
  • Carbohydrates: 72 g
  • Protein: 13 g
  • Fiber: 4.2 g
  • Salt: 1.7 g
  • 500g
  • 1kg
  • 5kg
  • 30kg
Classic 1600
  • Cooking time
    75 min
  • Skill level
    Doable
  • Linked product
    Classic 1600

Finely chop the onion and sauté it in a bit of oil. Add the cleaned pork brain, season with salt and pepper, and cook lightly until golden.

Clean the mushrooms and fill each one with the prepared onion–pork brain mixture.
Peel and chop the potatoes, then boil them in salted water until tender.

Prepare the coating: place the flour and the breadcrumbs in separate bowls or plates, beat the eggs in another bowl, and heat the oil in a frying pan to about 180°C (you can check with a kitchen thermometer).
Dip each stuffed mushroom first in the flour, then in the beaten egg, and finally in the Ditrói breadcrumbs, coating evenly. Fry in the hot oil until golden brown.

Chop the parsley and mix it with the boiled potatoes, seasoning with a bit of salt.

Serve the golden, pork brain–stuffed mushrooms with the warm parsley potatoes.

Enjoy!