The aromatic mushrooms in this recipe, chantrelles, provide plenty of iron, making them a great substitute for meat!
Outside the chanterelle season, you can also use mushrooms for this recipe.
Clean chanterelles and chop 2/3 of them. Peel onions and cut into small cubes. Combine onions with eggs, chopped mushrooms, flour and breadcrumbs until pliable. Season with salt and pepper and shape into about 12 cutlets. Heat butter in a pan and cook cutlets for about 8-10 minutes or until golden on both sides.
Heat butter in another pan and saute remaining chanterelles, season with salt and pepper and add parsley. Place cutlets onto plates and top with sauteed chanterelles. Serve with green salad, if desired.