| • | Wash the mushrooms and place them in a heavy-bottomed saucepan.
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| • | Add 1/2 cup of water to it and bring in to a boil.
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| • | Immediately lower the heat, and simmer, uncovered, for 15 minutes, or until tender.
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| • | Heat 1 tablespoon of oil in a little skillet, add the onion, and saute for 7-8 minutes.
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| • | Tear the bread into pieces and soak it in ice-cold water for 10 minutes.
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| • | Squeeze aside the additional liquid from the mushrooms.
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| • | Grind or blend together the mushrooms, bread, onion, and salt.
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| • | Stir in the egg and mix well. Refrigerate for I 60 minutes to securely the mixture.
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| • | Shape into 12 oval patties 3-4 inches longish and dip into the breadcrumbs.
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| • | Now take a large heavy skillet, heat up the left over oil, add the patties, and fry for 3-4 minutes on each side, or until golden brownish and heated through.
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| • | Garnish with sour cream.
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