| • | 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 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 small skillet, add the onion, and saute for 7-8 minutes.
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| • | Tear the bread into pieces and soak it in cold water for 10 minutes.
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| • | Squeeze out the excess 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 eggs and mix well. Refrigerate for I hour to firm the mixture.
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| • | Shape into 12 oval patties 3-4 inches long and dip into the breadcrumbs.
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| • | Now take a large heavy skillet, heat the remaining oil, add the patties, and fry for 3-4 minutes on each side, or until golden brown and heated through.
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| • | Garnish with sour cream. |
