Wash the champignones, cut the stems off, dry the caps. Dice the onion, squeeze the garlic, steep the rolls in milk, squeeze them and pulp it well. Knead all ingredients together (meat, eggs, pepper and salt). Form the balls of walnut size, coat them with flour and fry in oil, then put them into the champignones caps and put to the banking tray and bake. The balls can be additionally sprinkled with yellow cheese and roasted.
This meal was prepared by the Country Homemakers’ Association 'Tucznawianki' from Dąbrowa Górnicza during 5th “Silesian Tastes Festival 2010” in Złoty Potok.