Polish lenten mushroom "cutlets" (kotelty z gryzbow)

1 lb Mushrooms, fresh;*
      1 c  Onion; chopped
      3 tb butter
      2 c  Hard rolls; 2 or 3
    1/2 c  Milk
      3 ea Eggs; lightly beaten
      3 tb parsley; chopped
           -fresh ground pepper
           -to taste
    1/2 c  Breadcrumbs; more if needed
           butter; as needed for
           -sauteing cutlets
 
    Chop the mushrooms in a large frying pan, saute them with the
  onions in 3 tbsp of butter.
    Soak the cubed hard rolls in milk for about 10 minutes. Add to the
  mushroom-onion mixture. Blend in the eggs, parsley, salt and pepper.
    Form the mixture into cutlet-shaped patties, each patty should take
  3 to 4 tablespoons of the mixture. Press the patties onto the
  breadcrumbs.
    Fry in butter until crisp and brown on both sides.
  Variation: You could substitute dried mushrooms for part or all of the
  fresh mushrooms. They are a favorite among the Polish for their rich
  and interesting flavor."