Mushroom Schnitzel
Mushroom Schnitzel are perfect as a side-dish, or as a
main dish for a vegetarian or Passover entree. These days, I use the
already-sliced mushrooms - chopping them a bit with the spatula while they are
sautéing.
4 Tbs. butter
1 cup green onion, sliced
1 lb. mushrooms, chopped
3 eggs
½ cup minced fresh parsley
1 lemon, juiced
salt & black pepper, to taste
1 cup matzo meal (approx.)
olive oil for frying
Lemon wedges, for serving
Melt butter (or olive oil) in a heavy nonstick skillet over medium heat. Cook
green onions 3-4 minutes until soft. Add mushrooms and sauté over medium high
heat 10-15 minutes, until liquid has evaporated. Transfer to a mixing bowl and
let cool. Stir in eggs, parsley and lemon juice. Gradually add matzo meal until
mixture has enough body to hold together during frying. (You will need between
3/4 cup to one cup.) Season with salt and pepper to taste. Let rest 5 minutes.
Heat a heavy nonstick skillet. Coat with a layer of olive oil. Using wet hands,
form each schnitzel into golf ball sized balls. Place in hot oil and smash down
with back of spatula to flatten. Fry 3 or 4 minutes per side until lightly
browned. Drain on paper towels. Serve with plenty of lemon wedges.
Makes 12 (three inch) patties.
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