Passover Mushroom Schnitzel |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These are good for lunch, as a snack or as breakfast on a matza. Of course they can be made with flour too. I usually make a bunch and freeze them. Ingredients:
3 tablespoons olive oil |
1 cup scallion, minced,including some green tops |
1 cup onion, minced |
1 1/2 lbs mushrooms, finely chopped |
1 teaspoon garlic powder, to taste |
1 tablespoon parsley, minced |
2 eggs, lightly beaten |
1/3 cup matzo meal |
salt and pepper, to taste |
Directions:
1. Heat 1 tbs oil in a heavy nonstick skillet over medium heat.
2. Fry scallions and onions 3-4 minutes until soft.
3. Add mushrooms and garlic.
4. Sauté over medium high heat 10-15 minutes, until liquid has evaporated.
5. Transfer to a mixing bowl and let cool.
6. Stir in parsley and eggs.
7. Gradually add matzo meal until mixture has enough body to hold together during frying.
8. Add another 1-2 tablespoons matzo meal if necessary.
9. Season with salt and pepper to taste.
10. Heat 2 tbs oil in a heavy nonstick skillet over medium high heat.
11. Form each schnitzel by placing 1 heaping tbs of the mushroom mixture in the hot oil and press with back of a wooden spoon to a 3 inch diameter.
12. Fry 3-4 minutes per side until lightly browned.
13. Drain on paper towels.
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