Recipe - Mushroom Schnitzel (For Passover)

Three fourths cup Unsalted butter
1 cup Scallions, minced, including
some green tops
1 cup Onions, minced
1 One half pound Mushrooms, finely chopped
1 tablespoon Parsley, minced
2 Eggs, lightly beaten
1/3 cup Matzo meal, approximately
2 Lemons, cut into wedges

Source : My Manu Web Page

Melt One fourth cup plus 2 Tbs. butter in a heavy nonstick skillet over medium
heat. Cook scallions and onions 34 minutes until soft. Add mushrooms and
sauté over medium high heat 1015 minutes, until liquid has evaporated.
Transfer to a mixing bowl and let cool. Stir in parsley and eggs. Gradually
add matzo meal until mixture has enough body to hold together during
frying. Add another 12 tablespoons matzo meal if necessary. Season with
salt and pepper to taste. Melt remaining butter in a heavy nonstick skillet
over medium high heat. Form each shnitzel by placing 1 heaping tablespoon
of the mushroom mixture in the hot butter and press with back of a wooden
spoon to a 3 inch diameter. Fry 34 minutes per side until lightly browned.
Drain on paper towels. Serve with lemon wedges.

Per serving: calories 180, fat 15.3g, 73% calories from fat, cholesterol
80mg, protein 3.7g, carbohydrates 9.0g, fiber 1.8g, sodium 46mg.

Posted to JEWISHFOOD digest V97 #121 by alotzkar@direct.ca on Apr 14, 1997