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Mushroom Schnitzel - dairy
3/4 cup unsalted butter
1 cup scallions, minced, including some green tops
1 cup onions, minced
1-1/2 lbs. mushrooms, finely chopped
1 Tbs. parsley, minced
2 eggs, lightly beaten
1/3 cup matzo meal, approximately
2 lemons, cut into wedges
Melt 1/4 cup plus 2 Tbs. butter in a heavy nonstick skillet over
medium heat. Cook scallions and 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 parsley and eggs.
Gradually add matzo meal until mixture has enough body to hold
together during frying. Add another 1-2 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 3-4 minutes per side until lightly
browned. Drain on paper towels. Serve with lemon wedges.
Serving Size: 10
This is based on a recipe in The
Jewish-American Kitchen by Raymond Sokolov
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