PASSOVER--Mushroom Schnitzel

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* Exported from MasterCook *

 

Mushroom Schnitzel

 

Recipe By :The Jewish-American Kitchen, Raymond Sokolov

Serving Size : 10 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup unsalted butter

1 cup scallions -- minced, including some green tops

1 cup onions -- minced

1 1/2 pounds mushrooms -- finely chopped

1 tablespoon 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.

 

Source:

" http://www.cyber-kitchen.com/rfcj/category.cgi?category=PESACH-vegeta

les%26vegetarian "

 

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Per Serving (excluding unknown items): 181 Calories; 15g Fat (71.4% calories

from fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol;

18mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0