Mushroom Schnitzel (For Passover)
Try this Mushroom Schnitzel (For Passover) recipe, or contribute your own. "" and "Mushrooms" are two of the tags cooks chose for Mushroom Schnitzel (For Passover).
Yield: 10 Servings Ready in 1 hours
2 people trying soon
Mushroom Schnitzel (For Passover) Preparation
Source : My Manu Web Page 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 saute 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. 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 JEWISH-FOOD digest V97 #121 by firstname.lastname@example.org on Apr 14, 1997
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Mushroom Schnitzel (For Passover). Be the first to review it!