Prep 15 mins
Cook 20 mins
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.
- 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
- Heat 1 tbs oil in a heavy nonstick skillet over medium heat.
- Fry scallions and onions 3-4 minutes until soft.
- Add mushrooms and garlic.
- 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.
- Heat 2 tbs oil in a heavy nonstick skillet over medium high heat.
- 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.
- Fry 3-4 minutes per side until lightly browned.
- Drain on paper towels.
sorry about the delay on the review~ i thought these were great for pesach! my kids even ate them which was amazing! will def make next year!
Had a Seder (meat) and there were vegetarians also, so I thought this would be a nice entre. They loved it! (I made the full recipe and my two veggies had their fill, with the carniverous finishing it off). Will definately make this again. I read the studentchef review, and cooked the mushrooms till they were getting just a bit dry,there was no trouble holding them together, worked perfectly.
Since my family eats mushroom in one way or another, I just had to make this for everyone. It turned out really great. I did, however had to add use a half a cup of matzo meal in order for the mixture to hold.