Passover Mushroom Schnitzel

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Total Time
35mins
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.

Ingredients Nutrition

Directions

  1. Heat 1 tbs oil in a heavy nonstick skillet over medium heat.
  2. Fry scallions and onions 3-4 minutes until soft.
  3. Add mushrooms and garlic.
  4. Sauté over medium high heat 10-15 minutes, until liquid has evaporated.
  5. Transfer to a mixing bowl and let cool.
  6. Stir in parsley and eggs.
  7. Gradually add matzo meal until mixture has enough body to hold together during frying.
  8. Add another 1-2 tablespoons matzo meal if necessary.
  9. Season with salt and pepper to taste.
  10. Heat 2 tbs oil in a heavy nonstick skillet over medium high heat.
  11. 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.
  12. Fry 3-4 minutes per side until lightly browned.
  13. Drain on paper towels.
Most Helpful

5 5

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!

5 5

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.

5 5

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.