Ingredients:

• 3/4-cup sweet butter
• 1 cup minced scallions (including some of the green tops)
• 1 cup minced onions
• 1½ lbs. Finely chopped mushrooms
• 2 TBS minced Parsley
• 2 eggs slightly beaten
• 1/3 cup matzo meal, approximately
• 2 lemons, cut into wedges

• Melt approx. ¼ cup butter in heavy skillet.
• Cook scallions and onions until soft.
• Add mushrooms and sauté over medium high heat until liquid has evaporated.
• Transfer to another bowl and let cool.
• After mixture has cooled stir in parsley and eggs.
• Gradually add matzo meal until mixture has enough body to hold together during frying.
• Add salt and pepper to taste.
• Melt remaining butter in a skillet.
• Form each schnitzel by placing 1 heaping tablespoon of the mushroom mixture in the hot butter and press with back of a wooden spoon to a 2-3 inch diameter.
• Fry until lightly browned.
• Drain on paper towels.
• Cut lemon into wedges and serve with schnitzel.