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Mushroom Schnitzel


  • 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.

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