Mushroom Schnitzel (For Passover)
Yield: serves 10

• 3/4 cup unsalted butter
• 1 cup scallions, minced, including some green tops
• 1 cup onions, minced
• 1-1/2 lbs. mushrooms, finely chopped
• 1 Tbs. parsley, minced
• 2 eggs, lightly beaten
• 1/3 cup matzo meal, approximately
• 2 lemons, cut into wedges

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 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.

Melt remaining butter in a heavy nonstick skillet over medium high heat. 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 3 inch diameter. Fry 3-4 minutes per side until lightly browned. Drain on paper towels.

Serve with lemon wedges.

Mushrooms -- Vegetable -- Passover --> Vegetables