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Mushroom Schnitzels (D/P, KLP, TNT)
Source: "The Jewish-American Kitchen," by Raymond Sokolov
Yield: 20 to 24 appetizer portions

1 cup scallions, minced, including some green tops
1 cup onions, minced
12 tbsp. butter or margarine
1-1/2 pounds mushrooms, finely chopped
1 tbsp. parsley, minced
2 eggs, lightly beaten
1/3 cup matzo meal, approximately
Freshly ground pepper

Cook the scallions and onions in 6 tbsp. butter or margarine until soft.

Add the mushrooms and sauté over moderately high heat for 10 to 15 minutes, until all of their liquid has evaporated. Turn into a mixing bowl and let cool.

Add the parsley, eggs, and gradually, the matzo meal; the mixture should have enough body to hold together during frying. Add another tbsp. or two of matzo meal if necessary. Season with salt and pepper.

Heat the remaining butter or margarine in a large heavy skillet. To form each schnitzel, place 1 heaping tbsp. of the mushroom mixture into the hot fat and spread with the back of a wooden spoon to a diameter of about 3" and fry until lightly browned on both sides. You can also make smaller schnitzels to serve as hors d'oeuvres. As the schnitzels are done, drain on paper towels. Serve with lemon wedges or sour cream.

Posted by Dotty B., Z'L

Nutritional Info Per Serving: N/A