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Passover Mushroom Schnitzel
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  1. 1Heat 1 tbs oil in a heavy nonstick skillet over medium heat.
    Fry scallions and onions 3-4 minutes until soft.
    Add mushrooms and garlic.
    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.
    Heat 2 tbs oil in a heavy nonstick skillet over medium high heat.
    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.
    Fry 3-4 minutes per side until lightly browned.
    Drain on paper towels

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