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CHOW: Recipes: Passover Mushroom Schnitzel
MEMBER RECIPE

Passover Mushroom Schnitzel Recipe

By Blima
Difficulty: Easy |

INGREDIENTS
  • 3 tablespoons olive oil 1 cup scallions, minced,including some green tops 1 cup onions, minced 1 1/2 lbs mushrooms, finely chopped 1 teaspoon garlic powder, to taste 1 tablespoon parsley, minced 2 eggs, lightly beaten 1/3 cup matzo meal salt and pepper, to taste
INSTRUCTIONS
  1. Heat 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

Member recipes are not tested by the CHOW food team.

    Write a review | 4 Reviews
POST A COMMENT |4 Comments

COMMENT

  • Never heard of that mushroom restriction, mrsbrite. I guess you must have better information than rokeach, osem, savion and all the other certified kosher for passover products, as well as ou.org's passover section.

  • Question: Could these be formed, fried and then cooled (maybe frozen) and then reheated in the oven?

  • Hi Mrs. Brite,
    When I read your comment I went OMG...my auntie has been making this recipe for years, (good thing my family isn't very kosher) I will check and let everyone here know. Thanks.
    I also did a passover recipe search and found lots of mushroom recipes.

  • Check with your Rabbi as Mushrooms are nit recommended for Pesach because of the way they are grown.