RFCJ RECIPE ARCHIVE
Posted by : Brian Mailman Vegetarian: Mushroom Schnitzel - dairy
I find a portabello mushroom, broiled simply with olive oil and garlic slivers is just as good as any steak. Also: While I was rooting around for a recipe I knew I'd submitted somewhere else I came across this from our very own Lita! It's similar enough to mine I decided to search no more. Mine used bread crumbs (I tend to use the Japanese bread crumb called "Panko") and shape into "cutlets." This is based on a recipe in _The Jewish-American Kitchen_, by Raymond Sokolov. 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 shnitzel 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. B/
