Vegetarian: Mushroom Schnitzel - dairy

Posted by : Brian Mailman

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/

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