Yield: 10 Servings
|¾ cup||Unsalted butter|
|1 cup||Scallions, minced, including some green tops|
|1 cup||Onions, minced|
|1½ pounds||Mushrooms, finely chopped|
|1 tablespoon||Parsley, minced|
|2||Eggs, lightly beaten|
|⅓ cup||Matzo meal, approximately|
|2||Lemons, cut into wedges|
Source : My Manu Web Page
Melt ¼ 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.
Per serving: calories 180, fat 15.3g, 73% calories from fat, cholesterol 80mg, protein 3.7g, carbohydrates 9.0g, fiber 1.8g, sodium 46mg.
Posted to JEWISH-FOOD digest V97 #121 by alotzkar@... on Apr 14, 1997