| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 10 | Servings | |
INGREDIENTS
| 3/4 | c | Unsalted butter |
| 1 | c | Scallions, minced including |
| some green tops | ||
| 1 | c | Onions, minced |
| 1 1/2 | lb | Mushrooms, finely chopped |
| 1 | T | Parsley, minced |
| 2 | Eggs, lightly beaten | |
| 1/3 | c | Matzo meal, approximately |
| 2 | Lemons, cut into wedges |
INSTRUCTIONS
Source : My Manu Web Page 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. 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@direct.ca on Apr 14, 1997
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