| 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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