Ingredients for Passover Mushroom Schnitzel
- Olive Oil
- Scallion
- Onion
- 8 ounces cremini mushrooms, sliced
- Garlic Powder
- 1/4 cup chopped fresh parsley
- 2 large eggs
- 1-2 cups matzo meal
- Salt And Pepper
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How to Make Passover Mushroom Schnitzel
- Heat 1 tablespoon olive oil in a large heavy-bottomed nonstick skillet over medium heat.
- Add 2 chopped scallions and 1/2 cup chopped onion; sauté for 3-4 minutes until softened.
- Stir in 8 ounces cremini mushrooms (sliced) and 2 cloves minced garlic.
- Sauté over medium-high heat for 10-15 minutes, or until all liquid has evaporated and mushrooms are tender.
- Transfer the mushroom mixture to a mixing bowl and let cool completely.
- Stir in 1/4 cup chopped fresh parsley and 2 large eggs, lightly beaten.
- Gradually add 1 cup matzo meal, mixing until the mixture is firm enough to hold its shape when formed into patties. Add 1-2 more tablespoons matzo meal if necessary to achieve desired consistency.
- Season generously with salt and freshly ground black pepper to taste.
- Heat 2 tablespoons olive oil in the same skillet over medium-high heat.
- Form the mushroom mixture into 3-inch patties (about 1 heaping tablespoon each).
- Carefully place the patties in the hot oil and gently press down with the back of a wooden spoon to flatten slightly.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the schnitzels from the skillet and drain on a paper towel-lined plate.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
22g
Fat
11g
Carbs
6g
