Passover Mushroom Schnitzel

Ingredients

• 3 tablespoons (45 ml) olive oil
• 1 cup (240 ml) scallions, minced,including some green tops
• 1 cup (240 ml) onions, minced
• 1 1/2 lbs (680 g) mushrooms, finely chopped
• 1 teaspoon (5 ml) garlic powder, to taste
• 1 tablespoon (15 ml) parsley, minced
• 2 eggs, lightly beaten
• 1/3 cup (80 ml) matzo meal
• salt and pepper, to taste

Method

1. Heat 1 tbs (15 ml) oil in a heavy nonstick skillet over medium heat.
2. Fry the scallions and onions for 3-4 minutes, until soft.
3. Add the mushrooms and garlic.
4. Sauté over medium-high heat for 10-15 minutes, until the liquid has evaporated.
5. Transfer to a mixing bowl and let cool.
6. Stir in the parsley and eggs.
7. Gradually add the matzo meal until the mixture has enough body to hold together during frying.
8. Add another 1-2 tablespoons (15-30 ml) matzo meal if necessary.
9. Season with salt and pepper to taste.
10. Heat 2 tbs (30 ml) oil in a heavy nonstick skillet over medium-high heat.
11. Form each schnitzel by placing 1 heaping tbs of the mushroom mixture in the hot oil and pressing it with the back of a wooden spoon to a 3 inch (8 cm) diameter.
12. Fry for 3-4 minutes per side, until lightly browned.
13. Drain on paper towels