This recipe was shared by Eileen Goltz, author of Perfectly Pareve ...

Pesach Mushroom Schnitzel (pareve)

These are good for lunch, as a snack or as breakfast on a matzah. I usually make a bunch and freeze them.

• 3 Tbsp. olive oil
• 1 cup scallions, minced, including some green tops
• 1 cup onions, minced
• 11/2 lbs mushrooms, finely chopped
• 1 tsp. garlic powder, to taste
• 1 Tbsp. parsley, minced
• 2 eggs, lightly beaten
• 1/3 cup matzah meal
• Salt and pepper, to taste

Heat 1 tablespoon of oil in a skillet. Fry scallions and onions 3-4 minutes until soft. Add mushrooms and garlic. Sauté over medium high heat 10-15 minutes, until liquid has evaporated. Transfer to a mixing bowl and let cool. Stir in the parsley and eggs.

Gradually add the matzah meal to the mixture until the mixture has enough body to hold together during frying. You can add another tablespoon or two of matzah meal if necessary.

Season with salt and pepper to taste. Heat two tablespoons of oil in a heavy skillet. Form each schnitzel patty by placing one heaping tablespoon of the mushroom mixture in the hot oil and press with back of a wooden spoon to a 3-inch disc. Fry for three to four minutes per side until lightly browned. Drain on paper towels. Serves four. This recipe can be doubled or tripled.

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