Pesach Mushroom Schnitzel

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.

This recipe was shared by Eileen Goltz, author of Perfectly Pareve ...
Serves: 4 servings
  • 3 tablespoons olive oil
  • 1 cup scallions, minced, including some green tops
  • 1 cup onions, minced
  • 1½ lbs mushrooms, finely chopped
  • 1 teaspoon garlic powder, to taste
  • 1 tablespoon parsley, minced
  • 2 eggs, lightly beaten
  • ⅓ cup matzah meal
  • Salt and pepper, to taste
  1. 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.
  2. 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.
  3. 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.
This recipe can be doubled or tripled.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: