Mushroom Schnitzel
Prep time
Cook time
Total time
These are good for lunch, as a snack or as breakfast on a matzah. I usually make a bunch and freeze them.
Serves: 4 servings
  • 3 tablespoons olive oil, divided
  • 1 cup scallions, minced, including some green tops
  • 1 cup onions, minced
  • 1½ pounds mushrooms, finely chopped
  • 1 teaspoon garlic powder, to taste
  • 1 tablespoon fresh parsley, minced
  • 2 eggs, lightly beaten (see notes above for egg-free option)
  • ⅓ cup matzah meal, plus additional if needed
  • Salt, to taste
  • Black pepper, to taste
  1. Heat 1 tablespoon of the oil in a skillet over medium heat. Fry the scallions and onions for 3 to 4 minutes or until soft.
  2. Add the mushrooms and garlic. Sauté over medium high heat for 10 to 15 minutes or until the liquid has evaporated.
  3. Transfer the vegetables to a mixing bowl and let cool.
  4. Stir in the parsley and eggs.
  5. 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.
  6. Heat the remaining 2 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 3 to 4 minutes per side, or until lightly browned. Drain on paper towels.
This recipe was shared with us by the author of Perfectly Pareve.
Recipe by Go Dairy Free at