With Passover approaching, I wanted to share a kosher recipe that is easy to make and full of flavor. This mushroom schnitzel fits the bill. It was shared with us back in 2008 by Eileen Goltz, the author of Perfectly Pareve. Today I’m giving it an edit and a refresh to bring it up to date! For more great Passover recipes by Eileen, enjoy this Super Duper Olive Spread, Vegan Winter Squash with Apricot Stuffing, Braised Lamb Shanks in Orange Sauce, and Honey Almond Cake.
Special Diet Notes: Mushroom Schnitzel
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.
For gluten-free mushroom schnitzel, grind or crush gluten-free matzo into a meal.
- 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
- 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.
- Add the mushrooms and garlic. Sauté over medium high heat for 10 to 15 minutes or until the liquid has evaporated.
- Transfer the vegetables 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 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.