Mushroom Schnitzel are perfect as a side-dish, or as a main dish for a vegetarian or Passover entree. These days, I use the already-sliced mushrooms – chopping them a bit with the spatula while they are sautéing.

4 Tbs. butter
1 cup green onion, sliced
1 lb. mushrooms, chopped
3 eggs
½ cup minced fresh parsley
1 lemon, juiced
salt & black pepper, to taste
1 cup matzo meal (approx.)
olive oil for frying
Lemon wedges, for serving

Melt butter (or olive oil) in a heavy nonstick skillet over medium heat. Cook green onions 3-4 minutes until soft. Add mushrooms and sauté over medium high heat 10-15 minutes, until liquid has evaporated. Transfer to a mixing bowl and let cool. Stir in eggs, parsley and lemon juice. Gradually add matzo meal until mixture has enough body to hold together during frying. (You will need between 3/4 cup to one cup.) Season with salt and pepper to taste. Let rest 5 minutes. Heat a heavy nonstick skillet. Coat with a layer of olive oil. Using wet hands, form each schnitzel into golf ball sized balls. Place in hot oil and smash down with back of spatula to flatten. Fry 3 or 4 minutes per side until lightly browned. Drain on paper towels. Serve with plenty of lemon wedges.

Makes 12 (three inch) patties.