Passovermushroomschnitzel Recipes

SCHNITZEL WITH MUSHROOM SAUCE

Steps:

• Combine flour, salt and pepper in a shallow dish, and press cutlet into flour mixture and turn to coat.
• Reserve remaining flour mixture.
• In skillet, melt butter over medium high heat; fry cutlet in batches and turning once, until a hint of pink remeains inside for pork cutlet, about 6 minutes (ensure there is no pink inside for turkey and chicken).
• Transfer to plate and keep warm.
• in same skillet, fry mushrooms and garlic until no liquid remains about 5 minutes.
• Add reserved flour mixture cook, stirring for approximately 1 minute.
• Stir in stock; bring to a boil and then reduce heat and simmer, stirring, until thickened, about 3 minutes.
• Add sour cream and soy sauce and stir for about 1 minute.
• Pour over schnitzel and sprinkle with parsley.

PASSOVER MUSHROOM SCHNITZEL

Steps:

• Heat 1 tbs oil in a heavy nonstick skillet over medium heat.
• 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 parsley and eggs.
• Gradually add matzo meal until mixture has enough body to hold together during frying.
• Add another 1-2 tablespoons matzo meal if necessary.
• Season with salt and pepper to taste.
• Heat 2 tbs oil in a heavy nonstick skillet over medium high heat.
• Form each schnitzel by placing 1 heaping tbs of the mushroom mixture in the hot oil and press with back of a wooden spoon to a 3 inch diameter.
• Fry 3-4 minutes per side until lightly browned.
• Drain on paper towels.

PASSOVER MUSHROOM DRESSING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Stir together the matzo meal, sugar, salt, pepper, and poultry seasoning in a large mixing bowl; set aside.
• Bring 2 cups of chicken broth to a boil in a small saucepan with 1/2 cup of canola oil. Stir into the matzo mixture until evenly moistened, then set aside to cool. Heat the remaining canola oil and the butter in a large cast-iron skillet over medium heat. Stir in the chopped onion and green onion, and cook until the onion softens and turns translucent, about 7 minutes. Stir in the mushrooms and celery, and cook until the celery begins to soften, about 10 minutes more.
• Whisk together the remaining 1 1/2 cups of chicken stock with the eggs, and stir into the cooled matzo mixture. Fold in the cooked vegetables until evenly mixed, then pour the mixture back into the cast-iron skillet.
• Bake in the preheated oven for 50 minutes until browned. Stir once during this time to ensure even cooking.