Passovermushroomschnitzel Recipes

SCHNITZEL WITH MUSHROOM SAUCE

Schnitzel With Mushroom Sauce image

I used pork for this recipe but you could also use chicken or turkey. It was a quick and easy recipe I found in the Canadian Living Magazine. The important thing is the kids loved it, and inexpensive to make. I used fresh mushrooms as I prefer them over canned. I served it with a side dish of the colored bow tie pasta and peas. I also bought prepared pork schnitzel from the butcher which saves a few steps.

Provided by heather in Ont

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt and pepper
1 lb turkey cutlets or 1 lb chicken cutlet
2 tablespoons butter
3 cups white mushrooms or 3 cups cremini mushrooms
2 cloves garlic, minced
1 1/3 cups chicken stock
1/3 cup light sour cream
1 tablespoon soy sauce
2 tablespoons minced fresh parsley

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

Passover Mushroom Schnitzel image

These are good for lunch, as a snack or as breakfast on a matza. Of course they can be made with flour too. I usually make a bunch and freeze them.

Provided by Chef Dudo

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 cup scallion, minced,including some green tops
1 cup onion, minced
1 1/2 lbs mushrooms, finely chopped
1 teaspoon garlic powder, to taste
1 tablespoon parsley, minced
2 eggs, lightly beaten
1/3 cup matzo meal
salt and pepper, to taste

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

Passover Mushroom Dressing image

Southern dressing for Pesach made with matzo meal. Recipe can be tweaked to suit your taste. My family likes browned dressing with lots of pepper, but you can cook for less time at a lower temp to get dressing that is more moist with no 'crunch'. Also use any combination of mushrooms; you can also add more if you really like mushrooms.

Provided by JBLEVY

Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing

Time 1h35m

Yield 6

Number Of Ingredients 15

Ingredients

2 cups matzo meal
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground black pepper, or to taste
¼ teaspoon poultry seasoning
2 cups chicken broth
½ cup canola oil
2 tablespoons canola oil
2 tablespoons butter or margarine
3 cups onion, chopped
2 bunches green onions, chopped
1 (8 ounce) package sliced fresh mushrooms
½ cup chopped celery
4 extra large eggs
1 ½ cups chicken broth

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.

Nutrition Facts : Calories 471.8 calories, Carbohydrate 39.6 g, Cholesterol 154 mg, Fat 31.7 g, Fiber 5 g, Protein 11.8 g, SaturatedFat 5.4 g, Sodium 494.9 mg, Sugar 9 g

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