Mushroom Schnitzel

This recipe is from "The Jewish American Kitchen" cookbook, page 118.. However, with the recent find of a GF matzah recipe which also doubles as matzah meal... I think we all can try this one and tweak along.

Mushroom Schnitzel

1 Cup minced scallions including some green tops
1 Cup minced onions
(I'm sure if you have issues with onions like me, it won't harm it to leave these out)
12 tablespoons of butter or margarine
1 1/2 pounds of mushrooms, finely chopped
1 tablespoon minced parsley
2 eggs, lightly beaten
1/3 cup matzo meal, approx
Salt
Freshly ground black pepper

Cook the Scallions and onions in 6 tablespoons butter or margarine until soft. Add the mushrooms and saute over moderately high heat for 10 to 15 minutes, until all of their liquid has evaporated. Turn into a mixing bowl and let cool.
Add the parsley, eggs, and gradually, the matzo meal; the mixture should have enough body to hold together during frying. Add another tablespoon or two of matzo meal if necessary. Season with salt and pepper.
Heat the remaining butter or margarine in a large heavy skillet. To form each schnitzel, place 1 heaping tablespoon of the mushroom mixture in the hot fat and spread with the back of a wooden spoon to a diameter of about 3 inches and fry until lightly browned on both sides. You can also make smaller schnitzels to serve as hors d'oeuvers. As the schnitzels are done, drain on paper towels. Serve with lemon wedges or sour cream.

Makes 20-30 Schnitzels