• 3/4 cup unsalted butter
• 1 cup scallions, minced, including some green tops
• 1 cup onions, minced
• 1-1/2 lbs. mushrooms, finely chopped
• 1 Tbs. parsley, minced
• 2 eggs, lightly beaten
• 1/3 cup matzo meal, approximately
• 2 lemons, cut into wedges

Melt 1/4 cup plus 2 Tbs. butter in a heavy nonstick skillet over medium heat. Cook scallions and 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 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. Melt remaining butter in a heavy nonstick skillet over medium high heat. Form each schnitzel by placing 1 heaping tablespoon of the mushroom mixture in the hot butter 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. Serve with lemon wedges.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 179, fat 15.1g, 71% calories from fat, cholesterol 75mg, protein 3.7g, carbohydrates 10.1g, fiber 2.9g, sugar 2.1g, sodium 19mg, diet points 4.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.1, Bread: 0.1, Lean meat: 0.2, Fat: 2.8, Sugar: 0.0, Very lean meat protein: 0.0

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