PORTOBELLO MUSHROOM SCHNITZEL
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Put the mushroom caps gill-side up on a baking sheet. Broil until they release their juices, about 7 minutes. Flip the mushrooms, brush the tops with 1 tablespoon vegetable oil and broil until lightly browned and the juices have cooked off, 7 to 10 more minutes. Let cool slightly.
- Meanwhile, thinly slice the cabbage and onion. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage, onion, caraway seeds and ½ teaspoon salt and cook, stirring, until the cabbage is crisp-tender, about 7 minutes. Add the vinegar and 2 tablespoons water and cook until reduced, 7 more minutes. Stir in the parsley; season with salt and pepper.
- While the cabbage cooks, heat about 1/2 inch of vegetable oil in a large deep skillet over medium-high heat. Lightly beat the eggs with 1/2 teaspoon salt in a shallow bowl. Put the flour and breadcrumbs in separate shallow bowls. Press the mushrooms with paper towels to flatten and absorb any liquid. Coat in the flour, then the egg, then the breadcrumbs. Fry in batches until browned and crisp, 1 to 2 minutes per side. Drain on paper towels and sprinkle with salt. Serve with the cabbage and applesauce.
PASSOVER MUSHROOM DRESSING
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
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
PASSOVER MUSHROOM SCHNITZEL
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
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.
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