Instructions: 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 saute 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 shnitzel 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.