3 tablespoons olive oil
1 cup scallions, minced,including some green tops
1 cup onions, 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
1Heat 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
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.