This mushroom cutlet recipe is just as flavorful as any meat cutlet, and will leave no one in your household hungry–they are very satisfying. If you’re keeping things light, you can serve these cutlets with simple sautéed veggies or salad, but if you are looking for a more satisfying winter meal, you can have them with egg noodles or homemade dumplings like herbed spaetzle, if you have the time. Alternatively, you can shape them like burgers and eat them on a soft whole wheat bun, with mustard and sautéed onions.
3 cups local shiitake mushrooms, cleaned and chopped roughly
2 spring onions, chopped
2 tbsp. extra virgin olive oil
Sea salt and freshly ground black pepper
1 cup matzoh meal, (gluten-free if necessary)
1/4 cup walnuts, ground
Place mushrooms and scallions in a food processor and pulse. Drizzle with the extra virgin olive oil, and add salt and pepper to taste. Add the matzoh meal and pulse until a thick paste forms, with a suitable consistency to form into patties.
Grind the walnuts in the cleaned-out food processor, then blend with matzoh meal for breading. Whisk eggs together in bowl, and set next to the crumb mixture. Shape 4-to-5 oz patties into cutlet form, coat in the egg mixture, and dredge into crumb mixture, coating each cutlet evenly. Continue making patties in this way until all the mixture is used, and set them aside to pan fry. They can be cooked in advance and heated in oven prior to serving, and they also freeze well once they are cooked.