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

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