My F&W
quick save (...)

Wild Mushroom Matzo Brei

  • SERVINGS: 4-6
  • FAST
  • VEGETARIAN

The Lobster Club in Manhattan serves this traditional Passover dish year-round.

  1. 1 stick unsalted butter
  2. 1 pound Spanish onions, minced
  3. 3/4 pound wild mushrooms, sliced
  4. 2 tablespoons vegetable oil
  5. Salt and pepper
  6. 6 unsalted matzos
  7. 6 large eggs, beaten with 1/2 cup milk
  8. 1/4 cup chopped parsley
  1. Melt half the butter in a large skillet. Add the onions and cook slowly until caramelized, about 20 minutes. Remove the onions. Sauté the mushrooms in the oil and season with salt and pepper; add them to the onions.
  2. Soak the matzos in warm water for 30 seconds, then crumble them into the egg mixture. Add the onions and mushrooms. Season with salt and pepper.
  3. Heat the remaining butter in the skillet. Add the matzo mixture and stir over moderately high heat until the eggs set, about 5 minutes. Sprinkle with the parsley and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.