Wild Mushroom and Matzo Strata Recipe

How to make it

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• Preheat the oven to 350 degrees F and set the rack to the center
• of the oven.
• Lightly oil a 9-by-13-by-3-inch or a 10-by-12-by-3-inch baking pan.
• Remove the stems from all the mushrooms, wipe clean if necessary, and cut into slices.
• Keep the different varieties separate.
• Heat 2 tablespoons of olive oil in a large heavy skillet over medium
• heat and saute 2 tablespoons of the chopped shallots until softened.
• Add a single layer of mushrooms (one variety at a time), season with salt and pepper, and cook until well browned.
• Set aside to drain on paper towels.
• Repeat this procedure for each of the 4 varieties of mushrooms.
• Wipe out the skillet, then heat the remaining 4 tablespoons of oil
• and add the sliced onions.
• Season with salt, pepper, and rosemary and saute until well browned.
• Set aside to drain.
• Soak the sheets of matzo briefly in cool water until soft.
• Lightly beat the eggs with the thyme leaves. Season with salt and
• pepper.
• Spread the onions in a single layer on the baking pan.
• Cover them with a single layer of soaked matzo, filling in any spaces with broken pieces of matzo.
• Add a layer of mushrooms, then another of matzo.
• Continue layering mushroom varieties with matzo, ending with a layer of mushrooms.
• Pour the egg mixture over the top layer, making sure it covers the top completely and reaches the corners of the pan.
• Bake for 50 to 55 minutes or until an inserted knife comes out clean.
• Remove from oven and let rest for 10 to 15 minutes before cutting.
• Serve hot.
• Note: mushrooms are expensive bur use a mixed variety for best flavor and texture