Recipe

Wild Mushroom And Matzo Strata Recipe

	Midgelet / All my dishes 1 year, 6 months ago A friend gave me this recipe and it was very delicious. Mazoh ( unleavened cracker bread ) can be bought in the supermarket at the ethnic section all year round and particularly at Passover Prep:30m Cook:50m Servings:12	Midgelet
	jewish mushrooms

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Ingredients

1 pound shiitake mushrooms

1 pound black trumpet mushrooms

2 pounds portobello mushrooms

2 pounds oyster mushrooms

3/4 cup olive oil

1/2 cup chopped shallots

Kosher salt and freshly cracked black pepper

2 large Spanish onions sliced

3 Tablespoons chopped fresh rosemary leaves

8 pieces matzo

8 large eggs

2 Tablespoons fresh thyme leaves

Directions

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

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Comments

annieamie 1 year, 6 months ago said:
What a great recipe! I really am glad to see more matzah or matzoh recipes in here! And with the mushrooms? Delicious!

marisab 1 year, 6 months ago said:
Mmm, sounds delicious.

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