Return to Main Recipes Page/Return to Home Page

Matzo Brie, Mushroom I (D, KLP, TNT)
Source: Recipe by Louise Fiszer, a Palo Alto cooking teacher, author and the co-author of "Jewish Holiday Cooking." Recipe appeared in the "Jewish Bulletin of Northern California."
Yield: 6 servings

4 tbsp. oil
1 large onion, chopped
12 oz. mushrooms, chopped
2 cloves garlic, minced
Salt and pepper
1 pinch cayenne
1 tsp. fresh tarragon OR 1/2 tsp. dried tarragon
4 matzo boards, broken into pieces and soaked in cold water for 3 minutes, then drained
5 eggs
2 tbsp. sour cream or plain yogurt

In a large non-stick skillet, heat oil. Add onions and mushrooms and cook about 6 minutes. Stir in garlic, salt, pepper, cayenne, and tarragon and cook another minute. Remove from heat.

Place matzo in a large bowl. In a separate medium bowl, beat eggs with sour cream. Pour over matzos. Add mushroom mixture and mix well.

Return skillet to heat and add a bit more oil if necessary. Pour matzo mixture into skillet. Cook about 3 to 4 minutes or until brown on underside. Slide onto a plate, flip over into skillet and cook another 4 minutes or until brown on other side. Cut into wedges and serve.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A