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"Lasagna," Matzo Wild Mushroom (P, KLP, TNT)
Source: Vinnie Testa
Serves: 8 to 10

1 pound shitake mushrooms
1 pound black trumpet mushrooms
2 pounds oyster mushrooms
3/4 cup olive oil
1/2 cup shallots, chopped
Kosher salt
Freshly cracked black pepper
2 large Spanish onions, sliced
3 tbsp. fresh rosemary leaves, chopped
8 pieces matzo
8 eggs
2 tbsp. fresh thyme leaves

Preheat the oven to 350°F and set the rack to the center of the oven.

Lightly oil a 9"x13" baking pan.

Remove the stems from all the mushrooms, wipe clean if necessary, and cut into slices. Keep the different varieties separate.

Heat 2 tbsp. of olive oil in a large heavy skillet over medium heat and sauté 2 tbsp. 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 tbsp. of oil and add the sliced onions. Season with salt and pepper and rosemary and sauté 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. I do this later if preparing it a day early.

Spread the onions in a single layer on the baking pan.

Cover them with a single layer of the soaked matzo, filling any spaces with broken pieces of matzo.

Add a layer of mushrooms, then another matzo. Continue layering mushroom varieties with matzo, ending with a layer of mushrooms.

If serving at a later time I stop here and finish it as we start the salad course.

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.

Let rest for 10 to 15 minutes before cutting. Serve hot.

Poster's Notes:
I had this at Vinnie Testa's Italian Seder and it was FABULOUS.

Posted by Esther Heimberg

Nutritional Info Per Serving: N/A