Wild mushroom matzo brei

Wild Mushroom Matzo Brei recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Wild mushroom matzo brei is a delicious and hearty dish that combines the earthy flavors of wild mushrooms with the traditional Jewish comfort food, matzo brei. This recipe takes the classic matzo brei to a new level by adding a medley of saut�ed wild mushrooms such as shiitake, oyster, and cremini. The crispy matzo pieces are cooked with onions and garlic, then mixed with the savory mushrooms to create a satisfying and flavorful breakfast or brunch option.

Keywords: wild mushroom, matzo brei, Jewish comfort food, saut�ed, breakfast

Wild mushroom matzo brei details

Wild mushroom matzo brei, recipe Rating: 4.5
Number of votes:103

Matzo Brei is a traditional Passover dish. Considered at one time peasant food, it is a simple combination of Matzo and egg cooked together.

A good way to keep simple traditional foods alive is to use variations and different seasonal ingredients. My favorite time of year to make Matzo Brei is late summer into early spring. Late summer yields an abundance of wild mushrooms: shaggy manes, king bolets, oysters, and chanterelles, to name a few. Some wild mushrooms can be dried, intensifying their favor, then soaked and added to the dish for a taste of fall in the dead of winter. While sharing this dish, think about what spring will yield: wild leeks and fiddleheads! And while waiting for spring, try other variations, such as dried apples, cinnamon, and raisins or sour cream, caviar, and smoked salmon.

This sleepy traditional dish is very much alive once again.… Chef Nita Moccia

Ingredients:

4 eggs, beaten

1 sheet unsalted Matzo

3 Tablespoons butter

1/4 cup Vidalia onions, chopped

2/3 cups sliced chanterelle, oyster, or king bolet mushrooms (or use a combination of all three)

1 Tablespoon minced fresh parsley

Cracked pepper and kosher salt to taste

Rinse the matzo under warm running water for 20 seconds, then crumble into the beaten eggs. Allow to sit. Using a standard saute pan, saute the onions and mushrooms in the butter until the onions become translucent. Add the egg/matzo mixture and parsley to the hot pan. Cook over moderately high heat until the eggs begin to set. Turn over and set the other side (approximately five minutes).

Serves: 2 to 3