RFCJ RECIPE ARCHIVE
Posted by : The Old Bear PASSOVER WILD MUSHROOM AND MATZO "LASAGNA" - pareve
Serves 8 to 10. 1 lb. shiitake mushrooms 1 lb. black trumpet mushrooms 2 lbs. oyster mushrooms 3/4 cup olive oil 1/2 cup chopped shallots Kosher salt Freshly cracked black pepper 2 large Spanish onions, sliced 3 tbsp chopped fresh rosemary leaves 8 pieces matzo 8 eggs 2 tbsp fresh thyme leaves Preheat the oven to 350 dgrees F and set the rack to the center of the oven. Lightly oil a 9-by-13-by-3 inch or 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 and 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 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. 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.
