Savory Matzo Brei

Directions

1. 1
   Preheat the oven to 250°F.
2. 2
   Put a kettle of water (about 3 1/2 quarts) on high heat to boil.
3. 3
   Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
4. 4
   Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
5. 5
   Add mushrooms, and continue cooking until soft, 3 to 4 minutes.
6. 6
   Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
7. 7
   Remove from heat, and set aside to cool slightly.
8. 8
   Break eggs into a large bowl, and beat lightly.
9. 9
   Add mushroom mixture, stirring well to combine.
10. 10
    Make batter:
11. 11
    Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
12. 12
    Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
13. 13
    Let stand for 5 minutes.
14. 14
    Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
15. 15
    Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
16. 16
    Repeat, cooking 3 pancakes per batch.
17. 17
    Cook pancakes until nicely browned, about 2 minutes.
18. 18
    Turn and cook the other side about 2 minutes more.
19. 19
    Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
20. 20
    Serve immediately.