Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Savory Matzo Brei 5.0 (1) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 17, 2019 Rate Print Share Photo: Bryan Gardner Prep Time: 35 mins Total Time: 45 mins Servings: 6 Mushrooms and fresh herbs have been added to this traditional breakfast treat, making it a satisfying addition to the Passover menu. Ingredients 3 tablespoons unsalted butter or margarine, plus more if needed 1 pound cremini mushrooms, coarsely chopped (2 ½ cups) 1 large yellow onion, chopped (1 ¾ cups) ¼ cup chopped flat-leaf parsley leaves, plus more for serving 1 tablespoon chopped fresh thyme leaves 2 teaspoons chopped fresh rosemary leaves Kosher salt and freshly ground pepper 8 large eggs 8 matzo sheets Creme fraiche and lemon wedges, for serving Directions Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until soft and beginning to brown, 6 to 7 minutes. Stir in herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a bowl and let cool slightly; reserve skillet. Whisk eggs in a large bowl. Stir in mushroom mixture. Break matzo into 2-inch pieces and place in a colander. Pour boiling water over matzo; let stand until slightly softened, 2 to 3 minutes. Gently stir into egg mixture; season with salt and pepper. Let stand 5 minutes, then stir again. Wipe reserved skillet clean and melt remaining 1 tablespoon butter over medium heat. Working in batches, pour batter into skillet 1/3 cup at a time, spreading into a 3-inch pancake with the bottom of the cup. Cook until undersides are evenly browned, 2 to 3 minutes. Flip and continue cooking until other sides are browned, 2 to 3 minutes more. Drain on paper towels. Serve with chopped parsley, creme fraiche, and and a squeeze of lemon. Originally appeared: Martha Stewart Living, April 1995 Rate It Print