janet wilder

* Exported from MasterCook *

Passover Wild Mushroom and Matzo "Lasagna"

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Passover Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound shiitake mushrooms
1 pound black trumpet mushrooms
2 pounds portobello mushrooms
2 pounds oyster mushrooms
3/4 cup olive oil
1/2 cup chopped shallots
Kosher salt and freshly cracked black pepper
2 large Spanish onions -- sliced
3 Tablespoons chopped fresh rosemary leaves
8 pieces matzo
8 large eggs
2 Tablespoons fresh thyme leaves

Preheat the oven to 350 degrees F and set the rack to the center
of the oven. Lightly oil a 9-by-13-by-3-inch or a
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, 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 soaked matzo, filling in
any spaces with broken pieces of matzo.

Add a layer of mushrooms, then another of 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.
Remove from oven and let rest for 10 to 15 minutes before cutting.
Serve hot.

NOTES : The "lasagna" is basically sauteed wild mushrooms, sauteed
onions, and sheets of water-soaked matzo alternated in layers. You
can vary the mushrooms, but definitely use some wild ones for flavor.


I'm not sure where I got this recipe. It's a great lunch with a salad on
the side.

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nick cramer

Thanks, Janet. I'm posting this, with attribution, on alt.binaries.food. I
hope you don't mind. ;-/

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

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brian mailman

Perhaps from my other site, http://www.jewishfood-list.com

http://www.jewishfood-list.com/recip...ildmush01.html

Chag Sameach,

B/, moderator hat off

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