Mushroom Matzoh Brei With Lemon-Herb Sauce - Washington Post

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This take on matzoh brei updates the classic golden Passover scramble with the flavors of spring. Sauteed cremini mushrooms add earthiness and heft, while a vibrant green sauce made from fresh parsley, chives, garlic and a copious amount of lemon zest gets drizzled over top for maximum seasonal vibes.

Total time: 25 mins

Storage Notes: The lemon-herb sauce can be refrigerated for up to 5 days.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings

Ingredients

• For the sauce

• 1 large bunch fresh flat-leaf parsley, tough stems removed and roughly chopped

• 1 bunch fresh chives (about 1 ounce), roughly chopped, plus more for garnish

• 1 medium garlic clove, roughly chopped

• Finely grated zest of 1 lemon

• 1 1/2 tablespoons fresh lemon juice, or more to taste

• 1/4 teaspoon kosher salt, or more to taste

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon crushed red pepper flakes, optional

• 1/2 cup extra-virgin olive oil

• For the matzoh brei

• 2 tablespoons unsalted butter, or a neutral oil such as safflower or grapeseed (see NOTE)

• 1 small yellow onion (about 4 ounces), finely chopped

• 4 ounces fresh cremini mushrooms, stems removed and finely chopped (about 1 cup)

• 4 sheets matzoh, crumbled into 2-inch pieces

• 1 cup room-temperature water

• 3 large eggs, lightly beaten

• 1/2 teaspoon kosher salt

Make the sauce: In the bowl of a food processor, combine the parsley, chives, garlic, lemon zest, lemon juice, salt, black pepper and red pepper flakes, if using, and pulse until finely chopped. Slowly drizzle in the olive oil, pulsing the mixture a few more times to just combine. Taste, and season with more lemon juice and salt, if desired. Set aside or refrigerate until needed; you should get about 1 1/4 cups.

Make the matzoh brei: In a large frying pan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until softened and lightly browned, 6 to 8 minutes. Add the mushrooms and continue cooking, stirring often, until well browned, 6 to 8 minutes.

While the mushrooms cook, add the matzoh pieces to a medium bowl and pour the water over. Gently stir and let sit until the matzoh softens slightly, 1 to 2 minutes, then pour off any excess water. Add the eggs and salt and gently stir to combine.

Pour the egg and matzoh mixture over the onions and mushrooms and cook, stirring often, until scrambled and cooked through, 4 to 5 minutes. Remove from the heat, drizzle with the lemon-herb sauce, sprinkle with chopped chives and serve.

NOTE: During the week of Passover, observant Ashkenazi Jews avoid canola, soybean, sunflower, peanut and corn among other oils that are considered kitniyot — a category of foods restricted during the holiday. Neutral oils such as safflower and grapeseed can be used. Olive oil is permitted on Passover, but has too strong of a flavor for this dish.

From food writer Leah Koenig.

Tested by Olga Massov.

Email questions to the Food Section at food@washpost.com.

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March 16, 2021 at 06:29AM
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Mushroom Matzoh Brei With Lemon-Herb Sauce - Washington Post

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