Caramelized Onion and Mushroom Matzo Brei

Recipe from Taste

Adapted by Melissa Clark

Total Time
20 minutes
Rating
4(69)
Comments
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This recipe is adapted from the restaurant Jane in downtown New York. There, the chef Glenn Harris offers a matzo brei two ways, but not, he will quickly tell you, because he likes it both ways. He only makes the savory kind, with deliciously glossy, nearly black, fried onions, as a concession to his partner in the restaurant, Jeff Lefcourt. Needless to say, Mr. Lefcourt's grandmother made hers savory. —Melissa Clark

Featured in: Nostalgia, the Secret Ingredient of Matzo Brei

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Ingredients

Yield:2 servings
  • 3tablespoons unsalted butter
  • ⅓cup diced onions
  • ½cup sliced mushrooms
  • Salt and freshly ground black pepper, to taste
  • 2matzos (about 2 ounces), broken into pieces
  • 5large eggs, lightly beaten
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

460 calories; 30 grams fat; 15 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 20 grams protein; 510 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring, until caramelized, 5 to 7 minutes.

  2. Step 2

    Add mushrooms and raise heat to medium-high. Continue to cook, stirring, until mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.

  3. Step 3

    Add remaining tablespoon butter to pan and let it melt. Add matzo and cook, tossing to coat matzo in butter, for 2 minutes.

  4. Step 4

    Pour eggs into pan and season them generously with salt and pepper. Cook, scrambling mixture, until eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.

Ratings

4 out of 5
69 user ratings
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Comments

Francine Pearson

We have always given the broken up matzoh a hot water bath by placing it in a strainer and pouring very hot water over it. This makes the matzoh more absorbent so that the eggs soak in.

BL

IMHO, this water pre-soak makes the matzoh soggy, and dilutes the omelet. Beaten egg (plus add a little milk, cream, or stock) will soak into the matzoh just fine if given a little time.

Johanna

Onions will not, repeat not, caramelize in 5-7 minutes. More like 20.

Jd

Loved by everyone. If using GF matzoh don't wet it as long as people normally do for matzoh, seriously a quick swipe under the faucet is enough

Jody

Definitely use more onion. I enjoyed that the non-soaked matzoh (I used farfel) still had some crunch. But where's the cheese? I felt that this recipe screamed for cheese. So I shredded some 1000-day-old gouda from Trader Joe's on top at the end of cooking. Delicious!

ssinkoff

We used 3x the onion and mushrooms and an extra T of butter. It came out great. This was the first time made matzoh brei without soaking the matzoh and it worked fine. We liked that it wasn’t soggy at all.

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Credits

Adapted from Taste

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