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Savory Mushroom & Herb Matzo Brei Pancakes

The aroma of sauteed onions and earthy mushrooms always brings me back to my grandmother’s kitchen during Passover. While everyone else was clamoring for the sweet charoset, I was secretly hoping Bubbe would whip up a batch of her savory matzo brei. The crispy edges, the soft, eggy interior, and those comforting flavors – it was the perfect savory counterpoint to all the holiday sweetness, and a dish that made even the most stringent Passover restrictions feel like a culinary adventure. This recipe is my tribute to her, with a few extra herbs to brighten the flavor.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8
Yield: Approximately 28 pancakes
Dietary Type: Vegetarian (Can be made Gluten-Free by ensuring matzos are gluten-free)

Ingredients

2 tablespoons unsalted margarine (or butter, or olive oil for dairy-free)
2 large onions, finely chopped (about 1 1/4 pounds)
1 pound white mushrooms, chopped medium fine
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
8 large eggs
8 plain matzos

Equipment Needed

Large pot for boiling water
Colander
12-inch skillet
Large bowl
10-inch nonstick skillet
Spatula
Oven
Baking sheet

Instructions

Preheat the oven to 250ºF (120ºC). This low temperature will keep the pancakes warm and prevent them from drying out while you cook the remaining batches.
Bring Water to a Boil: Fill a large pot (about 3 1/2 quarts) with water and bring it to a rolling boil over high heat. Having the water ready to go ensures the matzo softens properly.
Sauté the Onions: While the water heats, melt 1 tablespoon of the margarine in a 12-inch skillet over low heat. Add the finely chopped onions and sauté over medium-high heat until they are soft and golden brown. This should take approximately 15 minutes, and requires frequent stirring to prevent burning. The caramelization of the onions is crucial for developing a deep, savory flavor base.
Add the Mushrooms: Once the onions are beautifully caramelized, add the chopped mushrooms to the skillet. Continue cooking until the mushrooms are soft and have released their moisture, about 3 to 4 minutes. Stir occasionally to ensure even cooking.
Incorporate Herbs and Seasoning: Add the finely chopped fresh rosemary, thyme, and parsley to the skillet. Season with salt and pepper. Stir to combine all the ingredients and distribute the flavors evenly.
Cool the Mixture: Remove the skillet from the heat and set it aside to cool slightly. This prevents the hot mixture from cooking the eggs prematurely in the next step.
Prepare the Egg Base: In a large bowl, crack the 8 eggs and beat them lightly with a whisk or fork. Don’t overbeat – just enough to break the yolks and combine them with the whites.
Combine Egg and Mushroom Mixture: Add the slightly cooled mushroom mixture to the bowl with the beaten eggs. Stir well to combine all the ingredients thoroughly.
Soften the Matzo: Break the 8 matzos into 1 1/2- to 2-inch pieces directly into a colander. Carefully pour the boiling water over the matzo pieces, ensuring they are all evenly saturated.
Let Matzo Soften: Let the matzo stand in the colander until softened, about 2 to 3 minutes. This step is crucial for achieving the right texture in the final dish. The matzo should be pliable but not completely disintegrated.
Combine Matzo with Other Ingredients: Add the softened matzo to the mushroom-egg mixture. Mix gently but thoroughly, ensuring the matzo pieces are evenly coated with the egg mixture. At this point, taste the mixture and adjust the seasoning with additional salt and pepper if necessary.
Let Stand: Allow the combined mixture to stand for 5 minutes. This allows the matzo to absorb more of the egg mixture and helps bind the ingredients together.
Cook the Pancakes: Melt the remaining 1 tablespoon of margarine in a 10-inch nonstick skillet over medium heat. Make sure the skillet is well-heated before adding the batter.
Form the Pancakes: Pour approximately 1/4 cup of the batter into the hot skillet to form a 3-inch pancake. Use a spatula to lightly press the pancake down to ensure it cooks evenly. You should be able to cook about 3 pancakes per batch, depending on the size of your skillet.
Cook Until Golden Brown: Cook the pancakes until they are nicely browned on the bottom, about 2 minutes. Watch carefully to prevent burning, adjusting the heat as needed.
Flip and Cook the Other Side: Carefully flip the pancakes with a spatula and cook the other side for another 2 minutes, or until it is also golden brown.
Keep Warm: Transfer the cooked pancakes to a baking sheet and place them in the preheated oven to keep warm while you cook the remaining batches.
Repeat: Repeat the cooking process until all the batter has been used up, making approximately 28 pancakes.
Serve Immediately: Serve the savory matzo brei pancakes immediately while they are still warm and crispy.

Expert Tips & Tricks

Don’t Overcrowd the Pan: Cooking the pancakes in batches ensures they brown evenly and don’t steam.
Adjust the Heat: Monitor the heat carefully. If the pancakes are browning too quickly, reduce the heat to medium-low.
Spice It Up: Add a pinch of red pepper flakes to the mushroom mixture for a little kick.
Make Ahead: The onion and mushroom mixture can be made a day in advance and stored in the refrigerator.
Crispy Edges: For extra crispy edges, use a little more margarine in the pan.
Matzo Meal: If you don’t have matzo, you can substitute matzo meal in a pinch, but the texture will be slightly different. You’ll likely need less liquid, so add the egg mixture gradually until you reach the desired consistency.

Serving & Storage Suggestions

Serve these savory matzo brei pancakes hot off the griddle, garnished with a dollop of sour cream (or dairy-free alternative), a sprinkle of fresh parsley, or a side of your favorite hot sauce. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until warmed through and crispy, or in a toaster oven for a similar effect. Freezing is not recommended as it can affect the texture of the matzo.

Nutritional Information

Nutrient	Amount per Serving (approx. 4 pancakes)	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	150mg	50%
Sodium	250mg	11%
Total Carbohydrate	20g	7%
Dietary Fiber	2g	8%
Sugars	3g
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dairy-Free: Use olive oil instead of margarine.
Gluten-Free: Use gluten-free matzos.
Add Cheese: Stir in some grated Parmesan or Gruyere cheese for extra flavor.
Vegetable Variations: Add other vegetables like spinach, bell peppers, or zucchini.
Herb Variations: Experiment with different herbs like chives, dill, or oregano.
Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded onions to save time?
A: While you can use pre-shredded onions, finely chopping them yourself ensures a better texture and allows them to caramelize more evenly.

Q: My matzo is not softening properly. What should I do?
A: Make sure the water is at a rolling boil and that all the matzo pieces are fully submerged. If they are still too hard, let them soak for an extra minute or two.

Q: Can I make the batter ahead of time?
A: It’s best to cook the pancakes immediately after preparing the batter to prevent the matzo from becoming too soggy.

Q: What is the best way to reheat leftover pancakes?
A: Reheat leftover pancakes in a skillet over medium heat or in a toaster oven for the best results. Microwaving them can make them soggy.

Q: Can I freeze matzo brei pancakes?
A: Freezing is not recommended, as it can significantly alter the texture of the matzo and make the pancakes mushy upon thawing. It’s best to enjoy them fresh or refrigerate leftovers for up to 3 days.

Final Thoughts

This savory matzo brei recipe is more than just a delicious breakfast or lunch; it’s a celebration of tradition, a nod to family memories, and a testament to the versatility of simple ingredients. I encourage you to give it a try, experiment with your favorite herbs and vegetables, and make it your own. And don’t forget to share your creations and feedback – I’d love to hear how it turns out! Pair it with a simple green salad or a cup of hot tea for a complete and satisfying meal.

Savory Matzo Brei Recipe