Savory Matzo Brei - cooking recipe

Ingredients

2 tablespoons unsalted margarine
2 large onions, finely chopped (about 1 1/4 pounds)
1 lb white mushroom, 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 (to taste)
1/4 teaspoon fresh ground pepper (to taste)
8 large eggs
8 plain matzos

Preparation

Preheat the oven to 250\u00b0F.
Put a kettle of water (about 3 1/2 quarts) on high heat to boil.
Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
Add mushrooms, and continue cooking until soft, 3 to 4 minutes.
Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
Remove from heat, and set aside to cool slightly.
Break eggs into a large bowl, and beat lightly.
Add mushroom mixture, stirring well to combine.
Make batter:
Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
Let stand for 5 minutes.
Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
Repeat, cooking 3 pancakes per batch.
Cook pancakes until nicely browned, about 2 minutes.
Turn and cook the other side about 2 minutes more.
Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
Serve immediately.