As Passover approacheth, so does the frantic searching of recipe sites for innovative yet kosher side dishes that aptly live up to Bubbe’s brisket or Aunt Ruth’s chicken. This recipe from At Home combines the comforts of a savory kugel with a more delicate—dare we say elegant?—presentation. It also makes for delicious breakfast leftovers the next morning.
Do ahead: Pancakes can be made several hours ahead, stored at room temperature and reheated before serving or made several days ahead, frozen, defrosted and reheated before serving.
2 cups sliced white mushrooms
2 cups stemmed, julienned shiitake mushrooms
2 cups finely chopped Portobello mushrooms
1 tablespoon finely chopped garlic
1½ cups finely chopped onion
1 teaspoon chopped fresh thyme
6 tablespoons vegetable oil, divided
1 teaspoon salt
½ teaspoon pepper
6 sheets matzo
1. Heat 3 tablespoons oil over moderately high heat in a large skillet. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add garlic, onion, salt and pepper and continue cooking for 7 minutes or more until most of the liquid is gone.
2. Transfer mushroom mixture to a bowl, stir in thyme, and allow mixture to cool.
3. Fill a shallow dish with water and submerge one sheet of matzo for 3 seconds. Turn matzo over and soak opposite side for 3 seconds. Matzo should be damp but not soggy. Repeat with remaining matzo.
4. Crumble dampened matzo into a large bowl. Add eggs and cooked mushrooms and mix thoroughly.
5. Preheat oven to 350°. Grease a baking sheet.
6. In a large skillet, heat remaining 3 tablespoons oil. Drop heaping tablespoons of batter into skillet to make 2-inch pancakes. Cook until browned and crisp, about 3-5 minutes, then turn each pancake and continue cooking on the other side, about 3 minutes more. Transfer fried pancakes to prepared baking sheet.
7. When all pancakes have been fried, place baking sheet in oven for 10 minutes to reheat before serving.