Mindy Kobrin

Ingredients

• 2 Tbs unsalted butter
• 4 Matzohs
• 8 large eggs, room temperature
• 1 medium shallot, peeled and minced
• ¼ cup thinly sliced mushrooms, I like Crimini and Shiitake
• 1½ Tbs freshly thyme, chopped
• 1 tsp kosher salt
• Freshly ground pepper to taste
• 4 Two-inch deep by four-inch diameter molds, circular works best

Preparation

Preheat oven to 350°F.

Over medium heat, add to a small skillet 1/2 tablespoon of butter.   Add shallots and sauté until translucent.  Add sliced mushrooms and sauté until browned. Set aside.  Gently crumble Matzohs over a fine mesh colander.  Run cool water over the crumbled matzohs until softened, but not mushy.  Drain off excess liquid. Transfer to a medium sized bowl.

Add the eggs, shallots, mushrooms, thyme and Kosher salt to the Matzoh bowl. Combine thoroughly with a spatula.  Add the remaining butter to a large non-stick skillet over medium heat.  Once melted grease the molds with melted butter and paper towel.  Carefully spoon the Matzoh mixture evenly inside each of the molds.

Using a wooden spoon lightly pack the filling inside.  Bake until springy and golden on top, approximately 20 minutes.  Garnish with chopped chives and pair with Spring greens.  Serve immediately.  Serves 4.