Herby Mushroom and Caramelized Onion Matzah Brei

Adapted from NYT Cooking

This savoury matzah brei full of mushrooms, caramelized onions and herbs makes a great lazy morning brunch dish, but would also make for a great dinner alongside a big green salad. It may just be our favourite savoury matzah brei recipe ever!


5 Tbsps olive oil
1 medium yellow onion,
8 oz button or cremini mushrooms
½ Tbsp finely chopped fresh rosemary (measure after chopping)
3 sheets of matzah, broken into small pieces
4 large eggs
¼ cup finely chopped flat leaf parsley (measure after chopping)
¼ tsp dried chili flakes
Kosher salt and pepper (measurements are in the recipe)


Slice the onion into half moons that are about ½ inch thick. Set aside.

Brush the mushroom with a damp cloth to remove any dirt on them and slice. Set aside.

Heat an 8 inch non-stick ovenproof or cast iron skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet, warm for a minute, then add in the sliced onions. Season with ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Cook the onions until they are starting to caramelize and turn golden brown, stirring occasionally. This will take about 12 – 15 minutes. 

Add ¼ cup of water to the skillet, stirring to scrape up any small pieces that have stuck to the bottom of the skillet. Reduce the heat to medium, cover and cook for another 15 minutes, stirring occasionally. The onions will become a deep brown. Transfer the onions to a small bowl.

Preheat oven to 400 degrees.

Return the skillet to the heat, and add in the remaining 2 tablespoons of olive oil. Warm the oil until it’s glistening, about 1 minute. Add in the sliced mushrooms, chopped rosemary, ½ kosher salt and ¼ teaspoon pepper and stir to combine. Cook, stirring occasionally, until all the water has cooked out of the mushrooms and they are starting to brown. Transfer to the same bowl as the onions and let cool slightly.

Place the matzah in a fine mesh sieve, and pour boiling water over it for 15 – 20 seconds, until soft.

In a large bowl, beat the eggs and season with ¼ teaspoon salt and ¼ teaspoon pepper. Add in the onions and mushrooms, matzah, parsley, and chili flakes, and mix until combined.

Heat the skillet over medium heat, and add in remaining 1 tablespoon of oil, warm until the oil glistens. Add in the matzah mixture and smooth the top. Cook for 7 minutes until there’s slight browning around the edges. Transfer to the oven and bake for 10 – 12 minutes until the middle is set and the top is golden brown. 

Leftover matzah brei can be kept in an airtight container in the fridge for 4 days (if it lasts that long!).

Serves 4
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