- 6 tablespoons unsalted butter
- 1 cup thinly sliced onions
- 1 cup sliced shitake mushrooms
- salt and pepper, to taste
- 2 matzohs, broken into bite size pieces
- 4 large eggs, beaten
- 1 tablespoon chopped, fresh parsley
In a medium sauté pan, over medium-low heat, melt 2 tablespoons of butter. Add the onions and cook, stirring, until the onions are golden brown and caramelized, about 6 to 8 miutes. Transfer the onions to small bowl and set aside.
In the same pan melt 2 more tablespoons of butter over medium heat and add the mushrooms, cook the mushrooms until golden brown on both sides, about 5 to 6 minutes. Transfer the mushrooms to the same bowl as the onions. Season the onions and mushrooms with salt and pepper, to taste.
Add the remaining 2 tablespoons of butter to the pan and cook the matzoh, tossing to coat with the butter. Add the onions and mushrooms back to the pan. Pour the eggs over the matzoh mixture and cook, stirring until the eggs are set, for about 2 minutes. Season with salt and pepper and garnish with the chopped parsley.