Ingredients
3 tablespoons unsalted butter or margarine, plus more if needed
1 pound cremini mushrooms, coarsely chopped (2 1/2 cups)
1 large yellow onion, chopped (1 3/4 cups)
1/4 cup chopped flat-leaf parsley leaves, plus more for serving
1 tablespoon chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
Kosher salt and freshly ground pepper
8 large eggs
8 matzo sheets
Creme fraiche and lemon wedges, for serving
Preparation
Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until soft and beginning to brown, 6 to 7 minutes. Stir in herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a bowl and let cool slightly; reserve skillet.
Whisk eggs in a large bowl. Stir in mushroom mixture.
Break matzo into 2-inch pieces and place in a colander. Pour boiling water over matzo; let stand until slightly softened, 2 to 3 minutes. Gently stir into egg mixture; season with salt and pepper. Let stand 5 minutes, then stir again.
Wipe reserved skillet clean and melt remaining 1 tablespoon butter over medium heat. Working in batches, pour batter into skillet 1/3 cup at a time, spreading into a 3-inch pancake with the bottom of the cup. Cook until undersides are evenly browned, 2 to 3 minutes. Flip and continue cooking until other sides are browned, 2 to 3 minutes more. Drain on paper towels. Serve with chopped parsley, creme fraiche, and and a squeeze of lemon.
