Scacchi di Funghi

Passover Wild Mushroom and Matzo “Lasagna”

 

 

This recipe for 'scacchi di funghi' comes from Joel Pinkwas, executive chef of Vinny Testa's restauraunt in Boston, who made it for the restaurant's 1999 Italian Seder.

 

                1   pound                  shiitake mushrooms

                1   pound                  black trumpet mushrooms

                2   pounds                oyster mushrooms

             3/4   cup                      olive oil

             1/2   cup                      chopped shallots

                                                kosher salt

                                                freshly cracked black pepper

                2   large                    Spanish onions, sliced

                3   Tablespoons       chopped fresh rosemary leaves

                8   pieces                 matzo

                8   large                    eggs

                2   Tablespoons       fresh thyme leaves

1.   Preheat the oven to 350 dgrees F and set the rack to the center of the oven.  Lightly oil a 9-by-13-by-3 inch or 10-by-12-by-3 inch baking pan.

2.   Remove the stems from all the mushrooms, wipe clean if necessary, and cut into slices.  Keep the different varieties separate.

3.   Heat 2 Tablespoons of olive oil in a large heavy skillet over medium heat and sauté 2 Tablespoons of the chopped shallots until softened.  Add a single layer of mushrooms (one variety at a time), season with salt and pepper, and cook until well browned.  Set aside to drain on paper towels.

4.   Repeat this procedure for each of the 4 varieties of mushrooms.

5.   Wipe out the skillet, then heat the remaining 4 tablespoons of oil and add the sliced onions.  Season with salt and pepper and rosemary and saute until well browned.  Set aside to drain.

6.   Soak the sheets of matzo briefly in cool water until soft.

7.   Lightly beat the eggs with the thyme leaves.  Season with salt and pepper.

8.   Spread the onions in a single layer on the baking pan.  Cover them with a single layer of the soaked matzo, filling any spaces with broken pieces of matzo.

9.   Add a layer of mushrooms, then another matzo.  Continue layering mushroom varieties with matzo, ending with a layer of mushrooms.

10. Pour the egg mixture over the top layer, making sure it covers the top completely and reaches the corners of the pan.

11. Bake for 50 to 55 minutes or until an inserted knife comes out clean.  Let rest for 10 to 15 minutes before cutting.  Serve hot.


Serves 8 to 10.

Note: You can vary the mushrooms, but definitely use some wild ones for flavor.



                                                                        source: The Boston Globe
                                                                                    Food Section
                                                                                    Wednesday, April 19, 2000