Wednesday, April 19, 2000 - Food Section
- Page E3
MATZO 'LASAGNA' FOR THE
SEDER
by
Rachel
Travers, Globe Correspondent
The
8 days of Passover, with the dietary exclusion of anything made with leavening,
can leave a home cook searching for menu variations. This recipe for scacchi di funghi, or
Passover wild mushroom and matzo "lasagna," originates with Joel Pinkwas, executive chef of Vinny Testa's, who made it for the restaurant's Italian Seder
last year. It makes a fabulous
vegetarian entree and is a nice contrast to the meat and chicken dishes
traditionally served during this holiday season.
It
also makes an elegant side dish.
The
"lasagna" is basically sauteed wild
mushrooms, sauteed onions, and sheets of water-soaked
matzo alternated in layers. The original
recipe used 10 pounds of mushrooms; this version uses less. You can vary the mushrooms, but definitely
use some wild ones for flavor.
PASSOVER
WILD MUSHROOM AND MATZO "LASAGNA"
1 pound shiitake mushrooms
1 pound black trumpet mushrooms
2 pounds portobello
mushrooms
2 pounds oyster
mushrooms
3/4 cup olive
oil
1/2 cup chopped
shallots
Kosher salt and 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
Preheat
the oven to 350 degrees 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.
Remove
the stems from all the mushrooms, wipe clean if necessary, and cut into
slices. Keep the different varieties
separate.
Heat
2 tablespoons of olive oil in a large heavy skillet over medium heat and saute 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.
Repeat
this procedure for each of the 4 varieties of mushrooms.
Wipe
out the skillet, then heat the remaining 4 tablespoons of oil and add the sliced
onions. Season with salt, pepper, and
rosemary and saute until well browned. Set aside to drain.
Soak
the sheets of matzo briefly in cool water until soft.
Lightly
beat the eggs with the thyme leaves. Season with salt and pepper.
Spread
the onions in a single layer on the baking pan.
Cover them with a single layer of soaked matzo, filling in any spaces
with broken pieces of matzo.
Add
a layer of mushrooms, then another of matzo. Continue layering mushroom
varieties with matzo, ending with a layer of mushrooms.
Pour
the egg mixture over the top layer, making sure it covers the top completely
and reaches the corners of the pan.
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.
Copyright ©2000 Globe Newspaper Company