Ingredients
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1 stick unsalted butter
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1 pound Spanish onions, minced
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3/4 pound wild mushrooms, sliced
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2 tablespoons vegetable oil
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Salt and pepper
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6 unsalted matzos
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6 large eggs, beaten with 1/2 cup milk
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1/4 cup chopped parsley
Directions
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Melt half the butter in a large skillet. Add the onions and cook slowly until caramelized, about 20 minutes. Remove the onions. Sauté the mushrooms in the oil and season with salt and pepper; add them to the onions.
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Soak the matzos in warm water for 30 seconds, then crumble them into the egg mixture. Add the onions and mushrooms. Season with salt and pepper.
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Heat the remaining butter in the skillet. Add the matzo mixture and stir over moderately high heat until the eggs set, about 5 minutes. Sprinkle with the parsley and serve.