2 In The Kitchen: Mushroom Matzoh Brie
NEW YORK (CBSNewYork) – Celebrate Passover in style with this innovative take on a classic dish. Lifestyle and entertaining expert Mindy Kobrin of Meals On Heels by Mindy stopped by the CBS 2 studios to cook it up.
For more information on Mindy Kobrin, click here.
SINGLE SERVING MUSHROOM MATZOH BRIE
Prepared in 25 minutes or less.
- 2 Tbs unsalted butter
- 4 Matzohs
- 8 large eggs, room temperature
- 1 medium shallot, peeled and minced
- ¼ cup thinly sliced mushrooms, I like Crimini and Shiitake
- 1½ Tbs freshly thyme, chopped
- 1 tsp kosher salt
- Freshly ground pepper to taste
- 4 Two-inch deep by four-inch diameter molds, circular works best
Preheat oven to 350°F.
Over medium heat, add to a small skillet 1/2 tablespoon of butter. Add shallots and sauté until translucent. Add sliced mushrooms and sauté until browned. Set aside.
Gently crumble matzohs over a fine mesh colander. Run cool water over the crumbled matzohs until softened, but not mushy. Drain off excess liquid. Transfer to a medium-sized bowl.
Add the eggs, shallots, mushrooms, thyme and Kosher salt to the Matzoh bowl. Combine thoroughly with a spatula.
Add the remaining butter to a large non-stick skillet over medium heat. Once melted grease the molds with melted butter and paper towel. Carefully spoon the Matzoh mixture evenly inside each of the molds.
Using a wooden spoon lightly pack the filling inside. Bake until springy and golden on top, approximately 20 minutes. Serve immediately.