- 5 tablespoons olive oil, divided, plus more for greasing dish
- 3/4 pound mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced
- 1 large onion (about 1 pound), chopped (about 2 cups)
- 2 medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored and coarsely chopped
- 2 celery ribs, cut crosswise into 1/4-inch slices
- 8 unsalted plain or egg matzos, broken into roughly 1-inch pieces
- 1/2 cup finely chopped flat leaf parsley
- 4 large eggs, lightly beaten
- A 2- to 2 1/2-quart shallow ovenproof baking dish
- Preheat oven to 400°F with rack in middle.
- Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.
- Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.
- Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
- Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined. Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.