Rabbi Shaul Osadchey’s Matza Brei Florentine

Crumble matza into a large collander placed over a bowl.

Hold collander under running cold water until matza is moist and softened but not completely disintegrated (about 15 seconds).

Heat butter in a 10-12” skillet over medium heat.

Sauté mushrooms until they release their juices. Add spinach and sauté until tender.

Transfer to bowl with matza crumbs, then add eggs and salt and mix gently with a fork.

Return skillet to stove and heat butter over moderately high heat.

Form matza mixture into patties and drop into skillet.

Cook until matza brei patties have begun to crisp, about 3 minutes on each side.

Serve hot