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1
Preheat the oven to 250u00b0F.
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2
Put a kettle of water (about 3 1/2 quarts) on high heat to boil.
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3
Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
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4
Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
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5
Add mushrooms, and continue cooking until soft, 3 to 4 minutes.
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6
Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
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7
Remove from heat, and set aside to cool slightly.
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8
Break eggs into a large bowl, and beat lightly.
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9
Add mushroom mixture, stirring well to combine.
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10
Make batter:
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11
Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
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12
Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
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13
Let stand for 5 minutes.
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14
Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
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15
Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
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16
Repeat, cooking 3 pancakes per batch.
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17
Cook pancakes until nicely browned, about 2 minutes.
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18
Turn and cook the other side about 2 minutes more.
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19
Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
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20
Serve immediately.
