Matzo dumplings, Pecorino Romano PDO, braised mushrooms, mushroom broth

Preparation Stage

By Chef Matthew Schaler of Birdie G’s | Los Angeles

METHOD
For the Matzo Dumplings:
In a mixing bowl, combine matzo meal and brown butter using your hands until matzo meal is evenly coated. Stir in eggs, dill, and cheese, then cover with plastic wrap and refrigerate at least 2 hours. After the dough has rested, divide into equal sized balls about 1⁄2 inch in diameter. Make a small indent with your finger so that each ball looks like a mushroom cap. Set aside.

For the Mushroom Broth:
Heat oven to 350°F. On a sheet tray, liberally coat oyster mushrooms with oil and salt. Add rosemary and thyme, then roast until mushrooms are golden brown and fragrant. Let cool. In a large stockpot over medium-high heat, combine roasted oyster mushrooms, dried shiitake mushrooms, cheese rind, and 7 quarts filtered water. Bring to a boil, then reduce heat and let simmer 6 hours. Strain mixture through a fine mesh sieve, return to stockpot, and keep warm.

For the Braised Mushrooms:
In a saucepan over high heat, bring wine to a boil. Add 1 quart Mushroom Broth, butter mushrooms, and a pinch of salt. Bring to a simmer and continue to cook until mushrooms are cooked through and tender. Keep warm.

To Assemble and Serve:
Bring a large stockpot of salted water to a boil. Add Matzo Dumplings and cook 5 minutes. Remove from heat and let Matzo Dumplings sit in water for additional 10 minutes. They should be light and fluffy. Using a slotted spoon, remove Matzo Dumplings from water and transfer to a serving bowl.
Using a slotted spoon, remove Braised Mushrooms from cooking liquid and top Matzo Dumplings. Pour Mushroom Broth over top, about halfway up the sides of the Matzo Dumplings. Finish with a drizzle of olive oil and a ribbon grating of Pecorino Romano PDO.

Adapted by StarChefs