1/2 package of plain matzo (about 6 sheets)
1 to 2 cup rich vegetable stock
2 tablespoon olive oil
1 medium onion, diced
5 cloves garlic, smashed
8 white mushrooms, sliced
optional: dried herbs, chilli flakes (I like a little rosemary)
Break the matzo up into large pieces and put in a large shallow bowl. Cover with about half to 3/4 of the broth. Add more as needed. It shouldn't be swimming in broth, but all the pieces should be pretty damp.
Heat the olive oil in a very large frying pan. When hot, add the onion and garlic (and optional herbs and chilli flakes), and saute for several minutes. Add the mushrooms and a bit of broth. Saute until the mushrooms are moist.
Add the soaked matzo and any broth in the bottom of the bowl. Turn the heat way down, and cook until the matzo is nice and soft and all ingredients are well combined. Add salt and pepper to taste. Serve with vegan sour cream or (like everything else in our house) hot sauce.