In a large sauté pan, melt 1 tablespoon of the butter. Add the mushrooms and pepper and sauté over medium heat for 10 minutes, stirring often. Add the garlic and sauté 1 minute longer.

While the vegetables are cooking, place the matzoth in a colander. Pour hot water over it and let stand 1 minute.

Squeeze the liquid out of the matzoth and place in a large bowl. Add the eggs, oregano, salt, and peppers, and stir to combine. Stir in the cooked vegetables.

Using the vegetable pan, melt 2 tablespoons of butter. Add the matzo mixture and cook, stirring often, until it is scrambled and cooked through. Serve at once.

• "Good. Don't try to make just half a batch; its too much work." Drew