Matzo chicken pie

6 to 7 tablespoons vegetable oil
2 cups chopped onions
2 tablespoons minced garlic
1 1/2 cups thinly sliced cultivated mushrooms (about 1/3 pound)
3 cups bite-sized pieces cooked chicken (about 14 ounces)
Salt
Freshly ground black pepper
1 cup chopped parsley
5 eggs, lightly beaten
5 to 6 matzos
1 cup chicken stock

Heat 5 tablespoons of the oil in a large skillet. Slowly saute the onion and garlic until softened-and translucent, about 10 minutes. Add the mushrooms and saute until soft, an additional 5-minutes. Let cool. Stir in the chicken, salt, pepper, parsley, and eggs. Preheat the oven to 375 degrees. Lightly oil a shallow 6 to 8 cup baking dish. Dip 2 of the matzos into the stock until well moistened but not falling apart. Lay them in the-baking dish, breaking pieces to fit. Spoon half the chicken mixture on top, and cover with 1-more moistened matzo, the remaining chicken, and the 2 remaining matzos. Pour 2 teaspoons oil-over the top and bake for 15 minutes. Sprinkle with remaining oil and bake an additional 15-minutes, or until the top is a rich, crisp brown. Let cool for 10 minutes, then serve.