RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Kugel, Herbed Mushroom - pareve
2 cups Matzo farfel or coarsely crushed matzo 500 mL 2 cups Boiling water 500 mL 3 Eggs, separated 1 tsp Salt 5 mL 1/4 tsp Pepper 1 mL 1/4 tsp Dried thyme 1 mL 3 tbsp vegetable oil 50 mL 3 cups sliced mushrooms 500 mL 1 cup chopped Onion 250 mL 1 Stalk celery with leaves, chopped Paprika In large bowl, combine farfel with water; let cool. Beat in egg yolks, salt, pepper and thyme. In large skillet, heat 1 1/2 Tablespoons of the oil over medium-high heat. Cook mushrooms until they have given off their liquid. Add the diced celery to the pan and saute both mushrooms and celery for 2-4 minutes. In a separate skillet, heat the remaining 1 1/2 Tablespoons oil over medium-low heat. Saute onions until translucent and golden brown, approximately 20 minutes. Set aside 12 large mushroom slices for garnish. Stir remaining mushrooms and celery-onion mixture into farfel mixture. Beat egg whites until stiff glossy peaks form. Stir about one-quarter of the whites into farfel mixture; fold in remaining whites. Transfer to greased 8-inch (2 L) square baking dish. Garnish with reserved mushrooms. Top with paprika. Bake in 350 F (180 C) oven for 30 to 35 minutes or until pufffed and golden brown. Makes about 8 servings. Source: Adapted from CANADIAN LIVING
