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Passover MUSHROOM MATZO FARFEL PIE




Source of Recipe


Marla


List of Ingredients




MUSHROOM MATZO FARFEL PIE

1 tsp salt
1 cup hot water (I'll use a little veggie bouillon next time)
1 box (1 pound) matzo farfel
3 Tbsp broth for sautéing
1 cup finely chopped onion
1 pound mushrooms, chopped
1 medium zucchini, finely chopped
2 stalks finely chopped celery
1 1/2 Tbsp potato starch beaten with 6 Tbsp water
Freshly ground pepper to taste




Recipe



Preheat oven to 350 degrees. Stir the salt into the water. Combine with the matzo
farfel in a heatproof mixing bowl and let soak.

In the meantime, sauté the onion in broth over moderate heat until soft. Add the
mushrooms, zucchini and celery and saute until the mushrooms are wilted.

Fold the potato starch mixture into the mushroom mixture, then into the matzo farfel
mixture. Season to taste with freshly ground pepper. Pour into a greased 10"
tart pan
or casserole dish. Bake, covered, for 30 minutes. Uncover and bake another 15
minutes, or until the top is browned. Let stand for 5-10 minutes before serving.


Makes 6-8 servings.