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Herbed Mushroom Kugel

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Canadian Passover


  • 2 c Matzo farfel or coarsely crushed matzo
  • 2 c Boiling water
  • 3 Eggs; separated
  • 1 ts Salt
  • 1/4 ts Pepper
  • 1/4 ts Dried thyme
  • 3 tb Safflower oil
  • 2 c Sliced mushrooms
  • 1 Onion; chopped
  • 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 oil over medium-high heat. Cook mushrooms, onion and celery until softened, about 5 minutes. Remove 12 large mushroom slices for garnish. Stir remaining mushroom 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 oven for 30 to 35 minutes or until puffed and golden brown.
Makes about 8 servings.
Formatted by Carole Walberg
Recipe by: Caroline Parry, Canadian Living
Posted to JEWISH-FOOD digest by "Bob & Carole Walberg" <> on Apr 8, 1998