Published March-12-10
 
 
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
 
  Issue: 11.03
 
A Very Elegant Version Of A Classic
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When made with Matzo Farfel, as a side dish, this luxurious goodie is a traditional part of a Seder. When made with Egg Noodles, it can also be served as a sumptuous Vegetarian Pasta Entree, at any time of year. This is the perfect thing to serve, when your teen-agers are going through their inevitable Vegetarian phase, and you want to have a dinner party. The flavor of the Portobello Mushrooms is exquisite, and exotic enough to create an impressive meal. Serve this with a Salad for a first course, and green Vegetables on the side. Then follow with a rich sweet, such as my Chocolate Marzipan Tart. Because there has been no meat served, everyone will feel free to indulge a bit, and really enjoy dessert. For those of you who are not familiar with the term, Farfel are tiny pieces of Matzo. They can be bought already in small pieces, but I usually just crumble sheets for the quantity I want.

Ingredients

1/2 cup Margarine
3 medium Yellow Onions, diced
2 Red Bell Peppers minced
8 ounces Portobello Mushrooms, chopped
8 ounces Cremini Mushrooms, sliced
1 tablespoon Mock Beef or Chicken flavored Bouillon Powder
1 teaspoon Marjoram
1 teaspoon Rosemary, crushed
1/2 teaspoon finely ground Black Pepper
4 Eggs
1/2 cup dry Sherry or Red Wine
6 sheets Matzo, broken into small pieces,
Or
12 ounces Egg Noodles, cooked

Method

Melt the margarine in a skillet, and add the Onions. Cook and stir over medium heat until thoroughly browned, as dark as possible without burning. Remove the pan from the heat, and allow it to cool to room temperature.

Beat the Eggs with the Sherry, Mock Bouillon Powder, Rosemary, and Marjoram. Add the Sherry mixture to the Onions, and stir to mix while scraping up any brown bits from the pan. Add the Mushrooms, Peppers, and broken Matzo or Noodles to the mixture in the skillet, then stir to mix completely.

Grease a large oblong ovenproof-glass baking dish. Put the Matzo mixture in it and smooth the top. Grease a sheet of aluminium foil and cover the baking dish.

Place in an oven which has been heated to 325 degrees and bake for one hour. Allow to rest for about 15 minutes before serving.
 



Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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