Mushroom, onion, and farfel kugel
Serves 8
| 3 | tablespoons canola oil, plus more for greasing the dish |
| 1 | large onion, chopped |
| 2 | ribs celery, finely chopped |
| 10 | ounces white mushrooms, sliced |
| 3 1/2 | cups matzo farfel |
| 2 | eggs |
| 1 | can (10 1/2 ounces) condensed chicken broth |
| 2 | teaspoons paprika |
| 1 | teaspoon salt |
| Pinch of black pepper | |
| 1 | cup boiling water |
2. In a large skillet, heat the 3 tablespoons of oil over medium-high heat. Add the onion, celery, and mushrooms. Cook, stirring often, for 10 minutes or until the vegetables are tender and the excess liquid from the mushrooms has evaporated. Remove the pan from the heat and stir in the farfel.
3. In a medium bowl, whisk the eggs. Stir in the broth, paprika, salt, and pepper. Pour this over the farfel mixture. Slowly pour the water over it and let it sit for 10 minutes.
4. Transfer to the dish. Bake, uncovered, for 45 to 50 minutes or until set and golden. Cool slightly before cutting into squares.
Adapted from Julie Sall 