Herbed Mushroom Kugel

Title:
Herbed Mushroom Kugel

Yield:
8 Servings

Categories:
Canadian,
Passover,
Kugel




Ingredients:





     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