PATTI’S PASSOVER MUSHROOM KUGEL

We do not know who Patti is, but we thank her for a great recipe. Someone gave us this recipe- not Patti- a few years back, and we have used it every year. So, Patti, whoever you are: todah rabbah!

Patti’s Passover Mushroom Kugel

1/2 lb fresh mushroom sliced
1/2 c diced green pepper
1 c minced onion
1 c diced celery
1/4 c oil
3 c matzah farfel
2 eggs
1 c chicken broth- condensed
1 1/2 c boiling water
2 t paprika
1 t salt
1/4 t pepper garlic

Saute mushrooms and other veggies in oil w/o browning. Add farfel and mix.
Beat eggs and broth and water. Add to farfel/ veggie mixture. Add
seasonings and let stand for about 5 min till some of the liquid is
absorbed.

double recipe fits in 9×12 pan
bake 375 F for 30 min (bake 20- 25 min if reheating

Posted on April 14, 2005 at 12:10 am by Rabbi Jeffrey Rappoport · Permalink
In: General Topics, Holidays, Kosher Kitchen, Kosher Recipes, Passover, Uncategorized

Leave a Reply