1 tablespoon oil
1 small onion, diced
1 leek (white part only), sliced
1 cup portobello mushrooms, stems removed and chopped
1 medium red bell pepper, seeded and diced
2 cups crushed matzo or farfel
1-1/2 cups chicken broth or vegetable stock, warmed
Black pepper, freshly ground
1/8 teaspoon salt
- Preheat oven to 375. Lightly grease a 6-cup casserole.
- In a medium skillet, heat the oil over a medium-high heat. Add the onion and leek and cook until limp, about 10 minutes. Add the mushrooms and bell pepper and cook 5 minutes more.
- Place the matzo or farfel in a small bowl and cover with the broth or stock. Allow to stand for about 5 minutes. Empty into a strainer and press out as much liquid as possible.
- In a large bowl, lightly beat the eggs together. Add the cooked vegetables, matzo or farfel, pepper and salt. Mix well. Transfer the kugel to the prepared casserole and bake for 35 to 40 minutes or until the top is brown and crisp and the kugel is set. Serve immediately. Serves 8