- 1 Tablespoon oil
- 1 small onion
- 1 leek (white part only)
- 1 cup portobello mushrooms, stems removed and chopped
- 1 medium red bell pepper
- 2 cups crushed matzah or farfel
- 1½ cups chicken broth or vegetable stock, warmed
- 3 eggs
- Freshly ground black pepper
- ⅛ teaspoon salt
- Preheat oven to 375°F. Lightly grease a 6-cup casserole.
- Slice leek, dice onion, and seed and dice red pepper.
- 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.
- Shiitake mushrooms may be used after a thorough washing.
- Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, the mushroom must be discarded.
- Portobello mushrooms should be checked in the following manner:
- Remove stem from mushroom cap.
- Examine the detached stem for any sign of worms.
- Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
- Wash thoroughly.