Name: Herbed Mushroom 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

CATEGORY	CUISINE	TAG	YIELD
Eggs	Canadian	Canadian li, Passover, Kugel	8	Servings

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

INSTRUCTIONS

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"
<walbergr@mb.sympatico.ca> on Apr 8, 1998

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