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Categories:Viewed: 7 - Published at: 8 years ago
Ingredients
- 4 large eggs
- 12 oz (1 box) matzoh farfel
- 5 tablespoons sweet butter (or oil)
- 1 onion, peeled and minced
- 2 cups wild mushrooms, cleaned and sliced
- 1 bunch wild leeks or domestic leeks, cleaned and chopped, including bulbs and all greenery (about 2 cups)
- 4 cups vegetable stock
Method
- In a large skillet over medium heat, stir together the eggs and farfel.
- Continue to stir until farfel has absorbed the eggs and gets dry and toasty.
- In another skillet, heat butter or oil over medium heat and stir in minced onion.
- Cook until golden, then add leeks and continue cooking for 15 minutes.
- In a seperate pan on high heat cook mushrooms for about 4 minutes.
- Combine leeks, onions and mushrooms.
- Add farfel and half of the stock to the leek/onion/mushroom mixture, continuing to stir.
- Turn heat to low and add 1 more cup of stock.
- Cook 4 minutes and add last cup of stock.
- When all the liquid has been absorbed, serve.
