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Categories:
chicken stock water vegetable oil onions grated carrot salt paprika garlic fresh ground pepper garlic mushrooms parsley eggs cooking spray parsley
Viewed: 74 - Published at: 7 years agoIngredients
- 10 matzohs
- 2 1/2 cups chicken stock
- 1 cup hot water
- 1/4 cup vegetable oil
- 3 cups diced onions
- 2/3 cup grated carrot ( used grated sweet potato instead of carrots)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder (I only used a little more fresh garlic and left this ingredient out)
- fresh ground pepper
- 3 garlic cloves, minced
- 1 lb wild mushrooms of choice (baby portabella mushrooms or 1 lb cremini mushroom or a mixture of what you like and what is available.)
- 2 tablespoons chopped fresh parsley
- 4 eggs, beaten
- cooking spray
- fresh parsley sprig, for garnish
Method
- 1 Heat oven to 350°F
- 2 Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel).
- 3 Break matzoh into small pieces and put in a large bowl.
- 4 Cover with stock and water.
- 5 Heat oil in a skillet.
- 6 Add onions and cook 5 minutes.
- 7 Add sweet potatoes and next 6 ingredients, cover and cook 5 minutes until softened.
- 8 Add to matzoh mixture.
- 9 Add parsley and eggs, stir well.
- 10 Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes.
- 11 Uncover and cook for 20 minutes more.
- 12 Cut into wedges, garnish with fresh parsley.
