Rec: Shitake Mushroom-Bell Pepper Kugel

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Shitake Mushrtoom-Bell Pepper Kugel

 

Serves 8

 

1 tbsp vegetable oil

1 small onion, diced

1 leek (white part only) sliced

1 cup chopped shitake mushrooms, stems removed

1 medium red bell pepper, seeded and diced

2 cups crushed matzoh or farfel

1 1/2 cups low-fat chicken vroth or vegetable stock, warmed

2 large eggs

2 large egg whites

Freshly ground black pepper

1/8th tsp salt

 

1.Preheat oven to 375F. Lightly grease a 6 cup casserole.

2.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.

3.Place the matzoh 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.

4.In a large bowl, lightly beat the whole eggs and egg whites together. Add the

cooked vegetables, matzoh or farfel, pepper and salt.

5.Mix well.

6.Transfer the kugel to the prepared casserole and bake for 35-40 minutes or

until the top is brown and crisp and the kugel is set.

Serve immediately.

 

 

 

 

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