Matzoh Vegetable Stuffing

Ingredients for Matzoh Vegetable Stuffing

• 80ml olive oil, divided, plus more for greasing dish

• 350g mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced

• 1 large onion (about 450g ), chopped (about 475ml )

• 2 medium fennel bulbs (about 675g total), trimmed, cored and coarsely chopped

• 2 celery ribs, cut crosswise into 1/4-inch slices

• 8 unsalted plain or egg matzos, broken into roughly 1-inch pieces

• 1/2 cup finely chopped flat leaf parsley

• 4 large eggs, lightly beaten

• A 2- to 2 1/2-quart shallow ovenproof baking dish

Preheat oven to 204°C with rack in middle.

Heat 45ml oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoons kosher salt and 1/4 teaspoons pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.

Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoons salt and 1/4 teaspoons pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.

Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.

Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoons salt, 1/2 teaspoons pepper and stir gently until combined. • Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.

Avvertenza

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