Matzoh Vegetable Stuffing
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
44
Sourness
41
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
4 large
Egg (lightly beaten)Directions:
1
Preheat oven to 400°F with rack in middle
2
Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers
3
Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes
4
Transfer to a large bowl
5
Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes
6
Transfer to bowl with mushrooms
7
Grease baking dish with olive oil
8
Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes
9
For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more
10
Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds
11
Drain well
12
Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined
13
Grease baking dish with olive oil
14
Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes
15
For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more
16
Preheat oven to 400°F with rack in middle
17
Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers
18
Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes
19
Transfer to a large bowl
20
Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes
21
Transfer to bowl with mushrooms
22
Grease baking dish with olive oil
23
Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes
24
For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more
25
Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds
26
Drain well
27
Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined
28
Grease baking dish with olive oil
29
Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes
30
For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more