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Farfel/Ferfel Kugel, Shitake Mushroom-Bell Pepper (M/P, KLP)
Source: Unknown
Serves: 8

1 tbsp. vegetable oil
1 small onion, diced
1 leek (white part only), sliced
1 cup shitake mushrooms, stems removed and chopped
1 medium red bell pepper, seeded and diced
2 cups crushed matzo or farfel/ferfel
1-1/2 cups low-fat chicken broth or vegetable stock, warmed
2 large eggs
2 large egg whites
Black pepper, freshly ground
1/8 tsp. salt

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

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.

Place the matzo 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.

In a large bowl, lightly beat the whole eggs and egg whites together. Add the cooked vegetables, matzo or farfel, pepper and salt. Mix well.

Transfer the kugel to the prepared casserole and bake for 35 to 40 minutes or until the top is brown and crisp and the kugel is set.

Serve immediately.

Posted by Carol Fox

Nutritional Info Per Serving: N/A