Guest guest Posted November 13, 2006 Report Share Posted November 13, 2006 @@@@@ WILD MUSHROOM AND WILD LEEK FARFEL KUGEL 4 large eggs 12 oz (1 box) matzoh farfel 5 tablespoons sweet butter (or oil) 1 onion, peeled and minced 2 cups wild mushrooms, cleaned and sliced 1 bunch wild leeks or domestic leeks, cleaned and chopped, including bulbs and all greenery (about 2 cups) 4 cups vegetable stock In a large skillet over medium heat, stir together the eggs and farfel. Continue to stir until farfel has absorbed the eggs and gets dry and toasty. In another skillet, heat butter or oil over medium heat and stir in minced onion. Cook until golden, then add leeks and continue cooking for 15 minutes. In a seperate pan on high heat cook mushrooms for about 4 minutes. Combine leeks, onions and mushrooms. Add farfel and half of the stock to the leek/onion/mushroom mixture, continuing to stir. Turn heat to low and add 1 more cup of stock. Cook 4 minutes and add last cup of stock. When all the liquid has been absorbed, serve. Makes 8 servings. Source: " More than a Meal " , April 1999 Author: Anne Rosenzweig, Executive Chef/Owner The Lobster Club, New York, NY Formatted by Chupa Babi in MC: 11.12.06 Works well as part of a vegetarian meal or as an accompaniment to meat or fowl. ----- Quote Link to comment Share on other sites More sharing options...
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