Passover: Mushroom Matzo Farfel Pie

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* Exported from MasterCook *

 

Mushroom Matzo Farfel Pie

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 59

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon seasoned salt

1 box matzo farfel -- (1 pound)

(coarse crumbs made of matzo flour)

1 tablespoon reduced-fat margarine

1 cup finely chopped onion

1 pound mushrooms -- chopped

1 medium zucchini

quartered lengthwise and sliced

3 egg whites -- beaten

seasoned salt -- to taste

freshly round pepper -- to taste

 

6 to 8 servings

 

I always liked this tasty dish that my sister-in-law makes for her Seders,

and now include it in mine.

 

Preheat the oven to 350 degrees.

 

Stir the seasoned salt into 1 cup of hot water. Combine with the matzo

farfel in a heatproof mixing bowl and let soak. In the meantime, heat the

margarine in a large skillet. Add the onion and sauté over moderate heat

until golden. Add the mushrooms and zucchini and saute until the mushrooms

are wilted.

 

Drain any excess water from the matzo farfel. Add the mushroom mixture and

the beaten egg whites. Season to taste with additional seasoned salt, if

desired, and freshly ground pepper. Pour into an oiled 9-inch glass pie

plate or 10-inch tart pan. Bake, covered, for 30 minutes. Uncover and

bake another 15 minutes, or until the top is browned. Let stand for 5 to

10 minutes, then cut into wedges to serve.

 

Calories: 302, Carbohydrate: 61g, Total fat: Ig, Cholesterol: 0g, Protein:

10 g, Sodium: 342 mg

 

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