Wild Mushroom And Wild Leek Farfel Kugel Recipes

FARFEL WITH MUSHROOMS AND ONIONS

Steps:

• Bring a large pot of salted water (4 quarts water with 1 tablespoon kosher salt) to a boil. Add the toasted farfel and cook until tender, about 10 minutes. Drain, but do not rinse. In a large saucepan, heat the butter or shmaltz mixture (based on if you want it meat or dairy). Add the onions and saute until translucent, 7 to 8 minutes. Add the mushrooms, salt and pepper and continue cooking, stirring often, until the mushrooms have given off most of their water and the mushrooms and onions are soft, about 30 minutes. Stir the farfel into the sauteed mushrooms and onions adjust the seasoning with salt and pepper. If you are going to bake the farfel, stir in the egg and/or soup broth (if using). Transfer to a greased 2-quart baking dish. You can store the farfel covered in the refrigerator at this point for up to 2 days. Before serving, preheat oven to 350. Bake for about 30 minutes, until the top browns and the farfel is heated through. Notes: You should be able to tell if your farfel is untoasted by the color: untoasted, it has the pale yellow color similar to other egg noodles; toasted it is somewhere between beige and golden brown. If yours is untoasted, you should toast it before you proceed with this recipe: preheat the oven to 300. Spread the farfel out on a cookie sheet and set in the oven for 15 to 20 minutes, until the pasta has turned a dark beige or golden brown. Periodically rake the pasta with a large spoon or spatula to ensure it toasts evenly. Remove from the oven and cool to room temperature before proceeding.

WILD MUSHROOM AND WILD LEEK FARFEL KUGEL

Steps:

• 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.

SPINACH-MUSHROOM MATZO KUGEL

Steps:

• Grease a 2-quart casserole dish.
• Heat oil in a large skillet over medium-high heat.
• Add in mushrooms, cook stirring until they loose their moisture.
• Add onion and celery; saute until tender (about 4 minutes).
• Add in spinach and cook stirring for 2 minutes.
• Remove skillet from heat and cool the mixture just slightly.
• Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
• Bake uncovered at 375 degrees F for about 30 minutes.

FARFEL WITH MUSHROOMS FROM ARTIE'S DELI

Steps:

• Preheat oven to 350 degrees. In a medium skillet, heat 2 tablespoons oil over medium-low heat. Add onions, and cook, stirring frequently, until soft and caramelized, 30 to 45 minutes.
• In a medium saucepan, bring chicken stock just to a simmer over medium heat. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add farfel, and cook, stirring, until toasted and golden brown, about 5 minutes. Transfer to a small roasting pan, and add hot stock. Place in oven, and bake until the liquid is absorbed, about 20 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in a large skillet; add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
• Remove farfel from oven, fluff with a fork, and stir in onions and mushrooms. Return to oven, and cook just until heated through, about 5 minutes more. Season with salt and pepper. Serve.

WILD MUSHROOM, LEEK, AND FILBERT DRESSING

Steps:

• Preheat oven to 375 degrees. Brush a 2 1/2-quart baking dish with butter.
• Melt 2 tablespoons butter in a large saute pan over medium heat. Add onion, leek, and 1/2 teaspoon salt, and cook, stirring occasionally, until softened, 7 to 8 minutes. Stir in thyme, and transfer to a plate.
• Return pan to stove, raise heat to medium-high, and melt 2 tablespoons butter. Saute half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to plate with onion and leeks. Saute remaining mushrooms in same manner, and transfer to plate.
• Return pan to stove over medium-high heat. Add wine, bring to a boil, and cook until reduced by half. Add broth, and bring to a simmer.
• Place bread in a large bowl. Pour broth mixture over bread, and toss until evenly absorbed. Gently stir in mushrooms, onion and leeks, nuts, and eggs; season with pepper. Stuffing can be made up to this point (do not add eggs) 1 day ahead and refrigerated. Let come to room temperature before stirring in eggs and baking.
• Transfer dressing to baking dish. Cover, and bake 30 minutes. Uncover dish, dot with remaining 2 tablespoons butter, and bake until top is golden brown and crisp, 30 to 35 minutes. Let cool 30 minutes before serving.

MUSHROOM ONION MATZO KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Place farfel in a colander and pour boiling water over it.
• In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

WILD MUSHROOM-POTATO KUGEL

Steps:

• Soak the mushrooms in two cups of hot water for one hour, until soft; strain through a sieve lined with paper towel or a coffee filter.
• Reserve the soaking liquid.
• Rinse the mushrooms, pat them dry and chop them coarsely.
• Heat the 4 tablespoons of oil in a large, heavy skillet over medium heat.
• Add the onions and saute, stirring, until lightly browned, about 15 minutes.
• Transfer the onions to a bowl and season with salt and pepper.
• In the same skillet, place the mushrooms, garlic and mushroom liquid.
• Cook over high heat, stirring occasionally, until the liquid evaporates.
• Season to taste with salt and pepper and remove from heat.
• Preheat oven to 400°F.
• Generously oil the bottom and sides of a heavy baking dish (a 13" x 9" lasagna pan for example) (an enamelled, cast iron pan works best).
• Grate the potatoes, transfer to a colander, rinse well, drain, and then squeeze out as much liquid as possible with your hands.
• Combine potatoes in a large bowl with the onions, eggs, and a generous sprinkling of salt and pepper.
• Place the baking pan (empty) in the oven for a moment or two until the oil is just sizzling.
• Remove the pan from the oven and layer half the potato mixture in the pan.
• Spread the mushrooms over the potatoes, then add the remaining potato mixture, smoothing the top.
• Drizzle a little olive oil on the top and bake the kugel about 50 minutes, until the top is golden and crisp.
• Remove from the oven and let stand, until it reaches room temperature, at least 30 minutes.
• Reheat 15 minutes at 350°F before serving.

VEGETABLE FARFEL KUGEL RECIPE - (3.6/5)

Steps:

• Preheat the oven to 375°F. Grease 9x13-inch baking dish. In a large, nonstick skillet, sauté the fresh vegetables in oil for 3 to 5 minutes. Add drained spinach. Pour boiling water over farfel, in a strainer, to moisten. Add farfel, vegetables, salt, pepper, and nuts. Cool. Beat egg whites until stiff and fold into the farfel mixture. Sprinkle with paprika. Put mixture into baking dish. Bake 45 minutes or until browned.