Matzoh Vegetable Stuffing

Name: Matzoh Vegetable Stuffing
Ingredients: 5 tablespoons olive oil, divided, plus more for greasing dish; 3/4 pound mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced; 1 large onion (about 1 pound), chopped (about 2 cups); 2 medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored and coarsely chopped; 2 celery ribs, cut crosswise into 1/4-inch slices; 8 unsalted plain or egg matzos, broken into roughly 1-inch pieces; 1/2 cup finely chopped flat leaf parsley; 4 large eggs, lightly beaten; A 2- to 2 1/2-quart shallow ovenproof baking dish

9 ingredients

5 steps

Ingredients

5 tablespoons olive oil, divided, plus more for greasing dish
3/4 pound mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced
1 large onion (about 1 pound), chopped (about 2 cups)
2 medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored and coarsely chopped
2 celery ribs, cut crosswise into 1/4-inch slices
8 unsalted plain or egg matzos, broken into roughly 1-inch pieces
1/2 cup finely chopped flat leaf parsley
4 large eggs, lightly beaten
A 2- to 2 1/2-quart shallow ovenproof baking dish

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. Saute 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. Transfer to a large bowl.
3

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. Transfer to bowl with mushrooms.
4

Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
5

Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined. Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.