Wild Mushroom and Wild Leek Farfel Kugel

I have made this for years, very versatile, you can sub spinach, artichokes, even asparagus. First, DOUBLE the amount of leeks and mushrooms. I cook these in one pan to save time, while the farfel is soaking in the egg. Then dump out veggies, and cook the farfel. After 5-8 minutes of toasting, add veggies, a cup of fresh herbs (parsley, dill, chive, thyme, tarragon), the stock. Stir, cover pan and put in low oven for 20-30 minutes. Much easier, less fussy.

• dpastor

• Nyc

• 3/29/2021

我们的意大利调味饭。添加stock in small amounts and stirring until it was absorbed and dry before adding more stock.. It was delicious. everyone loved it and there were no leftovers!

• wydhy55

• Calgary, AB

• 4/23/2016

Heed the advice of all here! I loved this! However, it does need less stock, less butter (or oil if you are serving with meat), and about 30 minutes in the oven at 350-400 (I did 20 uncovered at 350, then took the cover off and bumped it up to 400). I think you could saute the mushrooms, onions and leeks as directed, and then mix it with eggs, stock and farfel and just bake it in a pyrex. . I will definitely make it again, but I plan to play around with it. I added sage (did not have thyme), salt and pepper and garlic powder. It was delicious.

• EMeade

• philadelphia

• 3/31/2013

Where did I go wrong? I doubled the mushrooms, sauteed everything as the recipe required, added some herbs and salt and pepper, added the eggs and farfel as directed and when I put it in the pan for baking, nothing happened. I had what looked like broken crackers in broth. I panicked and went back to the original recipe and stirred it in the skillet again and that made it thicken up but it still was very unappetizing. No pillows of matzoh but a dark mess of broken matzoh without much flavor. I had made a recipe from Gourmet years ago that was better but I couldn't find it. No one ate much of it and I certainly will not make it again.

• jfkatz

• washington dc

• 3/26/2013

A wonderful result with this recipe and many kudos. Thanks to others for helpful comments. Doubled the mushrooms, added parley, pepper, spring onions and placed in the oven (covered) for about 30 minutes. Fully intend to cook again next year.

• Anonymous

• NYC

• 4/8/2012

this was amazing after all of the edits! i highly recommend it as my guests literally were scraping it out of the pan with matzoh at the end of the night. literally. I added red peppers to the mix of all the veggies, lots of garlic, thyme and rosemary and good paprika. the slightly smokey flavor of the paprika gave the dish the richness that it needed to meld all the flavors together. i used about 10 oz of matzoh meal instead of 12 and 3 eggs in stead of 4, and about a 3/4cup less broth, giver or take. i covered with foil baked on a lowish heat of 350 for about an hour. i was hoping it would get fluffier but that may be because i used less matzoh meal and eggs. i also had to remind myself that it's passover and not much is supposed to be fluffy this week! ha. steps: cook onion, add garlic, then add leeks, then add shrooms, then red peppers, then add a cup or so of broth to simmer along with extra spices. mix matzoh meal and eggs in a small bowl and add to pan of all the veggis. stir, add in remaining broth. transfer to casserole dish, bake covered and voila!

• lhdubin

• dc

• 4/7/2012

This recipe really worked, especially with the tips from the reviewers. I have one more. First, saute the onions and leeks. Add the mushrooms when the onions turn translucent and the leeks are well wilted. After five minutes, dump them into a casserole. Then, combine the farfel and eggs. Once the farfel has absorbed the eggs and gotten 'toasty', then add the vegetable mixture back in and combine. Add the vegetable stock and return the whole mess back to the casserole. Cover with foil and bake for about 20 minutes so that the edges get crisp. Fantastic!

• RichardStellar

• 4/19/2011

I followed the suggestions of a cook from NY on 04/22/08, since clearly a kugel must be BAKED and should not require a zillion pots and pans. Additionally (you knew that was coming!), I used whole wheat matzoh instead of gut-clogging white-flour farfel. I put about 10 sheets of it in the oven at 350 for about 5 minutes to crisp them; crumbled them in a food processor to a mixture of coarse and fine crumbs (I was aiming for uniformity, but "whatever...."); combined them with 5 beaten eggs, and--skipping the instruction to roast that mess in a skillet--simply added them, plus stock, to the skillet in which I had sauteed first the onion, then a little garlic, then the leeks, then the chopped mushrooms, as recommended by the wise cook from New York. To this wet mess I added some salt, and probably should have added a little more, and maybe some black pepper. (Next time!) Transferred to two baking dishes and baked while chicken roasted, at 400, COVERED with glass (they threatened to burn at 400). Everyone loved it--veteran kugel- eaters and newbies alike.

• bnewman

• Dallas, TX

• 4/4/2010

This was a delicious recipe and perfect for Pesach dinner last night...however, it did need altering as referenced by other reviewers. I doubled the amount of mushrooms and I felt it still could have used more! I was generous with salt & pepper, especially on the farfel egg mixture. I added dried thyme to the mixture before all the liquid was absorbed and the liquid I used was chicken stock. All that being said - this was delicious last night and even more yummy today for lunch!

• ssky

• 3/30/2010

Using the advice from previous reviewers, I tried to simplify the cooking steps to eliminate some of the pots. Since "kugel" means "pudding", I would have to say that this is not a kugel, as it does not solidify as a pudding would. It is tasty, however. I added chunks of leftover cooked turkey, so it was a main dish. I would make it again, but with revised expectations for a kugel type dish.

• nancess

• Wilmette, IL

• 4/15/2009

I call this "Matzoh Pillows" because the farfel plumps beautifully. Better this year than last because I measured everything. I also used chicken soup (re-hydrated powder) instead of vegetable stock. Great the next day, too.

• lbrotkin

• dallas

• 4/10/2009

0 forks. This is the worst dish I've ever made from Epicurious (and one of the worst, generally). Practically no one could eat it, and it left us with a skimpy Seder meal. Bland and the farfel seemed unrelated in texture and taste to the mushroom leek.

• Anonymous

• oakland

• 4/30/2008

This was terrific, but I cooked it slightly differently. First, forget all those pots. Cook the onion until soft (8-10 mins), then add some chopped garlic and cook that a minute, then add the leeks and cook those for 10-15 minutes, then add the mushrooms and cover while those cook, about another 10 minutes. Add it all to the matzoh farfel. Once I added the liquid and cooked for a little while, I got nervous so I put it all into two large, shallow baking pans and baked them at 350 until done. Fabulous. Also, since around here, matzoh fargel comes in 1 pound boxes, I used it all and just added an extra egg.

• Anonymous

• New York, N.Y.

• 4/22/2008

i tripled the recipe, as i was making it for 35 people. maybe that's why it took me nearly 3 hours on top of the stove, plus another hour in the oven. i foolishly followed the instructions instead of the reviews. this would have been sooo much better with some herbs and lots of salt and pepper. as it was, i found it quite bland and not worth the time and effort.

• Anonymous

• washington, dc

• 4/21/2008

Used about 1 c. extra each of leeks and mushrooms, plus extra butter for cooking the mushrooms. Added stock on the stove but then finished it off at 350 degrees in the oven. Thanks to other users for the helpful comments -- baking does make all the difference, and it comes out great.

• Anonymous

• San Francisco, CA

• 4/12/2006