Three Mushroom Pilaf
2 tablespoons margarine
2 cups matzo farfel
2 eggs, beaten
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 cup or more chicken stock or soup
1 cup sliced button mushrooms
1 cup sliced shitake mushrooms (no stems)
1 cup sliced portabella mushrooms cut to match size of other mushrooms
1 large onion, diced
1/4 cup fresh parsley, chopped
12 extra large portobello mushrooms
2 tablespoons extra virgin olive oil
1 small onion, diced
1/4 cup fresh parsley
1 cup shitake mushrooms, diced
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 pound chopped chicken
1/2 teaspoon mustard (optional)
1 cup Manischewitz® Matzo Farfel or 2 Manischewitz® Matzos finely broken
2 eggs, beaten
3/4 cup Manischewitz® Condensed Chicken Broth
salt & pepper to taste
Preheat oven to 400 degrees F.
In a large pan on medium-low heat, sauté diced onion in olive oil for about 3 minutes until the onion has started to wilt. Add the fresh parsley and shitake mushrooms and continue to sauté for another 3-4 minutes. Add salt and pepper and mix well with wooden spoon, scraping the bottom of the sauté pan. Add the chopped chicken to mushroom mixture, mixing well. When the chopped chicken starts turning white, add the mustard and matzo farfel. Mix well. Add the egg and mix until the egg disappears in mixture. Add the chicken stock. Raise flame to medium-high. Let chicken and mushroom mixture simmer for about 10-15 minutes until liquid evaporates. Set aside to cool off.
On a cookie sheet or roasting pan spread a thin layer of olive oil to coat the bottom of the pan. Lay your Portobello mushrooms top down onto the sheet. Sprinkle a little salt and pepper and roast in the oven for about 15 minutes. Mushrooms will shrink slightly. Remove from oven and let cool slightly.
2 tablespoons olive oil
1 small onion, chopped
2 cups button mushrooms, sliced
1 cup non-dairy whipped topping
1/4 cup dry white wine
2 heaping tablespoons Manischewitz® Potato Starch
salt and pepper to taste
Sauté in a pan on medium-high heat the diced onion in olive oil. When the onions start to wilt, add the mushrooms and mix well with wooden spoon. Sauté for about 5 minutes. Add the whipped topping and wine to the mixture and bring to a boil. When sauce starts to boil, lower the flame and add the potato starch. Mix constantly until mixture thickens about 2-3 minutes.
To stuff the mushrooms, add heaping spoonfuls of pilaf mixture into the bottom side of portobello mushroom. Pour sauce over and serve warm.