Ingredients
10 matzohs
2 1/2 cups chicken stock
1 cup hot water
1/4 cup vegetable oil
3 cups diced onions
2/3 cup grated carrot ( used grated sweet potato instead of carrots)
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder (I only used a little more fresh garlic and left this ingredient out)
fresh ground pepper
3 garlic cloves, minced
1 lb wild mushrooms of choice (baby portabella mushrooms or 1 lb cremini mushroom or a mixture of what you like and what is available.)
2 tablespoons chopped fresh parsley
4 eggs, beaten
cooking spray
fresh parsley sprig, for garnish
Preparation
1 Heat oven to 350°F 2 Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel). 3 Break matzoh into small pieces and put in a large bowl. 4 Cover with stock and water. 5 Heat oil in a skillet. 6 Add onions and cook 5 minutes. 7 Add sweet potatoes and next 6 ingredients, cover and cook 5 minutes until softened. 8 Add to matzoh mixture. 9 Add parsley and eggs, stir well. 10 Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes. 11 Uncover and cook for 20 minutes more. 12 Cut into wedges, garnish with fresh parsley.
