Matzo Vegetable Stuffing

Matzo Vegetable Stuffing

Adapted from Gourmet Live---April 2011

Ingredients

5 Tbsp. Olive Oil

1 Lb. mixture Shiitake and Crimini Mushrooms, stemmed and sliced

1 large Onion, chopped

1 medium Fennel Bulb, coarsely chopped

3 Celery Ribs, cut crosswise into ¼-inch slices

8 Unsalted Plain or Egg Matzo, roughly broken

½ c. Flat Leaf Parsley, finely chopped

4 large Eggs, lightly beaten

Salt and freshly ground Pepper to taste

½ c. grated Parmesan Cheese

¼ c. Sour Cream (for garnish)

Fresh, chopped Chives (for garnish)

Instructions

Preheat the oven to 400 degrees.

 Heat 3 tablespoons oil in a large heavy skillet over medium heat. Sauté mushrooms until the liquid they give of has evaporated and mushrooms start to brown, add a small pinch of salt and freshly ground pepper (as Julia Child said do not crowd the mushrooms otherwise they will steam not brown), about 10 minutes. Transfer to a bowl.

 Add remaining oil to skillet, and cook the onion, fennel and celery until softened and golden. About 15 minutes. Transfer to mushroom bowl.

 Rinse Matzo in a colander under hot running water just until just softened, 15-20 seconds. Drain well. Add the vegetables with parsley, beaten eggs, salt and pepper. Stir gently until combined.

 Grease a baking dish with olive oil. Spoon mixture evenly into dish, sprinkle with the parmesan cheese, cover with foil and bake for 25 minutes. For a top with some crisp and browned edges, uncover and continue to bake 5 additional minutes. Adjust seasoning if needed. Serve with a dollop of sour cream and chives.

                                         

Note: Dressing can be assembled, but not baked, one day ahead. Keep chilled, covered, and then bring to room temperature, about 20 minutes, before baking.