Vegetable Matzah Pudding

Ingredients:

• 2 tablespoons of vegetable oil
• 1 pound of mushrooms
• 2 medium onions
• 1 medium green pepper
• 1 medium red pepper
• 2 stalks of celery
• 3 carrots
• 10 matzot
• boiling water
• 8 eggs
• 3 teaspoons of salt
• freshly grated pepper
• 1/4 teaspoon of oregano
• 1 carrot

Directions:

1. Preheat oven to 350°.
2. Adds 2 tablespoons of vegetable oil to a 9×13 pyrex pan and heat in the oven.
3. In a food processor fitted with a slicing disc, slice mushrooms, and sauté in 2 batches cooking on high heat until all the liquid is evaporated.
4. Transfer to a large bowl.
5. Change to steel knife, and coarsely chop the onion. Sauté in a little hot oil. Add to mushrooms.
6. In 2 or 3 batches, using on and off turns, coarsely chop the peppers, celery, and carrots together.
7. Sauté in a little hot oil adding more oil if necessary.
8. When soft, transfer to the bowl containing the mushrooms and onions.
9. Break the matzot into small pieces. Place in a large bowl.
10. Pour boiling water over the matzot to cover. Soak for 1 minute to soften.
11. Draining a colander. Add to vegetables.
12. To the work, bowl ad the eggs, salt, pepper, and oregano.
13. Process 10 seconds to beat. Add to vegetable-matzo mixture. Mix well.
14. Pour into the heated pan. Chop carrot. Sprinkle over pudding. Bake for 45 minutes or until done.

NOTE: The vegetables can be prepared the day ahead. The completed pudding can be prepared up to 3 days ahead. Bake for only 35 minutes. Cover and refrigerate. Sprinkle with 1/4 cup chicken soup and reheat uncovered at 350° for 30 minutes or until warm.

This pudding freezes well. Yield: 12 to 16. To reheat: Sprinkle with 1/4 cup