- 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
- Preheat oven to 350°.
- Adds 2 tablespoons of vegetable oil to a 9×13 pyrex pan and heat in the oven.
- 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.
- Transfer to a large bowl.
- Change to steel knife, and coarsely chop the onion. Sauté in a little hot oil. Add to mushrooms.
- In 2 or 3 batches, using on and off turns, coarsely chop the peppers, celery, and carrots together.
- Sauté in a little hot oil adding more oil if necessary.
- When soft, transfer to the bowl containing the mushrooms and onions.
- Break the matzot into small pieces. Place in a large bowl.
- Pour boiling water over the matzot to cover. Soak for 1 minute to soften.
- Draining a colander. Add to vegetables.
- To the work, bowl ad the eggs, salt, pepper, and oregano.
- Process 10 seconds to beat. Add to vegetable-matzo mixture. Mix well.
- 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