Matzoh Vegetable Stuffing

Ingredients

• •5 tablespoons olive oil, divided, plus more for greasing dish
• •¾ pound mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced
• •1 large large onion (about 1 pound), chopped (about 2 cups)
• •2 medium medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored and coarsely chopped
• •2 ribs celery ribs, cut crosswise into 1/4-inch slices
• •8 pieces unsalted plain or egg matzos, broken into roughly 1-inch pieces
• •½ cup finely chopped flat leaf parsley
• •4 large large eggs, lightly beaten
• •1 piece A 2- to 2 1/2-quart shallow ovenproof baking dish

Cooking Instructions

1. 1.

   Preheat oven to 400°F with rack in middle.

   5 min

2. 2.

   Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.

   10 min

3. 3.

   Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.

   15 min

4. 4.

   Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.

   35 min

5. 5.

   Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined. Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.

   35 min