No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Farfel with Mushrooms from Artie's Deli

Each year since it opened its doors in October 1999, Artie's Deli in New York City sells a variety of traditional Jewish foods during Passover-one of its busiest times. Farfel is one of the deli's most popular dishes.

  • Servings: 6
Farfel with Mushrooms from Artie's Deli


  • 6 tablespoons olive oil
  • 2 small onions, diced (about 1 cup)
  • 3 cups Homemade Chicken Stock
  • 3 cups farfel
  • 1/4 pound white button mushrooms, sliced
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 350 degrees. In a medium skillet, heat 2 tablespoons oil over medium-low heat. Add onions, and cook, stirring frequently, until soft and caramelized, 30 to 45 minutes.

  2. In a medium saucepan, bring chicken stock just to a simmer over medium heat. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add farfel, and cook, stirring, until toasted and golden brown, about 5 minutes. Transfer to a small roasting pan, and add hot stock. Place in oven, and bake until the liquid is absorbed, about 20 minutes.

  3. Meanwhile, heat remaining 2 tablespoons oil in a large skillet; add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.

  4. Remove farfel from oven, fluff with a fork, and stir in onions and mushrooms. Return to oven, and cook just until heated through, about 5 minutes more. Season with salt and pepper. Serve.


Reviews (0)

Related Topics