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