Farfel with Mushrooms from Artie's Deli

Name: Farfel with Mushrooms from Artie's Deli
Ingredients: 6 tablespoons olive oil; 2 small onions, diced (about 1 cup); 3 cups Homemade Chicken Stock; 3 cups farfel; 0.25 pound white button mushrooms, sliced; Coarse salt and freshly ground pepper

2.7

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By

Martha Stewart Test Kitchen

Updated on October 10, 2019

Servings:

6

Each year since it opened its doors in 1999, Artie's Deli in New York City has sold a variety of traditional Jewish foods during Passover, one of its busiest times. Dishes made with farfel, a pellet-shaped egg noodle. , are some of the deli's most popular.

Ingredients

6 tablespoons olive oil
2 small onions, diced (about 1 cup)
3 cups Homemade Chicken Stock
3 cups farfel
¼ pound white button mushrooms, sliced
Coarse salt and freshly ground pepper

Directions

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.