Mushroom Farfel Recipes

Steps:

• For the mushroom falafel: Preheat the oven to 450 degrees F.
• Cut the mushrooms into large chunks and spread on a large, rimmed sheet tray. Toss with the olive oil and thyme. Roast, stirring halfway through, until golden brown and a majority of the liquid is evaporated, 15 to 20 minutes. Allow to cool slightly.
• To the bowl of a food processor, add the chickpeas, panko, parsley, cumin, cayenne, garlic, egg, 1/2 teaspoon salt and the cooled roasted mushrooms. Pulse until finely chopped but not pureed (about 10 pulses), scraping down the sides of the food processor as necessary. Scoop 1/4-cup portions of the mushroom mixture and shape into 1/2-inch-thick patties.
• Heat a thin layer of olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until evenly browned, 3 minutes per side. Season with salt to taste.
• For the lemony green beans: To a small bowl, add the tarragon, lemon zest and 1 tablespoon salt. Mix to combine, then set aside.
• Bring a large saucepan of water to a boil and generously season with salt. Fill a large bowl with ice and cold water. Add the green beans to the boiling water and cook until crisp-tender, 2 to 3 minutes. Drain, then immediately transfer the green beans to the ice water. When cool, drain well and slice into 1/4-inch-thick pieces.
• Add the green beans to a bowl, toss with the olive oil and season to taste with the seasoned lemon salt; toss to coat. There will be leftover lemon salt.
• For the cucumber yogurt sauce: Stir together the cucumber, yogurt, sour cream, cumin, salt and garlic in a medium bowl.
• To assemble: Brush the pita with olive oil. Toast over an open flame or in a pan set over medium-high heat, turning occasionally, 1 minute. Toss the cut tomatoes with a drizzle of olive oil and a pinch of salt. Cut each pita in half, then stuff with the cucumber yogurt, 2 falafels, more cucumber yogurt, the lemony green beans and cherry tomatoes. Serve with more cucumber yogurt on the side if desired.

Steps:

• Make the Meatloaf:
• Preheat oven to 350°F. Lightly coat a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with cooking spray.
• Working in batches, pulse mushrooms, onion, garlic, coriander, cumin, and cardamom in a food processor, scraping down sides as needed, until coarsely chopped, 30-45 seconds; transfer to a large bowl.
• Heat oil in a large skillet over medium-high. Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to another large bowl; repeat with remaining mushroom mixture.
• Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture. Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much. Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75-90 minutes. Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board.
• Make the Tahini Sauce:
• While meatloaf cools, purée garlic, tahini, lemon juice, salt, and 1/2 cup water in food processer until very smooth.
• Serve the meatloaf:
• Slice meatloaf into 2" pieces and transfer to a platter. Top with Tahini Sauce, pomegranate seeds, mint, and parsley.
• Do ahead
• Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead. Keep both chilled.

Steps:

• Roll out pasta dough 1/4-inch thick. With a pizza wheel and ruler, cut into 1/4-inch strips. Let the pasta dry a little, and then cut it into 1/4-inch squares with a knife. Boil until tender. Drain.
• In a saute pan, heat the olive oil. Brown the onions, then add the garlic, carrots, parsnip, and mushrooms. Cook until barely tender. Add the pasta and heat through.
• Put the flour in a mixing bowl, and make a well in the center. Mix in the rest of the ingredients to form a soft dough. Knead until elastic. Form into a disk and wrap with plastic. Refrigerate for 1 hour to relax.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Place farfel in a colander and pour boiling water over it.
• In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• In saucepan, bring broth to a boil.
• Add farfel (egg barley), cover, and reduce heat to simmer 10 minutes or until cooked.
• Meanwhile, spray lg skillet with cooking spray and saute leek and mushrooms over med heat for 3-4 mins.
• Add frozen veggies, thyme and cooked farfel.
• Stir and heat through.

Steps:

• Cook pasta according to package directions, omitting salt, drain.
• In a large nonstick skillet, melt the butter over medium high heat.
• Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
• Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
• Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
• Remove from heat.
• Add pasta, cream, cheese, and parsley. Toss gently to coat.
• Stir in remaining salt.

Steps:

• 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.

Steps:

• Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower heat and cook approximately 15 minutes, stirring frequently, until caramelized.
• Add the white parts of the scallions and cook for 5 minutes.
• Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
• Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
• When it returns to a boil, add the asparagus and blanch for 1 minute.
• Drain and refresh in ice water.
• When asparagus is cool, drain and add to onion mixture.
• Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel.
• Stir in the vegetables and half the stock.
• Continue to stir until the liquid is absorbed.
• Add the remaining stock and cook until just juicy.
• Season to taste with salt and pepper.
• Serve immediately.

Steps:

• Grease a 2-quart casserole dish.
• Heat oil in a large skillet over medium-high heat.
• Add in mushrooms, cook stirring until they loose their moisture.
• Add onion and celery; saute until tender (about 4 minutes).
• Add in spinach and cook stirring for 2 minutes.
• Remove skillet from heat and cool the mixture just slightly.
• Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
• Bake uncovered at 375 degrees F for about 30 minutes.

Steps:

• 1. Heat 1 T oil on large frying pan, over medium high heat. add matza farfel and stir constantly until lightly toasted. Remove from pan, and set aside. 2. Wipe pan with dry paper towels, if necessary, to remove crumbs. 3. Pour remaining oil into pan and add onions; saute over medium heat until golden brown, stirring occasionally. Add mushrooms and saute 5 minutes longer. Stir in carrots, celery , green pepper and garlic; cover pan and lower heat. Simmer for 5 minutes. 4. Stir in soup and black pepper. Add farfel and gently toss until liquid is absorbed. 5. Lightly spoon farfel mixture into a greased 8 inch square or a 2-quart baking dish. Bake in preheated 350 degree oven for 30 minutes.

Steps:

• In a large skillet over medium heat, stir together the eggs and farfel. Continue to stir until farfel has absorbed the eggs and gets dry and toasty.
• In another skillet, heat butter or oil over medium heat and stir in minced onion. Cook until golden, then add leeks and continue cooking for 15 minutes. In a seperate pan on high heat cook mushrooms for about 4 minutes. Combine leeks, onions and mushrooms.
• Add farfel and half of the stock to the leek/onion/mushroom mixture, continuing to stir. Turn heat to low and add 1 more cup of stock. Cook 4 minutes and add last cup of stock. When all the liquid has been absorbed, serve.