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5 cups matzoh farfel
2-6 tablespoons oil
2 large onions, coarsely chopped
6 cups wild and domestic (Button) mushrooms, thickly sliced
6 cups shredded russet potatoes, well drained
4 eggs, slightly beaten
3 1/2 cups chicken broth, parve, if desired
1 tablespoon dried thyme, crushed in fingers to release more flavor
salt and pepper to taste

In a large pan, saute onions and mushrooms in oil. Set aside. In a very large mixing bowl, combine shredded potatoes, mushrooms, onions and farfel. Add cooled chicken broth. Add the eggs and seasonings and stir gently but thoroughly. Place mixture in a lightly greased 13- by 9-inch baking pan. Bake at 350 degrees about 30 minutes or until golden brown on top. Serves 10-12

From the chefs at Classic Catering, Baltimore.

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