Shiitake Mushroom-Red Bell Pepper Matza Kugel

• 1 tablespoon oil
• 1 small onion, diced
• 1 leek, white part only, sliced
• 1 cup chopped shiitake mushroom, stems removed
• 1 medium red bell pepper, seeded and diced
• 2 cups crushed matzos or 2 cups farfel
• 1 12 cups chicken broth, warmed
• 2 large eggs, plus
• 2 egg whites
• fresh ground pepper
• 18 teaspoon salt

1. Preheat oven to 375F.
2. Lightly grease a shallow 6-cup casserole.
3. In a medium skillet, heat the oil over medium-high heat.
4. Add onion and leek and cook until limp, about 10 minutes.
5. Add mushroom and bell pepper and cook about 5 minutes more.
6. Place matza or farfel in a bowl and cover with warm/hot chicken broth.
7. Allow to stand for 5 minutes.
8. Empty into strainer and try to push/squeeze out as much liquid as possible.
9. In a large bowl, lightly beat whole eggs and egg whites together.
10. Add cooked vegetable, matza/farfel, peeper and salt.
11. Transfer the kugel to prepared casserole and bake for 35-40 minutes or until top is brown and crisp and kugel is set.

oil, onion, only, shiitake mushroom, red bell pepper, farfel, chicken broth, eggs, egg whites, fresh ground pepper, salt

Taken from www.food.com/recipe/shiitake-mushroom-red-bell-pepper-matza-kugel-58003 (may not work)