Mushroom Matzo Farfel Pie
1 teaspoon seasoned salt or to taste
1 cup hot water or vegetable bouillon
1 (1-pound) box matzo farfel
3 tablespoons broth or soy sauce for sauteeing
1 cup finely chopped onion
1 pound mushrooms, chopped
1 medium zucchini, finely chopped
2 stalk finely chopped celery
1 1/2 tablespoons potato starch beaten with 6 tablespoons water (or 3 beaten egg whites)
Freshly ground pepper to taste
Combine with the matzo farfel in a heatproof mixing bowl and let soak. In the meantime, sautee the onion in broth over moderate heat until soft. Add the mushrooms, zucchini and celery and saute until the mushrooms are wilted. Fold the potato starch mixture into the mushroom mixture, then into the matzo farfel mixture. Season to taste with freshly ground pepper. Pour into a Pam-sprayed 10" tart pan or casserole dish. Bake, covered, for 30 minutes. Uncover and bake another 15 minutes, or until the top is browned.
Let stand for 5-10 minutes before serving.