by Ruth Joseph
Adapted from Jewish Traditional Cooking
Although the Bible orders us to feast, the cooks in the house need food that is easy to prepare, especially on Passover eve. Mushrooms have always been a focus of Jewish food and this foragers' pie would be perfect for a pre-Seder meal, when eating matzo and other flours is forbidden and the Passover meal is still hours away. This dish will also suit vegetarians as a main course for Passover.
1 ½ lb. potatoes such as red or Yukon gold, peeled and cut into large chunks
3-½ cups vegetable stock – enough to cover the potatoes
Salt, freshly ground pepper
1 Tablespoon olive oil
6 medium onions, finely sliced
1 ¾ lbs. mushrooms, roughly chopped
½ cup flat-leaf parsley, finely chopped
Preheat oven to 350. Place potatoes in a large pan. Add vegetable stock to cover and boil until tender. Drain, keeping 3 Tablespoons of stock, and return to both the potatoes and stock to pan. Mash potatoes with stock; season with salt and pepper – set aside.
Gently sauté onions in olive oil until soft but not colored. Add mushrooms and simmer until liquid is evaporated. Stir in parsley; season with salt and pepper. Spoon mixture into a deep 2 quart baking dish.
Separate eggs and add yolks to potato mixture, mixing well. Beat or whisk egg whites until stiff and fold into potato mixture. Pile potatoes on top of mushroom/onion mixture and bake 1 hour until golden on top. Serve alongside a large salad such as watercress, orange and walnut.
Variations: For a bit of heat, add 1 finely chopped Chile pepper to mushroom mixture; or add a layer of roasted peppers and eggplant. For milchig – add 1 ½ cups grated cheese to potato mixture.
Recipe: Kosher, dairy or parve, passover, pesach