Matzo Stuffing is a great twist on a classic element of any good roast as well as a wonderful way to use up any spare matzo you may have lying around at the end of the week.
Best served with meats such as chicken or turkey, Matzo Stuffing works fantastically as a side for any hearty meal and can also work as a great feature on any Passover table.
- 6 Rakusen’s Matzos
- 1 onion
- 50g oyster mushrooms (portobello, shiitake or button mushrooms will also work)
- 2 cloves of garlic
- 3 stalks of celery
- 500ml chicken stock
- 2 tsp of thyme
- 2 tbsp olive oil
- Salt and pepper for seasoning
A day before preparing the dish to serve, soak the mushrooms for two hours in a large bowl. Once soaked, drain and cover the mushrooms before placing in the fridge overnight.
Finely chop the onion, garlic and celery. Heat two tablespoons of olive oil in a deep pan over medium heat and then begin to fry the three chopped ingredients. Cook slowly for around 15 to 20 minutes until the celery has begun to brown. Next, break the matzo into smaller pieces and add to the pan along with 400ml of stock. Simmer until the matzo are soft and the stock has been absorbed.
Meanwhile, heat the last tablespoon of olive oil in another pan and add the mushrooms. Cook for around 3 minutes and then pour over the remainder of the stock. Allow the mixture to cook for a further 3 minutes until most of the stock has been absorbed.
Add the mushrooms to the matzo mixture and cook over high heat for around 10 minutes until the matzos begin to change colour. Once cooked, season with salt and pepper to taste along with the thyme.