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Holiday Recipe: Shiitake Mushroom Matzoh Balls
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SHIITAKE MUSHROOM MATZOH BALLS
PG TESTED
These can be made and cooked up to a day ahead and refrigerated, or frozen for about a week. Serve in chicken soup. (For Passover, use kosher-for-Passover baking powder or omit.)
- 1/4 cup melted chicken fat or vegetable oil
- 4 scallions, white and half the green part, thinly sliced
- 3 ounces shiitake mushrooms, stems discarded, finely chopped (1 to 11/2 cups)
- 1 envelope matzoh ball mix
- 1/2 cup matzoh meal
- 4 large eggs, lightly beaten
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 to 1 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- 1 teaspoon baking powder
- 2 tablespoons club soda, chicken broth or water
Heat chicken fat or oil in medium saucepan over medium heat. Add scallions and mushrooms. Cook, stirring often, until mushrooms are soft, 5 minutes. Let cool.
Stir matzoh ball mix with matzoh meal in medium bowl. Add eggs; mix well. Add mushroom mixture with the oil, parsley, salt, pepper, and baking powder. Stir in club soda; mix thoroughly. Cover and refrigerate until firm, at least 1 hour.
Bring large pot of water to boil and lightly salt.
Form mixture into balls a little bit larger than a marble, wetting hands if necessary. Drop into boiling water, reduce heat, and cook, covered, at a slow steady boil (not a hard boil) until tender, about 30 minutes.
Carefully remove with slotted spoon and serve in soup.
Makes 24 to 30 golf-ball-size balls.
-- Adapted from "Cooking Jewish" by Judy Bart Kancigor
First Published November 29, 2007 12:00 am
