Mushroom Matzah Farfel Pie

1/2 teaspoon salt
1 cup hot water (you can use a bouillon or broth)
1 box (1 pound) matzah farfel
3 tablespoons vegetable broth for sautéing
1 cup finely chopped onion
1 pound mushrooms, chopped
1 medium zucchini, finely chopped
2 stalks celery, finely chopped
1-1/2 tablespoons potato starch beaten with 6 tablespoons water or 3 beaten egg whites
Freshly ground pepper to taste

Preheat oven to 350°F. Stir the salt into the water. Combine the water with the matzah farfel in a heat-proof mixing bowl and let soak. In the meantime, sauté the onion in broth over moderate heat until soft. Add the mushrooms, zucchini and celery and sauté until mushrooms are wilted. Fold potato starch mixture into mushroom mixture; fold mushroom mixture into matzah farfel mixture. Season to taste with freshly ground pepper. Pour into a greased 10-inch 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. Serves 6- 8.

Pam
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