Dinner: Matzoh Vegetable Stuffing

Recipe by Melissa Roberts Matzoh can take many forms during the eight days of Passover: crushed into meal for baking or coating, topped whole with sauce and cheese for pizza, or fried with eggs for Matzoh brie. All can create Matzoh fatigue, but it can a

This recipe includes fertility superfoods such as:

Crimini Mushrooms

Health and fertility benefits of Matzoh Vegetable Stuffing

Crimini mushrooms are a tasty way of loading up on vitamins B2. Vitamin B2 plays an integral role in normal thyroid function and metabolism, which is vital for those with PCOS, as those with the disorder also tend to have a thyroid that doesn’t produce sex hormone-binding globulin (SHBG) in sufficient quantities (Reference: http://www.thyroiduk.org.uk/tuk/treatment/vitamins.html). Getting sufficient Vitamin B2 allows androgen and testosterone to be better restrained, preventing them from causing a whole host of undesired symptoms from thinning scalp hair to acne.

Ingredients

5 tablespoons olive oil, divided, plus more for greasing dish
3/4 pound mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced
1 large onion (about 1 pound), chopped (about 2 cups)
2 medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored and coarsely chopped
2 celery ribs, cut crosswise into 1/4-inch slices
8 unsalted plain or egg matzos, broken into roughly 1-inch pieces
1/2 cup finely chopped flat leaf parsley
4 large eggs, lightly beaten

Instructions

Preheat oven to 400 °F with rack in middle.
Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.
Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.
Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined. • Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.

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