This is the go-to side dish for almost every meat meal on Passover.
2 large onions, chopped
8 mushrooms, sliced
¾ c matza farfel
oil for frying
2 c. chicken stock
1 tsp salt
½ tsp pepper
1. Sautee the mushrooms and onions in a large pan.
2. Add the farfel and mix well.
3. Pour in the two cups of chicken stock and bring to a boil.
4. Lower to a simmer and cook for 20 minutes or until the liquid has been absorbed.