Shiitake Mushroom-Apricot Matzo Stuffing

An alternative side dish to a Passover meal, Chef Wiseman says the shitake mushrooms complement the subtle sweetness of the apricots. This stuffing is ideal to accompany a roasted chicken.

Serves: 8

3 ounces clarified margarine (can substitute with olive oil)

8 ounces onions, diced

4 ounces shiitake mushroom

⅛ teaspoon rubbed sage

3 ounces shallots, finely chopped

4 tablespoons garlic, finely minced

4 ounces celery, finely diced

3 ounces dried apricots, minced

1 ½ cups matzo farfal or crushed matzo

Salt and pepper to taste

2 tablespoons dill, finely cut

1. Melt margarine (or olive oil) in a heavy-bottomed skillet. Add onions and sweat over medium heat. Remove stems from the mushrooms, and wash, dry and cut into thin shreds. Add rubbed sage, shallot and garlic, and continue cooking. Add celery and apricots.

2. Place crushed matzo or farfal in a small bowl. Pour 1 cup of boiling water over the matzo and immediately cover. Let matzo steam for 5 minutes. Uncover matzo, add to the cooked vegetable mixture and remove from heat. Mix all ingredients well. Season well with salt and pepper and chill thoroughly. Add dill when cool.

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