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Passover Mushroom Muffins

Posted By Linda Capeloto Sendowski On March 11, 2010 @ 6:13 PM In Appetizers,Cookbook,Passover,Side Dish,Vegetarian Recipes | 6 Comments

My step mother-in-law Granny Laura Dean taught me this recipe for Pesach.  She has since passed away but she was always a wonderful grandmother to my children and a great cook and entertainer.

These little dumplings bake in the oven in muffin tins.  The original recipe, made with chicken schmaltz, tasted incredible.  I make them with olive oil to take away a few calories.  They are crispy on the outside, light and fluffy inside with bits of melt in your mouth mushroom and onion.  Granny always put plates of felichikas down the Seder table to pass around as an extra side goodie to the main entre’, which she served plated.

1 box matzo farfel [1]

1 quart or more of boiling water

6 eggs

3 onions

1 pound white mushrooms

5 stalks of celery



Olive Oil

In a large bowl, cover the farfel with boiling water until soft and then drain very well. Squeeze the excess water out with y our hands.  Set the farfel aside.  Finely dice the onions.  Clean the mushrooms and thinly slice.  Finely dice the celery.  Preheat a large sauté pan.  When the pan is hot, add two tablespoons of olive oil and sauté the onions, mushrooms, and celery until they are barely starting to brown.  Season the vegetables with salt and pepper.  [2]

In a large bowl, whisk the 6 eggs until foamy.  Add in the drained and squeezed farfel and the vegetable mix.  Mix with a spoon to combine and season with salt and pepper.  Put a ½ teaspoon of olive oil in each cup of three 12 cup muffin tins.  I use the non-stick ones.  You could use aluminum foil throw away tins if you like.  Using a spoon, fill greased muffin tins almost to the top with the farfel batter and bake in a 350º oven for about 1 hour or until the felichikas are puffed up and the tops are golden and crunchy.  [3] [4] [5] [6] [7] [8] [9]

This makes about 36.  They reheat well.

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6 Comments (Open | Close)

6 Comments To "Passover Mushroom Muffins"

#1 Comment By Norma On March 12, 2010 @ 3:33 PM

Hi Linda,

All the recipes for Passover look great. My Russian Grandmother made a simpler version of this recipe which my family loves. I am sure your version with the sauteed vegetables is a winner. The name felichikas is so interesting. Any idea what the translation is?

Do you have a good recipe for apio that you can post in the future?

Thanks for all your effort to make such a nice website.


#2 Comment By Linda Capeloto Sendowski On March 13, 2010 @ 12:15 PM

Hi Norma, as always I love your comments. Granny Laura Dean was from San Diego, Americans from many generations so probably Russian and I am not sure of name origin, I googled it and nothing came up. Apio is comming, I purchased the celery roots the other day at the Santa Monica Framer’s Market. Regards, Linda

#3 Comment By vanessa kerchner On April 4, 2012 @ 3:33 PM

this sounds wonderful and i’m excited to serve these muffins at my family’s passover seder this year. i’m going to make them in advance… how do you suggest reheating them?

#4 Comment By Linda Capeloto Sendowski On April 4, 2012 @ 11:33 PM

I think uncovered, single layer in a 300 degree oven for 10 minutes or so, until hot. Enjoy and have a wonderful Passover.

#5 Comment By shani spiegle On March 11, 2013 @ 11:43 AM

Do you think these would freeze well? Have you ever tried?

I have to cook everything this week since we’re going away and won’t be home until the day before the seder. Looking to make life easy when I get back!

#6 Comment By Linda Capeloto Sendowski On March 11, 2013 @ 2:25 PM

Hi Shani, me too!! We are gone next week and when I come back it will hit like a tone of bricks. I cook and invite for both Seders. Yes in answer to your question. They freeze very well. Just wrap them tightly. I confess I have done it before. The morning of the seder , just defrost and reheat. Have a wonderful Pesach.

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URL to article: http://www.theglobaljewishkitchen.com/2010/03/11/passover-vegetable-muffin/

URLs in this post:

[1] farfel: http://kosherfood.about.com/b/2008/04/21/matzo-farfel.htm

[2] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2010/03/Felichikas-005.jpg

[3] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2010/03/Felichikas-008.jpg

[4] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2010/03/Felichikas-010.jpg

[5] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2010/03/Felichikas-012.jpg

[6] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2010/03/Felichikas-013.jpg

[7] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2010/03/Felichikas-015.jpg

[8] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2010/03/Felichikas-016.jpg

[9] Image: http://www.theglobaljewishkitchen.com/wp-content/uploads/2010/03/Felichikas-025.jpg

[10] Image: http://www.theglobaljewishkitchen.com/2010/03/11/passover-halibut/

[11] Image: http://www.theglobaljewishkitchen.com/2010/03/02/passover-artichokes/

[12] Image: http://www.theglobaljewishkitchen.com/2010/03/14/moroccan-passover-salmo/

[13] Image: http://www.theglobaljewishkitchen.com/2010/03/25/passover-bumuelos/

[14] Image: http://www.theglobaljewishkitchen.com/2010/03/17/apio-agra-dulce-celery-root-with-lemon/

[15] Image: https://www.addtoany.com/share_save

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