Farfel with Onions and Mushrooms Recipe

Farfel is nothing more than matza cut up small and calibrated for quick cooking. I use the Osem whole wheat version, with wonderful results. You will love the robustness of the whole-grain flavor. No need to wait for Passover to make this treat!

Patsy | Flickr.com

How To Make Farfel with Onions and Mushrooms

An effortless Jewish pasta dish that's cooked with mushrooms and seasoned with tumeric and some dry thyme.

Prep: 10 mins
Cook: 15 mins
Total: 25 mins


  • ¼ cup olive oil, divided
  • 1 large onion, chopped
  • 1 lb mushrooms, Portobello or domestic, diced
  • 1 lb Osem whole wheat farfel
  • 5 cup water, tap water OK, hot
  • 1 tsp turmeric
  • 1 tsp dry thyme


  1. Heat half the oil in a large skillet.
  2. Add the onion and cook on a medium flame, stirring occasionally, until nice and dark.
  3. Transfer to a bowl.
  4. Heat the remaining oil in the same skillet, and sauté the mushrooms until all liquids evaporate.
  5. Transfer to another bowl. In the same skillet, stir the farfel with 2 wooden spoons for about 2 minutes on a medium flame until fragrant.
  6. Add the water and seasonings, stirring to combine.
  7. Cover and cook 5 more minutes.
  8. Stir in the reserved onions and mushrooms.
  9. Will make 8 ample servings.


  • Sugar: 2g
  • :
  • Calcium: 22mg
  • Calories: 95kcal
  • Carbohydrates: 7g
  • Fat: 7g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 228mg
  • Protein: 2g
  • Saturated Fat: 1g
  • Sodium: 12mg
  • Vitamin A: 23IU
  • Vitamin C: 3mg
Nutrition Disclaimer
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