Farfel with Mushrooms

Yussi Weisz Yussi Weisz
5.0 (1 reviews)

Creamy, flavorful, and full of comfort.

1h 6
Easy Vegetarian Pescatarian No Refined Sugar Meat

Contains: Egg, Gluten, Wheat

Episode for this recipe

4 8:03

Farfel with Mushrooms

#BHIS: Baruch Hashem It’s Shabbos

Yussi Weisz

Ep. 44

Jun 18, 2025

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Directions

For the Farfel

  1. In a large saucepan, heat canola oil over medium heat.

  2. Add the farfel and stir frequently, allowing it to toast and lightly brown—about three to five minutes.

  3. Carefully add the chicken broth (if using) and water. Stir to combine.

  4. Season with salt, pepper, garlic powder, and paprika.

  5. Cover the pan, reduce heat to low, and simmer for eight to 10 minutes, stirring occasionally.

  6. Uncover and continue to cook for an additional three to five minutes, stirring until creamy and tender.

For the Mushrooms (optional)

  1. Heat olive oil in a separate pan.

  2. Sauté mushrooms for a few minutes until browned and tender.

  3. Spoon over the farfel before serving. Am Yisrael Chai!

Tips:
This dish is just as good with the mushrooms as without — but they add a little luxury if you’re feeling fancy.

Enjoy with a chilled glass of Baron Herzog Chardoney.

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2 Comments

GB •

If I skip the chicken broth, should I add more water instead?

tzippy mehdi •

Is the farfel the same thing as the pearl couscous? I assume you can follow the recipe for it?