Mushroom Matzah Farfel Pie

1 teaspoon seasoned salt
1 cup hot water
1 box pound matzah farfel
2 tablespoons safflower margarine
1 cup finely chopped onion
1 pound chopped mushrooms
1 medium zucchini
3 egg white substitutes, beaten
Seasoned salt and freshly ground pepper, to taste

Preheat the oven to 350 degrees Fahrenheit. Stir the seasoned salt into the water. Combine with the matzah farfel in a heatproof mixing bowl and let soak. In the meantime, heat the margarine in a large skillet. Add the onion and saute over moderate heat until golden. Add the mushrooms and zucchini and saute until the mushrooms are wilted.

Drain any excess water from the farfel. Add the mushroom mixture and the beaten egg whites. Season to tazste with additional seasoned salt, if desired, and pepper. Pour into an oiled 9 inch glass pie plate. Bake, covered, for 30 minutes. Uncover and bake another 15 minutes or until the top is browned. Let stand for 5-10 minutes. Cut in wedges to serve.

Source: Detroit Jewish News- March 20, 1999
 
 Yield: 6 to 8 servings