3 med. potatoes
2 tbsp. butter
1 onion, chopped
3 mushrooms, chopped
1 (8 oz.) can diced carrots, drained
1 (8 oz.) can green beans, drained
1 (8 oz.) cans peas, drained
2 eggs
1 c. matzoh meal or bread crumbs
Salt and pepper to taste

GRAVY:

2 tbsp. butter
1/2 onion, chopped
1/2 carrot, diced
1/2 c. chopped celery
1/2 green pepper, chopped
1 sm. clove garlic, minced
1 (8 oz.) can tomatoes, drained
2 tbsp. flour

1 1/2 cups mushroom water: Combine 1 pound mushrooms, chopped and 2 cups water in a large saucepan and simmer 10-15 minutes or until mushrooms are tender. Strain broth, reserving remaining mushrooms for other uses.

Cook potatoes in boiling salted water until tender, then peel and mash. Melt butter and saute onion and mushrooms until golden. Pour mushroom mixture into bowl with mashed potatoes. Stir in carrots, green beans, peas and one egg and mix well. Add enough matzoh meal to allow mixture to hold its shape. Season to taste with salt and pepper. Shape and pack into greased 8 or 9 inch loaf pan. Beat remaining egg and brush top of loaf, coating well. Bake at 350 degrees for 45-60 minutes or until lightly browned.

Gravy: Melt butter and add onion, carrot, celery, green pepper and garlic. Saute until vegetables are soft (about 5 minutes). Add flour and stir well. Add tomatoes and mushroom water. Stir until sauce bubbles and thickens. Season to taste with salt, pepper and paprika. Serve loaf topped with vegetable gravy.