MUSHROOM MATZO KUGEL
Browned onions and sliced mushrooms boost the flavor of this favorite Passover dish made with matzo and eggs.
Provided by RuthE
Categories Side Dish Casseroles
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9 1/2-inch deep-dish pie plate or 2-quart casserole dish.
- Heat broth in the microwave or on stovetop until hot, but not boiling. Pour broth over matzo pieces in a large bowl; let soak until matzo absorbs broth, about 15 minutes.
- Heat olive oil in a skillet over medium heat until shimmering. Cook and stir onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the hot oil until browned, 7 to 8 minutes. Add mushrooms and cook, stirring frequently, until wilted and browned, 6 to 8 minutes.
- Stir mushroom mixture and parsley into matzo mixture. Beat eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl until blended; stir into matzo mixture and pour into prepared pie plate.
- Bake in the preheated oven until set, about 30 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 20.6 g, Cholesterol 187.3 mg, Fat 9.8 g, Fiber 1 g, Protein 10.9 g, SaturatedFat 2.3 g, Sodium 305.9 mg, Sugar 3.1 g
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Oziel Rincon
[email protected]This kugel is the perfect side dish for a Passover Seder. It's savory, filling, and absolutely delicious.
Xolie Dlamini
[email protected]I'm not a big fan of matzo, but I really enjoyed this kugel. It's a great way to use up leftover matzo.
Neeraj Singh
[email protected]This kugel is the perfect side dish for a Passover Seder. It's savory, filling, and absolutely delicious.
Faizan Ahmed
[email protected]I love that this recipe uses mushrooms. It adds a really nice depth of flavor.
Tom Hill
[email protected]This kugel is so easy to make, and it's always a big hit at potlucks.
Mustafa Abdelrahim
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover matzo.
Mark Mears
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
denise keys
[email protected]I made this kugel for my family for dinner last night, and they all loved it. Even my picky kids ate it up!
Manji Gofung
[email protected]This kugel is the perfect side dish for a Passover Seder. It's savory, filling, and absolutely delicious.
Mercy Chidiebere
[email protected]I'm not a big fan of matzo, but I really enjoyed this kugel. It's a great way to use up leftover matzo.
Arafat Bale
[email protected]I love that this recipe uses mushrooms. It adds a really nice depth of flavor.
ItWasntMeBro
[email protected]This kugel is so easy to make, and it's always a big hit at potlucks.
Brenda Alam
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover matzo.
mudasir khan
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Jayden Jeftha
[email protected]I made this kugel for my family for dinner last night, and they all loved it. Even my picky kids ate it up!
Tshepi Mogamme
[email protected]This kugel is the perfect side dish for any holiday meal. It's savory, filling, and absolutely delicious.
AKHTAR JAN NARAAZ
[email protected]I was a little hesitant to try this recipe, because I'm not a big fan of mushrooms. But I'm so glad I did! The mushrooms add a really nice flavor to the kugel, and they're not overpowering at all.
Shameka Tunstall
[email protected]I've made this kugel a few times now, and it's always a crowd-pleaser. It's so easy to make, and it's always a big hit.
Bandile Gcabashe
[email protected]This mushroom matzo kugel was a hit at our Passover Seder! It was moist, flavorful, and had a nice crispy crust. I will definitely be making this again.