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Mushroom Matzo Kugel

Rated as 3.83 out of 5 Stars
29

"Browned onions and sliced mushrooms boost the flavor of this favorite Passover dish made with matzo and eggs."
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Ingredients

1 h 25 m servings 212
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 1/2-inch deep-dish pie plate or 2-quart casserole dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until set, about 30 minutes. Cool 5 minutes before serving.

Footnotes

  • Cook's Note:
  • Substitute vegetable broth for chicken to make this dish pareve (containing no meat or dairy) and vegetarian!
  • Cremini, oyster, and shiitake mushrooms work well.

Nutrition Facts


Per Serving: 212 calories; 9.8 20.6 10.9 187 306 Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I like this recipe! It's got so many of my favorite things. All that it was missing was garlic, so I added that to this recipe. I served it with a cannellini bean salad. The texture was really c...

Most helpful critical review

I tried this - just out of curiosity. I've never had a kugel. I followed the recipe - the only substitution I made was cilantro instead of parsley (I don't like parsley). It was okay, but a litt...

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I like this recipe! It's got so many of my favorite things. All that it was missing was garlic, so I added that to this recipe. I served it with a cannellini bean salad. The texture was really c...

I just finished making this recipe and I added 2 - 3 large minced garlic cloves, 10 oz. bag of stemmed & chopped baby spinach, 2 regular matzo and 2 wheat matzo and it came out really good. It...

I tried this - just out of curiosity. I've never had a kugel. I followed the recipe - the only substitution I made was cilantro instead of parsley (I don't like parsley). It was okay, but a litt...

Wasn't bad, needed extra salt. Texture was a little weird but I used whole wheat matzo so that may have had something to do with it.

Our family loves this one. I use pareve chicken flavoured stock rather than the real stuff. We like a bit more flavor than parsley gives, so I add a generous handfull of dill. My vegetarian son ...

I made this recipe for the first Seder, and I was very happy that all at the dinner liked this new addition. It was easy to make , and will definitely be in my menu for next year. Marcia M.