Mushroom Matzo Kugel

Rating: 3.5 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

By RuthE

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Recipe Summary test

prep:
20 mins
cook:
45 mins
additional:
20 mins
total:
85 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9 1/2-inch deep-dish pie plate or 2-quart casserole dish.

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  • 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.

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; protein 10.9g; carbohydrates 20.6g; fat 9.8g; cholesterol 187.3mg; sodium 305.9mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Doc Simonson
Rating: 4 stars
03/14/2015
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 creamy, and the flavor quite earthy and mellow. I'm sure that replacing the olive oil with duck schmaltz might have helped! I don't think I would have missed the garlic had I not added it. I will make this again. It makes a very quick meal if you throw it together in the morning and bake it when you get home from work. Read More
Helpful
(3)

Most helpful critical review

Sandy W
Rating: 3 stars
04/01/2015
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 little bland for me. Kind of like a quiche, but not quite (it has no milk or butter). I know it's probably not "kosher" but I would have added shredded cheddar - that might have been the missing "ooomph" that it needed to be amazing. Thanks for sharing - I learned a little bit about Jewish culture by reading about this recipe in the magazine and then trying it myself. :) Read More
Helpful
(2)
8 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Doc Simonson
Rating: 4 stars
03/13/2015
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 creamy, and the flavor quite earthy and mellow. I'm sure that replacing the olive oil with duck schmaltz might have helped! I don't think I would have missed the garlic had I not added it. I will make this again. It makes a very quick meal if you throw it together in the morning and bake it when you get home from work. Read More
Helpful
(3)
Karen
Rating: 4 stars
04/05/2015
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 definitely needed the garlic no question about it. This could be used for a breakfast, lunch or side dish with dinner. Read More
Helpful
(3)
Sandy W
Rating: 3 stars
04/01/2015
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 little bland for me. Kind of like a quiche, but not quite (it has no milk or butter). I know it's probably not "kosher" but I would have added shredded cheddar - that might have been the missing "ooomph" that it needed to be amazing. Thanks for sharing - I learned a little bit about Jewish culture by reading about this recipe in the magazine and then trying it myself. :) Read More
Helpful
(2)
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Anita Wluka
Rating: 5 stars
04/11/2015
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 devours this. Read More
Helpful
(1)
SaraJane
Rating: 3 stars
04/19/2016
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. Read More
Helpful
(1)
Marcia
Rating: 4 stars
04/19/2016
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. Read More
Helpful
(1)
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Susan S
Rating: 1 stars
03/29/2021
I found this dish to be very boring. It needed something - trying to figure out what would make it stand out more. It was not a hit at my Sedar. Read More
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