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My review
Mushroom Matzo Kugel
18
RuthE
"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 212Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
3/13/2015
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 c...
Most helpful critical review
4/1/2015
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 litt...
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3/13/2015
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 c...
4/5/2015
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...
4/1/2015
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 litt...
6/11/2015
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.
4/11/2015
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 ...
4/5/2015
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.