Matzo Mushroom-Onion Kugel

Total Time
50mins
Prep 30 mins
Cook 20 mins

The secret to success here is to first brown the matzo in the oven. Cooking Light. April '04

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned.
  3. Break crackers into small pieces, and place in a large bowl.
  4. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
  5. Heat oil in a large nonstick skillet over medium heat.
  6. Add onion; cover and cook 5 minutes, stirring occasionally.
  7. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender.
  8. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well.
  9. Combine egg whites and eggs in a bowl; stir with a whisk.
  10. Add egg mixture to matzo mixture; stir well.
  11. Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray.
  12. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned.
  13. Let kugel stand for 5 minutes, and cut into wedges.
  14. Garnish with parsley sprigs, if desired.

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