Prep 30 mins
Cook 20 mins
The secret to success here is to first brown the matzo in the oven. Cooking Light. April '04
- 10 (6 inch) matzo crackers
- 2 1⁄2 cups chicken broth
- 1 cup hot water
- 1⁄4 cup olive oil
- 3 cups onions, diced
- 2⁄3 cup carrot, grated
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon fresh ground black pepper
- 3 garlic cloves, minced
- 16 ounces mushrooms, sliced
- 2 tablespoons fresh parsley, chopped
- 4 large egg whites
- 2 large eggs
- Preheat oven to 375°.
- Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned.
- Break crackers into small pieces, and place in a large bowl.
- Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
- Heat oil in a large nonstick skillet over medium heat.
- Add onion; cover and cook 5 minutes, stirring occasionally.
- Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender.
- Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well.
- Combine egg whites and eggs in a bowl; stir with a whisk.
- Add egg mixture to matzo mixture; stir well.
- Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray.
- Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned.
- Let kugel stand for 5 minutes, and cut into wedges.
- Garnish with parsley sprigs, if desired.