Mushroom Onion Matzoh Kugel

Submitted by chia2160

"Easy to make and a great compliment to brisket or turkey."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 8

ingredients

• 10 matzohs
• 2 1⁄2 cups chicken stock
• 1 cup hot water
• 1⁄4 cup vegetable oil
• 3 cups diced onions
• 2⁄3 cup grated carrot
• 1 teaspoon salt
• 1 teaspoon paprika
• 1⁄2 teaspoon garlic powder
• fresh ground pepper
• 3 garlic cloves, minced
• 1 lb baby portabella mushrooms or 1 lb cremini mushroom
• 2 tablespoons chopped fresh parsley
• 4 eggs, beaten
• cooking spray
• fresh parsley sprig, for garnish

directions

1. Heat oven to 350°F
2. Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel).
3. Break matzoh into small pieces and put in a large bowl.
4. Cover with stock and water.
5. Heat oil in a skillet.
6. Add onions and cook 5 minutes.
7. Add carrots and next 6 ingredients, cover and cook 5 minutes until softened.
8. Add to matzoh mixture.
9. Add parsley and eggs, stir well.
10. Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes.
11. Uncover and cook for 20 minutes more.
12. Cut into wedges, garnish with fresh parsley.

Reviews

[BurgundyS]

This was great! I made it for our seder this year and it got rave reviews. I am making it again tomorrow night!

 

[Mirj2338]

Can you believe I still have matzoh left over from Passover? That stuff has a shelf life of at least a year, so I made this kugel for supper the other night. No guests to impress, just a bunch of picky kids, so I used canned button mushrooms instead of splurging on the good fresh ones. I also used veggie stock instead of chicken. Leftovers heat up great in the microwave, and I even did something sacriligeous and sprinkled some grated jack cheese over a piece I had taken into the office for lunch. Yum!