Mushroom Matzo Kugel

Mushroom Matzo Kugel
  • 2 cups low-sodium chicken broth
  • 4 matzo crackers, broken into small pieces
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 (8 ounce) package assorted sliced mushrooms
  • 1/4 cup chopped flat-leaf parsley
  • 6 large eggs


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 1/2-inch deep-dish pie plate or 2-quart casserole dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until set, about 30 minutes. Cool 5 minutes before serving.

04/11/2018
Mushroom Matzo Kugel, recipe PT15M PT1H 5 455 calories

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