Mushroom Matzo Kugel
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Description
Browned onions and sliced mushrooms boost the flavor of this favorite Passover dish made with matzo and eggs.
Ingredients
- 2 cups low-sodium chicken broth
- 4 matzo crackers, broken into small pieces
- 2 tablespoons olive oil
- 1 cup chopped onion
- ½ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 1 (8 ounce) package assorted sliced mushrooms
- ¼ cup chopped flat-leaf parsley
- 6 large eggs
Directions
- 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.
Nutrition Facts
serving: 6 servings
calories: 211.6 kcal
carbohydrates: 20.6 g
protein: 10.9 g
saturated fat: 2.3 g
cholesterol: 187.3 mg
sodium: 305.9 mg
fiber: 1 g
sugar: 3.1 g
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