Mushroom Matzo Kugel recipe

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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

Nutrition Info

211.6 calories
carbohydrate: 20.6 g
cholesterol: 187.3 mg
fat: 9.8 g
fiber: 1 g
protein: 10.9 g
saturatedFat: 2.3 g
servingSize: -
sodium: 305.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

Browned onions and sliced mushrooms boost the flavor of this favorite Passover dish made with matzo and eggs.

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