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 caloriescarbohydrate: 20.6 gcholesterol: 187.3 mgfat: 9.8 gfiber: 1 gprotein: 10.9 gsaturatedFat: 2.3 gservingSize: -sodium: 305.9 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Mushroom Matzo Kugel
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease a 9 1/2-inch deep-dish pie plate or 2-quart casserole dish.
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.
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.
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.
Bake in the preheated oven until set, about 30 minutes. Cool 5 minutes before serving.