Matzo Mushroom Onion Kugel<< Matzo Mushroom Onion Kugel is a delicious side dish recipe for Passover by noted baker, chef and author Marcy Goldman published in The Canadian Jewish News (March 30, 2005 - www.cjnews.com). This recipe is distinguished by the fact that its base is toasted matzo, not matzo meal - this makes a big difference in flavor. The addition of egg whites eliminates the 'bricks and mortar' texture sometimes associated with Passover kugels. If you find the texture of the batter to stiff or dry, add a bit more broth and an extra egg. Ingredients for Matzo Mushroom Onion Kugel:
Break up matzah sheets coarsely and place on a large baking sheet and bake, watching carefully, to brown the matzah – about 10-15 minutes (keep an eye on it - it can go from brown to 'burn' very quickly). Remove from oven and cool until you can handle the matzah. Place matzah in a large bowl and cover with chicken stock and water, as required, to soften matzah. Break up matzo with your hands. Let stand to absorb liquid. Meanwhile, in a large nonstick skillet, heat the oil a minute or two. Over low heat, saute the onions and mushrooms until softened but not brown and crisp, about 7-10 minutes. Stir in garlic, parsley and carrots and cook an additional 3-4 minutes over low heat just to barely soften, and blend with onion-mushroom mixture. Add the sautéed vegetables to the matzah, along with all of the eggs and seasonings and mix well. Spoon into prepared dish, packing well. Bake until set and slightly browned, about 45-60 minutes. Matzo Mushroom Onion Kugel serves 8-10. It can be frozen and reheated. Easy Jewish Recipes would like to share some of your favorite kugel, side dish and other Jewish recipes with its readers - please send them via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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