Mushroom Onion Matzoh Kugel
Indulge in the comforting and flavorful embrace of Mushroom Onion Matzoh Kugel, a savory twist on a classic Passover favorite! This hearty dish combines softened matzoh with golden caramelized onions, earthy cremini mushrooms, and a hint of garlic, all bound together by a rich egg and stock mixture. The kugel is baked to golden perfection, making it the ultimate side dish for your holiday table or any occasion that calls for a taste of tradition. Simple yet deeply satisfying, this recipe balances rustic textures with layers of umami flavor, enhanced by fresh parsley and a buttery finish. Perfect for feeding a crowd, this kosher-friendly dish is both nostalgic and modern, ideal for Seder dinners or weeknight meals alike.
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Recipe Information
Ingredients
- 5 sheets matzoh
- 3 tablespoons unsalted butter
- 2 large yellow onions
- 3 cups cremini mushrooms
- 2 minced garlic cloves
- 4 large eggs
- 1 cup chicken or vegetable stock
- 2 tablespoons fresh parsley
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.
Break the matzoh into large pieces and soak them in a bowl of warm water for 3-4 minutes, or until softened. Drain well and set aside.
Thinly slice the onions and dice the mushrooms. Finely chop the parsley for later use.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and cook for 10-12 minutes, stirring occasionally, until caramelized and golden. Transfer the onions to a bowl.
In the same skillet, add the remaining 1 tablespoon of butter and the olive oil. Add the mushrooms and cook for 5-7 minutes, or until softened and any released liquid has evaporated. Stir in the minced garlic and cook for another minute. Remove from heat and mix the mushrooms with the caramelized onions.
In a large mixing bowl, whisk together the eggs, chicken or vegetable stock, kosher salt, and black pepper.
Add the softened matzoh to the egg mixture and stir gently to combine. Fold in the mushroom-onion mixture and parsley until evenly combined.
Transfer the mixture into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and set in the center.
Remove from the oven and allow to cool for 5-10 minutes before slicing into squares or rectangles. Garnish with extra parsley if desired and serve warm.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 26.1 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 362 mg | 28% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3564 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
