Matzo Mushroom-Onion Kugel |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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The secret to success here is to first brown the matzo in the oven. Cooking Light. April '04 Ingredients:
10 (6 inch) matzo crackers |
2 1/2 cups chicken broth |
1 cup hot water |
1/4 cup olive oil |
3 cups onions, diced |
2/3 cup carrot, grated |
1 teaspoon kosher salt |
1 teaspoon paprika |
1/2 teaspoon garlic powder |
1/4 teaspoon fresh ground black pepper |
3 garlic cloves, minced |
16 ounces mushrooms, sliced |
2 tablespoons fresh parsley, chopped |
4 large egg whites |
2 large eggs |
Directions:
1. Preheat oven to 375°.
2. Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned.
3. Break crackers into small pieces, and place in a large bowl.
4. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
5. Heat oil in a large nonstick skillet over medium heat.
6. Add onion; cover and cook 5 minutes, stirring occasionally.
7. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender.
8. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well.
9. Combine egg whites and eggs in a bowl; stir with a whisk.
10. Add egg mixture to matzo mixture; stir well.
11. Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray.
12. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned.
13. Let kugel stand for 5 minutes, and cut into wedges.
14. Garnish with parsley sprigs, if desired.
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