Mushroom Onion Matzoh Kugel |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Easy to make and a great compliment to brisket or turkey. Ingredients:
10 matzohs |
2 1/2 cups chicken stock |
1 cup hot water |
1/4 cup vegetable oil |
3 cups diced onions |
2/3 cup grated carrot |
1 teaspoon salt |
1 teaspoon paprika |
1/2 teaspoon garlic powder |
fresh ground pepper |
3 garlic cloves, minced |
1 lb baby portabella mushrooms or 1 lb cremini mushroom |
2 tablespoons chopped fresh parsley |
4 eggs, beaten |
cooking spray |
fresh parsley sprig, for garnish |
Directions:
1. Heat oven to 350°F
2. Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel).
3. Break matzoh into small pieces and put in a large bowl.
4. Cover with stock and water.
5. Heat oil in a skillet.
6. Add onions and cook 5 minutes.
7. Add carrots and next 6 ingredients, cover and cook 5 minutes until softened.
8. Add to matzoh mixture.
9. Add parsley and eggs, stir well.
10. Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes.
11. Uncover and cook for 20 minutes more.
12. Cut into wedges, garnish with fresh parsley.
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