Matzo, Mushroom and Onion Kugel – Passover Recipe
Once I found this recipe on Pinterest, and pinned it to my board for recipes to try, I noticed that over few days time, over 100 people repined it to their boards.
Since I was looking for an interesting Passover recipe, I decided to try this one, to find out if it actually is that good, or did the original picture make this recipe so popular.
Today was the day to give it shot. I already had all the ingredients at home ( I love snacking on Matzo, vs chips or cookies….less calories).
I increased the amount of salt, pepper and garlic, to satisfy my taste.
I really enjoyed the Mushroom, Onion and Matzo Kugel, and now understand why it gained so much popularity.
There was enough filling to fill TWO pie pans, even though the original post stated to use one 10 inch pie pan.
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I also used a large frying pan to saute the vegetables, and prepare the filling, since a 10 inch pan was too small for all these ingredients.
I will list all the ingredients so the recipe is exactly the way I made it, but you may go to the original site to see their version.
I used Yehuda Matzos. They are already quite toasted, but I did bake them for 5 minutes as the recipe required.
Ingredients
- 10 Matzo crackers (1 box)
- 2 1/2 cup chicken broth (store-bought, or make your own)
- 1 cup hot water
- 1/4 cup vegetable oil ( I use canola oil)
- 3 cups diced onions (3 large onions), I used my nifty onion chopper
- 2/3 cup grated carrots (1 large carrot)
- 1 1/2 tsp. salt
- 1 1/2 tsp paprika
- 1 tsp. garlic powder
- 1/2 tsp. black pepper, ground
- 4 cloves garlic, minced (garlic zoom is a must have gadget for this job)
- 16 oz sliced mushrooms
- 2 Tbs. chopped parsley (I used dried parsley)
- 4 egg whites, large eggs
- 2 whole large eggs
- cooking spray
Instructions
- Preheat the oven to 375 degrees F.
- Place Matzo crackers on a cookie sheet and bake for 5 minutes.
- Break them up into small pieces, place in a large bowl.
- Pour the chicken broth and water over the matzo, mix, and let it soak up the liquids.
- Into a large frying pan, add 1/4 cup oil, and heat it up.
- Place the chopped onions and cook them for 5 minutes, covered.
- Add sliced mushrooms, carrots, garlic, parsley and spices.
- Cook another 5 minutes, covered, stirring occasionally.
- Remove from heat, and fold in gently, add the moist matzo.
- Beat the egg whites and the whole eggs, until frothy.
- Fold into the veggie and matzoh mixture.
- Use cooking spray to coat the bottom and sides of TWO 10 inch pie dishes, or one 10 inch, and one 9 inch, as I did.
- Preheat the oven to 375 degrees F.
- Using a large serving spoon, scoop the filling from the frying pan into the pie pans.
- Cover each with aluminum foil, and bake on a middle oven rack for 20 minutes.
- Uncover the pies, and bake 18 minutes longer.
- Once done, remove from the oven, and let them rest for at least 5 minutes.
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