Best Mushroom Matzo Kugel Recipes

MUSHROOM MATZO KUGEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 1/2-inch deep-dish pie plate or 2-quart casserole dish.
• Heat broth in the microwave or on stovetop until hot, but not boiling. Pour broth over matzo pieces in a large bowl; let soak until matzo absorbs broth, about 15 minutes.
• Heat olive oil in a skillet over medium heat until shimmering. Cook and stir onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the hot oil until browned, 7 to 8 minutes. Add mushrooms and cook, stirring frequently, until wilted and browned, 6 to 8 minutes.
• Stir mushroom mixture and parsley into matzo mixture. Beat eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl until blended; stir into matzo mixture and pour into prepared pie plate.
• Bake in the preheated oven until set, about 30 minutes. Cool 5 minutes before serving.

SPINACH-MUSHROOM MATZO KUGEL

Steps:

• Grease a 2-quart casserole dish.
• Heat oil in a large skillet over medium-high heat.
• Add in mushrooms, cook stirring until they loose their moisture.
• Add onion and celery; saute until tender (about 4 minutes).
• Add in spinach and cook stirring for 2 minutes.
• Remove skillet from heat and cool the mixture just slightly.
• Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
• Bake uncovered at 375 degrees F for about 30 minutes.

MUSHROOM ONION MATZO KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Place farfel in a colander and pour boiling water over it.
• In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
• Bake at 350 degrees F (175 degrees C) for 1 hour.