NANCY'S DELICIOUS PASSOVER MATZOH KUGEL

NANCY'S DELICIOUS PASSOVER MATZOH KUGEL image

Yield 16 people

Number Of Ingredients 10

Previous Next

10 large eggs
2 (15-oz) cans broth
1 (16-oz) box matzo farfel (about 6 cups) (If you don't have farfel, break matzos into 1/2 inch pieces. 1 piece matzo = around 1 cup farfel)
2 tbs olive oil
2 cups thinly sliced onion
1 tbs fresh rosemary
1/2 tsp thyme
1/2 tsp salt
4 cups sliced shiitke mushrooms
4 (6-ounce) bottle marinated artichoke hearts, drained

Steps:

Kugel can be made a day in advance and baked for only 30 minutes 1. Preheat oven to 350. Coat 13 x 9 inch baking dish with cooking spray. 2. In a large bowl, lightly beat eggs with 1 1/2 cans broth. Sir in farfel and let stand. 3. Heat oil in a large skillet over medium-high. Add onions, rosemary, thyme and salt; cook, stirring frequently for about 6 mins or until the onions are soft and lightly golden. Add mushrooms and cook, stirring, for 4 to 5 minutes or unitl they are softened. Remove from heat and stir in artichokes. 4. Stir the vegetables into farfel misture and transfer to the prepared baking dish. Bake 30 mins; cover wiht foil and bake another 10 mins. If it seems too dry, make several slits into the kugel wiht a butter knife and drizzle with extra broth. (The slits help the liquid permeate the inside of the kugel).