Mushroom Onion Matzo Kugel Recipes

Steps:

• Heat oven to 350°F
• Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel).
• Break matzoh into small pieces and put in a large bowl.
• Cover with stock and water.
• Heat oil in a skillet.
• Add onions and cook 5 minutes.
• Add carrots and next 6 ingredients, cover and cook 5 minutes until softened.
• Add to matzoh mixture.
• Add parsley and eggs, stir well.
• Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes.
• Uncover and cook for 20 minutes more.
• Cut into wedges, garnish with fresh parsley.

Steps:

• Preheat oven to 375°.
• Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned.
• Break crackers into small pieces, and place in a large bowl.
• Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
• Heat oil in a large nonstick skillet over medium heat.
• Add onion; cover and cook 5 minutes, stirring occasionally.
• Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender.
• Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well.
• Combine egg whites and eggs in a bowl; stir with a whisk.
• Add egg mixture to matzo mixture; stir well.
• Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray.
• Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned.
• Let kugel stand for 5 minutes, and cut into wedges.
• Garnish with parsley sprigs, if desired.

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.