MUSHROOM ONION MATZOH KUGEL
Make and share this Mushroom Onion Matzoh Kugel recipe from Food.com.
Provided by chia2160
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 309.3, Fat 10.9, SaturatedFat 2, Cholesterol 108, Sodium 446.6, Carbohydrate 42.7, Fiber 3.2, Sugar 5.6, Protein 10.8
MUSHROOM ONION MATZO KUGEL
Makes a nice savory side dish!
Provided by NIBLETS
Categories Side Dish
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 49 g, Fat 7.3 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 1 g, Sodium 8.5 mg, Sugar 5.9 g
MATZO MUSHROOM-ONION KUGEL
Make and share this Matzo Mushroom-Onion Kugel recipe from Food.com.
Provided by Cynna
Categories Kosher
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 95.7, Fat 5.8, SaturatedFat 1, Cholesterol 35.2, Sodium 391.1, Carbohydrate 6.7, Fiber 1.2, Sugar 3, Protein 5
WILD MUSHROOM AND WILD LEEK FARFEL KUGEL
Steps:
- In a large skillet over medium heat, stir together the eggs and farfel. Continue to stir until farfel has absorbed the eggs and gets dry and toasty.
- In another skillet, heat butter or oil over medium heat and stir in minced onion. Cook until golden, then add leeks and continue cooking for 15 minutes. In a seperate pan on high heat cook mushrooms for about 4 minutes. Combine leeks, onions and mushrooms.
- Add farfel and half of the stock to the leek/onion/mushroom mixture, continuing to stir. Turn heat to low and add 1 more cup of stock. Cook 4 minutes and add last cup of stock. When all the liquid has been absorbed, serve.
CARAMELIZED ONION AND MUSHROOM MATZO BREI
This recipe is adapted from the restaurant Jane in downtown New York. There, the chef Glenn Harris offers a matzo brei two ways, but not, he will quickly tell you, because he likes it both ways. He only makes the savory kind, with deliciously glossy, nearly black, fried onions, as a concession to his partner in the restaurant, Jeff Lefcourt. Needless to say, Mr. Lefcourt's grandmother made hers savory.
Provided by Melissa Clark
Categories quick, one pot, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring, until caramelized, 5 to 7 minutes.
- Add mushrooms and raise heat to medium-high. Continue to cook, stirring, until mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.
- Add remaining tablespoon butter to pan and let it melt. Add matzo and cook, tossing to coat matzo in butter, for 2 minutes.
- Pour eggs into pan and season them generously with salt and pepper. Cook, scrambling mixture, until eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 30 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 510 milligrams, Sugar 2 grams, TransFat 1 gram
WILD MUSHROOM ONION MATZOH KUGEL
Categories Mushroom Side Bake Passover Stuffing/Dressing
Yield 8 - 10 people
Number Of Ingredients 16
Steps:
- 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 sweet potatoes 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.
WILD MUSHROOMS WITH RED ONIONS AND SCALLIONS
This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- In a skillet large enough to hold the mushroom mixture without crowding, melt butter with 1/4 cup oil over medium-high heat. Add onions, and season with 1 teaspoon salt; toss to combine. Cook, stirring often, until onions are translucent, 3 to 5 minutes. Add mushrooms, and toss to combine. Season with salt and pepper. Cook, stirring often, until mushrooms are almost tender, 3 to 4 minutes.
- Add scallions. Cover; cook, stirring occasionally, until mushrooms and scallions are tender, 7 to 8 minutes.
- Stir in vinegar and remaining 1/2 cup oil. Season with salt and pepper.
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- Heat broiler. Place onion on a small baking sheet and broil, turning halfway through, until charred, about 5 minutes per side. Transfer to a small saucepan and add parsley, all mushrooms, peppercorns, and 5 cups water. Bring to a boil, then reduce heat and cook at a bare simmer until broth is reduced to 3½ cups and is very cloudy, about 1½ hours. Strain stock through a fine-mesh sieve into a large heatproof measuring glass or an airtight container (you should have about 3 cups); discard solids. Stir in salt. Do ahead: Broth can be made 3 days ahead. Let cool; cover and chill.
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