Mushroom Matzo Kugel

Ingredients

• Servings: 6
• 2 cups low-sodium chicken broth
• 4 matzo crackers, broken into small pieces
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 (8 ounce) package assorted sliced mushrooms
• 1/4 cup chopped flat-leaf parsley
• 6 large eggs

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• 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.