Mushroom Matzo Kugel

Browned onions and sliced mushrooms boost the flavor of this favorite Passover dish made with matzo and eggs.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 212 Calories

Ingredients

• ½ teaspoon salt, divided
• 1 cup chopped onion
• 2 tablespoons olive oil
• 2 cups low-sodium chicken broth
• 6 large eggs
• ½ teaspoon ground black pepper, divided
• 4 matzo crackers, broken into small pieces
• 1 (8 ounce) package assorted sliced mushrooms
• ¼ cup chopped flat-leaf parsley

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9 1/2-inch deep-dish pie plate or 2-quart casserole dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until set, about 30 minutes. Cool 5 minutes before serving.