Mushroom Onion Matzoh Kugel

Indulge in the comforting and flavorful embrace of Mushroom Onion Matzoh Kugel, a savory twist on a classic Passover favorite! This hearty dish combines softened matzoh with golden caramelized onions, earthy cremini mushrooms, and a hint of garlic, all bound together by a rich egg and stock mixture. The kugel is baked to golden perfection, making it the ultimate side dish for your holiday table or any occasion that calls for a taste of tradition. Simple yet deeply satisfying, this recipe balances rustic textures with layers of umami flavor, enhanced by fresh parsley and a buttery finish. Perfect for feeding a crowd, this kosher-friendly dish is both nostalgic and modern, ideal for Seder dinners or weeknight meals alike.

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 8

Ingredients

• 5 sheets matzoh
• 3 tablespoons unsalted butter
• 2 large yellow onions
• 3 cups cremini mushrooms
• 2 minced garlic cloves
• 4 large eggs
• 1 cup chicken or vegetable stock
• 2 tablespoons fresh parsley
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.

Step 2

Break the matzoh into large pieces and soak them in a bowl of warm water for 3-4 minutes, or until softened. Drain well and set aside.

Step 3

Thinly slice the onions and dice the mushrooms. Finely chop the parsley for later use.

Step 4

Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and cook for 10-12 minutes, stirring occasionally, until caramelized and golden. Transfer the onions to a bowl.

Step 5

In the same skillet, add the remaining 1 tablespoon of butter and the olive oil. Add the mushrooms and cook for 5-7 minutes, or until softened and any released liquid has evaporated. Stir in the minced garlic and cook for another minute. Remove from heat and mix the mushrooms with the caramelized onions.

Step 6

In a large mixing bowl, whisk together the eggs, chicken or vegetable stock, kosher salt, and black pepper.

Step 7

Add the softened matzoh to the egg mixture and stir gently to combine. Fold in the mushroom-onion mixture and parsley until evenly combined.

Step 8

Transfer the mixture into the prepared baking dish, spreading it out evenly with a spatula.

Step 9

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and set in the center.

Step 10

Remove from the oven and allow to cool for 5-10 minutes before slicing into squares or rectangles. Garnish with extra parsley if desired and serve warm.

Nutrition Facts

Serving size	1552.2 grams (1552.2g)

Amount per serving	% Daily Value*
Calories	1557

Total Fat 74.40g	95%
Saturated Fat 29.90g	150%
Polyunsaturated Fat 1.30g
Cholesterol 837mg	279%
Sodium 1792mg	78%
Total Carbohydrate 168.70g	61%
Dietary Fiber 16.90g	60%
Total Sugars 26.10g
Protein 60.90g	122%

Vitamin D 206IU	1030%
Calcium 363mg	28%
Iron 15mg	84%
Potassium 3564mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 15.3%

Carbs: 42.5%