Matzo, Mushroom, and Onion Kugel

Matzo, Mushroom, and Onion Kugel
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup hot water
  • 2 tablespoons chopped fresh parsley
  • 3 cups diced onion
  • Parsley sprigs (optional)
  • 3 garlic cloves, minced
  • Cooking spray
  • Cooking spray
  • + 27 more ingredients
    • ¼ cup vegetable oil
    • Parsley sprigs (optional)
    • 2 large eggs
    • 2 (8-ounce) packages presliced mushrooms
    • ¼ teaspoon freshly ground black pepper
    • 2/3 cup grated carrot
    • 3 garlic cloves, minced
    • 10 (6-inch) matzo crackers
    • 2 ½ cups fat-free, less-sodium chicken broth
    • 2 large eggs
    • 1 teaspoon salt
    • 1 cup hot water
    • 2 (8-ounce) packages presliced mushrooms
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon paprika
    • ½ teaspoon garlic powder
    • 2 tablespoons chopped fresh parsley
    • 2 ½ cups fat-free, less-sodium chicken broth
    • 2/3 cup grated carrot
    • 10 (6-inch) matzo crackers
    • ¼ cup vegetable oil
    • 3 cups diced onion
    • 1 teaspoon salt
    • 4 large egg whites
    • 4 large egg whites

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 lar...

View full recipe at My Recipes

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