Matzo, Mushroom, and Onion Kugel

Becky Luigart-Stayner; Melanie J. Clarke
The secret to success here is to first brown the matzo in the oven. This savory dish can replace any stuffing served with turkey.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 216
Caloriesfromfat 29 %
Fat 7 g
Satfat 1.1 g
Monofat 1.8 g
Polyfat 3.6 g
Protein 7.6 g
Carbohydrate 30.6 g
Fiber 2.1 g
Cholesterol 43 mg
Iron 1.4 mg
Sodium 390 mg
Calcium 28 mg

Ingredients

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

Preparation

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.

Note:

Marcy Goldman,

April 2004