Mushroom Onion Matzot Kugel

10 matzah

2 1/2 cups chicken broth

1 cup water hot

1/4 cup safflower oil

3 cups onions, diced

2/3 cup carrot, grated

1 tsp. salt

1 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. ground black pepper

3 garlic cloves, minced

2 packages pre-sliced mushrooms

2 Tbsp. chopped fresh parsley

4 large egg whites

2 large eggs

parsley springs, optional

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.

©Tentstake Ministries Publishing

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