Matzo Mushroom Onion Kugel Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Place farfel in a colander and pour boiling water over it.
• In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• 1 Heat oven to 350°F 2 Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel). 3 Break matzoh into small pieces and put in a large bowl. 4 Cover with stock and water. 5 Heat oil in a skillet. 6 Add onions and cook 5 minutes. 7 Add sweet potatoes and next 6 ingredients, cover and cook 5 minutes until softened. 8 Add to matzoh mixture. 9 Add parsley and eggs, stir well. 10 Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes. 11 Uncover and cook for 20 minutes more. 12 Cut into wedges, garnish with fresh parsley.

Steps:

• Place potatoes in a large pot and cover with salted water.
• Bring to a boil, then cover and simmer for 35 minutes or until very tender.
• Drain and cool slightly.
• Preheat oven to 350°F
• Heat oil in a large skillet.
• Saute onions over medium heat approximately 7 minutes or until lightly browned.
• Add mushrooms and saute until browned.
• While onions and mushrooms are cooking, cut potatoes into large pieces and roughly mash.
• Stir broth in with potatoes, then add beaten eggs.
• Stir in 1/2 cup mushroom onion mixture, salt and pepper.
• Spoon half of the potato mixture into a 8 x 8 square casserole dish sprayed with cooking spray.
• Top with remaining mushroom onion mixture, then with remaining potato.
• Smooth top of potatoes and sprinkle with paprika.
• Bake uncovered for 50 minutes or until top is firm and light golden at edges.

Steps:

• Heat oven to 350°F
• Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel).
• Break matzoh into small pieces and put in a large bowl.
• Cover with stock and water.
• Heat oil in a skillet.
• Add onions and cook 5 minutes.
• Add carrots and next 6 ingredients, cover and cook 5 minutes until softened.
• Add to matzoh mixture.
• Add parsley and eggs, stir well.
• Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes.
• Uncover and cook for 20 minutes more.
• Cut into wedges, garnish with fresh parsley.

Steps:

• 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.

Steps:

• In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring, until caramelized, 5 to 7 minutes.
• Add mushrooms and raise heat to medium-high. Continue to cook, stirring, until mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.
• Add remaining tablespoon butter to pan and let it melt. Add matzo and cook, tossing to coat matzo in butter, for 2 minutes.
• Pour eggs into pan and season them generously with salt and pepper. Cook, scrambling mixture, until eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.