Matzoh, Mushroom and Onion Kugel
The trick here is to brown the matzoh in the oven first – for more flavor.
10 matzoh boards
2 medium onions, diced
½ pound, fresh mushrooms, well washed and sliced
¼ cup oil
1 cup chicken stock
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon garlic powder
1 cup water
Preheat oven to 375 F. Lightly grease a 9 by 13 inch casserole or roasting
dish and set aside.
Break up matzoh boards coarsely and place on a large baking sheet, or two,
and bake, watching carefully, to brown the matzoh.
Meanwhile, in a large skillet, heat the oil a minute or two. Over low heat,
sauté the onions and mushrooms until softened but not brown and crisp, about
7-10 minutes. Cool.
Place matzoh in a large bowl and cover with chicken stock and water, as
required, to soften matzoh. Let stand 5 minutes and drain.
Add the sautéed vegetables to the matzoh, along with the eggs and seasonings and mix well. Spoon into prepared dish.
Bake until set and slightly browed, about 45-60 minutes.
Can be frozen and reheated