: 
Spiel
Within a twelve hour window, I received two emails asking me for a recipe for a Mushroom Matzah Kugel. To be honest, I had never heard of such a thing. But what are the odds that two people sought me out, one a loyal blog follower in Brooklyn, looking for what is now this recipe?
I felt obligated to humanity to develop this recipe. I mean clearly thousands upon thousands upon millions of Jews are in search of the perfect Mushroom Matzah Kugel. I’m sure emails were sent all over the world by Jews looking for Jews with recipes. I’m sure the internet was scoured. I’m sure even mother-in-laws were asked for advice.
With a little internet research of my own, I found the recipes out there to be quite heavy. Most call for at least twice as many eggs as I use and twice as much matzah. However the notion of eating all that AFTER the Hillel Sandwiches, AFTER the gefilte fish, AFTER the matzo ball soup was just too much. We are celebrating liberation from slavery- let’s not re-enslave ourselves with a matzah-rock of indigestion.
So to that note, this kugel will just hold itself together. When warm, it could even be a little messy. But not to fret, deliciousness and lightness will overrule it all! Enjoy.
MORE RECIPIES OF THIS TYPE: food blog, gluten-free, jewish, kosher friendly, kosher-friendly, recipes, Vegetarian
Meal
Ingredients:
Vigor Trigger: Click the pink for health benefits!
- 2 large yellow onions, or 3 smaller ones, thinly sliced into rings, and then those rings into quarters
-  ¼ + 1/2 cup extra virgin olive oil
- 2 teaspoon + ½ teaspoon kosher salt
- 4 pieces matzah (gluten-free matzah works well too!)
- 2 cups chicken or vegetable broth, preferably homemade (heated)
- 2 pounds mushrooms, sliced (button, cremini, shitake or a blend of all three)
- 40 grinds of the pepper mill
- 1 tablespoon dried thyme
- 2 eggs
- 2 egg whites
- 1 handful flat leaf parsley
Directions:
- Preheat oven to 400F.
- Caramelize the Onions: Place a large frypan over medium high heat for about 5 minutes until hot. Add ¼ cup olive oil and the onions and cook until onions begin to really brown, a good ten minutes, could be more. Then lower heat to medium and cook for another 10 minutes until onions are nice and sweet. Add ½ teaspoon salt and mix.
- Prep the Matzah: Place matzahs on a baking sheet and dry out in oven, for 6 minutes. Place in a bowl and pour hot broth over. Mash down and let sit while you get mushrooms in oven.
- Roast the Mushrooms: On a large baking sheet, covered with parchment paper, place mushrooms down. Drizzle with ¾ cup olive oil, 2 teaspoons salt, the pepper and thyme. Use your hands to mix it all together. Bake in oven for 20 minutes.
- In the mean time, put the matzo-broth into your food processor and blend into well mixed. Place the mush into a mixing bowl.
- Now add half of the mushrooms and half of the onions to your food processor and pulse until finely chopped, almost but not quite a paste. Add to the mixing bowl with matzah. Add the whole mushrooms as well.
- Now add the eggs and egg white and the parsley to the food processor and mix until parsley is in small bits. Add to mixing bowl. And mix the whole mixture together.
- Lower oven temp to 350 F.
- Place contents in a greased casserole (about 9x 9 or thereabouts) and bake for 40 minutes or until a toothpick comes out clean.
- Serve hot, at room temp or cold.
