Matzo Mushroom-onion Kugel

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 10 (6 inch) matzo crackers
• 2 1/2 cups chicken broth
• 1 cup hot water
• 1/4 cup olive oil
• 3 cups onions, diced
• 2/3 cup carrot, grated
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fresh ground black pepper
• 3 garlic cloves, minced
• 16 ounces mushrooms, sliced
• 2 tablespoons fresh parsley, chopped
• 4 large egg whites
• 2 large eggs

Recipe

• 1 preheat oven to 375°.
• 2 place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned.
• 3 break crackers into small pieces, and place in a large bowl.
• 4 pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
• 5 heat oil in a large nonstick skillet over medium heat.
• 6 add onion; cover and cook 5 minutes, stirring occasionally.
• 7 add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender.
• 8 add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well.
• 9 combine egg whites and eggs in a bowl; stir with a whisk.
• 10 add egg mixture to matzo mixture; stir well.
• 11 press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray.
• 12 bake, covered, at 375° for 20 minutes. uncover and bake an additional 18 minutes or until lightly browned.
• 13 let kugel stand for 5 minutes, and cut into wedges.
• 14 garnish with parsley sprigs, if desired.