Matzo, Mushroom, and Onion Kugel
The recipe Matzo, Mushroom, and Onion Kugel could satisfy your Jewish craving in roughly 45 minutes. This recipe makes 12 servings with 91 calories, 4g of protein, and 6g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of pepper, parsley, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Hanukkah. It is a good option if you're following a dairy free diet.
Instructions
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.