Savory Mushroom Onion Matzo Kugel: A Passover Delight

Matzo kugel is a classic Passover dish, and this savory version with mushrooms and onions takes it to a whole new level of deliciousness. It’s a hearty, flavorful, and satisfying side dish or even a light vegetarian main course. This recipe combines the comforting texture of matzo with the earthy flavors of sautéed mushrooms and sweet caramelized onions, creating a truly memorable dish that will impress your family and friends during Passover or any time of year.

## Why This Recipe Works

* **Flavor Explosion:** The combination of sautéed mushrooms, caramelized onions, and a touch of garlic creates a complex and savory flavor profile that is simply irresistible.
* **Perfect Texture:** Soaking the matzo ensures it’s tender and easy to mix, while baking the kugel creates a crispy top and a moist, custardy interior.
* **Versatile:** This kugel can be served as a side dish alongside your favorite Passover meal or as a vegetarian main course. It’s also delicious cold or at room temperature, making it perfect for leftovers.
* **Easy to Customize:** Feel free to add other vegetables like spinach, zucchini, or bell peppers to customize the kugel to your liking. You can also experiment with different herbs and spices.
* **Passover-Friendly:** This recipe uses matzo instead of flour, making it perfect for Passover celebrations. Make sure all other ingredients are also certified Kosher for Passover if you are observing the holiday.

## Ingredients

* 6 sheets matzo
* 2 cups vegetable broth (or water)
* 1/2 cup olive oil, divided
* 2 large onions, thinly sliced
* 1 pound mushrooms, sliced (cremini, shiitake, or a mix)
* 2 cloves garlic, minced
* 1/4 cup chopped fresh parsley
* 6 large eggs, lightly beaten
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Optional: 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder

## Equipment

* Large bowl
* Large skillet
* 9×13 inch baking dish
* Measuring cups and spoons
* Cutting board
* Knife

## Instructions

### Step 1: Prepare the Matzo

1. **Break the Matzo:** Break the matzo sheets into small pieces and place them in a large bowl.
2. **Soak the Matzo:** Pour the vegetable broth (or water) over the matzo pieces, ensuring they are fully submerged. Let the matzo soak for about 15-20 minutes, or until they are softened but not mushy. You want them pliable but still holding their shape somewhat. The soaking time may vary depending on the thickness of the matzo.
3. **Drain the Matzo:** Gently squeeze out any excess liquid from the soaked matzo. Don’t squeeze too hard, as you want to retain some moisture. Set the drained matzo aside in the bowl.

### Step 2: Sauté the Onions

1. **Heat the Oil:** Heat 1/4 cup of olive oil in a large skillet over medium heat.
2. **Sauté the Onions:** Add the thinly sliced onions to the skillet. Cook, stirring occasionally, for about 20-25 minutes, or until the onions are softened and caramelized. This process takes time, so be patient and don’t rush it. The onions should be a deep golden brown color.
3. **Season the Onions:** Season the caramelized onions with a pinch of salt and pepper.
4. **Set Aside:** Remove the onions from the skillet and set them aside in a separate bowl.

### Step 3: Sauté the Mushrooms

1. **Add More Oil:** Add the remaining 1/4 cup of olive oil to the same skillet.
2. **Sauté the Mushrooms:** Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for about 8-10 minutes, or until the mushrooms are softened and have released their moisture. Continue cooking until the moisture has evaporated and the mushrooms are lightly browned.
3. **Add Garlic:** Add the minced garlic to the skillet with the mushrooms. Cook for another minute, or until the garlic is fragrant. Be careful not to burn the garlic.
4. **Season the Mushrooms:** Season the mushrooms with salt and pepper. Add garlic powder and onion powder, if using.
5. **Combine with Onions:** Add the caramelized onions back to the skillet with the mushrooms. Stir to combine.
6. **Remove from Heat:** Remove the skillet from the heat and set aside.

### Step 4: Assemble the Kugel

1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Prepare Baking Dish:** Grease a 9×13 inch baking dish with olive oil or cooking spray.
3. **Combine Ingredients:** Add the sautéed mushroom and onion mixture to the bowl with the drained matzo. Add the chopped fresh parsley.
4. **Add Eggs:** Pour the lightly beaten eggs over the matzo and vegetable mixture.
5. **Season:** Add salt and pepper. Mix everything together until well combined. Ensure that the matzo is evenly distributed throughout the mixture.
6. **Pour into Baking Dish:** Pour the kugel mixture into the prepared baking dish and spread it out evenly.

### Step 5: Bake the Kugel

1. **Bake:** Bake in the preheated oven for 45-50 minutes, or until the kugel is golden brown and set. A knife inserted into the center should come out clean. The top should be crispy and slightly puffed up.
2. **Let it Rest:** Remove the kugel from the oven and let it rest for about 10-15 minutes before cutting and serving. This allows the kugel to set properly and makes it easier to slice.

## Tips for Success

* **Don’t Oversoak the Matzo:** Oversoaking the matzo will result in a mushy kugel. Make sure to drain the matzo well after soaking.
* **Caramelize the Onions Properly:** Caramelizing the onions is key to the flavor of this kugel. Don’t rush the process. Allow the onions to cook slowly until they are deeply golden brown and sweet.
* **Don’t Overcrowd the Skillet:** When sautéing the mushrooms, avoid overcrowding the skillet. Overcrowding will cause the mushrooms to steam instead of brown. Cook the mushrooms in batches if necessary.
* **Use Fresh Herbs:** Fresh parsley adds a bright, herbaceous flavor to the kugel. If you don’t have fresh parsley, you can use dried parsley, but use half the amount.
* **Adjust Seasoning to Taste:** Season the kugel to your liking. Taste the mixture before baking and adjust the salt, pepper, and other seasonings as needed.
* **Make Ahead:** The kugel can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.

## Variations

* **Add Spinach or Zucchini:** Add sautéed spinach or grated zucchini to the kugel for extra nutrients and flavor.
* **Add Bell Peppers:** Add diced bell peppers (red, yellow, or orange) to the kugel for a pop of color and sweetness.
* **Add Cheese:** Add shredded cheese (like cheddar, mozzarella, or Gruyere) to the kugel for a cheesy twist. Make sure to use Kosher for Passover cheese if needed.
* **Add Herbs:** Experiment with different herbs like thyme, rosemary, or oregano.
* **Make it Spicy:** Add a pinch of red pepper flakes to the kugel for a little bit of heat.

## Serving Suggestions

* Serve the mushroom onion matzo kugel as a side dish alongside your favorite Passover meal, such as brisket, roasted chicken, or fish.
* Serve it as a vegetarian main course with a side salad.
* Enjoy it cold or at room temperature for lunch or a snack.
* Reheat leftovers in the oven or microwave.
* Serve with a dollop of sour cream or plain yogurt.

## Passover Considerations

To ensure this recipe is Kosher for Passover, make sure all ingredients are certified Kosher for Passover. This includes the matzo, vegetable broth, and any other ingredients you use. Double-check labels carefully.

## Storage

* **Refrigerator:** Leftover kugel can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Kugel can also be frozen for longer storage. Wrap the kugel tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Nutritional Information (approximate)

* Calories: 300-350 per serving
* Protein: 10-12 grams per serving
* Fat: 15-20 grams per serving
* Carbohydrates: 30-35 grams per serving

(Note: Nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.)

This savory mushroom onion matzo kugel is a delicious and versatile dish that is perfect for Passover or any time of year. With its comforting texture and savory flavor, it’s sure to become a family favorite. Enjoy!

## Detailed Nutritional Facts

To provide a more detailed understanding of the nutritional content, let’s break down the approximate values per serving (assuming 1/8th of the 9×13 inch kugel):

* **Calories:** Approximately 325 calories
* This is a moderate calorie count, making it suitable as a side dish. If served as a main course, consider pairing it with a light salad to balance the meal.
* **Total Fat:** Approximately 18 grams
* Saturated Fat: Roughly 3 grams. This comes from the eggs and olive oil.
* Unsaturated Fat: Predominantly monounsaturated fats from the olive oil, which are beneficial for heart health.
* **Cholesterol:** Approximately 160 mg
* This comes primarily from the eggs. Individuals monitoring cholesterol intake should be mindful of this.
* **Sodium:** Approximately 300 mg
* This accounts for the added salt and the sodium content in the vegetable broth. Adjust the added salt based on dietary needs.
* **Total Carbohydrates:** Approximately 32 grams
* Dietary Fiber: Roughly 3 grams. The mushrooms and onions contribute to the fiber content.
* Sugars: Approximately 5 grams. These come from the natural sugars in onions and mushrooms.
* **Protein:** Approximately 11 grams
* The eggs are the primary source of protein, contributing to satiety and muscle maintenance.
* **Vitamins and Minerals:**
* Vitamin A: Present due to the eggs and vegetables.
* Vitamin C: Small amount from onions and parsley.
* Iron: Contributed by mushrooms and eggs.
* Potassium: Supplied by the mushrooms and onions.

### Macronutrient Breakdown

* **Fat:** Approximately 50% of calories come from fat.
* **Carbohydrates:** Approximately 40% of calories come from carbohydrates.
* **Protein:** Approximately 10% of calories come from protein.

### Health Considerations and Adjustments

* **Lowering Fat Content:**
* Use less olive oil when sautéing. Opt for cooking spray instead.
* Substitute some of the whole eggs with egg whites.
* **Reducing Sodium:**
* Use low-sodium vegetable broth or homemade broth with no added salt.
* Minimize added salt and rely on herbs and spices for flavor.
* **Increasing Fiber:**
* Add more vegetables such as spinach, zucchini, or bell peppers.
* Use whole-wheat matzo (if available and not during Passover if observing strict rules).
* **Vegetarian/Vegan Adaptations:**
* For a vegan version, substitute the eggs with a flax egg mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) or a commercial egg replacer. Ensure all other ingredients are vegan-friendly.

### Tips for Portion Control

* **Pre-cut:** Slice the kugel into portions before serving to help manage portion sizes.
* **Mindful Eating:** Pay attention to your hunger cues and avoid overeating.
* **Balanced Plate:** Serve the kugel with a generous portion of vegetables or a light salad to create a balanced and satisfying meal.

This detailed nutritional information should help you make informed choices about incorporating this delicious mushroom onion matzo kugel into your diet. Remember that these are approximate values, and the actual nutritional content may vary based on the specific ingredients and preparation methods used.