Mushroom onion matzah kugel

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    Mushroom onion matzah kugel

    Mushroom onion matzah kugel

    (15)
    1hr30min


    16 people made this

    About this recipe: Makes a nice savory Kosher side dish!

    Ingredients
    Serves: 4 

    • 185g matzo farfel
    • 2 onions, chopped
    • 500g mushrooms, chopped
    • 2 tablespoons vegetable oil
    • salt and pepper to taste
    • 1 pinch garlic powder
    • 1 teaspoon dried dill

    Method
    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 C / Gas mark 4. Grease a 20x30cm baking dish.
    2. Place farfel in a strainer and pour boiling water over it.
    3. In a large frying pan, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder and dill. Remove from heat and stir farfel into the pan. Turn into baking dish.
    4. Bake in the preheated oven for 1 hour.
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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (15)

    by
    94

    i modified this recipe after reading the reviews. i used one box of matzo, crumbled. i added one lb sliced and sauteed mushrooms and two diced onions, also sauteed in butter (can use margerine). I added one "box" of chicken broth heated(since others said the taste was disappointing). i let this cool and added 3 beaten eggs (to hold it together). i added about 1 teaspoon of thyme and salt and pepper (to taste) i baked this covered in a greased 9x13 inch pyrex casserole at 325 (COVERED) for one hour. there was one very small square left after the seder!  -  24 Apr 2005  (Review from Allrecipes US | Canada)

    by
    30

    I sauteed garlic with the onions and mushrooms and drained most of the liquid out before adding to the farfel. I also added 2 beaten eggs to the mixture before baking. The kugel was delicious!!!  -  16 Apr 2003  (Review from Allrecipes US | Canada)

    by
    28

    Very simple to put together, but in the end it was a very simple taste. Adding some more spices and seasonings will certainly liven this dish up.  -  21 Jun 2000  (Review from Allrecipes US | Canada)

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