Spinach-Mushroom Matzo Kugel |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This makes a wonderful moist melt-in-your-mouth matzo kugel - matzo farfel may be found at any Jewish deli or in the Jewish section of your major grocery store - make certain to cook the spinach firstly according to package directions before adding to the recipe, then hand-squeeze out any moisture from the spinach, if you like lots of spinach then add in the full package. Ingredients:
1/3 cup vegetable oil or 1/3 cup olive oil |
1 (8 ounce) package sliced fresh mushrooms |
1 medium onion, chopped |
1 large celery rib, diced |
0.5 (10 ounce) package frozen chopped spinach (cooked to package directions then hand-squeezed dry) |
3 1/2 cups matzo farfel |
2 large eggs, slightly beaten |
1 (10 1/2 ounce) can chicken broth |
1 1/4 cups hot water |
1 teaspoon garlic powder |
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste) |
1/4-1/2 teaspoon fresh ground black pepper (or to taste) |
Directions:
1. Grease a 2-quart casserole dish.
2. Heat oil in a large skillet over medium-high heat.
3. Add in mushrooms, cook stirring until they loose their moisture.
4. Add onion and celery; saute until tender (about 4 minutes).
5. Add in spinach and cook stirring for 2 minutes.
6. Remove skillet from heat and cool the mixture just slightly.
7. Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
8. Bake uncovered at 375 degrees F for about 30 minutes.
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