Savory Mushroom Matzo Kugel

This savory Mushroom Matzo Kugel is a delightful dish perfect for Passover or any special occasion. It combines earthy mushrooms, crisp matzo, and aromatic herbs in a creamy custard-like mixture. The result is a rich and flavorful casserole that will impress your guests. Serve it as a main dish or a side, and enjoy the perfect balance of textures and flavors.

Ingredients

• 8 sheets of matzo, broken into small pieces
• 1 cup vegetable or chicken broth
• 1 pound mushrooms, thinly sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 tablespoons unsalted butter, divided
• 4 eggs
• 1 cup sour cream
• 1 cup cottage cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large bowl, pour the broth over the broken matzo pieces and let them soak for about 5 minutes until softened.
3. Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the mushrooms, onion, and garlic, and sauté until the mushrooms have released their liquid and are golden brown, about 10 minutes. Remove from heat.
4. In a separate bowl, beat the eggs, sour cream, and cottage cheese until well combined. Add the parsley, dill, salt, and black pepper. Mix well.
5. Add the mushroom mixture and the egg mixture to the soaked matzo. Stir until evenly combined.
6. Transfer the mixture to the greased baking dish and spread it out evenly.
7. Melt the remaining 2 tablespoons of butter and drizzle it over the top of the kugel.
8. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
9. Remove from the oven and let it cool for a few minutes before serving. Cut into squares or slices and serve warm.
10. Enjoy this delicious mushroom matzo kugel as a main dish or a side for your Passover feast!

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