Best 2 Wild Mushroom Onion Matzoh Kugel Recipes

**Savory and Satisfying: A Culinary Journey into Wild Mushroom, Onion, and Matzo Kugel Recipes**

Indulge in a symphony of flavors with our collection of wild mushroom, onion, and matzo kugel recipes. These traditional Jewish dishes are a harmonious blend of savory and satisfying ingredients, perfect for any occasion. From classic kugel recipes to innovative takes on this beloved dish, our guide offers a diverse range of options to tantalize your taste buds. Discover the earthy notes of wild mushrooms, the caramelized sweetness of onions, and the crispy texture of matzo combined in perfect harmony. Whether you're a seasoned cook or just starting your culinary adventure, our recipes will guide you through the process of creating this delectable dish. So, prepare to embark on a delightful journey as we explore the world of wild mushroom, onion, and matzo kugel.

Check out the recipes below so you can choose the best recipe for yourself!

FARFEL WITH MUSHROOMS AND ONIONS

Bring a large pot of salted water (4 quarts water with 1 tablespoon kosher salt) to a boil. Add the toasted farfel and cook until tender, about 10 minutes.

Provided by Mitchell Davis

Categories Starches, Side Dish

Time 55m

Yield 8 Servings

Number Of Ingredients 9

Ingredients

12 ounce (2 to 21/2 cups, depending on the size) farfel or egg barley, toasted
4 ounce (1 sticks or 1/2 cup) unsalted butter, or a combinator of peanut oil and chicken schmaltz to equal same
2 large (1 pound) yellow onions, chopped (about 2 cups)
12 ounce (3/4 pound) mushrooms, button, portobello, romano, or a combination, sliced or chopped
2 teaspoon kosher salt plus more to taste
3/4 teaspoon freshly ground black pepper plus more to taste
1 large egg (optional)
1/4 cup soup stock, chicken or vegetable (optional)
1 tablespoon unsalted butter (optional)

Steps:

Bring a large pot of salted water (4 quarts water with 1 tablespoon kosher salt) to a boil. Add the toasted farfel and cook until tender, about 10 minutes. Drain, but do not rinse. In a large saucepan, heat the butter or shmaltz mixture (based on if you want it meat or dairy). Add the onions and saute until translucent, 7 to 8 minutes. Add the mushrooms, salt and pepper and continue cooking, stirring often, until the mushrooms have given off most of their water and the mushrooms and onions are soft, about 30 minutes. Stir the farfel into the sauteed mushrooms and onions adjust the seasoning with salt and pepper. If you are going to bake the farfel, stir in the egg and/or soup broth (if using). Transfer to a greased 2-quart baking dish. You can store the farfel covered in the refrigerator at this point for up to 2 days. Before serving, preheat oven to 350. Bake for about 30 minutes, until the top browns and the farfel is heated through. Notes: You should be able to tell if your farfel is untoasted by the color: untoasted, it has the pale yellow color similar to other egg noodles; toasted it is somewhere between beige and golden brown. If yours is untoasted, you should toast it before you proceed with this recipe: preheat the oven to 300. Spread the farfel out on a cookie sheet and set in the oven for 15 to 20 minutes, until the pasta has turned a dark beige or golden brown. Periodically rake the pasta with a large spoon or spatula to ensure it toasts evenly. Remove from the oven and cool to room temperature before proceeding.

Nutrition Facts :

ONION MUSHROOM POTATO KUGEL

Onion Mushroom Potato Kugel image

Make and share this Onion Mushroom Potato Kugel recipe from Food.com.

Provided by karen

Categories Potato

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 lbs baking potatoes, peeled
1 dash salt
3 tablespoons olive oil
2 medium onions, chopped
1/2 lb small mushroom, quartered
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup chicken broth
2 large eggs, beaten
1/2 teaspoon paprika

Steps:

Place potatoes in a large pot and cover with salted water.
Bring to a boil, then cover and simmer for 35 minutes or until very tender.
Drain and cool slightly.
Preheat oven to 350°F
Heat oil in a large skillet.
Saute onions over medium heat approximately 7 minutes or until lightly browned.
Add mushrooms and saute until browned.
While onions and mushrooms are cooking, cut potatoes into large pieces and roughly mash.
Stir broth in with potatoes, then add beaten eggs.
Stir in 1/2 cup mushroom onion mixture, salt and pepper.
Spoon half of the potato mixture into a 8 x 8 square casserole dish sprayed with cooking spray.
Top with remaining mushroom onion mixture, then with remaining potato.
Smooth top of potatoes and sprinkle with paprika.
Bake uncovered for 50 minutes or until top is firm and light golden at edges.

Nutrition Facts : Calories 208, Fat 6.7, SaturatedFat 1.2, Cholesterol 52.9, Sodium 286, Carbohydrate 33.1, Fiber 3.6, Sugar 3.2, Protein 5.3

Tips:

Use a variety of mushrooms. This will give your kugel a more complex flavor. Some good choices include shiitake, cremini, and oyster mushrooms.
Sauté the mushrooms before adding them to the kugel. This will help to bring out their flavor and prevent them from releasing too much water.
Use a good quality matzo meal. This will make your kugel more tender and flavorful.
Don't overmix the batter. Overmixing can make the kugel tough.
Bake the kugel until it is golden brown and a toothpick inserted into the center comes out clean. This will ensure that the kugel is cooked through.

Conclusion:

This wild mushroom onion matzo kugel is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover matzo meal, and it is also a good source of protein and fiber. So next time you are looking for a hearty and flavorful dish to serve at your table, give this wild mushroom onion matzo kugel a try.