mushroom-matzo-kugel
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“Most of my mom’s recipes are rooted in the time before she emigrated from Soviet-era Belarus, where making dishes related to Jewish heritage was discouraged,” writes Bonnie Morales, chef and co-owner of Kachka in Portland. “She only learned to make this comforting casserole after she moved to Chicago, where a cousin made it for Passover. Now my mom makes it every year. Her version uses cream of mushroom soup and frozen spinach, but I updated mine with homemade mushroom stock, Swiss chard, and crème fraîche.” Morales makes a flavorful meatless broth with dried mushrooms, but a store-bought version (we recommend Pacific brand) will be just fine.

Ingredients

8 Servings

stock

½

small onion

2

sprigs parsley

1

dried porcini mushroom

¼

cup mixed dried mushrooms

1

tsp. black peppercorns

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Kugel

8

Tbsp. (1 stick) unsalted butter, divided, plus more for pan

1

11-oz. box matzo (about 13 boards)

5

large eggs

1

cup crème fraîche

1

cup heavy cream

Kosher salt

1

large bunch Swiss chard

10

oz. shiitake mushrooms, stems removed, sliced ¼” thick

8

oz. maitake mushrooms, cut into bite-size pieces

1

medium onion, finely chopped

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