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Passover Recipe: Mushroom Matzo Kugel

Passover Recipe: Mushroom Matzo Kugel

By Emily Solomon


Happy Pesach Green Top Family!


This week, we created a special passover meal for our community to celebrate those who observe or are looking to celebrate in some way. Chef Anup let us in on his recipe for Mushroom Matzo Kugel. This is a great vegetarian alternative to bring to the table this Passover! Mushrooms are rich in vitamin B, which promotes better heart health. They also are a great source of antioxidants, which boost your immune system!


Mushroom Matzo Kugel




Step 1


Preheat the oven to 300°. Butter one pan for each kugel. Break matzo into 3 inch pieces and place in a large bowl. Pour 2 cups of stock over and gently toss to coat. Set the remaining one cup of stock aside. Let sit until matzo is soaked and breakable but still holds its shape, about 30 minutes


Step 2


Meanwhile, whisk eggs, crème fraîche, and cream in a medium bowl to combine. Season with salt.


Step 3


Remove ribs and stems from swiss chard leaves. Finely chop ribs and stems, then coarsely chop leaves. Heat butter in a large skillet over medium high. As soon as butter is foaming, add shiitake and maitake mushrooms and cook, stirring, until liquid is released and mushrooms are reduced by half in size. This should take about 5 minutes. Season with salt and transfer to a medium bowl.


Step 4


Reduce heat to medium. Heat remaining butter in the same skillet. Add onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Add swiss chard ribs and stems, increase heat to medium high, and cook, stirring, until golden brown and ribs and stems are softened, about 5 minutes. Add swiss chard leaves in 2 batches, letting wilt slightly between additions, and cook, stirring, until completely wilted and no longer wet-looking, about 4 minutes. Season with salt. Scrape into a bowl with mushrooms and let cool for 10 minutes.


Step 5


Add mushroom mixture to bowl with matzo. Season with salt, then stir in egg mixture. If the kugel looks dry, add more reserved stock ¼ cup at a time until moist but not watery. Carefully pour into the prepared dish and bake until the top is golden brown and the kugel is set. This should take 55 to 65 minutes. Let cool slightly before serving and enjoy!




3 ½ cups of Vegetable Stock

1 box of matzo crackers

5 extra large eggs

1 cup of sour cream

1 cup of heavy cream

2 tablespoons of salt

1 stick of butter

10 ounces of shiitake mushrooms

8 ounces of oyster mushrooms

4 yellow onions

1 bunch of red chard


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