Mushroom, Artichoke and Onion Matzo Kugel

Kitchen Tested
  • Yield 16 servings
  • Prep 10 mins
  • Cook 55 mins

Kugel, the traditional savory Jewish casserole, goes upscale with mushrooms and artichokes.

Savory Kugel
Mark Boughton Photography / styling by Teresa Blackburn

If you don't have farfel on hand, simply break matzos into 1/2-inch pieces. While brands vary, a typical matzo makes about 1 cup of farfel. The kugel can be made a day in advance and baked for only 30 minutes.


10 eggs
2 (15-ounce) cans reduced-sodium chicken or vegetable broth, divided
2 tablespoons olive oil
6 cups (16-ounces) matzo farfel
2 cups thinly sliced onion
1 tablespoon fresh rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt
4 cups sliced shiitake mushrooms
4 (6-ounce) jars marinated artichoke hearts, drained


  1. Preheat oven to 350F. Coat a 13 x 9-inch baking dish with cooking spray.
  2. In a large bowl, lightly beat eggs with 1 1/2 cans broth. Stir in farfel and let stand.
  3. Heat oil in a large skillet over medium-high heat. Add onions, rosemary, thyme and salt; cook, stirring frequently, until onions are soft and lightly golden, about 6 minutes. Add mushrooms and cook, stirring, until they are softened, about 5 minutes. Remove from heat and stir in artichokes.
  4. Stir vegetables into farfel mixture and transfer to prepared baking dish. Bake 30 minutes; cover with foil and bake another 10 minutes. If kugel seems too dry, make several slits in the top with a butter knife and drizzle on extra broth.

Recipe by Marge Perry.



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