You are here: Home » Recipes » Mushroom, Artichoke and Onion Matzo Kugel 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. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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. Ingredients 10 eggs2 (15-ounce) cans reduced-sodium chicken or vegetable broth, divided2 tablespoons olive oil6 cups (16-ounces) matzo farfel2 cups thinly sliced onion1 tablespoon fresh rosemary1/2 teaspoon dried thyme1/2 teaspoon salt4 cups sliced shiitake mushrooms4 (6-ounce) jars marinated artichoke hearts, drained Instructions Preheat oven to 350F. Coat a 13 x 9-inch baking dish with cooking spray. In a large bowl, lightly beat eggs with 1 1/2 cans broth. Stir in farfel and let stand. 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. 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.