Amarante
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 Tue, Apr 09 2024, 9:59 am
MUSHROOM & APPLE MATZO KUGEL
Excerpt From: Adeena Sussman - Shabbat
It is the tradition of some families to eat matzo only during the eight days of Passover, but if my sister, Sharon, has an extra box lying around, she makes this delicious, sweet-and-savory kugel on any given day of the year. It was a favorite of our mother’s, and she makes it for Thanksgiving—just after we finish our annual bake sale to raise money in my mother’s memory to support women living with ovarian cancer. The combination of mushrooms, celery, apples, and dried fruit is hard to beat, and the kugel freezes and reheats beautifully.
Serves 8
Active Time: 15 minutes
Total Time: 1 hour
Neutral cooking spray
2 tablespoons olive oil
1 medium white onion, roughly chopped
1 medium red onion, roughly chopped
2 celery stalks, sliced
2 pounds button mushrooms, tough stems removed and discarded, sliced
½ cup golden raisins
1 large apple, cored and chopped
½ cup chopped fresh parsley
3 matzos, crushed into bite-sized pieces
2 large eggs, beaten
Finely grated zest of 1 lemon
1 teaspoon honey
¼ teaspoon dried red pepper flakes
½ teaspoon paprika
½ teaspoon kosher salt, plus more to taste
½ teaspoon ground cinnamon, or to taste
Preheat the oven to 350°F. Coat an 8 × 10-inch baking dish with cooking spray.
In a large (at least 6-quart) pot, heat the oil over medium heat. Add the onions and celery and sauté, stirring occasionally, until translucent and just beginning to caramelize, 8 to 9 minutes. Add the mushrooms and cook until they release their water and are reduced in size by half, 5 to 6 minutes. Stir in the raisins, apples, and parsley and cook, stirring, until the apples just begin to soften, 3 to 4 minutes.
Remove from the heat, add the matzo, and stir thoroughly until incorporated; if there is not enough liquid to hydrate the matzo, add water a few tablespoons at a time until the matzo is soft but not mushy. Let cool, stirring occasionally to help release heat, 15 to 20 minutes.
Stir in the eggs, lemon zest, honey, red pepper flakes, paprika, salt, and cinnamon; mix well. Transfer the mixture to the prepared pan and bake until the top begins to brown, 45 to 55 minutes. Kugel can be covered tightly and frozen in its casserole dish for up to 1 month. To reheat, defrost on the counter, then reheat for 20 minutes in a 325°F oven.
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