Name: Garlicky Swiss Chard and Mushroom Matzoh Kugel
Yield: Yield: About 8 Side-Dish Servings
Cuisine: United States
Ingredients: ½ cup dried wild mushrooms, preferably boletus (porcini or cèpes; shiitakes won’t work well here) (about 1 ounce); Salt and freshly ground black pepper; About ¼ pound fresh shiitakes or other fresh wild, exotic, or cultivated mushrooms, stems removed and reserved for another use or discarded, caps wiped clean with a damp paper towel and thinly sliced (1½ to 2 cups); About 1½ pounds green Swiss chard, well washed but not dried, leaves separated from stems using a knife or scissors and coarsely sliced, stems trimmed and cut into ½-inch pieces; 2 tablespoons finely chopped fresh garlic; About 1½ cups chicken broth, preferably homemade or good-quality, low-sodium purchased, or vegetable stock; 4 whole plain or egg matzohs; 1 tablespoon fresh thyme leaves; 6 large eggs, beaten to blend; ¼ cup fresh snipped dill (optional); Best-quality extra virgin olive oil for drizzling; 2 cups chopped onion; 6 tablespoons olive oil, plus additional for greasing the pan

Preparation info

Yield: About
8
Side-Dish Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

A combination of mushrooms, chard leaves’ mellow, earthy edge and its succulent stems beautifully balance this eggy matzoh pudding. But this recipe will take well to other big flavors too. Try sautéed fennel or braised celery root (enhanced with crushed fennel or celery seeds), roasted garlic, or a dose of crispy fried shallots mixed with mushrooms. Prepared with diced artichoke hearts, the kugel would be especially delicious topped with toasted crushed hazelnuts. Serve the kugel cut into s