Garlicky Swiss Chard and Mushroom Matzoh Kugel

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); 6 large eggs, beaten to blend; 4 whole plain or egg matzohs; 1 tablespoon fresh thyme leaves; Best-quality extra virgin olive oil for drizzling; 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 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); 6 tablespoons olive oil, plus additional for greasing the pan; About 1½ cups chicken broth, preferably homemade or good-quality, low-sodium purchased, or vegetable stock; Salt and freshly ground black pepper; 2 cups chopped onion; ¼ cup fresh snipped dill (optional)

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

Ingredients

Americas
United States
Lunch
Brunch

Ingredients

Method