Mushroom Matzo Kugel

Name: Mushroom Matzo Kugel
Yield: 8 Servings
Ingredients: ½ small onion; 2 sprigs parsley; 1 dried porcini mushroom; ¼ cup mixed dried mushrooms; 1 tsp. black peppercorns; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 8 Tbsp. (1 stick) unsalted butter, divided, plus more for pan; 1 11-oz. box matzo (about 13 boards); 5 large eggs; 1 cup crème fraîche; 1 cup heavy cream; Kosher salt; 1 large bunch Swiss chard; 10 oz. shiitake mushrooms, stems removed, sliced ¼" thick; 8 oz. maitake mushrooms, cut into bite-size pieces; 1 medium onion, finely chopped

By Bonnie Frumkin Morales

March 16, 2021

Mushroom Matzo Kugel recipe from Bonnie Morales

Photograph by Emma Fishman, food styling by D’mytrek Brown, prop styling by Elizabeth Jaime

“Most of my mom’s recipes are rooted in the time before she emigrated from Soviet-era Belarus, where making dishes related to Jewish heritage was discouraged,” writes Bonnie Morales, chef and co-owner of Kachka in Portland. “She only learned to make this comforting casserole after she moved to Chicago, where a cousin made it for Passover. Now my mom makes it every year. Her version uses cream of mushroom soup and frozen spinach, but I updated mine with homemade mushroom stock, Swiss chard, and crème fraîche.” Morales makes a flavorful meatless broth with dried mushrooms, but a store-bought version (we recommend Pacific brand) will be just fine.

Recipe notes

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