Mushroom, Artichoke and Onion Matzo Kugel

Savory Kugel
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 16 servings
  • Prep: 10 mins
  • Cook: 55 mins

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.


10-- eggs
2-- (15-ounce) cans reduced-sodium chicken or vegetable broth, divided
2tablespoons olive oil
6cups (16-ounces) matzo farfel
2cups thinly sliced onion
1tablespoon fresh rosemary
1/2teaspoon dried thyme
1/2teaspoon salt
4cups sliced shiitake mushrooms
4-- (6-ounce) jars marinated artichoke hearts, drained


  1. Preheat oven to 350F. Coat a 13 x 9-inch baking dish with cooking spray.
  2. In a large bowl, lightly beat eggs with 1 1/2 cans broth. Stir in farfel and let stand.
  3. 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.
  4. 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.

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 0
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 115mg
  • Sodium 300mg
  • Potassium 115mg
  • Carbohydrate 53g
  • Fiber 4g
  • Sugars 3g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 20%
  • Calcium 2%
  • Iron 2%