MUSHROOM MATZOH KUGEL RECIPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 1/2-inch deep-dish pie plate or 2-quart casserole dish.
• Heat broth in the microwave or on stovetop until hot, but not boiling. Pour broth over matzo pieces in a large bowl; let soak until matzo absorbs broth, about 15 minutes.
• Heat olive oil in a skillet over medium heat until shimmering. Cook and stir onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the hot oil until browned, 7 to 8 minutes. Add mushrooms and cook, stirring frequently, until wilted and browned, 6 to 8 minutes.
• Stir mushroom mixture and parsley into matzo mixture. Beat eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl until blended; stir into matzo mixture and pour into prepared pie plate.
• Bake in the preheated oven until set, about 30 minutes. Cool 5 minutes before serving.

Steps:

• Heat broiler. Place onion on a small baking sheet and broil, turning halfway through, until charred, about 5 minutes per side. Transfer to a small saucepan and add parsley, all mushrooms, peppercorns, and 5 cups water. Bring to a boil, then reduce heat and cook at a bare simmer until broth is reduced to 3½ cups and is very cloudy, about 1½ hours. Strain stock through a fine-mesh sieve into a large heatproof measuring glass or an airtight container (you should have about 3 cups); discard solids. Stir in salt. Do ahead: Broth can be made 3 days ahead. Let cool; cover and chill.
• Preheat oven to 300°. Butter a 13x9" baking dish. Break matzo into 3" pieces; place in a large bowl. Pour 2 cups stock over and gently toss to coat; set remaining 1 cup stock aside. Let sit until matzo is soaked and breakable but still holds its shape, about 30 minutes.
• Meanwhile, whisk eggs, crème fraîche, and cream in a medium bowl to combine; season with salt.
• Remove ribs and stems from Swiss chard leaves. Finely chop ribs and stems, then coarsely chop leaves. Heat 4 Tbsp. butter in a large skillet over medium-high. As soon as butter is foaming, add shiitake and maitake mushrooms and cook, stirring, until liquid is released and mushrooms are reduced by half in size, about 5 minutes. Season with salt and transfer to a medium bowl.
• Reduce heat to medium. Heat remaining 4 Tbsp. butter in same skillet. Add onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Add Swiss chard ribs and stems, increase heat to medium-high, and cook, stirring, until onion is golden brown and ribs and stems are softened, about 5 minutes. Add Swiss chard leaves in 2 batches, letting wilt slightly between additions, and cook, stirring, until completely wilted and no longer wet-looking, about 4 minutes. Season with salt. Scrape into bowl with mushrooms and let cool 10 minutes.
• Add mushroom mixture to bowl with matzo. Season with salt, then stir in egg mixture. If kugel looks dry, add more reserved stock ¼ cup at a time until moist but not watery. Carefully pour into prepared dish; bake until top is golden brown and kugel is set, 55–65 minutes. Let cool slightly before serving.