My mother would saute mushrooms, onions, celery and carrots and either mix them with challah for her Thanksgiving stuffing or with matzot during Passover. It is a very simple combination but if the onions are caramelized to the perfect stage and the mushrooms are flavorful, you end up with a really good kugel.
Manya’s Mushroom Kugel
1 1/2 lbs. brown mushrooms or a combination of mushrooms
2 large onions
2 large carrots
2 stalks celery
4 eggs, beaten
1 1/2 tsp. salt
1 tsp. pepper
1/2 cup olive oil
2-3 tbsp vegetable oil
Dice onions and sauté in olive oil over low flame until a rich golden color, this can take up to 30 minutes.
Dice carrots and celery and add to onions and sauté for about ten minutes until tender. Raise heat slightly, add sliced mushrooms and cook an extra 15 minutes. Allow to cool and place in large mixing bowl.
Soak Matzot in warm water until soft. Then squeeze matzot and add to mushroom mixture. Add beaten eggs, salt and pepper.
Prepare 9×13 pan by adding 2-3 Tbsp oil, make sure bottom and sides are well greased and place in 350 degree oven for several minutes. Take out and immediately pour in vegetable mixture. Brush with olive oil.
Bake at 350 for about 45 minutes or until golden brown.