Mushroom Matzo Kugel

Ingredients

• 2 cups low-sodium chicken broth
• 4 matzo crackers, broken into small pieces
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 (8 ounce) package assorted sliced mushrooms
• 1/4 cup chopped flat-leaf parsley
• 6 large eggs

Directions

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.