Mushroom Onion Matzo Kugel

Mushroom Onion Matzo Kugel


"Makes a nice savory side dish!"


servings 292 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
  2. Place farfel in a colander and pour boiling water over it.
  3. In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.
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  1. 15 Ratings


i modified this recipe after reading the reviews. i used one box of matzo, crumbled. i added one lb sliced and sauteed mushrooms and two diced onions, also sauteed in butter (can use margerine...

I sauteed garlic with the onions and mushrooms and drained most of the liquid out before adding to the farfel. I also added 2 beaten eggs to the mixture before baking. The kugel was delicious!!!

Very simple to put together, but in the end it was a very simple taste. Adding some more spices and seasonings will certainly liven this dish up.

This is very delicious. It needs a lot of salt and pepper. Taste it before you bake it. I added two beaten eggs as someone had suggested. I think it is needed to hold it together. Made it i...

This was was not only delicious for our seder but would make a great stuffing for turkey or chicken.

I prepared this dish for our community passover celebration for 116 people. I added more pepper and garlic than called for. It was served plain or with chicken gravy. There were many good ra...

I was totally disappointed with this recipe. Too much dilland it didn't stay together after baking...The gravy from the brisket made it tolerable however I wouldn't make this again.

With modifications it was great. I added brocolli, extra garlic, salt, 1/2 of a boulion cube.

I made this recipe into a pilaf instead of a kugel. I sauteed the onions and mushrooms and some garlic on the stove top, add the softened matzo farfel, added about 1/4 cup of water with chicken ...