Mushroom Onion Matzoh Kugel - cooking recipe

Ingredients

10 matzohs
2 1/2 cups chicken stock
1 cup hot water
1/4 cup vegetable oil
3 cups diced onions
2/3 cup grated carrot
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
fresh ground pepper
3 garlic cloves, minced
1 lb baby portabella mushrooms or 1 lb cremini mushroom
2 tablespoons chopped fresh parsley
4 eggs, beaten
cooking spray
fresh parsley sprig, for garnish

Preparation

Heat oven to 350\u00b0F
Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel).
Break matzoh into small pieces and put in a large bowl.
Cover with stock and water.
Heat oil in a skillet.
Add onions and cook 5 minutes.
Add carrots and next 6 ingredients, cover and cook 5 minutes until softened.
Add to matzoh mixture.
Add parsley and eggs, stir well.
Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes.
Uncover and cook for 20 minutes more.
Cut into wedges, garnish with fresh parsley.