Savory Spinach & Mushroom Matzoh Kugels
These delectable Savory Spinach & Mushroom Matzoh Kugels are the perfect addition to any buffet, offering individual servings that are both elegant and easy to enjoy. Inspired by the traditions of Passover, this recipe features a delightful combination of earthy mushrooms and vibrant spinach, all held together by crispy matzoh and rich broth. Ideal for family gatherings or festive celebrations, these kugels can be easily prepared ahead of time and reheated to serve. Plus, with a vegetarian option available, everyone can enjoy this comforting dish, which marries flavor with convenience. The recipe is simple enough for a weeknight dinner but impressive enough for special occasions, making it a versatile staple in any cook's repertoire. Each kugel is a flavorful nugget of joy that captures the essence of the holiday season, bringing warmth and satisfaction with every bite.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil
1/2 cup (for sautéing)
button mushrooms
1 lb (sliced thin in food processor)
celery ribs
3 (chopped)
onion
1 medium (chopped)
water
3/4 cup (for deglazing)
large eggs
3 (lightly beaten)
condensed chicken broth or vegetable broth
2 (10.5 ounce) cans (undiluted)
matzoh
7 (broken by hand into small pieces)
salt
1 1/2 teaspoons
pepper
1/2 teaspoon
dried thyme
1 pinch
frozen chopped spinach
2 (10 ounce) boxes (thawed and drained)
Instructions
1
Preheat your oven to 375°F (190°C). Lightly grease or spray a muffin pan designed for 24 regular-size muffins with cooking spray or olive oil.
2
In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms, chopped celery, and onion. Sauté for about 10 minutes, or until the vegetables cook down and the mushrooms begin to brown as the liquid evaporates. Pour in the water, scraping the bottom of the pan to deglaze and lift any browned bits. Once released, remove from heat and allow the mixture to cool slightly.
3
In a large mixing bowl, lightly beat the eggs. Stir in the undiluted chicken or vegetable broth, followed by the broken matzoh pieces and all the seasonings: salt, pepper, and thyme. Mix well to ensure the matzoh is coated evenly.
4
Drain the thawed spinach thoroughly to remove excess moisture, then add it to the egg and matzoh mixture. Incorporate the sautéed mushroom mixture, stirring until all ingredients are fully combined.
5
Spoon the mixture evenly into the prepared muffin tins, filling each cup to the top. Bake in the preheated oven for approximately 25 minutes, or until the kugels are golden brown and set in the center.
6
Once baked, allow them to cool for a few minutes. Run a knife around the edges of each kugel to loosen them, then carefully remove them from the muffin pan. Serve immediately, or allow them to cool completely on a wire rack before wrapping for later reheating.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Spinach & Mushroom Matzoh Kugels?
These are individual, buffet-style servings of a traditional Passover dish made with matzoh, mushrooms, spinach, and savory seasonings.
Is this recipe suitable for Passover?
Yes, it is specifically inspired by the traditions of Passover and uses matzoh as a primary ingredient.
How many muffins does this recipe make?
The recipe is designed to yield 24 regular-size muffin kugels.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C).
How do I prepare the muffin pan?
Lightly grease or spray a 24-cup muffin pan with cooking spray or olive oil.
What type of mushrooms should I use?
The recipe calls for 1 lb of button mushrooms, sliced thin.
How long should I sauté the vegetables?
Sauté the mushrooms, celery, and onion for about 10 minutes until they brown and the liquid evaporates.
What is the purpose of adding water to the skillet?
The water is used to deglaze the pan, helping to lift any browned bits from the bottom for extra flavor.
Can I make these kugels vegetarian?
Yes, simply use condensed vegetable broth instead of chicken broth to make the recipe vegetarian.
How many eggs are needed?
You will need 3 large eggs, lightly beaten.
Do I need to dilute the broth?
No, use the 10.5-ounce cans of condensed chicken or vegetable broth undiluted.
How should the matzoh be prepared?
The matzoh should be broken by hand into small pieces before being added to the mixture.
What seasonings are used in this recipe?
The seasonings include salt, pepper, and a pinch of dried thyme.
How do I prepare the frozen spinach?
The frozen spinach should be thawed and then drained thoroughly to remove all excess moisture.
When should I add the sautéed vegetables to the mix?
Add the sautéed mushroom mixture to the egg and matzoh mixture after it has cooled slightly.
How much should I fill each muffin cup?
Spoon the mixture evenly into the prepared muffin tins, filling each cup to the top.
How long do the kugels bake?
Bake them for approximately 25 minutes.
How can I tell when the kugels are done?
They are finished when they are golden brown and set in the center.
What is the best way to remove them from the pan?
Allow them to cool for a few minutes, then run a knife around the edges of each cup to loosen them.
Can these be made ahead of time?
Yes, these kugels are a great make-ahead dish and can be easily reheated for serving.
How should I cool the kugels?
Allow them to cool completely on a wire rack if you plan on wrapping and storing them.
What size onion is required?
The recipe calls for one medium onion, chopped.
How many boxes of spinach are needed?
You will need two 10-ounce boxes of frozen chopped spinach.
Can I use a food processor for the mushrooms?
Yes, the recipe suggests using a food processor to slice the mushrooms thin.
What is the fat source for sautéing?
The recipe uses 1/2 cup of olive oil for sautéing the vegetables.
Is this recipe easy for beginners?
Yes, it is described as a simple and versatile staple that is easy to prepare.
Are these served hot or cold?
They are best served immediately after baking or reheated until warm.
Why is it important to drain the spinach?
Draining the spinach prevents the kugels from becoming too soggy or watery.
Can I serve this at a buffet?
Yes, the individual muffin size makes them perfect for elegant buffet-style serving.
What is the texture of these kugels?
They feature a delightful combination of crispy matzoh on the outside and a flavorful, moist center.