Mushroom Onion Matzoh Kugel

• 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

1. Heat oven to 350u0b0F
2. Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel).
3. Break matzoh into small pieces and put in a large bowl.
4. Cover with stock and water.
5. Heat oil in a skillet.
6. Add onions and cook 5 minutes.
7. Add carrots and next 6 ingredients, cover and cook 5 minutes until softened.
8. Add to matzoh mixture.
9. Add parsley and eggs, stir well.
10. Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes.
11. Uncover and cook for 20 minutes more.
12. Cut into wedges, garnish with fresh parsley.

chicken stock, water, vegetable oil, onions, grated carrot, salt, paprika, garlic powder, fresh ground pepper, garlic, baby portabella mushrooms, parsley, eggs, cooking spray, parsley

Taken from www.food.com/recipe/mushroom-onion-matzoh-kugel-88518 (may not work)