Wild 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 ( used grated sweet potato instead of carrots)
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder (I only used a little more fresh garlic and left this ingredient out)
• fresh ground pepper
• 3 garlic cloves, minced
• 1 lb wild mushrooms of choice (baby portabella mushrooms or 1 lb cremini mushroom or a mixture of what you like and what is available.)
• 2 tablespoons chopped fresh parsley
• 4 eggs, beaten
• cooking spray
• fresh parsley sprig, for garnish

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

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

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-onion-matzoh-kugel-52803761 (may not work)