Rich with tender matzo, mushrooms and savory seasoning, this dish is the perfect mate for a Passover pot roast or roasted chicken. Rinsing the matzo before breaking it into the mixture gives it a head start on softening for the pudding. This side dish serves a crowd of 12 with only 20 minutes of active prep time, leaving room for other dishes that need more attention. You can make this with whole wheat matzo though it will change the consistency since the whole wheat matzo does not absorb the egg mixture as well. Garnish with fresh parsley just before serving.
5 sprays cooking spray, divided
3 large eggs
3 large egg whites
2 tsp kosher salt
½ tsp black pepper, freshly ground, or to taste
2 cups canned chicken broth
2 cups uncooked onions, Spanish, chopped (about 3 medium onions)
1 cup uncooked celery, chopped (about 2 ribs)
½ lb fresh mushrooms, finely sliced or shredded
2 tbsp canola oil
2 tbsp fresh parsley, minced
Preheat the oven to 350°F. Coat a 3-quart oven-proof baking dish (about 13- x 7-inches) with cooking spray.
In a large bowl, whisk together eggs, egg whites, salt, and pepper until well-combined; stir in broth.
Run each sheet of matzo under cold water and shake off excess moisture; crumble matzo into the egg mixture and stir well to coat. Refrigerate for 30 minutes, tossing once or twice.
Meanwhile, coat a large skillet with cooking spray; set over medium heat. Add onions and celery; sauté until onions turn translucent, about 10 minutes. Add mushrooms; cook, stirring frequently, until vegetables brown and start to caramelize, about 15 to 20 minutes.
When eggs are almost all absorbed by matzo, stir in vegetable mixture until well-combined; spoon mixture into prepared dish and smooth out the top. Drizzle oil over the top of matzo pudding; bake until top is crisp, about 45 minutes. Allow to cool for about 15 minutes before cutting into 12 equal portions. Garnish with parsley and serve.