Amarante
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 Sun, Feb 28 2021, 10:25 am
This could be parve if you use vegetable stock instead of chicken stock. I didn't freeze when I made it but I think it could be frozen and then reheated.
This would appeal to traditional palates but also be a nice upgrade with the wonderful flavors of the wild porcini mushrooms. The title doesn't lie - but I love garlic as does my family.
The author has suggestions for variations.
Garlicky Swiss Chard And Mushroom Matzoh Kugel
Excerpt From: Jayne Cohen - Around the Passover Table
YIELD: ABOUT 8 SIDE-DISH SERVINGS
A combination of mushrooms, chard leaves’ mellow, earthy edge and its succulent stems beautifully balance this eggy matzoh pudding. But this recipe will take well to other big flavors too. Try sautéed fennel or braised celery root (enhanced with crushed fennel or celery seeds), roasted garlic, or a dose of crispy fried shallots mixed with mushrooms. Prepared with diced artichoke hearts, the kugel would be especially delicious topped with toasted crushed hazelnuts. Serve the kugel cut into squares as a side dish with dinner. It also makes an excellent brunch or lunch main course.
1⁄2 cup dried wild mushrooms, preferably boletus (porcini or cèpes; shiitakes won’t work well here) (about 1 ounce)
6 tablespoons olive oil, plus additional for greasing the pan
2 cups chopped onion
Salt and freshly ground black pepper
About 1⁄4 pound fresh shiitakes or other fresh wild, exotic, or cultivated mushrooms, stems removed and reserved for another use or discarded, caps wiped clean with a damp paper towel and thinly sliced (11⁄2 to 2 cups)
2 tablespoons finely chopped fresh garlic
About 11⁄2 pounds green Swiss chard, well washed but not dried, leaves separated from stems using a knife or scissors and coarsely sliced, stems trimmed and cut into 1⁄2-inch pieces
4 whole plain or egg matzohs
About 11⁄2 cups chicken broth, preferably homemade or good-quality, low-sodium purchased, or vegetable stock
6 large eggs, beaten to blend
1 tablespoon fresh thyme leaves
1⁄4 cup fresh snipped dill (optional)
Best-quality extra virgin olive oil for drizzling
SOAK the dried mushrooms in 11⁄2 cups hot water for 30 minutes or until soft. Drain the mushrooms through a strainer lined with paper towels or a coffee filter, reserving 1⁄2 cup of the soaking liquid. Rinse the mushrooms under cold running water to eliminate any remaining grit and chop them coarsely.
IN a large, heavy, lidded skillet, heat 2 tablespoons oil over medium heat until shimmering. Add the onions and cook, lifting and tossing occasionally, until they are lightly tinged with bronze. Sprinkle with salt and pepper and transfer to a large bowl.
HEAT 2 more tablespoons oil in the pan (don’t bother rinsing it out) over moderately high heat. Add the fresh mushrooms and sauté, turning occasionally, until golden at the edges. Stir in 1 tablespoon of the garlic, the dried mushrooms, and their reserved soaking liquid. Boil the mixture over high heat, stirring occasionally, until all the liquid is evaporated. Season well, then transfer to the onions.
HEAT the remaining 2 tablespoons oil in the same skillet over a medium flame. Add the remaining garlic, stir just until its heady aroma rises (about 1 minute), then add the chard stems. Cook, stirring regularly, until almost tender (anywhere from 5 to 15 minutes). Add the chard leaves (a few handfuls at a time, if necessary, until the chard shrinks in volume), season with salt and pepper, and cook, lifting and turning, until all the leaves are wilted. Cover the pan and continue cooking until the leaves and stems are very tender, 5 to 10 minutes. Let cool in the pan, then squeeze out and discard as much liquid as possible, and add the chard leaves and stems to the onions and mushrooms.
PREHEAT the oven to 350°F.
BREAK the matzoh into small pieces and place in a large bowl. Cover with the broth and let soak about 2 minutes, stirring the matzoh around once or twice so it is evenly moistened. Drain and press out as much liquid as you can from the matzoh. Mix the matzoh and the eggs together in a large bowl and season liberally with salt and pepper. Stir in the mushroom-chard mixture, thyme, and dill, if using, and combine everything well. Let the ingredients mingle for 5 to 10 minutes.
GREASE the bottom and sides of a 13 by 9-inch heavy, shallow baking pan and put the pan in the oven until it is sizzling. Turn the batter into the pan and smooth the top. Drizzle with the extra virgin olive oil. Bake, uncovered, for 30 to 35 minutes, until the top is golden.
LET the kugel rest for about 20 minutes. If necessary, reheat before serving.
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