Matzo, Mushroom, and Onion Kugel

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.7 cup carrots grated
• 4 large egg whites 
• 2 large eggs 
• 2.5 cups less-sodium chicken broth fat-free
• 2 tablespoons parsley fresh chopped
• 3  garlic cloves minced
• 0.5 teaspoon garlic powder 
• 6 inch matzo crackers 
• 16 ounce pre mushrooms 
• 3 cups onion diced
• 1 teaspoon paprika 
• 1 teaspoon salt 
• 0.3 cup vegetable oil 
• 1 cup water hot

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 37
2. Place matzo crackers in a single layer on a baking sheet; bake at 375 for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl.
3. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add onion; cover and cook 5 minutes, stirring occasionally.
6. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender.
7. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well.
8. Combine egg whites and eggs in a bowl; stir with a whisk.
9. Add egg mixture to matzo mixture; stir well.
10. Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray.
11. Bake, covered, at 375 for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned.
12. Let kugel stand for 5 minutes, and cut into wedges.
13. Garnish with parsley sprigs, if desired.