Mushroom Kugel Recipes

MUSHROOM ONION MATZO KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Place farfel in a colander and pour boiling water over it.
• In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

MUSHROOM KUGEL

Steps:

• Preparation 1 Preheat the oven to 375 degrees. Lightly grease a 9"x13" baking dish. Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion and mushrooms and cook for 3 minutes. Remove from the heat and set aside. Cook the noodles according to package directions, drain and place in a 2 large bowl. Add the remaining fat, cooked vegetables and eggs. Stir to mix ingredients well. Season to taste with salt and pepper. Place in the prepared baking dish. Sprinkle the top with paprika. Bake for about 35 minutes or until the top is crispy and brown. Makes 6-8 servings Special instructions This is what my grandma cooked so often I think she could make it in her sleep. It is crunchy on top, soft in the middle, savory and so wonderful with roasted chicken or braised meat. Pour the meat juices over the noodles.

SPINACH MUSHROOM KUGEL

Steps:

• 1. Preheat oven to 350°F. 2. Place all ingredients in a large bowl and mix until well combined. 3. Pour into a 9-inch round baking dish and bake for 45 to 50 minutes. Tip: Ingredients can also be placed in an uncooked, defrosted pie shell if desired. Bake as instructed.

NOODLE KUGEL, ONION-MUSHROOM

Steps:

• Cook noodles uncovered about 4 minutes or until nearly tender, but firmer than al dente; drain, rinse with cold water and drain well; transfer to large bowl.
• Heat 4 tablespoons oil in large skillet.
• Add onions and sauté over medium low heat about 12 minutes or until very tender.
• Add mushrooms, seasonings and 1 teaspoon paprika; sauté about 12 minutes or until mushrooms are tender and onions are browned; if liquid remains in pan, cook over high heat, stirring, a few minutes until it evaporates; cool slightly.
• Add eggs to noodles and mix well.
• Stir in mushroom mixture; taste and adjust seasoning.
• Oil a 2-quart baking dish and add noodle mixture.
• Sprinkle with remaining tablespoon oil, then dust with remaining paprika.
• Bake uncovered at 350°F for 1 hour or until set.
• Serve from the baking dish.

WILD MUSHROOM-POTATO KUGEL

Steps:

• Soak the mushrooms in two cups of hot water for one hour, until soft; strain through a sieve lined with paper towel or a coffee filter.
• Reserve the soaking liquid.
• Rinse the mushrooms, pat them dry and chop them coarsely.
• Heat the 4 tablespoons of oil in a large, heavy skillet over medium heat.
• Add the onions and saute, stirring, until lightly browned, about 15 minutes.
• Transfer the onions to a bowl and season with salt and pepper.
• In the same skillet, place the mushrooms, garlic and mushroom liquid.
• Cook over high heat, stirring occasionally, until the liquid evaporates.
• Season to taste with salt and pepper and remove from heat.
• Preheat oven to 400°F.
• Generously oil the bottom and sides of a heavy baking dish (a 13" x 9" lasagna pan for example) (an enamelled, cast iron pan works best).
• Grate the potatoes, transfer to a colander, rinse well, drain, and then squeeze out as much liquid as possible with your hands.
• Combine potatoes in a large bowl with the onions, eggs, and a generous sprinkling of salt and pepper.
• Place the baking pan (empty) in the oven for a moment or two until the oil is just sizzling.
• Remove the pan from the oven and layer half the potato mixture in the pan.
• Spread the mushrooms over the potatoes, then add the remaining potato mixture, smoothing the top.
• Drizzle a little olive oil on the top and bake the kugel about 50 minutes, until the top is golden and crisp.
• Remove from the oven and let stand, until it reaches room temperature, at least 30 minutes.
• Reheat 15 minutes at 350°F before serving.