This recipe is kosher for Passover.
Onion Mushroom Potato Kugel
Eileen Goltz |
Pareve or Meat
- 2½ lbs. baking potatoes, peeled
- 1 dash salt
- 3 Tablespoons olive oil
- 2 medium onions, chopped
- ½ lb. small mushrooms, quartered
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup chicken or vegetable broth
- 2 large eggs, beaten
- ½ teaspoon paprika
- Place potatoes in a large pot and cover with salted water. Bring to a boil, then cover and simmer for 35 minutes or until very tender. Drain and cool slightly.
- Preheat oven to 350°F. Grease an 8x8-inch baking pan.
- Heat oil in a large skillet. Saute onions 7 minutes or 8 minutes until lightly browned. Add mushrooms and saute until browned.
- While onions & mushrooms are cooking, cut potatoes into large pieces and roughly mash.
- Stir the broth into the potatoes, then add beaten eggs. Stir in 1/2 cup mushroom onion mixture, salt and pepper.
- Spoon half of the potato mixture into prepared casserole dish. Top with remaining mushroom onion mixture, then with remaining potato.
- Smooth top of potatoes and sprinkle with paprika.
- Bake uncovered for 50 minutes or until top is firm and light golden at the edges.
- Shiitake mushrooms may be used after a thorough washing.
- Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, the mushroom must be discarded.
- Portobello mushrooms:
- Remove stem from mushroom cap.
- Examine the detached stem for any sign of worms.
- Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
- Wash thoroughly.