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Onion Mushroom Potato Kugel
This recipe is kosher for Passover.
Onion Mushroom Potato Kugel Eileen Goltz | Pareve or Meat


2 1/2 lbs baking potatoes, peeled

1 dash salt

3 tablespoons olive oil

2 medium onions, chopped

1/2 lb small mushroom, quartered

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 cup chicken or vegetable broth

2 large eggs, beaten

1/2 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. Grease an 8X8 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 potoatoes and sprinkle with paprika.

Bake uncovered for 50 minutes or until top is firm and light golden at edges.