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Potato Kugel with Mushrooms

Potato Kugel with Mushrooms

Shared by: Nancy Bennett

 

The layer of mushrooms and onions in the middle adds a festive touch to this pareve, kosher-for-

Passover Potato Kugel.

 

Prep Time: 30 minutes

 

Cook Time: 1 hour

 

Total Time: 1 hour, 30 minutes

 

 

Ingredients:

 

•6 large potatoes (about 2 1/3 lbs)

 

•1/2 cup oil (olive, vegetable or cottonseed)

 

•2 1/2 cups chopped onions

 

•12 ozs. mushrooms sliced or diced

 

•1/2 teaspoons salt,divided

 

•2 eggs, lightly beaten (or 1/2 cup Passover eggbeaters or 4 egg whites)

 

•paprika

 

•freshly ground pepper

 

 

 

Preparation:

 

1. Drop potatoes in boiling water to cover in a large saucepan.

2. Reduce heat and simmer for 30 minutes or until tender.

3. Drain and set aside until cool enough to handle.

4. In a large skillet, heat 3 tablespoons of the oil. Add onions. Saute over medium heat until

golden (about 15 minutes).

5. Remove about 1/2 cup sauteed onions to mix with potatoes. Add mushrooms and another

tablespoon of the oil to remaining onions. Saute until mushrooms are tender. Add 1/2 teaspoon

salt and 1/4 teaspoon pepper. Let Cool.

6. Peel potatoes. Mash with a potato masher in a large bowl.

7. Add remaining oil, reserved sauteed onions, salt and pepper, any mushroom liquid and eggs to

the potatoes. Mix well.

8. In greased 2 qt casserole, layer half of the potato mixture. Top with the mushrooms, then add

another layer of potatoes. Smooth top. Sprinkle with paprika.

9. Bake at 350 degrees Fahrenheit for 1 hour or until the top is firm and the edges are golden.

 

10. Let stand for 10 minutes before serving. Spoon out.

 

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