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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





•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)




•freshly ground pepper






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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