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, 00 minute
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.
NOTE:
Yields 8 servings.
SOURCE:
Word of Mouth Kosher Catering. Recipe reprinted with permission.
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.
NOTE:
Yields 8 servings.
SOURCE:
Word of Mouth Kosher Catering. Recipe reprinted with permission.
