Wild Mushroom Potato Kugel Recette

Experience the earthy delight of Jayne Cohen's Wild Mushroom Potato Kugel, a show-stopping recipe from her acclaimed cookbook, "The Gefilte Variations." This recipe elevates the classic kugel with a rich medley of wild mushrooms, creating a comforting and flavorful dish perfect for any occasion. Impress your family and friends with this unforgettable culinary masterpiece!

Préparation 60 min

Cuisson 200 min

Calories 321 kcal

Protéines 16g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Wild Mushroom Potato Kugel

Porcini Mushroom
Extra Virgin Olive Oil
1 large onion, thinly sliced
Salt & Freshly Ground Black Pepper
2 cloves garlic, minced
Baking Potatoes
2 large eggs, lightly beaten

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Comment préparer Wild Mushroom Potato Kugel

Soak the 1 pound of mixed wild mushrooms in 2 cups of hot water for 1 hour, until softened.
Strain the mushrooms through a sieve lined with paper towel or a coffee filter, reserving the soaking liquid.
Rinse the mushrooms, pat them dry, and chop coarsely.
Heat 4 tablespoons of olive oil in a large, heavy skillet over medium heat.
Add the thinly sliced onion and sauté, stirring frequently, until lightly browned (about 15 minutes).
Transfer the onions to a bowl and season with salt and pepper.
In the same skillet, add the chopped mushrooms, minced garlic, and reserved mushroom soaking liquid.
Cook over high heat, stirring occasionally, until the liquid evaporates completely. Season with salt and pepper and remove from heat.
Preheat oven to 400°F (200°C).
Generously oil the bottom and sides of a heavy baking dish (approximately 9x13 inches).
Peel and grate the 3 pounds of russet potatoes. Transfer to a colander, rinse well, drain thoroughly, and squeeze out as much excess liquid as possible.
In a large bowl, combine the grated potatoes, sautéed onions, 2 lightly beaten eggs, and a generous amount of salt and pepper.
Place the baking dish in the preheated oven for a minute or two, until the oil is sizzling.
Remove the dish from the oven and layer half of the potato mixture in the pan.
Spread the mushroom mixture evenly over the potatoes.
Add the remaining potato mixture, smoothing the top.
Drizzle 1 tablespoon of olive oil over the top.
Bake for 50-60 minutes, or until the top is golden brown and crisp.
Remove from the oven and let stand until it reaches room temperature (at least 30 minutes).
Reheat for 15 minutes at 350°F (175°C) before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

19g

Fat

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins Mushroom Recipes European American Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Wild Mushroom Potato Kugel ?

Wild Mushroom Potato Kugel prend environ 260 minutes du début à la fin — environ 60 minutes de préparation et 200 minutes de cuisson.

Combien de calories contient Wild Mushroom Potato Kugel ?

Wild Mushroom Potato Kugel contient environ 321 calories par portion, avec environ 16 g de protéines, 17 g de glucides et 14 g de lipides.

De quels ingrédients ai-je besoin pour Wild Mushroom Potato Kugel ?

Les principaux ingrédients de Wild Mushroom Potato Kugel sont Porcini Mushroom, Extra Virgin Olive Oil, Onions, Salt & Freshly Ground Black Pepper, Garlic, Baking Potatoes. Consultez la liste complète avec les quantités ci-dessus.