Ingredients for Wild Mushroom Potato Kugel
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How to Make 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
8g
Carbs
17g
