Best Onion Mushroom Potato Kugel Recipes

WILD MUSHROOM-POTATO KUGEL

Steps:

• Soak the mushrooms in two cups of hot water for one hour, until soft; strain through a sieve lined with paper towel or a coffee filter.
• Reserve the soaking liquid.
• Rinse the mushrooms, pat them dry and chop them coarsely.
• Heat the 4 tablespoons of oil in a large, heavy skillet over medium heat.
• Add the onions and saute, stirring, until lightly browned, about 15 minutes.
• Transfer the onions to a bowl and season with salt and pepper.
• In the same skillet, place the mushrooms, garlic and mushroom liquid.
• Cook over high heat, stirring occasionally, until the liquid evaporates.
• Season to taste with salt and pepper and remove from heat.
• Preheat oven to 400°F.
• Generously oil the bottom and sides of a heavy baking dish (a 13" x 9" lasagna pan for example) (an enamelled, cast iron pan works best).
• Grate the potatoes, transfer to a colander, rinse well, drain, and then squeeze out as much liquid as possible with your hands.
• Combine potatoes in a large bowl with the onions, eggs, and a generous sprinkling of salt and pepper.
• Place the baking pan (empty) in the oven for a moment or two until the oil is just sizzling.
• Remove the pan from the oven and layer half the potato mixture in the pan.
• Spread the mushrooms over the potatoes, then add the remaining potato mixture, smoothing the top.
• Drizzle a little olive oil on the top and bake the kugel about 50 minutes, until the top is golden and crisp.
• Remove from the oven and let stand, until it reaches room temperature, at least 30 minutes.
• Reheat 15 minutes at 350°F before serving.

POTATO KUGEL

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.

THE BEST (AND EASY!) POTATO KUGEL

Steps:

• Preheat over to 350 degrees.
• Grease a 1 1/2-quart baking dish with the oil.
• In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
• Pour into prepared pan.
• Bake 1 hour.
• Let set about 10 minutes before serving.

MUSHROOM ONION MATZO KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Place farfel in a colander and pour boiling water over it.
• In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

OLD FASHIONED POTATO KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

POTATO KUGEL

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
• Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
• Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
• Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.

POTATO KUGEL

Steps:

• Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
• Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
• Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
• Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.