Recipes
Menus
Holidays & Guides

Shabbat Menu - Grilled Marinated London Broil

Even Manna get's boring. In this week’s parsha, the false memory of an Egyptian bounty of fish, cucumbers, watermelons, leeks, onions and garlic leads the people to beg for meat instead of manna. ...
- Holidays
  - Chanukah
  - Simchat Torah
  - July 4th
  - Shabbat
  - Labor Day
  - Shavuot
  - Memorial Day
  - Sukkot
  - New Years
  - Tisha B'av
  - Nine Days
  - Thanksgiving
  - Passover
  - Tu B Shevat
  - Purim
  - Yom Kippur
  - Rosh Hashanah
- Guides
Blogs

Scrumptious Summer Salads

Beat the summer heat by adding plenty of fresh summer vegetables to your plate. Eating seasonal vegetables is not only convenient, but according to Traditional Chinese Medicine, it actually helps your...
- Blogs
Videos
Contests

The Best Gold's BBQ Sauce and Giveaway

About 6 years ago, the summer before the release of my first book, I drove to the Gold’s factory and warehouse out on Long Island for the first of many visits. I was going to meet Steven Gold, a kind...
- Contests
Magazine

May/June 2013

This issue is blooming and blossoming with promise, possibility, and flowers that are actually edible. Learn to cook with flowers and find the perfect vase for every budget. Go beyond marinara on your...
- Magazine
Travel
The Store

Mushroom Kugel

September 4^th 2010

Contributed by:

Ronnie Fein

3 comments | Leave Comment

(2 reviews)

Loading ...

Add to my recipe box

Recipe

Mushroom Kugel

This is what my grandma cooked so often I think she could make it in her sleep. It is crunchy on top, soft in the middle, savory and so wonderful with roasted chicken or braised meat. Pour the meat juices over the noodles.

Times

Prep Time : 20 minutes min
Cook Time : 35-40 minutes min
Ready Time : 55 min

Servings

Ingredients

5 tablespoons olive oil, vegetable oil or rendered chicken fat
1 large onion, sliced
10-12 ounces mushrooms, sliced
12 ounces thin egg noodles
4 large Eggs, beaten
Salt and freshly ground black pepper to taste
paprika

Directions

Preparation

1 Preheat the oven to 375 degrees. Lightly grease a 9”x13” baking dish. Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion and mushrooms and cook for 3 minutes. Remove from the heat and set aside. Cook the noodles according to package directions, drain and place in a
2 large bowl. Add the remaining fat, cooked vegetables and eggs. Stir to mix ingredients well. Season to taste with salt and pepper. Place in the prepared baking dish. Sprinkle the top with paprika. Bake for about 35 minutes or until the top is crispy and brown. Makes 6-8 servings

Special instructions

About Ronnie Fein

Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

comments

3 Responses to Mushroom Kugel

says: Tamar

I just made a Soba noodle kugel similar to this recipe and it was so good, I love the idea of adding mushrooms and will try that next.

Reply
says: hindyg

This is the one kugel that I know how to make! We love mushroom noodle kugel in our house. We often add caramelized onions and garlic to the mix as well as a bit of paprika.

Reply
says: Itsy Bitsy Balebusta

I’ve expanded my kugel variations lately but never thought to add mushrooms – one of our favorite veggies! Will definitely be adding this to the Shabbos menu! Thanks so much!

Reply