Passover Mushroom Kugel (Gluten-Free)

Recipe By Yeshiva Me'on HaTorah

Cooking and Prep: 1 h 15 m
Serves: 10
Contains:

Preference: Parve
Difficulty: Easy
Occasion: Passover
Diet: Vegetarian , Gluten Free , Pescetarian
Source: Family Table by Mishpacha Magazine
Cuisines: Ashkenazi

I really like mushrooms so don’t take my word for it … but I don’t think I was the only one sneaking bites of this kugel! A great kugel that can be made all year round.

Ingredients (9)

Main ingredients

2 large red onions, sliced
3 tablespoons oil
2 pounds (900 grams) mushrooms, peeled and sliced
3 eggs
1/2 cup Gefen Mayonnaise

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Gefen Mayonnaise
2 tablespoons potato starch
2 tablespoons onion soup mix
garlic powder, to taste (about 1/4 teaspoon)
pepper, to taste

Start Cooking

Prepare the Kugel

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Coat a 9-inch round baking pan with nonstick cooking spray.
Heat oil in a skillet and sauté onions till soft, about eight minutes.
Add mushrooms and sauté for an additional two minutes.
In a large bowl, combine mushroom-onion mixture with remaining ingredients. Stir well to combine.
Pour mixture into prepared pan. Bake for 45–60 minutes, until top is lightly browned.