This couldn’t be easier or better! I sent this once to a friend for Shabbat and her family loved it. It’s a welcome change from the usual potato or zucchini kugel. It’s great for during the week with fish or chicken, but nice enough for Shabbos.Thanks, Ditza!
Mushroom Kugel
Recipe By Brynie Greisman
- Cooking and Prep: 1 h
- Serves: 13
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Contains:
Ingredients (9)
Main ingredients
Start Cooking
Prepare the Kugel
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Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Heat the margarine or oil in a frying pan over a medium flame.
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Add the onions and sauté them until they are golden.
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Add the mushrooms and sauté a few more minutes.
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Remove the pan from the flame. Add the rest of the ingredients and mix well.
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Pour the mixture into a 9-inch round pan and bake for 45 minutes.
Note:
In a recipe like this where the mushrooms are brown, and therefore the kugel itself is brown, it’s a pity not to use the whole wheat pastry flour. It’s completely camouflaged and nobody would ever know the difference. Also, if you don’t use soup mix, even without MSG, just season a little heavier.
Tip:
When I doubled the recipe, I used half oil and half sugar-free apple sauce and it was perfect.
Variation:
Healthier version: whole wheat pastry flour instead of white flour, 1 box mushrooms substituted for one of the cans, 3 tablespoons unsweetened applesauce substituted for 3 of the tablespoons of oil (leaving 1 tablespoons of oil in).
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Replies:
Yes! You may just have to adjust the cooking time. -
Gluten free?
I have just gone gluten-free and am wondering if this recipe can be adapted to be gluten-free?Replies:
I make a similar kugel and I substitute potato starch for the flour (and there are gluten free substitutes in the market as well) and I buy erev Pesach, mushroom soup mix and I use that instead of the regular mushroom soup mix. It comes out wonderful, you cannot tell that it is gluten free. -
Replies:
It freezes well. I would take straight out of the freezer and put into the oven till warm. I would not bake this covered. -
Replies:
Due to the high content of sugar in applesauce, even regular fructose, I fear that it won't be a good idea to saute.
If you want a low calorie option, feel free to use Gefen cooking spray.
I stand corrected Bracha. I didn't read Brynie's note! Here is what you do. Sautee the mushrooms in a tablespoon of oil and then add rest (3T) of oil. But, if you want, those 3T can be applesauce. Sorry for the confusion.
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Gluten free?
I have just gone gluten-free and am wondering if this recipe can be adapted to be gluten-free?Replies:
I make a similar kugel and I substitute potato starch for the flour (and there are gluten free substitutes in the market as well) and I buy erev Pesach, mushroom soup mix and I use that instead of the regular mushroom soup mix. It comes out wonderful, you cannot tell that it is gluten free. -
Replies:
It freezes well. I would take straight out of the freezer and put into the oven till warm. I would not bake this covered.
-
Replies:
Due to the high content of sugar in applesauce, even regular fructose, I fear that it won't be a good idea to saute.
If you want a low calorie option, feel free to use Gefen cooking spray.
I stand corrected Bracha. I didn't read Brynie's note! Here is what you do. Sautee the mushrooms in a tablespoon of oil and then add rest (3T) of oil. But, if you want, those 3T can be applesauce. Sorry for the confusion.
