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13 Servings
1 Hour
Allergens
Tips: When I doubled the recipe, I used half oil and half sugar-free apple sauce and it was perfect.
Notes: 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.
Variations: 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).
Gluten free? I have just gone gluten-free and am wondering if this recipe can be adapted to be gluten-free?
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.
does this freeze well? If yes, how do you rewarm?
It freezes well. I would take straight out of the freezer and put into the oven till warm. I would not bake this covered.
Oil for sauteing? If the oil is for sauteing, how can you substitute for applesauce?
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.
Can I make these in individual ramekins? thanks
Yes! You may just have to adjust the cooking time.