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Recipe by Brynie Greisman

Mushroom Kugel

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Mushroom Kugel
Parve Parve
Easy Easy
13 Servings
Allergens

Contains

- Wheat - Egg - Gluten
1 Hour
Diets
- Vegetarian - Pescatarian - Low Fat

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!

Ingredients

Main ingredients

  • 1/4 cup (50 grams) margarine (use soy-free, if needed), or a scant 1/4 cup oil

  • 2 onions, diced

  • 2 medium cans sliced mushrooms or 1 can and 1 box fresh mushrooms, sliced

  • 1 teaspoon mushroom soup mix, without MSG

  • 6 tablespoons white flour or Shibolim Whole Wheat Flour or other whole wheat pastry flour

Directions

Prepare the Kugel

1.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

Heat the margarine or oil in a frying pan over a medium flame.

3.

Add the onions and sauté them until they are golden.

4.

Add the mushrooms and sauté a few more minutes.

5.

Remove the pan from the flame. Add the rest of the ingredients and mix well.

6.

Pour the mixture into a 9-inch round pan and bake for 45 minutes.

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.

Recipe tags

classic Jewish foods Jewish cuisine jewish food kugel kugels kugles mushrooms one bowl quick-and-easy savory Shabbos super easy traditional traditional Jewish food
Mushroom Kugel

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chaya
chaya
3 years ago

Gluten free? I have just gone gluten-free and am wondering if this recipe can be adapted to be gluten-free?

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En}o}wah
En}o}wah
Reply to  chaya
3 years ago

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.

0
Rivky
Rivky
6 years ago

does this freeze well? If yes, how do you rewarm?

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Cnooymow{shman
Cnooymow{shman
Reply to  Rivky
6 years ago

It freezes well. I would take straight out of the freezer and put into the oven till warm. I would not bake this covered.

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Bracha
Bracha
7 years ago

Oil for sauteing? If the oil is for sauteing, how can you substitute for applesauce?

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Cnooymow{shman
Cnooymow{shman
Reply to  Bracha
7 years ago

Due to the high content of sugar in applesauce, even regular fructose, I fear that it won’t be a good idea to saute.

0
Cnooymow{shman
Cnooymow{shman
Reply to  Cnooymow{shman
7 years ago

If you want a low calorie option, feel free to use Gefen cooking spray.

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Cnooymow{shman
Cnooymow{shman
Reply to  Cnooymow{shman
7 years ago

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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esther
esther
3 years ago

Can I make these in individual ramekins? thanks

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Raquel
Raquel
Reply to  esther
3 years ago

Yes! You may just have to adjust the cooking time.

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