8 Servings
1 Hour, 30 Minutes
Allergens
I made this kugel for my first catering job. It was such a hit that I saved the recipes and have used it at almost every job since! The blend of flavors makes it one of my most requested recipes.
Yield: one 10 inch x 15 inch (25 x 38 centimeter) kugel
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line one 10 inch x 15 inch (25 x 38 centimeter) pan.
Heat 1/2 cup of oil in a large skillet.
Sauté the sliced onions for five minutes.
Add mushrooms and sauté until mushrooms are soft and onions are translucent.
In a large mixing bowl, combine the diced onions and other remaining ingredients.
Add the fried onions and mushrooms and mix well.
Pour into prepared baking pan and bake for one hour or until golden brown.
Tips:
This recipe freezes well. If you are cooking for a smaller crowd, simply divide the mixture into four to five lined loaf pans, bake, cook, and freeze.
Notes:
It’s very easy to double this recipe. I fry double the number of onions with three cans of mushrooms and make two kugels very efficiently.
This recipe is excerpted with permission from Straight To the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Click here for more information.
What can I Substitute the mushrooms for? wont be touched around here
Not sure what you could substitute them with. If you don’t like mushrooms, I would recommend making an onion kugel recipe instead, like this one https://www.kosher.com/recipe/pesach-onion-kugel-2592