Onion Mushroom Potato Kugel Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Steps:

• Soak the mushrooms in two cups of hot water for one hour, until soft; strain through a sieve lined with paper towel or a coffee filter.
• Reserve the soaking liquid.
• Rinse the mushrooms, pat them dry and chop them coarsely.
• Heat the 4 tablespoons of oil in a large, heavy skillet over medium heat.
• Add the onions and saute, stirring, until lightly browned, about 15 minutes.
• Transfer the onions to a bowl and season with salt and pepper.
• In the same skillet, place the mushrooms, garlic and mushroom liquid.
• Cook over high heat, stirring occasionally, until the liquid evaporates.
• Season to taste with salt and pepper and remove from heat.
• Preheat oven to 400°F.
• Generously oil the bottom and sides of a heavy baking dish (a 13" x 9" lasagna pan for example) (an enamelled, cast iron pan works best).
• Grate the potatoes, transfer to a colander, rinse well, drain, and then squeeze out as much liquid as possible with your hands.
• Combine potatoes in a large bowl with the onions, eggs, and a generous sprinkling of salt and pepper.
• Place the baking pan (empty) in the oven for a moment or two until the oil is just sizzling.
• Remove the pan from the oven and layer half the potato mixture in the pan.
• Spread the mushrooms over the potatoes, then add the remaining potato mixture, smoothing the top.
• Drizzle a little olive oil on the top and bake the kugel about 50 minutes, until the top is golden and crisp.
• Remove from the oven and let stand, until it reaches room temperature, at least 30 minutes.
• Reheat 15 minutes at 350°F before serving.

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
• Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
• Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
• Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.

Steps:

• Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
• Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it's drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
• Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
• Cook the potatoes, rotating the skillet occasionally to promote even browning, until it's golden brown on the edges and up the sides, 10 to 12 minutes.
• Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
• Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.

Steps:

• Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
• Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
• Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
• Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.

Steps:

• Cook noodles uncovered about 4 minutes or until nearly tender, but firmer than al dente; drain, rinse with cold water and drain well; transfer to large bowl.
• Heat 4 tablespoons oil in large skillet.
• Add onions and sauté over medium low heat about 12 minutes or until very tender.
• Add mushrooms, seasonings and 1 teaspoon paprika; sauté about 12 minutes or until mushrooms are tender and onions are browned; if liquid remains in pan, cook over high heat, stirring, a few minutes until it evaporates; cool slightly.
• Add eggs to noodles and mix well.
• Stir in mushroom mixture; taste and adjust seasoning.
• Oil a 2-quart baking dish and add noodle mixture.
• Sprinkle with remaining tablespoon oil, then dust with remaining paprika.
• Bake uncovered at 350°F for 1 hour or until set.
• Serve from the baking dish.

Steps:

• Place potatoes in a large pot and cover with salted water.
• Bring to a boil, then cover and simmer for 35 minutes or until very tender.
• Drain and cool slightly.
• Preheat oven to 350°F
• Heat oil in a large skillet.
• Saute onions over medium heat approximately 7 minutes or until lightly browned.
• Add mushrooms and saute until browned.
• While onions and mushrooms are cooking, cut potatoes into large pieces and roughly mash.
• Stir broth in with potatoes, then add beaten eggs.
• Stir in 1/2 cup mushroom onion mixture, salt and pepper.
• Spoon half of the potato mixture into a 8 x 8 square casserole dish sprayed with cooking spray.
• Top with remaining mushroom onion mixture, then with remaining potato.
• Smooth top of potatoes and sprinkle with paprika.
• Bake uncovered for 50 minutes or until top is firm and light golden at edges.