Wild Mushroom-Potato Kugel
- Ready In:
- 3hrs 20mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 1 ounce porcini mushroom, dried
- 4 tablespoons extra virgin olive oil (plus oil for the pan)
- 3 cups onions, thinly sliced
- salt & freshly ground black pepper
- 2 teaspoons garlic, minced
- 4 lbs baking potatoes, peeled
- 4 large eggs, beaten
directions
- 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.
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Reviews
-
I have loved every Zaar kugel recipe I've tried and this one was no exception. I doubled the garlic (personal taste preference) and added two teaspoons of thyme but otherwise made this exactly to the recipe. Wonderfully clear instructions! If you make this, make it in a larger pan or several pans rather than making it in a deeper pan. That way you'll have more of the wonderfully crisp top layer of the potatoes so there'll be less arguments as to who gets that bit! This recipe makes a lot of kugel which is great! I look forward to enjoying some more of it over the next few days! Thanks Chef Kate!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>