Wild Mushroom-Potato Kugel

Recipe by Chef Kate
READY IN: 3hrs 20mins
SERVES: 8-10




  • 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.