I came up with this recipe to satisfy my love of mushrooms and as a dish that fills my gluten-free needs. I’ve made this pareve but to make it more decadent use dairy ingredients.
Layered Mushroom Kugel
Servings
8 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon vegan butter plus 3 tablespoons vegan butter melted, divided
- 10 – 12 oz. mushrooms chopped, crimini, shitake and portabello about 4 cups chopped
- 1 cup onion chopped
- 2 cloves garlic chopped
- 2 tablespoons white wine
- 1 1/4 teaspoons salt
- 2 cups yellow cornmeal
- 1/2 teaspoon baking powder
- 1 cup soy milk
- 1 cup sour cream substitute
- 2 eggs beaten
Instructions
- Preheat oven to 450 degrees F. Grease 9 in round baking dish.
- Heat 1 tablespoons oil and 1 tablespoon vegan butter in a large skillet. Saute the mushrooms, onions and garlic over medium heat about 20 minutes, until soft. Mix in 3/4 teaspoon salt. Add the wine and stir until absorbed.
- While the mushrooms are cooking prepare the cornbread mixture. In a bowl, mix together the cornmeal, 1/2 teaspoon salt and baking powder. Add the soy milk, sour cream substitute, eggs and remaining 3 tablespoons melted vegan butter. Take 1/3 of the sautéed mushrooms and add to the cornbread mixture. Mix gently. It’s o.k. if there are lumps!
- Spread half the cornbread mixture into prepared baking dish. Spread the mushroom mixture and then top with remaining cornbread mixture. Bake about 20 minutes.
Unsweetened applesauce is a great substitute for eggs in most recipes. You can use 1/4 cup (about 65 grams) to replace 1 egg
What couldI use instead of cornmeal?
Need to disagree with prior reviewers. Not sure why this rates so highly. Somewhat bland and grainy. Was expecting more flavor and it was drier than I expected.
This recipe was appealing to me, but I was extremely disappointed with the way it turned out. The cornbread was very dense and dry, and completely out of proportion to the mushrooms. I agree Leah L. who commented that the amount of the mushroom mixture needs to be doubled, though I am not sure that would be enough. I think that the amount of the cornmeal mixture should also be cut down. However, I don’t think that I liked this recipe enough to bother trying it again.
My daughter is vegan. Any substitutes for the eggs?
I’m going to have to try this!
hi sounds great, but most importantly, how does it freeze??
this looks great! but can it be doubled? a 9″ round won’t feed my typical shabbos crowd!
thanks 🙂
Wow, really this looks amazing 🙂
i love everything about it, the colors, the shape and the look of it.
Its just very delicious and well made, you must be a pro to do this kind of cakes.
well i hope i can taste it soon because it just look amazing 🙂
thanks!
It looks very delicious. Thank you for your awesome recipe, I will try it at the weekend and I hope I can make it’s yummy like yours.