This is the exact dish my grandmother cooked so often, I genuinely think she could have made it in her sleep. It was a permanent fixture on her table, welcoming us with its comforting, earthy aroma the moment we walked through the door.
The beauty of this classic kugel lies in its perfect contrast of textures: it bakes up beautifully golden and crunchy on top, while remaining wonderfully soft, rich, and pillowy in the middle. Packed with savory, sautéed mushrooms and deeply seasoned thin egg noodles, it is the ultimate side dish for a traditional Shabbat meal. While it stands beautifully on its own, it pairs spectacularly with a golden roasted chicken or a rich, braised meat. For the ultimate comfort-food experience, be sure to pour those savory pan juices and gravy right over the crispy noodles on your plate!
Mushroom Kugel
Servings
Ingredients
- 5 tablespoons olive oil vegetable oil or rendered chicken fat
- 1 large onion sliced
- 10-12 ounces mushrooms sliced
- 12 ounces thin egg noodles
- 4 large Eggs beaten
- Salt and freshly ground black pepper to taste
- paprika
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9”x13” baking dish.
- Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion and mushrooms and cook for 3 minutes. Remove from the heat and set aside.
- Cook the noodles according to package directions, drain and place in a large bowl. Add the remaining fat, cooked onions and mushrooms and eggs. Stir to mix ingredients well. Season to taste with salt and pepper.
- Place in the prepared baking dish. Sprinkle the top with paprika. Bake for about 35 minutes or until the top is crispy and brown.
can is use canned mushrooms
If that is your preference you can.
This simple mushroom kugel is one of my family’s favorites. For holidays I often try a “fancier” kugel, but often my family comments that they prefer my regular mushroom version!
Not sure what program you mean, but because this is my recipe, I will answer as best I can. Of course, there are variations of how to clean mushrooms, but basically they should be rinsed on top and through the “gills” on the underside. Some authorities say to cut out the gills of portobello mushrooms. My mother used to peel mushrooms. I don’t. I just rinse them carefully.
Thank you so much for that bit of wisdom. I will do this from now on. I’d been told to just use a damp paper towel to wipe them off. I should have known that was not enough. But the question was more about cleaning scallions and that type veggie. Thank you for this other method. You are awesome. Claire
For leeks, scallions: I wash the outside, remove brownish parts, if any. Don’t remove root. Slice the scallion/leek in half lengthwise and rinse under water. Shake out to dry. Hope this helps.
Claire – if you are asking about cleaning the vegetables due to kashrut concerns then I highly recommend you consult the OU’s (Orthodox Union) Guide to Checking Fruits and Vegetables – it’s available on their website. Good luck!
On your program you mentioned something about a special way to clean veggies to be sure to be rid of bugs. Could you tell us what you do? Thank you! Claire
I’ve expanded my kugel variations lately but never thought to add mushrooms – one of our favorite veggies! Will definitely be adding this to the Shabbos menu! Thanks so much!
This is the one kugel that I know how to make! We love mushroom noodle kugel in our house. We often add caramelized onions and garlic to the mix as well as a bit of paprika.
I just made a Soba noodle kugel similar to this recipe and it was so good, I love the idea of adding mushrooms and will try that next.