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Layered Mushroom Kugel

Layered Mushroom Kugel

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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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.