Onion Mushroom Potato Kugel
Transform your side dish game with this savory Onion Mushroom Potato Kugel, a comforting and flavor-packed twist on the traditional kugel recipe. Made with golden russet potatoes, caramelized onions, and earthy cremini mushrooms, this dish is infused with the perfect balance of tender textures and rich umami flavors. A blend of eggs, all-purpose flour, and baking powder ensures the kugel bakes up light and satisfying, while fresh parsley adds a pop of vibrant freshness. Perfect for holiday gatherings or a cozy family dinner, this recipe is easy to prepare and showcases crisp golden edges and a soft, hearty interior. Whether you're hosting guests or craving a wholesome side, this potato kugel is a crowd-pleasing favorite that pairs beautifully with roasted meats or a fresh salad. Tags: potato kugel, savory kugel recipe, mushroom kugel, holiday side dish, potato casserole recipes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 medium Yellow onion
- 2 cups Cremini mushrooms
- 4 tablespoons Olive oil
- 3 large Eggs
- 3 tablespoons All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 cloves Garlic
- 1 teaspoon Baking powder
- 2 tablespoons Fresh parsley
- 2 tablespoons Vegetable or avocado oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with 2 tablespoons of vegetable or avocado oil.
Peel and shred the russet potatoes using a box grater or food processor. Place the shredded potatoes in a clean dish towel and squeeze out as much moisture as possible. Set aside.
Thinly slice the onions and dice the garlic. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until softened and golden-brown, about 8-10 minutes.
While the onions cook, clean and finely chop the cremini mushrooms. Add the mushrooms to the skillet with the onions and sauté until they release their moisture and begin to brown, an additional 5-7 minutes. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs, flour, salt, pepper, and baking powder until smooth.
Add the shredded potatoes, sautéed onions and mushrooms, and chopped parsley to the bowl with the egg mixture. Stir until all ingredients are well combined.
Transfer the mixture to the prepared baking dish, spreading it evenly across the pan. Use the back of a spoon to press it down slightly for an even surface.
Bake in the preheated oven for 50 minutes, or until the top is golden brown and crispy. If needed, turn on the broiler for the last 2-3 minutes for extra crispiness.
Remove the kugel from the oven and let it cool for 5-10 minutes before slicing and serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5584 mg | 243% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 32.0 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 418 mg | 32% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 9183 mg | 195% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
