Wild Mushroom Potato Kugel
Embrace the rustic charm of comfort food with this Wild Mushroom Potato Kugel—a crispy, golden-brown twist on the classic potato dish! Packed with earthy wild mushrooms like shiitake, cremini, or chanterelles, paired with grated russet potatoes and aromatic garlic, this kugel delivers rich, savory flavors in every bite. The mushrooms are sautéed to perfection in butter and oil before being mixed with onion, eggs, and a touch of flour for structure, creating a dish that's hearty yet refined. Baked until irresistibly crisp at the edges, it's a crowd-pleasing side perfect for holiday gatherings, weeknight dinners, or a unique brunch centerpiece. Garnish with fresh parsley for a touch of brightness and serve warm to showcase this indulgent, textured treat. Keywords: wild mushroom potato kugel, crispy potato kugel, mushroom side dish, savory kugel recipe, holiday potato dish.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 1 medium Yellow onion
- 2 cups, chopped Wild mushrooms (e.g., shiitake, cremini, or chanterelles)
- 2 minced Garlic cloves
- 4 large Eggs
- 3 tablespoons All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons, chopped Parsley (optional, for garnish)
- 4 tablespoons Neutral oil (e.g., sunflower or canola)
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and grate them using a box grater or food processor with a shredding attachment. Place the grated potatoes in a bowl of cold water to prevent discoloration.
Finely chop the onion and set it aside.
In a skillet, heat 2 tablespoons of oil and 2 tablespoons of butter over medium heat. Add the mushrooms and cook until browned and softened, about 6-8 minutes. Add the minced garlic and cook for an additional 1-2 minutes. Remove from heat and allow to cool slightly.
Drain the grated potatoes and squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth. Place the potatoes in a large mixing bowl.
Add the chopped onion, cooked mushrooms, eggs, flour, salt, and black pepper to the bowl with the potatoes. Mix well to combine.
Grease a 9x13-inch baking dish with 1-2 tablespoons of oil. Pour the potato mixture into the dish, spreading it out evenly and pressing it down lightly.
Drizzle the remaining 2 tablespoons of oil over the top of the mixture to help it crisp while baking.
Bake for 50-55 minutes, or until the kugel is golden brown on top and crispy around the edges.
Remove the kugel from the oven and let it cool slightly before slicing into squares. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.1 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1278 mg | 27% | |
*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.
