Try this Marvelous Mushroom/Onion Kugel

We just finished an entire week of daily festive meals celebrating Succot!

Having family and friends together for such an extended period made for a bit of a challenge with meal prep. I didn’t want to be cooking for hours every day so I sought out delicious dishes I could make ahead of time, that would freeze well while retaining taste and texture.

The humble ‘kugel‘ provides so many variations that I made three different types the week before Succot, froze them and reheated to serve hot, at several meals during the holiday. (Kugel is also good cold, right out of the fridge, for a filling snack. Ask Shmuel. He loves it that way!)

The kugel that got the most rave reviews from my family was the ‘Mushroom – Onion’ combination. ( Most people stick with potato kugel – Here’s my version. )

Mushroom-Onion Kugel

(serves 8 as a side dish and 4 as a main dish)

Ingredients

• 2 14 ounce cans of sliced mushrooms, drained
• 2 medium onions chopped
• 4 cloves garlic chopped
• 3 tablespoons Galilee Green Olive Oil ( GGOO)
• 5 eggs
• 5 tablespoons wheat flour (or almond flour for a keto diet)
• 5 tablespoons GGOO
• 1/2 cup mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon black pepper
  (Or instead of salt and pepper you can add 2 tablespoons of onion or mushroom soup mix for a fuller flavor)

Directions

1. Pre-heat oven to 350 degrees Fahrenheit
2. In a large frying pan heat 3 tablespoons of GGOO and add the drained mushrooms and chopped onions. Cook until onions are soft and mushrooms start to brown. Add the chopped garlic and cook for a few minutes, stirring frequently. Set aside and let cool slightly.
3. Mix remaining ingredients in a large bowl and stir well.
4. Pour fried mushroom/onion mixture into a food processor and pulse until fully combined. (I do this to ‘hide’ the ingredients from my grandchildren. They love the flavor and don’t know they’re eating ‘ewwy’ mushrooms).
5. Add the mushroom/onion mix (either pulsed in the food processor or right from the pan) to the egg/flour mixture. Stir well and pour into a pan lined with baking paper. Choose a pan that will hold the mixture so it’s about an inch thick.
6. Bake for about 45 minutes or until browned and fully set.