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Source: FamilyTime Favorites

Wild Mushroom-Potato Kugel
Woodsy dried mushrooms are sandwiched between layers of potatoes so the final dish is full of deep, earthy perfumes. The kugel is baked in a hot metal pan so that the potatoes get nice and crusty.
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Serves: 8 to 10
Prep Time: 30 minutes
Cook Time: 60 to 65 minutes
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1 ounce dried porcini mushrooms, or mixed dried mushrooms
4 tablespoons olive oil, or vegetable oil, plus more for greasing the pan
3/4 pound onions, thinly sliced (about 3 cups)
Salt and freshly ground pepper
2 teaspoons chopped garlic
6 large russet potatoes, or 8 medium (baking potatoes)
4 large eggs, beaten
extra virgin olive oil, optional




Soak the mushrooms in 2 cups of hot water for 1 hour, or until soft. Drain through a strainer lined with paper towels or a coffee filter, reserving the soaking liquid. Wash the mushrooms under cold running water to remove any remaining grit. Chop coarsely.

Heat the oil in a 10-inch skillet over medium heat. Add the onions and saute for about 15 minutes or until crisp and lightly browned. Transfer to a bowl and season with salt and pepper.

In the same skillet (no need to wash it), combine the chopped mushrooms, garlic, and reserved mushroom soaking liquid. Bring to a boil over high heat and cook, stirring occasionally, until all the liquid evaporates. Season with salt and pepper and remove the skillet from the heat.

Preheat the oven to 400 degrees F.

Peel the potatoes. Grate in a food processor or over the large holes of a hand grater. Transfer them to a colander, rinse well, and drain. Use your hands to squeeze out as much liquid as possible. Put the potatoes in a large bowl and add the eggs and fried onions. Season with plenty of salt and pepper.

Grease the bottom and sides of a large, shallow metal baking pan (not glass). It should measure about 13-by-9 inches. Put the pan in the oven until the grease is sizzling hot.

Turn half the potato mixture into the hot pan, spread the mushrooms over it, cover with the remaining potatoes, and smooth the top. If desired, drizzle with a little extra-virgin olive oil.

Bake for about 50 minutes or until the top is golden and crisp and the potatoes are cooked through. Let the kugel cool until set. If necessary, reheat before serving.





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