Noodle Kugel Onion Mushroom Food

MUSHROOM KUGEL

Steps:

• Preparation 1 Preheat the oven to 375 degrees. Lightly grease a 9"x13" baking dish. Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion and mushrooms and cook for 3 minutes. Remove from the heat and set aside. Cook the noodles according to package directions, drain and place in a 2 large bowl. Add the remaining fat, cooked vegetables and eggs. Stir to mix ingredients well. Season to taste with salt and pepper. Place in the prepared baking dish. Sprinkle the top with paprika. Bake for about 35 minutes or until the top is crispy and brown. Makes 6-8 servings Special instructions This is what my grandma cooked so often I think she could make it in her sleep. It is crunchy on top, soft in the middle, savory and so wonderful with roasted chicken or braised meat. Pour the meat juices over the noodles.

MUSHROOM ONION MATZOH KUGEL

Steps:

• Heat oven to 350°F
• Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel).
• Break matzoh into small pieces and put in a large bowl.
• Cover with stock and water.
• Heat oil in a skillet.
• Add onions and cook 5 minutes.
• Add carrots and next 6 ingredients, cover and cook 5 minutes until softened.
• Add to matzoh mixture.
• Add parsley and eggs, stir well.
• Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes.
• Uncover and cook for 20 minutes more.
• Cut into wedges, garnish with fresh parsley.

CLASSIC LUKSHEN NOODLE KUGEL

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt, and pepper in a large bowl. Pour mixture into an 8-inch square pan.
• Bake in the preheated oven until firm, about 35 minutes.

NOODLE KUGEL, ONION-MUSHROOM

Steps:

• Cook noodles uncovered about 4 minutes or until nearly tender, but firmer than al dente; drain, rinse with cold water and drain well; transfer to large bowl.
• Heat 4 tablespoons oil in large skillet.
• Add onions and sauté over medium low heat about 12 minutes or until very tender.
• Add mushrooms, seasonings and 1 teaspoon paprika; sauté about 12 minutes or until mushrooms are tender and onions are browned; if liquid remains in pan, cook over high heat, stirring, a few minutes until it evaporates; cool slightly.
• Add eggs to noodles and mix well.
• Stir in mushroom mixture; taste and adjust seasoning.
• Oil a 2-quart baking dish and add noodle mixture.
• Sprinkle with remaining tablespoon oil, then dust with remaining paprika.
• Bake uncovered at 350°F for 1 hour or until set.
• Serve from the baking dish.