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Name: Mashed Potato Kugel with Onions and Mushrooms
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 lg Eggs beaten; 3 tb Vegetable oil; 1/4 c Chicken broth; 2 md Onions, chopped; Salt and pepper; 1/2 ts Paprika; 1 kg (2 - 2-3/4 lb) large; 225 g (8 oz.) small mushrooms,

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INGREDIENTS

2 lg Eggs ; beaten
3 tb Vegetable oil
1/4 c Chicken broth
2 md Onions, chopped
Salt and pepper
1/2 ts Paprika
1 kg (2 - 2-3/4 lb) large
225 g (8 oz.) small mushrooms,

INSTRUCTIONS

Jerusalem Post Magazine, Sept. 20, 1996, Faye Levy Put potatoes in a large saucepan with water to cover and pinch of salt and bring to a boil. Cover and simmer over low heat about 35 minutes or until very tender. Drain and leave until cool enough to handle. In a large skillet, heat oil, add onions and saute over medium heat until light golden. Add mushrooms, salt and pepper and saute over medium heat about 7 minutes or until brown. Preheat oven to 175 C (350 F). Peel potatoes while still fairly hot. Put in large bowl, cut each in a few pieces and beat with a hand mixer at low speed until coarsely mashed. Beat in broth, then eggs, just until blended. With a spoon, stir in 1/2 cup of sauteed mushroom mixture. Add 1/4 tsp salt and 1/2 tsp pepper, or to taste. Grease a 6- or 7-cup casserole and add half of potato mixture (about 2-1/2 cups). Top with remaining sauteed mushroom mixture, then with remaining potato mixture. Smooth top and sprinkle with paprika. Bake uncovered about 60 minutes or until top is firm and light golden at edges. Posted to JEWISH-FOOD digest V97 #033 From: Ruth Heiges Date: Sat, 21 Sep 1996 11:36:29 +0200 (IST)

NOTES

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Mashed Potato Kugel with Onions and Mushrooms

2 lg Eggs beaten
3 tb Vegetable oil
1/4 c Chicken broth
2 md Onions, chopped
 Salt and pepper
1/2 ts Paprika
1 kg (2 - 2-3/4 lb) large
225 g (8 oz.) small mushrooms,

Jerusalem Post Magazine, Sept. 20, 1996, Faye Levy    Put potatoes in a large saucepan with water to cover and pinch of salt and  bring to a boil. Cover and simmer over low heat about 35 minutes or until  very tender. Drain and leave until cool enough to handle.    In a large skillet, heat oil, add onions and saute over medium heat until  light golden.    Add mushrooms, salt and pepper and saute over medium heat about 7 minutes  or until brown.    Preheat oven to 175 C (350 F). Peel potatoes while still fairly hot. Put in  large bowl, cut each in a few pieces and beat with a hand mixer at low  speed until coarsely mashed.    Beat in broth, then eggs, just until blended.    With a spoon, stir in 1/2 cup of sauteed mushroom mixture. Add 1/4 tsp salt  and 1/2 tsp pepper, or to taste.    Grease a 6- or 7-cup casserole and add half of potato mixture (about 2-1/2  cups). Top with remaining sauteed mushroom mixture, then with remaining  potato mixture. Smooth top and sprinkle with paprika.    Bake uncovered about 60 minutes or until top is firm and light golden at  edges.    Posted to JEWISH-FOOD digest V97 #033    From: Ruth Heiges <heiges@post.tau.ac.il>    Date: Sat, 21 Sep 1996 11:36:29 +0200 (IST)

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Nutrition

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Serving Size: 1 Serving (302g)
Recipe Makes: 6 Servings

Calories: 161
Calories from Fat: 116 (72%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 2.5g
Cholesterol 352.5mg		108 %
Sodium 181.4mg		6 %
Potassium 126.8mg		3 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.8g
Protein 10.6g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 161

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