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Recipe

Kugel with mushrooms

September 24, 2008
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Kugel with mushrooms

Serves 4

California resident Faye Levy, author of many books, including "1,000 Jewish Recipes" (Wiley, 2000), was raised in Israel. When she and her mother celebrate holidays in Jerusalem or California, they make this kugel together, a recipe of her mother's.

Vegetable oil (for the dish)

4 tablespoons vegetable oil

1 large onion, chopped

8 ounces small white mushrooms, quartered

Salt and pepper, to taste

3/4 teaspoon paprika

7 or 8 ounces medium egg noodles

2 eggs, lightly beaten

1. Set the oven at 350 degrees. Oil a 1 1/2 quart baking dish.

2. In a large skillet, heat 2 tablespoons of the oil. Cook the onion over medium-low heat, stirring often, for 12 minutes or until golden brown.

3. Add 1 more tablespoon oil to skillet and heat it. When it is hot, add the mushrooms, salt, pepper, and 1/4 teaspoon of the paprika. Cook for 12 minutes, stirring often, or until the mushrooms are softened and onion is well browned.

4. Meanwhile, in a large pot of boiling salted water, cook the noodles over high heat for 4 minutes or until they are almost tender (they will not be cooked through). Drain them in a colander, rinse with cold water, and drain again.

5. In a large bowl, combine the noodles and mushroom mixture. Toss gently but thoroughly. Taste for seasoning and add more salt and pepper, if you like; the mixture should be highly seasoned. Stir in the eggs.

6. Transfer the mixture to the baking dish. Sprinkle with the remaining 1 tablespoon of oil and the remaining 1/2 teaspoon paprika.

7. Bake the kugel for 30 minutes or until it is set and lightly golden on top. Cut into squares. Adapted from Faye Levy

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