Advertisement

Noodle kugel with mushrooms and sour cream

Time Active work time: 30 minutes Total preparation time: 1 1/2 hours
Yields Serves 8 to 12
Noodle kugel with mushrooms and sour cream
1

Heat the oven to 350 degrees. Grease a 3-quart baking dish.

2

Melt 6 tablespoons of butter in a large skillet over medium-low heat. Add the onions and cook until very tender, 10 minutes. Add the mushrooms and sprinkle with salt and pepper to taste, the paprika and a dash of cayenne. Cook until the mushrooms are tender and the onions are browned, 10 minutes. If liquid remains in the pan, cook over high heat, stirring, a few minutes until it evaporates. (If you don’t have a large enough skillet, you can divide the ingredients among 2 skillets.)

3

Cook the noodles uncovered in a large pot of boiling salted water over high heat until they’re nearly tender but firmer than usual, 5 minutes. Drain, rinse them with cold water and drain well. Transfer them to a large bowl. Add the mushroom mixture and mix well. Add the cottage cheese and sour cream; mix well. Taste, and season the mixture generously. Stir in the eggs.

4

Pour the noodle mixture into the dish. Dot the top with the remaining 2 tablespoons of butter and sprinkle lightly with paprika. Bake the kugel uncovered until set and lightly browned on top, 1 hour. Serve from the baking dish.

This kugel gains its good flavor from well-browned onions and mushrooms, and therefore the sauteing step shouldn’t be rushed. Even when I substitute oil for all or part of the butter to saute the vegetables and use low-fat versions of the sour cream and cottage cheese, the kugel is delicious.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.