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Forum -> Recipe Collection -> Kugels and Side Dishes

Mushroom kugel

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ra_mom

Sun, Sep 18 2011, 7:00 pm

peppermint wrote:

I've never cooked with mushrooms before.

I have a can of mushrooms that says dry wt 8oz and net wt 14oz

I want to make pobody's nerfect's recipe. How should I measure 12oz of mushrooms?

It would taste very different with canned mushrooms. Your better off buying fresh, and using 1 and a half cartons of 8 oz. mushrooms.

peppermint

Sun, Sep 18 2011, 7:21 pm

thanks. I'll just skip the recipe. The whole point of making this recipe is I'm trying to use up a few old cans of mushrooms that I have Wink

geemum

Thu, Dec 08 2011, 5:57 am

Mushroom Kigel (from Binah or Mishpacha)

1/4 cup oil (or marg)
2 onions diced
2 medium cans sliced mushrooms (or 1 can and 1 box fresh)
1 teaspoon mushroom soup mix (I use onion soup mix)
6 T white flour (or whole wheat)
2 teaspoons baking powder
4 eggs
salt + pepper

- fry onion and then add mushrooms and sautee for a few minutes
- add everything else
- fits into 9 inch round pan for 45 mins at 180 degrees (350)

option to put a sheet of malawwah as base and another as top - (nice to make top layer as a lattice)

soproud

Tue, Jan 17 2012, 8:27 pm

ra_mom wrote:

chestnut wrote:

ra_mom - how did they come out? how many muffins?

They're very good. I used small 4" round pastry tins instead of muffin tins, because I find that whenever I make kugel muffins they come out puny and too small to look nice on the plate. So I made 10 minis.
With the muffin tins, you'll get between 16 and 24 mini kugels.

ds6099 wrote:

Do you really put in an entire cup of oil? Isn't that a bit much?

It definately is a lot. I wanted to follow the recipe exactly the first time I tried them so I put in the whole amount. It gives a souffle like texture.

ra_mom, this recipe sounds awesome. Do you think I can use some soy milk instead of the full cup of oil? Scratching Head

ra_mom

Tue, Jan 17 2012, 10:34 pm

soproud wrote:

ra_mom wrote:

chestnut wrote:

ra_mom - how did they come out? how many muffins?

ds6099 wrote:

Do you really put in an entire cup of oil? Isn't that a bit much?

It definately is a lot. I wanted to follow the recipe exactly the first time I tried them so I put in the whole amount. It gives a souffle like texture.

ra_mom, this recipe sounds awesome. Do you think I can use some soy milk instead of the full cup of oil? Scratching Head

It gives it a certain texture. But I'm sure you can sub half with soy milk and maybe add an extra egg.
Let us know how it turns out.

soproud

Wed, Jan 18 2012, 12:30 am

Yikes... I'm the guinea pig here! Well, I plan on making them for this shabbos and I definitely will letchya know!

soproud

Mon, Jan 23 2012, 2:58 am

Ok... I can't compare it to the original recipe bec I only did it this way, but I did 1/2 cup soy milk, 1/2 cup oil, and it came out fine. IMO the kugel was a bit too sweet, next time I'd cut down on the sugar, especially if using soy milk.

mol

Mon, Jan 23 2012, 4:13 am

theres a mushroom tart in kbd if thats what ur looking for...

Pineapple

Mon, Jan 23 2012, 5:41 am

...

Last edited by Pineapple on Tue, Jan 24 2012, 7:16 pm; edited 1 time in total

rainbow dash

Mon, Jan 23 2012, 8:56 am

pobody's nerfect im gonna try your kugel tonight and if its good ill make it for shabbos.Thanks a ton. BTW I feel that the less ingredents the better.

dee's mommy

Mon, Jan 23 2012, 9:41 am

pobody's nerfect wrote:

here it is:

12 oz mushrooms
1 medium onion
2 eggs
1 t salt
1/2 c flour
1/2 c soy milk
1 T oil

slice or chop mushrooms. dice onion very small. mix all ingredients together and pour into greased 8x8 pan. bake at 350 for 50-60 minutes.

everyone gobbled this up! it was easy to cut into squares (except the very middle which was too gooey- so I increased the cooking time for y'all.)

next time, I think I'll double it and put it in a 9x13!

Thank you for this. I made this for Shabbos, and we really enjoyed it. There was none left at the end of Shabbos.

Pineapple

Tue, Jan 24 2012, 7:20 pm

ra_mom wrote:

lovely1 wrote:

ra_mom wrote:

I'm trying Estee Kafra's mushroom zucchini kugel muffins tonight.

Would you mind sharing the recipe, please? TIA

Zucchini Mushroom Mini Kugels

3 eggs
1 c oil
1/4 c sugar
1 1/2 tsp salt, divided
1 tsp baking powder
4 medium-large zucchini (2 peeled, 2 unpeeled)
1 Spanish onion (I use 2 medium-sized yellow onions)
12 button mushrooms
1 clove garlic
Pepper to taste

Grease muffin tins very well.
Mix eggs, oil, sugar. Add 1/2 tsp salt, and baking powder. Mix well.
Grate zucchini finely. Add remaining salt, and pour into a colander set up over a bowl or sink to let the liquid drain.
Process onion, mushrooms, and garlic in food processor. Add to batter along with zucchini. Mix to combine, add pepper to taste.
Pour into prepared muffin tins. Bake at 350 for for 30 minutes.
Remove from tins by loosening around the edges with a sharp knife.

Can I use canned mushrooms for this? If yes how many? And how much oil is nec.?

ra_mom

Thu, Jan 26 2012, 10:57 am

Pineapple wrote:

ra_mom wrote:

lovely1 wrote:

ra_mom wrote:

I'm trying Estee Kafra's mushroom zucchini kugel muffins tonight.

Would you mind sharing the recipe, please? TIA

Can I use canned mushrooms for this? If yes how many? And how much oil is nec.?

I wouldn't use canned mushrooms for this.
Not sure how much oil is necessary as I only tried it once, as is.

AlwaysGrateful

Mon, Feb 06 2012, 7:43 am

ra_mom -- would this work as a kugel? Or in cupcake holders? I hate scraping my muffins out of the tins, and kugels are SO much easier.

ra_mom

Mon, Feb 06 2012, 4:10 pm

AlwaysGrateful wrote:

ra_mom -- would this work as a kugel? Or in cupcake holders? I hate scraping my muffins out of the tins, and kugels are SO much easier.

As a kugel it would fall apart when you cut it. It kind of has a souffle texture.
Would work wonderfully in cupcake holders, but they will come out pretty tiny as they don't rise the way cupcakes do.

pobody's nerfect

Sun, Sep 30 2012, 9:35 am

just an update- I don't usually have soy milk around so now when I make the kugel I just omit that and add one egg. comes out awesome.

AZmom09

Wed, Oct 03 2012, 7:13 am

pobody's nerfect wrote:

just an update- I don't usually have soy milk around so now when I make the kugel I just omit that and add one egg. comes out awesome.

Really want to make your recipe. Do you think I can use canned mushrooms for it? Also will it freeze well? I also dont have soy milk so will do the egg idea like you said.
Thanks!

pobody's nerfect

Wed, Oct 03 2012, 7:16 am

I think it should freeze fine.
canned mushrooms will definitely change the texture, but they might work. I'm not a fan in general of that canned slimyness so I always use fresh.

AZmom09

Wed, Oct 03 2012, 7:17 am

I hear that, me neither, but I have them in the house... Smile

thanks, might give it a try.

PinkFridge

Tue, May 17 2016, 9:37 am

Old thread but I was looking for freezable mushroom recipes:
Ra mom and anyone else who made that recipe with the 12 button mushrooms: 1/4 c. SUGAR??? What does the sugar add?

And re pobody's nerfect's recipe: is it possible it was gooey because the mushrooms released a lot of liquid (though I guess that's why it has so little oil)? Or did baking longer do the job?

Thanks!

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