23 Sep 2019 Mushroom Leek Onion Kugel

This kugel is perfect for Rosh Hashana, when we have a tradition to eat leeks as one of the simanim: she’yi’korsu so’nay’nu, may our enemies be cut down. 

It’s a fresh and different side dish, bursting with flavor.  It’s easy to prepare and low fat/healthy.  This kugel will be enjoyed by all. 

Mushroom Leek Onion Kugel

Preheat the oven to 350*. 

In a large sauté pan, heat some oil over medium heat (I use light-tasting olive oil).  To the hot oil, add 1 large onion, sliced, and 4 leeks, sliced (use the white and light green parts only).  Add 2 frozen garlic cubes and 2 frozen parsley cubes.  Sauté for about 10 minutes, over medium heat, stirring often. 

To the pan, add 2 boxes (8 oz. each box) white button mushrooms, sliced. 

Season the vegetables with 1 1/2 Tbsp. m.s.g.-free onion soup mix, black pepper to taste, and 1 1/2 Tbsp. brown sugar. 

Continue to sauté for about 10-15 more minutes, stirring as necessary.

Shut the flame and transfer the vegetable mixture to a large mixing bowl, using a spatula to scrape all the flavors out of the frypan into the bowl.

To the bowl, add: 2 Tbsp. flour (I use white whole wheat), 2 Tbsp. oil, and 2 eggs lightly beaten.  Mix all ingredients together.

Transfer the mixture to a 9” round foil pan (or oven-to-tableware dish of your choice).  Bake, uncovered, on 350* for about 45-60 minutes, till kugel is set and browned. 

Happy cooking, b’tay’avon and enjoy!

Wishing you and yours a shana tova u’metuka – a year that is always good and only sweet.

Michal