Ingredients Jump to Instructions ↓

  1. 6 large potatoes (about 2 1/3 lbs)

  2. 1/2 cup oil (olive,vegetable or cottonseed)

  3. 2 1/2 cups chopped onions

  4. 12 ozs. mushrooms sliced or diced

  5. 1/2 teaspoons salt,divided

  6. 2 eggs, lightly beaten (or 1/2 cup Passover eggbeaters or 4 egg whites)

  7. paprika

  8. freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Drop potatoes in boiling water to cover in a large saucepan.

  2. Reduce heat and simmer for 30 minutes or until tender.

  3. Drain and set aside until cool enough to handle.

  4. In a large skillet, heat 3 tablespoons of the oil. Add onions. Saute over medium heat until golden (about 15 minutes).

  5. Remove about 1/2 cup sauteed onions to mix with potatoes. Add mushrooms and another tablespoon of the oil to remaining onions. Saute until mushrooms are tender. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Let Cool.

  6. Peel potatoes. Mash with a potato masher in a large bowl.

  7. Add remaining oil, reserved sauteed onions, salt and pepper, any mushroom liquid and eggs to the potatoes. Mix well.

  8. In greased 2 qt casserole, layer half of the potato mixture. Top with the mushrooms, then add another layer of potatoes. Smooth top. Sprinkle with paprika.

  9. Bake at 350 degrees Fahrenheit for 1 hour or until the top is firm and the edges are golden.

  10. . Let stand for 10 minutes before serving. Spoon out.

  11. NOTE:

  12. Yields 8 servings.

  13. SOURCE:

  14. Word of Mouth Kosher Catering . Recipe reprinted with permission.


Send feedback