Potato Kugel with Mushrooms (Parve, Passover)

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

Reduce heat and simmer for 30 minutes or until tender.

Drain and set aside until cool enough to handle.

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

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.

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

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

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.

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

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

NOTE:

Yields 8 servings.

SOURCE:

Word of Mouth Kosher Catering . Recipe reprinted with permission.