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Sides, Vegetarian

Noodle kugel with mushrooms and sour cream

Noodle kugel with mushrooms and sour cream
Kirk McKoy / Los Angeles Times

A holiday to celebrate cheese sounds like a French idea. But it is Shavuot, the upcoming Jewish festival, that highlights dairy foods. The official purpose of the two-day holiday, which begins on Sunday evening, is to commemorate Moses receiving the ... Read more

Active work time: 30 minutes | Total preparation time: 1 1/2 hours | Serves 8 to 12
  • 1/2 cup (1 stick) butter, divided
  • 2 large onions, chopped
  • 1 1/2 pounds mushrooms, halved and cut in thick slices
  • Salt
  • Freshly ground pepper
  • 2 teaspoons sweet paprika, plus a little for sprinkling
  • Cayenne pepper, optional
  • 14 ounces medium egg noodles
  • 2 cups creamed cottage cheese
  • 1 1/3 cups sour cream
  • 4 eggs, beaten

Step 1Heat the oven to 350 degrees. Grease a 3-quart baking dish.

Step 2Melt 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.)

Step 3Cook 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.

Step 4Pour 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.

Note: 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.

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