Try this potato kugel recipe for the Passover / Pesach festival. This potato kugel recipe is a vegan recipe in that it contains ingredients that are not from any animal products or animal by-products, including poultry and fish. There are many recipes that qualify as vegan recipes, but one has to watch that the ingredients do not derive from any animal products or animal by-products. A potato kugel recipe is a typical recipe for vegans during the Passover / Pesach festival as are many other recipes that feature potato in them.

What does kugel mean? The word "kugel" is from the Yiddish word "kugl", which in turn is from the Middle High German word "kugel", meaning "ball" (Middle High German is the German of the 14th, 15th, and 16th centuries). Kugel (also spelled: kugal) is essentially a baked pudding - traditionally of potatoes or noodles - that is usually served as a side dish. The following potato kugel recipe contains mushrooms for added flavor.

Potato-Mushroom Kugel Recipe

6 medium-size potatoes, peeled and diced
3 large portobello mushroom caps
2 tablespoons margarine
2 tablespoons oil
1 large onion, chopped
1/2 pound button mushrooms, sliced
Salt and pepper to taste

Instructions for the Potato-Mushroom Kugel recipe:

  1. Set the oven at 400 degrees Fahrenheit (200 degrees Celsius or Centigrade). Oil a 9-by-13-inch (or 22.86-centimeter-by-33.02-centimeter) baking dish.
  2. In a large saucepan of salted water, cook the potatoes for 15 minutes or until they are tender.
  3. Arrange the portobello mushrooms in a roasting pan and roast them for 20 minutes.
  4. When the potatoes are cooked, drain them and transfer them to a bowl.
  5. Mash them with a potato masher, beating in the margarine.
  6. Cut the portobello mushrooms into strips. Turn the oven temperature down to 350 degrees Fahrenheit (180 degrees Celsius or Centigrade).
  7. In a skillet, heat the oil and cook the onion for 5 minutes.
  8. Add the button mushrooms and cook, stirring occasionally, for 10 minutes or until they release their liquid.
  9. Drain the liquid from the pan.
  10. Add the button mushroom mixture and salt and pepper to the mashed potatoes.
  11. Transfer the mixture to the baking dish and decorate the top with the portobello strips.
  12. Bake for 15 minutes or until the mixture is very hot.

Serves 8 to 10.

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