Potato Kugel with Mushrooms

good for Passover

Serves 8 to 10

INGREDIENTS:

  • 2 1/2 lbs potatoes, cut into chunks (1")  (about 6 medium sized).  - I use red and leave skin on.
  • 2 T butter
  • 2 T oil
  • 1 large onion, chopped
  • mushrooms, sliced - 1/2 lb.  I use mostly button, with a few shitake
  • Salt and pepper to taste
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp cardamon
  • pinch cinnamon
  • broccoli (optional) 
  • cheddar cheese - few ounces - (optional).  cut into small pieces - but not shredded

INSTRUCTIONS:

  1. In salted water, boil potatoes until tender (about 15 minutes).  Drain and place in large bowl.  Add butter.  Mash coarsely with potato masher.
  2. Saute onion for about 5 minutes - use skillet or wok.
  3. Add mushrooms and cook about 5 minutes until they release their liquid. Stir occasionally.  Add broccoli and cook for just a few more minutes until most of liquid is evaporated.  
  4. Add spices and stir.
  5. Add mushroom mixture to potatoes.
  6. Add cut up cheese to taste
  7. Add salt and pepper to taste.
  8. Transfer mixture to a pre-greased (spray with Pam) 9 x 13 pyrex dish.
  9. Sprinkle top with paprika.
  10. Bake about 15 minutes until hot.  Alternatively, bake longer until crisp on top.
Another option is to roast a few large portobello mushroom caps  in a roasting pan at 400 degrees for about 20 minutes.  Cut into strips and use to decorate top of kugel.
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