Mushroom Potato Kugel

By á-170456

Ingredients

• 1 medium onion minced
• 3 garlic cloves minced
• 1 ounce dried shaggy parasol mushrooms* cut small pieces
• 4 tablespoons butter
• 6 medium red potatoes peeled
• 1 medium red apple peeled, cored
• 2 eggs slightly beaten
• 2 tablespoons cognac
• 1/2 cup flour
• 2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1/3 cup sour cream (optional)

Details

Servings 6

Preparation

Step 1

* Alternate Mushrooms: boletes, common store mushroom

In a sauté pan, or skillet, sauté the onions, garlic, and mushrooms in the butter for 3 minutes. Allow to cool.

Grate the potatoes and apple, then place them in a tea towel and twist it to remove as much liquid as possible. Place the mixture in a large bowl. Add the eggs, onion-mushroom mixture, and cognac.

In a separate bowl, mix the flour, slat, and baking powder together and add it slowly to the potato mixture. Do not overmix, but blend well.

Place the mixture in a buttered 8- by 8-inch baking pan and bake in a preheated 350 degree oven for 1 hour or until the top is brown and the edges crisp. Cut into squares and serve with 1 tablespoon of sour cream on top of each portion.

This recipe yields 6 side dish servings.