Sunday, 6 April 2014

Weekend Cooking - Potato and Mushroom Kugel


I'm a very fidgety person,and a lover of multi-tasking. When I tell you that I'm going to have a chilled-out weekend that involves marathoning House of Cards, what I'm actually telling you is "I'll be doing a bunch of mindless chopping and peeling, while House of Cards is on in the background."


So yes, when there's a bad weather day and some good TV or movies to be watched, chances are I'll be cooking something large and long in prep time. Also given that I'm trying to save-up for an upcoming trip, I decided to make something budget friendly: potato and mushroom kugel.


Although this is far from a traditional kugel, it holds-up well and will provide you with a hearty meal for a whole week, plus some leftovers for the freezer.


flipped-over

Ingredients (adapted from Food and Drink Mag, Spring '14):
  • 3 lbs of yukon gold potatoes, julienned on a mandolin with peels on
  • 1 lb of cremini mushrooms, finely chopped
  • 3 clove garlic, minced
  • 1 Tbsp lemon juice
  • 1 tsp dried tarragon 
  • 7 eggs, beaten
Instructions:
  1. Julienne the potatoes, and set aside in two large bowls, filled with cold water. (Yup - this step is going to take you a while!
  2. Preheat oven to 350F.
  3. Clean and finely chop the mushrooms, then add to an oiled frying pan, and medium-high heat. Cook for 6 minutes, and stir periodically until any moisture has evaporated.Add the garlic, lemon juice, and tarragon, and cook for another minute. Remove from heat, and set aside.
  4. Drain the potatoes in water, and in a separate bowl, beat the eggs well. Once beaten, place half the potato mixture in your largest baking pan (grease first), and toss with half the egg mixture. 
  5. Add all of the cooked mushrooms on top of the eggy potatoes in the pan.
  6. In a bowl,toss together the remaining egg and potato, then spread out in the pan as a final layer.  
  7. Bake for 1 + 10minutes. When the top is crispy and the egg at the bottom is cooked through, it's done.
Enjoy!

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