Mushroom leek kugel, or what awaits us in the woods

Name: Mushroom leek kugel, or what awaits us in the woods
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1 bunch of leeks; 1 pound of mushrooms; 2 tablespoons margarine or butter; 4 cloves garlic; 1 8-ounce package egg noodles; 4 eggs; 1 12-ounce package of silken tofu; ½ cup of almond milk; The juice of half a lemon; dill weed; nutritional yeast

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5.0

153 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
6 servings
Calories
137 kcal
Course
Main Course
Cuisine
Israeli

Mushroom leek kugel, or what awaits us in the woods

Ethan Patterson

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This mushroom leek kugel is a creamy, earthy dish, a perfect marriage of spongy mushrooms, pungent leeks, and sharp, bright, fragrant dill.

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Ingredients

Servings

1 bunch of leeks 3 thin ones or 2 big ones
1 pound of mushrooms mixed kinds, here I used king and white, because that's what I had at the time (500 grams)
2 tablespoons margarine or butter
4 cloves garlic
1 8-ounce package egg noodles preferably broad
4 eggs
1 12-ounce package of silken tofu or sour cream
½ cup of almond milk if using tofu
The juice of half a lemon
dill weed chopped, to taste (optional)
nutritional yeast optional, to taste

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Instructions

Preheat oven to 350°F (175°C). Lightly butter (or oil) the insides of a casserole dish.
Trim leeks, cutting off most of the green tail. Slice the stalk in half and wash carefully, ensuring no debris remains trapped between the layers. Slice thinly.
Clean mushrooms with a wet paper towel, and slice them.
Heat margarine (or butter) in a pan. Add a splash of olive oil to keep it from burning. Add leeks and sauté in med heat for 5 mins.
Add sliced mushrooms and sauté on medium heat until caramelized, about 7-10 minutes. Chop garlic and add to pan. Reduce heat and continue sautéing for another 3-5 minutes.
Prepare noodles: bring large pot of salted water to a boil, add noodles, but only cook for 6 minutes. Drain, and transfer to a big bowl. Add sautéed mushroom mixture.
Process tofu with almond milk, lemon juice and a pinch of salt in food processor (or blender, though a processor works better). Add tofu mixture to noodles. Beat eggs lightly in a small bowl and add to pasta bowl. Add salt and pepper, and more dill, to taste. Mix everything gently.
Spoon noodle mixture into prepared casserole dish. If desired, sprinkle with nutritional yeast. Bake 45 minutes, until top is golden own and filling is set.

Nutrition Information

Show Details

Calories 137kcal (7%) Carbohydrates 7g (2%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 113mg (38%) Sodium 652mg (27%) Potassium 173mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 573IU (11%) Vitamin C 2mg (2%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 137 kcal

% Daily Value*

Calories	137kcal	7%
Carbohydrates	7g	2%
Protein	8g	16%
Fat	9g	14%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.01g	1%
Cholesterol	113mg	38%
Sodium	652mg	27%
Potassium	173mg	4%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	573IU	11%
Vitamin C	2mg	2%
Calcium	58mg	6%
Iron	1mg	6%