Mushroom leek kugel, or what awaits us in the woods
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
137 kcal
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Course
Main Course
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Cuisine
Israeli
Mushroom leek kugel, or what awaits us in the woods
Description
The Mushroom Leek Kugel starts with thinly sliced leeks cleaned thoroughly, sautéed in margarine or butter with olive oil to soften without burning. Mixed mushrooms are caramelized with garlic, bringing deep earthy and umami flavors. Broad egg noodles are cooked just to al dente and combined with the cooled vegetable mixture.
A blend of silken tofu processed with almond milk, lemon juice, and salt creates a smooth, acidic, and rich base that, combined with lightly beaten eggs, acts as a custard to bind the kugel. Dill weed and nutritional yeast may be added optionally for herbal brightness and a hint of cheesy flavor. The mixture is baked in a buttered casserole for a firm yet creamy textured dish.
This kugel offers a savory, mushroom-forward flavor with a creamy consistency, ideal as a side or vegetarian main. The lemon juice in the tofu mixture adds freshness that balances the richness of the butter and mushrooms. This recipe involves several careful preparation steps including washing leek layers and controlling sauté temperature to avoid bitterness.
Ingredients
- 1 leeks 3 thin ones or 2 big ones, bunch
- 1 pound mushroom 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 ounce egg noodles preferably broad
- 4 egg
- 1 ounce silken tofu or sour cream, package
- ½ cup almond milk if using tofu
- lemon juice of half
- dill weed chopped, to taste (optional)
- nutritional yeast optional, to taste
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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