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Categories:Viewed: 42 - Published at: 2 years ago
Ingredients
- 1 stick (1/2 cup) unsalted butter
- 1 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh marjoram
- 5 cups chopped onion
- 1/2 pound mushrooms, sliced
- 3 tablespoons dried dill
- 4 large eggs, beaten lightly
- 2 1/4 cups sour cream
- 1/2 cup matzo meal
- 3 russet (baking) potatoes, peeled (about 1 1/2 pounds)
Method
- In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam subsides and cook herbs 3 minutes.
- Add onion and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened.
- Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.
- In a bowl stir together eggs, sour cream, and matzo and let mixture stand.
- Preheat oven to 375 F. and butter a 13-by-9 inch baking dish.
- Under running water, coarsely grate potatoes into a colander.
- Squeeze excess water from potatoes and drain 2 minutes.
- Stir potatoes and onion mixture into matzo meal mixture.
- Spoon mixture into dish and bake in middle of oven 50 minutes, or until golden.
- Potato kugel may be made 1 day ahead, and chilled, covered.
