Wild Mushroom-Potato Kugel

Campbell's Wild Mushroom-Potato Kugel Recipe

Looking for something different to serve with meat or poultry?  Try this savory kugel, with woodsy dried mushrooms sandwiched between layers of potatoes.  It's full of rich, deep flavors!

At a glance


30 min.


2 hr. 40 min.



Servings: about 1 1/3 cups each

Bake: 50 min.

Stand: 1 hr.

Cool: 20 min.

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What You'll Need

1 ounce or mixed dried dried porcini mushrooms
4 tablespoons extra-virgin olive oil
3 large onions, thinly sliced (about 3 cups)
as needed Black pepper
2 teaspoons chopped garlic
6 large russet potatoes
4 eggs, beaten

How to Make It

  • 1

    Place the mushrooms into a medium bowl.  Add 2 cups hot water.  Let stand for 1 hour or until the mushrooms are softened.  Strain the mushroom mixture through a paper towel-lined sieve into a medium bowl, reserving the liquid.  Coarsely chop the mushrooms.

  • 2

    Heat the oil in a 10-inch skillet over medium heat.  Add the onions and cook for 15 minutes or until crisp and lightly browned.  Remove the onions to a bowl and season with the black pepper.

  • 3

    Add the mushrooms, garlic, and reserved mushroom soaking liquid to the skillet and heat over medium-high heat to a boil.  Cook and stir until the liquid is evaporated.  Season the mushroom mixture with the black pepper.  Remove the skillet from the heat.

  • 4

    Heat the oven to 400°F.  Lightly grease a 3-quart shallow baking pan.

  • 5

    Peel and grate the potatoes.  Place the potatoes into a colander.  Rinse with cold water and drain well, pressing out any excess liquid.  Stir the potatoes, onions and eggs in a large bowl.

  • 6

    Spoon half the potato mixture into the baking pan.  Spread the mushroom mixture over the potato mixture.  Top with the remaining potato mixture.  Drizzle with additional oil, if desired.

  • 7

    Bake for 50 minutes or until the top is golden brown and the potatoes are tender.  Let the kugel cool in the pan on a wire rack for 20 minutes.

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