When it comes to a close on Yom Kippur, don’t you need something a little more filling and comforting than lox and bagels!?! I definitely do.
Well here’s my answer: a Mushroom and Brie Kugel – a savory and hearty alternative to your typical kugel and a truly welcome addition to your break fast meal.
The technique couldn’t be easier and will allow you to create a whole new repertoire of holiday favorites. Simply combine your cooked and cooled noodles with eggs and any tasty ingredients of your choosing and bake until golden brown and delicious!
MAKE YOUR OWN RECIPE
Using this technique and the recipe below as background, how might you make your own recipe?
How about you:
Vary your noodles?
- I love egg noodles but how about using regular semolina, whole wheat, spinach or any gluten-free option (brown rice, quinoa, etc…).
- Any flavor combinations you like will work well, including other vegetables or even meats (assuming you’re not kosher…). Just make sure to cook and cool your ingredients before combining them with the noodles and eggs.
Change up your cheese?
- If you’re using spinach, feta is a natural match. If you’re using tomatoes, try mozzarella. Pick your favorite cheese- anything goes as long as you enjoy the taste of your combination of ingredients. And, of course, if you prefer you can always omit the cheese altogether.
Wishing those who celebrate a meaningful holiday. Now, go make your own recipes!
Mushroom & Brie Kugel
- 3 tbsp – Olive oil
- 1 – Onion, diced
- 12 oz. – Mushrooms, sliced
- 1 lb. – Brie, rind removed and sliced into small pieces (freezing just before cutting helps)
- 1 tbsp – Fresh thyme, leaves removed from stems and chopped
- 12 oz. – Egg noodles, cooked according to package directions
- 4 – Eggs, beaten
- Salt and pepper, to taste
1. Preheat oven to 375 degrees
2. Lightly grease an 8”X8” baking dish
3. Heat 2 tablespoons of the olive oil in a sauté pan over medium heat
4. Add the onion, mushrooms and thyme, with a generous pinch of salt and pepper, and cook for approximately 7 minutes, until the mushrooms have released most of their moisture and darkened in color
5. Remove from the heat, drain the excess liquid and set aside
6. Whisk the eggs with the remaining olive oil and a generous pinch of salt and pepper (this will be your seasoning for the kugel)
7. Combine the cooked and cooled noodles with the cooled mushrooms/onions and brie
8. Add the egg mixture and stir to ensure the cheese is evenly distributed throughout
9. Place in the prepared baking dish
10. Bake for approximately 45 minutes, until the top is crispy and brown
11. Let rest for 15 minutes and serve warm or let rest further and serve at room temperature