Archive for January, 2008

Mushroom-Walnut Noodle Kugel

I was looking for something to do with the leftover mushrooms in my fridge when I came across a recipe for this dish in my copy of Joy of Cooking that I got for Christmas. I’m more familiar with the sweet kugels, but this sounded tasty. However, the recipe below is very loosely based on the one in Joy. It would be improved by some sauteed onions, about 1/3 to 1/2 cup, but I didn’t have any so I used a little onion powder. Please omit the powder and use the onions if you have them–just toss them in the skillet for a few minutes before adding the mushrooms. It will be much tastier. Also, this dish can easily become vegan by using egg substitute, soymilk, and vegan pasta.

Servings: about 2 main course if you have a salad or something with it

Cooking time: 1 hour 15 minutes (most of that is baking time)


  • 5-6 oz egg noodles
  • 4 oz white mushrooms
  • 1 small garlic clove
  • 1/3 cup chopped celery
  • 1 tbsp olive oil
  • 2 eggs
  • 1 tbsp milk
  • 1/3 cup chopped walnuts
  • 1/8 tsp rubbed sage
  • 1/4 tsp onion powder
  • freshly ground pepper
  • dash of salt
  1. Put water on to boil for the pasta. Chop the celery into 1/3 inch pieces, mince the garlic and slice the mushrooms in 1/4 inch thick slices. Preheat the over to 350.
  2. Add the pasta to the boiling water. It should take about 10 minutes to cook. Heat the olive oil over medium heat in a small non-stick skillet. Add the mushrooms and celery. After about five minutes, add the garlic. Continue to saute until the mushrooms are light brown and aromatic.
  3. While the mushroom mixture is sizzling, combine the eggs, milk and spices in a medium mixing bowl. Chop the walnuts if necessary. Drain the noodles when they’re al dente. Add them to the egg mixture. Add the mushroom mixture to the eggs and noodles, followed by the walnuts. Toss lightly with a fork until everything is evenly combined.
  4. Coat a 1 quart baking dish with non-stick spray. Transfer the noodle mixture to the dish, lightly packing it with a fork. Bake for 35-40 minutes until golden brown on top. (After 35 minutes, I moved mine to the top rack to finish up the browning for about five minutes. I didn’t want to overcook the inside.) Let stand for 5-10 minutes before serving.

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Theme and Variation

I’ve been cooking up a storm on my break, but I haven’t had time to upload pictures. So instead, I post here in brief modifications I made to two of my easy recipes at the end of last semester. I needed a little variety, and both worked well.

Chickpea Pot Pie with Middle Eastern Spices: I have a Palestinian friend who says that all the dishes her mom makes contain allspice and cinnamon, and usually nutmeg. I didn’t feel like eating my usual pot pie, so I added to the mix 1/2 tsp allspice and a 1/4 tsp each cinnamon and nutmeg. It worked really well.

Lentil Burritos with Winter Vegetables: Same recipe for the most part, but I roasted some cauliflower, red onion and sweet potato in a 425 oven until tender. Then I just used these veggies in place of the summer ones.

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