Mushroom Kugel

This Mushroom Kugel is the star of any meal, especially one that is dairy and gluten free.

If you love the savory combo of sour, oniony mushrooms with a creamy texture, this kugel is for you. Caramelized onions and mushrooms blend with sour cream and eggs for a rich, smooth dish.

It’s also Passover-friendly when you swap the corn starch with potato starch if you don’t eat legumes on Passover.

A Kugel or a quiche

Unlike a quiche, a kugel’s contents are more tightly packed and held together than those of a quiche.

This makes it easier to slice a Kugel into well-structured portions, thereby making it easier to serve.

why prepare This mushroom kugel

Kugels are a lifesaver when you need something easy and satisfying—perfect if you’re just getting started in the kitchen.

Like most kugels, this Mushroom Kugel keeps things simple, so you don’t have to spend hours cooking.

Quick History of Kugels

Kugel, meaning “sphere” in German, began as a round dough ball with legumes for Shabbat.

It later evolved into a crustless quiche with noodles or potatoes.

By the late 1700s, it spread to Israel and was brought to the U.S. by Jewish immigrants from Poland and Russia.

ingredients of this Mushroom Kugel

Mushrooms –

Canned or fresh mushrooms both work. Canned add a natural saltiness, while fresh need a pinch of salt during the sauté with the onions.

Onions –

Typically white onions. Red onions are great too.

Onions contribute to the kugel’s sweet aroma, and add to its texture as well.

Dairy Item – Sour-cream –

High-fat or low-fat. Substitute: High-fat or low-fat Greek yoghurt

Dry Absorbing agent –

Gluten-free: Use potato starch or substitute with corn starch at a 1:2 ratio—2 parts corn starch for every 1 part potato starch.
With gluten: You can use regular flour instead of starch, adjusting the amount as needed for consistency.

Wheat flour:

For a glutenous version, use a 1:1-1/2 ratio—1 part corn starch to 1-1/2 parts wheat flour.

Preparation

1. Fry the onions for a few minutes, then add the drained mushrooms and sauté over high heat for about 10 minutes.
2. Transfer to a bowl and combine with the rest of the ingredients.
3. Bake uncovered in an oiled, parchment-lined pan. Let it cool a bit before slicing—easy, right?
4. And hey, don’t forget to leave some crumbs for others! 🙂

Tips for mushroom Kugel

1. If you’re unsure about the consistency of the kugel, here’s a simple rule: the mixture should have a bit of liquid surrounding the solid ingredients. Check the image below labeled “Texture of mixture before baking.“
2. If there’s too much liquid, add a little more potato starch, flour, or corn starch.
3. But be cautious—adding too much dry ingredient will make the kugel harder, denser, and less enjoyable. With potato starch, too much can even make the kugel bouncy!

What to Pair with Mushroom Kugel

A dairy mushroom kugel pairs well with a variety of light, fresh, or creamy dishes. Here are some great options:

Dairy or Vegetarian Pairings

• Green herb salad – with lemon vinaigrette or creamy dressing
• Fresh Tomato Cucumber salad
• Cauliflower nuggets – dairy free, dredged and shallow fried. Best ever! No crumbs left on the dish!
• Mushroom-Barley Tomato soup –
• Thick Israeli Orange (pumpkin) soup – Diary free
• Cheese Platter – with mild cheeses, fruits, and crackers
• Greek yogurt or sour cream dip – with herbs, to complement the kugel

For Brunch or Shavuot

• Cottage cheese pancakes
• Oat-cottage cheese pancakes
• Casseroles – if you’re doing a variety of egg-based dishes – Broccoli Casserole
• Bagels with cream cheese – for a classic dairy touch

Want something to drink? Try a cold glass of lemonade, iced tea, or a crisp white wine like Sauvignon Blanc.

Storage

And best of all? It’s gluten-free and perfect if you’re looking for a Passover-friendly option.

To store kugel, let it cool completely, then cover it with parchment paper, wrapped in plastic wrap or foil. You can keep it in the refrigerator for up to 3-4 days.

For longer storage, freeze it after it cools completely! Cover in parchment paper wrapped by plastic wrap or foil and it’ll last up to 3 months. When ready to serve, thaw it overnight in the fridge and reheat in the oven as it might be more watery.

Related Kugels/Crustless Quiches

• Delicious Broccoli Kugel, Low-Fat
• Vegetarian Spinach Kugel (Quiche)
• Dairy-Free Cauliflower Kugel (Quiche)

Pronunciation of this Crustless Quiche

Pronunciations of “kugel” vary across Jewish communities, reflecting regional and cultural differences:

• /koogle/ (rhymes with “Google”) – This is the standard Yiddish and Modern Hebrew pronunciation. It’s most common among Jews of Litvak (Lithuanian) or Israeli backgrounds.
• /keegel/ – This pronunciation is typical among Galitzianer Jews (from Galicia, now parts of Poland and Ukraine). It’s considered more traditional in certain Hasidic and Haredi communities.

Both are correct—just regional and cultural variants within Ashkenazi Jewish communities.

Mushroom kugel is a hearty, comforting twist on a classic dish, perfect for Shabbat or any cozy gathering.
Let’s Chat: What’s your favorite twist on a traditional kugel? I’d love to hear how you make it your own!
Enjoy!