Broccoli and Shiitake Kugel
- Yield 10 servings
A traditional savory Jewish pudding of vegetables, eggs and matzo meal.
When making kugel for Passover, you must use matzo meal or potato starch for the binding agent.
- 2 heads broccoli
- -- Water
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup (heaping) chopped, stemmed shiitake mushrooms
- 1/2 teaspoon nutmeg
- -- Salt and freshly ground black pepper, to taste
- 6 sprigs fresh dill, minced, optional
- 4 -- eggs
- 3 tablespoons kosher for Passover matzo meal (other times of year use 5 tablespoons fresh breadcrumbs)
- Preheat oven to 350F. Remove florets from broccoli. Peel stems with a paring knife or peeler and cut into 1-inch-thick rounds.
- Boil broccoli in water to cover 6 to 8 minutes until tender. Drain and chop coarsely in a food processor fitted with the metal blade or a blender. Transfer the broccoli to a large mixing bowl.
- Heat the oil in a large skillet over medium heat. Saute the onions 3 minutes until tender. Add the mushrooms and continue to saute 1 minute. Add the mushroom mixture to the broccoli and gently stir to combine. Season with the nutmeg, salt and pepper. Add the dill, if using. Add the eggs and matzo meal (or fresh bread crumbs) to the vegetable mixture and combine well.
- Lightly spray two (8-inch-square) baking dishes with no-stick cooking spray. Fill dishes with the broccoli mixture. Spray the surface lightly with no-stick cooking spray. Bake, uncovered, 35 minutes until a toothpick inserted in the center comes out clean and the kugel is golden brown on the surface. Cool slightly, then cut into square or wedges.