The primary difference between this kugel recipe and the traditional is its use of dairy, which would make it inappropriate at a meal with meat on the menu for those who observe kosher dietary laws.
Recipe information
Yield
Serves 12 to 15
Ingredients
Preparation
Step 1
In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam subsides and cook herbs 3 minutes. Add onion and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened. Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.
Step 2
In a bowl stir together eggs, sour cream, and matzo and let mixture stand.
Step 3
Preheat oven to 375° F. and butter a 13-by-9 inch baking dish.
Step 4
Under running water, coarsely grate potatoes into a colander. Squeeze excess water from potatoes and drain 2 minutes. Stir potatoes and onion mixture into matzo meal mixture. Spoon mixture into dish and bake in middle of oven 50 minutes, or until golden. Potato kugel may be made 1 day ahead, and chilled, covered.
