Mushroom Asparagus Noodle Kugel
When asparagus is plentiful, it can make a delicious addition to noodle kugel with sautéed mushrooms and onions. You can also make this noodle kugel with broccoli if fresh asparagus isn’t available.
Preparation time: 20 minutes
Cooking time: 1 1/2 hours
Yield: 8 to 10 servings
Keeping kosher: Pareve
1/2 to 3/4 pound asparagus
1 pound wide egg noodles
5 to 7 tablespoons vegetable oil
2 large onions
8 to 12 ounces small mushrooms
Salt and freshly ground pepper to taste
1 teaspoon paprika
5 large eggs
Trim the asparagus and cut it into 1-inch pieces.
Boil asparagus uncovered in a large pot of boiling salted water for 3 minutes, or until just tender.
Remove asparagus with slotted spoon, rinse it with cold water, and drain it.
Add noodles to the boiling water and boil them uncovered over high heat for 4 minutes, or until nearly tender but a little firmer than usual.
Drain, rinse with cold water, and drain well.
Transfer to a large bowl.
Preheat oven to 350 degrees.
Oil a 4-quart baking dish or two 8-cup baking dishes.
Chop the onions.
Slice the mushrooms.
In a large skillet, heat 2 to 4 tablespoons oil.
Add onions and sauté over medium heat for 10 minutes, or until very tender.
Add 2 tablespoons oil and heat.
Add mushrooms, salt, pepper, and paprika.
Sauté over medium heat for 10 minutes, or until mushrooms are tender and onions are browned.
If mixture is watery, increase heat and cook, stirring often, about 5 minutes or until excess liquid evaporates.
Remove from heat.
Season mixture to taste with salt and pepper.
Add vegetable mixture to noodles and mix well.
Taste and adjust seasoning.
Crack the eggs in a bowl and beat them.
Add the eggs to the noodle mixture and mix well.
Transfer kugel mixture to prepared dishes.
Sprinkle with remaining 1 tablespoon oil.
Bake kugel uncovered for 45 to 55 minutes, or until it is firm.
Serve hot or warm from the baking dish.