Savory Kugel with Mushrooms, Onions and Golden Raisins

Submitted by Amy Peck Abraham

Ingredients:

1 and 1/2 pound button mushrooms, sliced

3 medium yellow onions, diced

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2 tbsp margarine

1 tbsp olive oil

1 tbsp ground rosemary

1 tbsp ground marjoram

2 cups golden raisins

Zest of one orange

6 plain matzos

8 eggs

1 tbsp Dijon mustard

1 tbsp salt

1 tbsp light brown sugar

1/2 cup (8 tablespoons) margarine, melted, plus

4 tablespoons margarine, for topping and to prepare the casserole dish

Directions:

1) Preheat oven to 350 degrees.

2) Butter 2 and 1/2 quart casserole and set aside.

2) In small pan, saut é onions in 1 tbsp oil until translucent,

stir in ground herbs

3) In larger pan, melt 1 tbsp margarine until foam subsides,

then add mushrooms,

DON’T STIR for a minute or more, then turn w/spatula;

the goal is to get golden color.

4) Add raisins and the onions, to the mushrooms,

season with salt and pepper, stir well, take off heat and cover the pan.

5) In medium bowl, whisk one egg with the mustard, salt,

and sugar, then whisk in the remaining eggs, set aside.

6) In a large bowl, break the matzo into 2- to 3-inch pieces,

fill bowl with cold water, wait 30 seconds, then drain completely,

and set aside.

7) Melt the margarine in microwave in measuring cup.

8) Lift lid on mushrooms, tap condensation on lid into pan,

stir in the orange zest, taste and season with salt and pepper.

Pour on butter and stir well.

9) In large bowl, combine half mushroom mixture with half of the

softened matzo, then add all the eggs, then rest of matzo,

and last of the mushrooms, stir gently to combine;

try not to completely mush the matzo.

10) Pour into the prepared casserole dish,

dot top with margarine and sprinkle w/kosher salt.

11) Bake the kugel for 45 minutes. Cover the top with foil if the top

begins to become too brown early in the baking.

Remove the kugel from the oven and let rest for 15 minutes before serving.

Kugel can be made 2 days ahead. Wrap when completely cooled and refrigerate.

Serve at room temperature or reheat in a 350 degree oven.

Yield: 12 servings.