Wild Mushroom Potato Kugel

A truly lovely, earthy kugel from jayne cohen's wonderful cookbook, the gefilte variations.""

Soak the mushrooms in two cups of hot water for one hour , until soft.

Strain through a sieve lined with paper towel or a coffee filter.

Reserve the soaking liquid.

Rinse the mushrooms , pat them dry and chop them coarsely.

Heat the 4 tablespoons of oil in a large , heavy skillet over medium heat.

Add the onions and saute , stirring , until lightly browned , about 15 minutes.

Transfer the onions to a bowl and season with salt and pepper.

In the same skillet , place the mushrooms , garlic and mushroom liquid.

Cook over high heat , stirring occasionally , until the liquid evaporates.

Season to taste with salt and pepper and remove from heat.

Preheat oven to 400f.

Generously oil the bottom and sides of a heavy baking dish.

Grate the potatoes , transfer to a colander , rinse well , drain , and then squeeze out as much liquid as possible with your hands.

Combine potatoes in a large bowl with the onions , eggs , and a generous sprinkling of salt and pepper.

Place the baking p.

porcini mushroom, extra virgin olive oil, onions, salt & freshly ground black pepper, garlic, baking potatoes, eggs