Russian Noodle Kugel

Inspired by a MA Farmers Market contest for wild mushroom recipes, I am posting this family favorite.  I don’t have any pictures handy as we seem to eat it before I can document the deliciousness.

Russian Noodle Kugel
1 pound Broad or Homestyle Egg Noodles
1 stick + 2 Tbs Butter
14 ounces Packaged or Homemade Farmers’ Cheese (see Cheese Envy post)
6 Eggs (separated)
1 Onion (thinly sliced)
1 quart wild mushrooms
2/3 cup Milk
Salt, Black Pepper, and Sweet Paprika to taste

  1.  Sauté the onions in 2 Tbs butter until just soft
  2. Add mushrooms and sauté briefly
  3. Season with salt, pepper, and paprika to taste and set aside
  4. Boil noodles until just cooked
  5. Drain noodles but do not rinse and place in a large bowl
  6. Add one stick of butter cut into large chunks to the hot noodles and mix
  7. Add the onion and mushroom mixture to the noodles
  8. Break the cheese into small chunks and mix into the noodles
  9. Add salt as needed
  10. Whip the egg whites until they form soft peaks
  11. Blend the egg yolks with ½ cup milk
  12. Stir the egg yolk mixture into the noodles
  13. Fold in the egg whites gently
  14. Butter (or non-stick spray) a large casserole dish
  15. Pour in the noodle mixture and sprinkle the top with paprika

Bake for approximately 50 minutes or until the center is set and the top is lightly


3 responses to “Russian Noodle Kugel

  1. Wonderful recipe. I found you via your Bistro 5 comment on Facebook (they are in my top 5 of places I love toeat when home). I was excited to see someone who cooks and preserves! I’ll be spending some time browsing through your blog this morning and getting hungry 😉

  2. Bistro 5 is wonderful! So glad you found me and hope you enjoy the recipes.

  3. Pingback: Crustacean Kugel | Doves and Figs

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