Wednesday, 1 July 2009

Asparagus & Mushroom Kugel

Hello again to Presto Pasta Nights, this week at Daily Unadventures in Cooking. Here's a dish that's just a wee bit time-consuming, but actually very easy to put together. A bit like lasagne really, but with no tomato sauce and also no fiddling with layers. Like lasagne, pair it with a crisp green salad and dinner is ready.

4 to 6 servings
1 hour 30 minutes - 45 minutes prep time

Asparagus and Mushroom Kugel
300 grams (2/3 pound) egg noodles
450 grams (1 pound) asparagus

1 large onion
5-6 garlic scapes or other onion greens
300 grams (2/3 pound) button mushrooms
2 tablespoons sunflower seed oil
3/4 teaspoon salt
1/2 teaspoon black peppercorns, crushed
1 teaspoon rubbed thyme
500 grams ricotta cheese
5 extra-large eggs
1 cup finely grated Parmesan, old Cheddar, or a mix

Put a large pot of salted water on to boil. When it boils, add the noodles and cook them until 3/4 cooked. Three minutes before they are to be drained, add the asparagus, cleaned and cut in bite-sized pieces. Drain the pasta and aspargus; if you are not ready to proceed with mixing them with the other ingredients, rinse them in cold water until cool.

Meanwhile, peel and chop the onion, and mince the garlic scapes or other onion greens. Clean and slice the mushrooms.

Preheat the oven to 325°F.

Sauté the onions in the oil until just softened, then add the garlic scapes and continue cooking for a minute or two more. Add the mushroom slices, and cook, stirring frequently, until soft and lightly browned. Add the salt, pepper and thyme.

Beat the ricotta cheese and eggs in a very large bowl. Add the sautéd vegetables, and mix in well. Add the drained noodles and asparagus, and mix in well. Spread the mixture in a large lasagne pan, and sprinkle over the grated cheese. You may wish to oil it first if it is not glass or otherwise non-stick. Bake the kugel for 40 to 45 minutes until lightly browned. Let it rest 5 minutes before serving.

Last year at this time I made Roasted Beet & Asparagus Salad and Spinach Sautéed with Mushrooms & Green Onions.


Karine said...

That looks so good! It seems to be a great recipe to enjoy asparagus and garlic scape :)

City Girl said...

Oh how I wish I still had some asparagus left!! This looks amazing! I'll have to try it later...

Katerina said...

Looks delicious, we don't have any asparagus left either but the recipe seems very flexible. I have never made a noodles based kugel before, looks delicious!

Joanne said...

This seems kind of like a lasagne but with egg noodles! I love the ingredients you put in it.

Nupur said...

That looks beautiful, and infinitely adaptable. I need to stock up on egg noodles.

Ferdzy said...

Yeah, that's probably it for the asparagus here too... you could do it with green beans though. They should be around soon.

Kevin said...

Asparagus and mushrooms are one of my favorites and this looks like a really nice way to enjoy them.

Danielle said...

I absolutely ADORE this recipe! I've grown up eating kugel as one of my favourite comfort foods from my grandmother and mom, but I have never seen it looking like this! wow I have to try this!!