| TRIPLE MUSHROOM KUGEL |
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3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3 tablespoons Butter Flavor Crisco stick 1 large onion, finely diced 12 ounces white mushrooms, quartered 6 ounces portabella mushrooms, sliced 6 ounces crimini mushrooms, quartered 3 tablespoons chopped garlic 2 teaspoons dried rosemary, crushed 1 tablespoon dried thyme leaves 4 eggs, beaten 2 cups sour cream 1 tablespoon cider vinegar 1 tablespoon Worcestershire sauce 1 package (12 ounces) wide egg noodles, cooked and well drained 1/2 cup breadcrumbs Preheat oven to 375ºF. Melt Crisco in a large sauté pan. Add onion and sauté until transparent. Add garlic, rosemary and thyme; continue to cook for an additional 3 minutes. Cool mushrooms in a colander, reserving juices. Mix eggs, sour cream, vinegar and Worcestershire sauce until well blended. Toss mushrooms with noodles then fold in egg mixture. Pour into a well greased 9 x 13 glass baking dish and top with breadcrumbs. Bake for 35 to 40 minutes. Let cool for 15 minutes before cutting into portions. |
