Yellow (large) morels with Black (smaller) morels from our last outing.

On our last morel hike, we found four small black morels, and some larger yellow morels. This time we added them to a potato kugel. The flavor of the morels was somewhat lost in this dish, so it wasn’t the best way to showcase the morels. But it was delicious, so I wanted to share it with you!

A Kugel is a Jewish dish made traditionally with pasta or potatoes and eggs. It is often sweet but can be savory like this one.

Morel Potato Kugel with Cheese

Morel Potato Kugel.

• Morels, chopped
• 1/2 onion, chopped
• 1 1/2 cups chopped spinach
• 2 Tbsp butter or olive oil
• salt
• pepper
• 4 potatoes, cubed and steamed
• 4 eggs, beaten
• 1/2 cup milk
• 1 cup grated cheese, such as cheddar (optional)

Preheat the oven to 350.

Peel and cube 4 potatoes and steam them.

Saute chopped morels, onions and spinach in butter for about 15 minutes, until onions are translucent and morels are wilted.

Mix four eggs with 1/2 cup milk, yogurt or cream, salt and pepper.

Mix eggs, potatoes and vegetables together and pour into a 9 by 13 baking pan.

Sprinkle a cup of shredded cheese on top.

Bake about 45 minutes.

A piece of mushroom kugel.

I hope you enjoy the kugel!

Have you found morels this year? What do you like to do with them? What else are you eating this spring? We’d love to hear from you!

~ Melissa Sokulski

Food Under Foot and Birch Center for Health