Noodle Kugel with Leeks, Mushrooms and Goat Cheese

• porcije: 6 to 8

Sastojci

1 tablespoon salted butter, room temperature, plus

3 tablespoons salted butter, cut into 3 pieces

2 large leeks, white and light green parts thinly sliced, rinsed, drained and patted dry

8 ounces cremini mushrooms or a mixture of cremini, oyster and stemmed shiitake mushrooms, trimmed and thinly sliced

½ cup lightly packed fresh flat-leaf parsley, chopped

2 tablespoons fresh thyme, finely chopped

Kosher salt and ground black pepper

12 ounces wide egg noodles

6 large eggs

2 cups sour cream

1 cup low-sodium vegetable or mushroom broth

4 ounces fresh goat cheese (chèvre), room temperature

Upute

Heat the oven to 350°F with a rack in the middle position. Coat a 9-by-13-inch baking dish with the 1 tablespoon room-temperature butter.

In a 12-inch skillet over medium, melt the remaining 3 tablespoons butter. Add the leeks, mushrooms, parsley, thyme and ½ teaspoon salt. Cook, stirring occasionally, until the leeks and mushrooms are softened and lightly browned, 8 to 10 minutes. Remove the pan from the heat and let cool.

Meanwhile, in a large pot, bring 4 quarts water to a boil. Add the noodles and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Drain in a colander, then let cool until warm to the touch, about 10 minutes.

While the noodles cool, in a large bowl, whisk together the eggs, sour cream, broth, goat cheese, ½ teaspoon salt and 1 teaspoon pepper until smooth; set aside. Add the leek-mushroom mixture and the noodles to the bowl with the egg mixture and stir. Pour the mixture into the ½ cup lightly packed fresh prepared baking dish, distributing the noodles evenly.

Bake until the kugel is golden brown on top, does not jiggle at the center when the dish is gently shaken and registers 160°F at the center, 40 to 45 minutes. Transfer to a wire rack and cool for about 10 minutes. Serve warm.

Bilješke

Milk street Noodles

A little bland. I substituted ricotta and Parmesan because there was a goat cheese hater in the house. And I cooked it too fast. Try again.