Potato Kugel Klein

• 1 stick (1/2 cup) unsalted butter
• 1 tablespoon finely chopped fresh parsley leaves
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh marjoram
• 5 cups chopped onion
• 1/2 pound mushrooms, sliced
• 3 tablespoons dried dill
• 4 large eggs, beaten lightly
• 2 1/4 cups sour cream
• 1/2 cup matzo meal
• 3 russet (baking) potatoes, peeled (about 1 1/2 pounds)

1. In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam subsides and cook herbs 3 minutes.
2. Add onion and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened.
3. Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.
4. In a bowl stir together eggs, sour cream, and matzo and let mixture stand.
5. Preheat oven to 375 F. and butter a 13-by-9 inch baking dish.
6. Under running water, coarsely grate potatoes into a colander.
7. Squeeze excess water from potatoes and drain 2 minutes.
8. Stir potatoes and onion mixture into matzo meal mixture.
9. Spoon mixture into dish and bake in middle of oven 50 minutes, or until golden.
10. Potato kugel may be made 1 day ahead, and chilled, covered.

butter, parsley, rosemary, fresh marjoram, onion, mushrooms, dill, eggs, sour cream, matzo meal, russet

Taken from www.epicurious.com/recipes/food/views/potato-kugel-klein-13255 (may not work)