How To make Kasha & Mushroom Knishes
1 pk Frozen puff pastry sheets
-- 17 1/4 oz 1 c Onions, diced
1 tb Safflower oil
3 c Mushrooms, coarsely chopped
1/2 c Liquid egg substitute
1 c Kasha
2 c Vegetable broth
Salt & pepper 1 ts Water
1 tb Poppy seeds
Thaw pastry sheets according to package directions. Saute onions in oil in a large skillet until lightly browned. Add mushrooms & cook until mushrooms are lightly browned. Set aside. Place egg substitute in a bowl & toss the kasha in it. Place tossed kasha in a large skillet with a tightly fitting cover. Over high heat, flatten, stir & chop the kasha with a fork until the grains separate. Remove from heat. Bring broth to a boil. Slowly pour broth over the kasha, cover skillet, & cook over low heat until the liquid is all absorbed, about 10 minutes. Remove from heat.
Stir in onion-mushroom mixture, salt & pepper. Cool to room temperature. Preheat oven to 350F & oil a cookie sheet. On a lightly floured board, roll one pastry sheet into a 11" X 14" rectangle. Cut into 3" circles & place 2 ts filling in the centre of each circle. Pull edges up around the filling, completely enclosing it. Pinch dough together to form a tight package. Turn packages over & place seam side down on a cookie sheet. Beat remaining egg substitute with water to make an "egg wash". Brush each knish with this wash & sprinkle with poppy seeds. Repeat with remaining sheets of dough. Bake until golden brown, about 30 minutes. Serve warm or at room temperature.
How To make Kasha & Mushroom Knishes's Videos
The Goldbelly Show: Yonah Schimmel Knishes
In this episode of The Goldbelly Show, Goldbelly® CEO Joe Ariel visits Yonah Schimmel Knishes, the oldest knishery in America.
Yonah Schimmel Knishes now ship their famous knishes nationwide on Goldbelly®. Guaranteed to arrive fresh and delight. Learn more and order now at:
*** About Yonah Schimmel Knishes ***
Without a physical storefront, Romanian immigrant Yonah Schimmel first sold his knishes using a pushcart around the Lower East Side. As business grew, he established his bakery on Houston Street in the 1890s. Yonah Schimmel Knishes has since been a neighborhood fixture, even despite the continuous changes on the Lower East Side over the decades.
Today, Yonah Schimmel’s still makes knishes the traditional way—hand wrapping a filling of potatoes or kasha (buckwheat grain) with a thin layer of dough before sending it to the oven to bake. On top of the traditional potato and kasha knishes, they have also added modern flavors—sweet potatoes, mushrooms, broccoli, jalapenos, and even sweet cheese ones too!
To learn more about Yonah Schimmel Knishes, visit:
*** About Goldbelly® ***
Goldbelly® is a curated marketplace for gourmet food & food gifts. We feature America's most legendary and iconic foods and food gifts that you can order directly to your door from 700+ top restaurants, food makers & chefs in all 50 states. Explore our gourmet foods and find your food love at:
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Eat In Good Health! - Kasha Varnishkes (100% gluten-free)
Eat In Good Health!
A Cooking Show in Yiddish with English subtitles
with Rukhl Schaechter and Eve Jochnowitz
Kasha Varnishkes (100% gluten-free)
Jewish Food Kasha Kasha Recipes
I created this video with the YouTube Video Editor (
Potato Knishes
Chef Bruce whips up a Yiddish snack food favorite. A mixture of creamy mashed potatoes fill puff pastry bundles. Follow his assembly instructions and bake them to a golden-brown. Bruce makes hearty knishes, each about the size of a hamburger, but they can easily be made into appetizer portions using the same technique. Enjoy!
Potato knish - Kaftan In The Kitchen - Episode 19
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Knishes near Aventura Miami
We serve freshly baked knishes like: Potato Knish, Kasha Knish, Meat and Hot Dog Knish (Kosher Ingredients), Potato Mushroom Knish, Spinach Mushroom Knish, Spinach Knish, Spinach Feta Knish, Sweet Potato Knish, Apple Knish, Sugar Free Apple Knish, Cherry Knish, Blueberry Knish and more.
(561) 866-3992
We also serve Pita Sandwiches like: Falafel, Shawarma, Grilled Chicken and more.
We are located inside the food court of the enclosed Festival Flea Market.