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
Joan Knows Best, Episode 2: Kasha varnishkes
Joan Nathan teaches her son David Henry Gerson how to make this Eastern European staple, with some help from chef Jake Cohen.
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Yonah Schimmel's Knish Bakery
Yonah Schimmel's Knish Bakery
Mushroom Knish - August 12 2018
Is there a 'traditional' knish?
This video is excerpted from YIVO’s forthcoming online course A Seat at the Table: A Journey into Jewish Food which will be released on May 1st. The course features hundreds of never-before-seen archival objects, lectures by leading scholars, and video demonstrations of your favorite Jewish recipes by renowned chefs.
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Kasha Varnishkes: How to Make this Ashkenazi Jewish Classic
Kasha varnishkes: This dish at its simplest is two or three large onions, sliced and caramelized in olive oil, butter, or schmaltz with toasted kasha (buckwheat groats) and farfalle pasta. That’s it, easier than level one in a video game.
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00:11 Intro
0:33 Start chopping
2:38 Serve
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Make Spinach Cheese Knishes With Me!
Making homemade knishes is easier than it sounds. Join me as I walk you through the process and make some yourself! Find the recipe in my new cookbook, Flipping Houses and Pancakes: Kosher Recipes and Kitchen Design Tips from an Amateur Professional, now available on my website ( link below) and on Amazon.
Cover photos by Rochel Lazar
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