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.
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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:
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Yonah Schimmel's Knish Bakery
Yonah Schimmel's Knish Bakery
Mushroom Knish - August 12 2018
Yonah Schimmel Knish Bakery: An age-old family recipe is a staple of the Lower East Side
If you haven't tried a Yonah Schimmel knish, you've really never had a knish, co-owner Ellen Anistratov told CBS2's Elle McLogan.
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Potato Knishes OFFICIAL
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Kasha Knish
There is nothing quite like a kasha knish, loaded with nostalgia, but feel free to simply fill with potato or add spinach or broccoli. Make these knishes your own.
Get the recipe: