← All recipes

Kasha & Mushroom Knishes

Make Kasha & Mushroom Knishes at home with Onions Diced, Safflower Oil, Liquid Egg Substitute, and Vegetable Broth. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1 tbsp
• 1/2 cup
• 2 cup

Method (preview)

1. 1

   Thaw pastry sheets according to package directions.

2. 2

   Saute onions in oil in a large skillet until lightly browned. Add mushrooms & cook until mushrooms are lightly browned. Set aside.

3. 3

   Place egg substitute in a bowl & toss the kasha in it.

4. 4

   Place tossed kasha in a large skillet with a tightly fitting cover.

5. 5

   Over high heat, flatten, stir & chop the kasha with a fork until the grains separate.

6. 6

   Remove from heat.

7. 7

   Bring broth to a boil.

8. 8

   Slowly pour broth over the kasha, cover skillet, & cook over low heat until the liquid is all absorbed, about 10 minutes.

9. 9

   Remove from heat.

10. 10

    Stir in onion-mushroom mixture, salt & pepper. Cool to room temperature. Preheat oven to 350F & oil a cookie sheet.

11. 11

    On a lightly floured board, roll one pastry sheet into a 11 ″ X 14 ″ rectangle.

12. 12

    Cut into 3 ″ circles & place 2 ts filling in the centre of each circle.

13. 13

    Pull edges up around the filling, completely enclosing it.

14. 14

    Pinch dough together to form a tight package.

15. 15

    Turn packages over & place seam side down on a cookie sheet.

16. 16

    Beat remaining egg substitute with water to make an “egg wash”.

17. 17

    Brush each knish with this wash & sprinkle with poppy seeds.

18. 18

    Repeat with remaining sheets of dough.

19. 19

    Bake until golden brown, about 30 minutes. Serve warm or at room temperature.