Name: Kasha Knishes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Makes 12 knishes
Ingredients: 6 ounces button mushrooms, trimmed, wiped clean with a damp paper towel, and thinly sliced; Salt and freshly ground black pepper; ½ cup kasha; 1 tablespoon olive oil; 1 small onion, finely chopped (½ cup); 2 tablespoons egg substitute or 1 egg white, lightly beaten with a fork, for glaze; 2 tablespoons egg substitute or 1 egg white; Spray oil; 1 cup water

Preparation info

Makes
12
knishes

Difficulty
Medium
Ready in
1 hr 30

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

I love the earthy flavor of these kasha knishes—the pungency of the onions and mushrooms counterpointing the grainy sweetness of the kasha. (For a complete discussion of kasha.)

Ingredients

For the Filling

1 tablespoon olive oil
1 small onion, finely chopped (½ cup)

Method

Make the filling. Heat the oil in a large, nonstick frying pan. Add the onion and mushrooms and cook over medium heat until the mixture is nicely browned and the mushroom juices have evaporated, 5 to 8 minutes. Add salt and pepper to taste. Transfer the mixture to a plate and let the pan cool.
Place the kasha and 2