Advertisement
12
knishesMedium
1 hr 30
Published 2000
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.)
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