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Jewish Buckwheat-Mushroom (Kasha) Knishes Recipe

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Jewish Buckwheat and Mushroom Knishes

Jewish Buckwheat and Mushroom Knishes

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for Jewish buckwheat-mushroom (kasha) knishes is made with a flaky sour cream pastry. Don't overwork the dough or it will taste like crackers! I like to use dried Polish borowiki mushrooms but Italian porcini will do. The fresh mushrooms can be button or baby bellas. Serve with a dollop of sour cream and chopped dill, if desired. Knishes can be eaten as a snack, appetizer, main course or side dish. Read more about knishes here. For those who keep kosher, to make this parve, use vegetable broth to soak the dried mushrooms in.

Here's a larger photo of Jewish Buckwheat-Mushroom (Kasha) Knishes.

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 12 Buckwheat-Mushroom Knishes

Ingredients:

  • Sour Cream Pastry:
  • 2 1/4 cups pastry flour or 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 4 1/2 ounces + 1 tablespoon unsalted butter, cut into small pieces
  • 3 ounces sour cream
  • Buckwheat-Mushroom (Kasha) Filling:
  • 3 tablespoons butter
  • 2 finely chopped large onions
  • 7 ounces diced button or baby bella mushrooms
  • 1 cup buckwheat (kasha) cooked in 2 cups beef stock
  • 3/4 ounce dried mushroom soaked in 1 cup hot beef stock or vegetable stock
  • Salt and pepper
  • 1 large egg beaten with 1 teaspoon water

Preparation:

  1. To make the pastry: Sift together flour, baking powder, salt and sugar. Cut in butter until mixture resembles fine crumbs. Add sour cream and quickly form a dough, trying to handle the dough as little as possible. If necessary, add 1 teaspoon water at a time. Wrap in plastic and chill for 2 hours.

  2. To make the filling: Heat butter in large skillet and saute onions and fresh mushrooms until soft and browned. Add cooked buckwheat and cook until slightly browned. Remove dried mushrooms from soaking liquid and chop. Add to skillet along with soaking liquid, being careful not to pour off any grit that has settled teo the bottom of the soaking container. Cook over medium-high until liquid has been absorbed. Let cool completely. Season with salt and pepper.

  3. To assemble: Heat oven to 400 degrees. Roll out pastry on a lightly floured surface to 1/8-inch thickness. Cut into 6x3-inch rectangles. Place large dollop of filling on one end. Brush edges with egg beaten with water. Fold one edge over to meet the other edge and pinch together, making sure there is no trapped air. Brush with egg wash and bake 15 minutes on a parchment-lined pan. Eat hot or at room temperature.
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