Recipe by Menachem Goodman

Mushroom-Onion Filling

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Parve Parve
Easy Easy
6 Servings


- Gluten - Wheat

These easy, savory hamantasch fillings are divine and will be polished off in no time. They will elevate your Purim seuda and your guests will relish them. Here is a mushroom-onion filling that can be used in anything, from hamantaschen to stuffed chicken, or even turned into a delicious mushroom sauce!


Mushroom-Onion Filling

  • 1/4 cup vegetable oil

  • 1 large onion, halved and sliced thin

  • 2 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1 (13.25-oz./380-g.) can mushrooms, drained


Prepare the Mushroom-Onion Filling


In a nine-inch (23-centimeter) frying pan over medium heat, heat the oil. Add the onions, salt, and pepper. Sauté until onions are translucent, about seven to 10 minutes, stirring occasionally.


Add the remaining ingredients besides the flour. Mix well and allow to cook for five minutes until fragrant.


Add the flour and mix well, making sure no lumps form. Add more flour as needed to thicken the mixture. Cook for another minute and remove from heat.


Fill rounds of ready pizza dough with one tablespoon of filling each. Wet the edges with a little bit of water, then pinch into a hamantasch shape, leaving the center of the filling exposed. Lightly egg the outer sides of the hamantaschen. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 15 to 20 minutes.


These hamantaschen are best served warm and not steaming hot, but my family relished the leftovers from the photo shoot at room temperature.


This filling can be stored in an airtight container in the fridge for three to five days. It also freezes well.   If preparing ahead, freeze the hamantaschen raw without egging them.  When ready to bake, remove from freezer two hours before and defrost on the counter. Brush with egg just before baking and bake for 20 minutes or until golden brown.     To reheat prebaked frozen hamantaschen, remove from freezer the day before using. Place in the fridge to thaw completely (or remove from freezer three hours before and allow to thaw on counter). Place on a baking sheet in a single layer and spray well with cooking spray. Bake uncovered for 12 minutes on 400 degrees Fahrenheit (200 degrees Celsius) to warm through.   Make Once, Use Twice! If you have extra filling, don’t throw it away! Here are is how to use it.   Add some white wine and mix well. Pour it over some leftover breaded chicken cutlets to create a take on chicken marsala. Bake uncovered at 350 degrees Fahrenheit (175 degrees Celsius) for 40 minutes. Enjoy!  
Mushroom-Onion Filling

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