Potato Mushroom Thumbprints

Childhood memories of my mother’s meat stuffed potato knishes for Pesach were my inspiration for this recipe. I decided to modernize this classic, and filled the indentations with a delicate mushroom filling. Topped with a creamy mushroom sauce, a new appetizer or side dish was born.

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Recipe:

Yields 30 thumbprints

POTATO BALLS

5 medium potatoes, peeled and cubed

¼ cup oil 1 large onion, diced

2 extra-large eggs, slightly beaten

1½ tsp salt ¼ tsp black pepper

1 cup potato starch

1 beaten egg, for brushing

MUSHROOM FILLING

1 Tbsp olive oil

4 large shallots, finely diced

3 cloves garlic, crushed

1 8-oz (225-g) box mushrooms, finely diced

⅓ cup chicken broth 1

Tbsp red wine vinegar

1 Tbsp lemon juice

⅛ tsp ground thyme

MUSHROOM SAUCE

oil, for sautéing

1 small onion

1 8-oz (225-g) box mushrooms, sliced (preferably button)

2 Tbsp olive oil

1 tsp salt

½ tsp pepper

½ tsp dried dill

1 level Tbsp potato starch

1 Tbsp oil

½ cup almond milk

½ cup onion broth (1 tsp onion soup mix dissolved in ½ cup water)

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