Potato Mushroom Thumbprints

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. 

 

To see more delicious kosher for Passover recipes click here!

 

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) 

 

....  Click here to get the full recipe

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