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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. Watch the video.
5 medium potatoes, peeled and cubed
1/4 cup oil
1 large onion, diced
2 extra-large eggs, slightly beaten, plus 1 beaten egg for brushing
1 and 1/2 teaspoons salt
1/4 teaspoon black pepper
1 cup potato starch
1 tablespoon Bartenura Olive Oil
4 large shallots, finely diced
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1 8-ounce (225-grams) box mushrooms, finely diced
1/3 cup Manischewitz Chicken Broth
1 tablespoon Kedem Red Wine Vinegar
1 tablespoon lemon juice
1/8 teaspoon ground thyme
1 tablespoon oil, plus oil for sautéing
1 small onion
1 8-ounce (225-grams) box mushrooms, sliced (preferably button)
2 tablespoons Bartenura Olive Oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried dill
1 level tablespoon potato starch
1/2 cup almond milk
1/2 cup onion broth (1 teaspoon onion soup mix dissolved in 1/2 cup water)
Place potatoes in a medium-sized pot. Fill with water to cover and bring to a boil over medium-high heat. Boil until fork-tender, about 20 minutes. Drain potatoes and mash.
While potatoes are boiling, heat oil in a large frying pan. Add onions and sauté until golden, about 15 minutes. Add onions to mashed potatoes. Add in eggs, salt, pepper, and potato starch. Mix until well combined.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two baking sheets with Gefen Parchment Paper.
Heat olive oil for the mushroom filling in a medium-sized frying pan. Add shallots to the pan and sauté over medium heat for 10 minutes, stirring occasionally. Add in garlic and mushrooms and stir for five minutes. Add in chicken broth, red wine vinegar, lemon juice, and thyme. Raise heat, stirring constantly until all the liquid is totally absorbed. Remove from heat and set aside.
Using a one- and- a- half-inch scoop, prepare 30 potato balls. Place three across each row on the baking sheets. Make an indentation in the center of each potato ball with your thumb and slightly enlarge the center. Fill each center with one teaspoon of the mushroom filling (recipe follows). Brush each thumbprint with the beaten egg. Bake for 30 minutes.
Heat oil in a small frying pan. Add onions and sauté for eight minutes. Add mushrooms, salt, pepper, and dill and continue to sauté for an additional five minutes.
In a small saucepan, combine potato starch, oil, almond milk, and broth. Bring to a boil over medium heat, stirring constantly until thickened. Add in the sautéed mushroom mixture and stir.
Drizzle one tablespoon of mushroom sauce on a small plate and place two thumbprints on top with one leaning over the other for design.
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Chometz If I want to make this recipe during the year, could I sub flour for the potato starch and in what ratio?
Potato Starch The instructions for the potato mixture say to add potato starch, but the ingredient list doesn’t have it. How much should be added?
Thanks for catching that Miriam. The video has it listed as one cup. Thanks. We will fix that.
Potato mushroom thumbprints How far in advance can these be made? If they can, what would be the best way to reheat. I’d like to use them for Seder.
Hey Ellen. I would create each component separately and assemble it the day of the seder. The potato based might need to be whipped a bit more with some chicken broth because sitting around it will dry out. Otherwise the rest should be ok.
Yummm Side dish for our first pesach meal!! The potato mushroom thumbprints came out really really good.
The mushroom sauce was exactly the right consistency and thickness and was really enjoyed by all.
Although this recipe is supposed to be easy it has a bunch of steps which take a while.
I did not have the time to make the whole thing and so I skipped out the mushroom filling and I just made the potato balls and mushroom sauce and it went over very well.
I don’t think this will freeze nicely and so I made it one day in advance and kept it in the fridge.
Thanks for another great recipe!!!
Thanks Chev! I see how it can be a little time consuming. If you ever make it with the mushroom filling, let us know how that worked.