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Parve
Medium
6 Servings
Allergens 
1 Hour
Diets
Once, when creating a menu for one of my clients, I created this dish as a starter. She ultimately wanted something else, so I stored this recipe away in the archives of my brain and pulled it out for this feature. Thanks to my aunt for this cracker recipe!
1/2 cup plus 2 tablespoons Gefen Almond Flour
3 tablespoons ground hazelnuts, such as Gefen
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Gefen Garlic Powder
1 egg
1 tablespoon seltzer
1 tablespoon oil
4 medium to large onions
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
1 teaspoon sugar
1 cup (200 grams) chestnut mushrooms, sliced
1 cup dry red wine, such as Alfasi Cabernet Sauvignon
1/4 cup sugar
1 tablespoon dark fruit jam
grilled mushrooms
grilled eggplants
Preheat oven to 325 degrees Fahrenheit.
Mix all dry ingredients.
Add the egg, seltzer, and oil, and mix.
Roll it out thinly onto a Gefen Parchment Paper-lined tray and bake for 14 minutes.
When cool, break into cracker-sized pieces.
Sauté onions, garlic, salt, pepper, and sugar low and slow, until caramelized.
Add the mushrooms and sauté until all moisture has evaporated.
Blend and pipe onto crackers.
Place all ingredients in a saucepan and cook until it reduces to about half.
Lay out the crackers and pipe cream on them. Scatter some grilled eggplant and mushrooms and drizzle with red wine reduction.
Photography and Styling by Yossi and Malky Levine
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