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Parve
Easy
30 Minutes
Diets 
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!
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
1 tablespoon Lipton Onion Soup Mix
2 cubes Gefen Frozen Garlic
1 tablespoon brown sugar
1/4 cup Mishpacha Flour, plus more if needed
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.
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