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Savory Hamantaschen with Onion & Mushroom Filling

Who needs mohn (poppy seeds), when your hamantaschen can be filled with a delicious herb-infused, savory filling?

  • Savory Dough

  • ½ cup butter

  • 1 egg

  • 1 tbsp sugar

  • 2¼ cups flour

  • 2 tsp baking powder

  • 2 tbsp milk

  • 1 tsp dried rosemary, basil, or oregano

  • Onion and Mushroom Filling

  • ¾ pound white cap or cremini mushrooms

  • 1 medium onion, diced

  • 4 tbsp olive oil

  • ¼ cup red wine

  • pinch salt

  • Dough Instructions:

  • Cream butter, sugar and egg. In a separate bowl, sift flour, baking powder, and herbs together.

  • Add ½ of dry mixture into wet ingredients and combine until smooth.

  • Add milk, then remaining flour, mixing until incorporated. If dough is sticky at this point, continue adding flour until it is firm enough to withstand being rolled out.

  • Gently roll out dough until it is ¼ inch thick. Cut into rounds with a circular cookie cutter or the rim of a wide-mouthed glass and put on a baking sheet. Dot each circle with filling (see below). Sprinkle with grated cheddar or jack cheese, if desired. Pinch corners into triangles. Bake at 375 for 15-20 minutes until delicately browned.

  • Filling Instructions:

  • Remove mushroom stems and chop finely. Chop onion into a small dice. Heat oil in a large pan or skillet over medium heat and brown onions - 5-8 minutes.

  • Add mushrooms and let cook until fragrant and about halved in size. Add red wine and salt and cook an additional 2-3 minutes, until liquid is dissolved. Let cool before stuffing into hamantaschen.

Savory Hamantaschen with Onion & Mushroom Filling
notes:

If you have leftover filling, use it as a pasta topper or on bruschetta.

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