Baked Kasha Knish Wrap
Ingredients
- 4 cups cooked kasha (toasted buckwheat groats)
- 1 medium onion, chopped
- 5 ounces mushrooms (baby bella)
- 1 to 1.5 cups low salt vegetable broth
- 1/4 cup fresh parsley, finely chopped
- 8 (8-inch) flour tortillas
- 2 tablespoons flour mixed with equal parts water (for flour paste)
- Salt and pepper to taste
Preparation
Heat 1/4 cup vegetable broth in a large saucepan over high heat until it boils, add onions, reduce heat to medium, and stir frequently. When broth evaporates and onions start to stick, add another 1/4 cup broth and repeat the process for about 20 minutes until onions are caramelized. Set aside and place in a large mixing bowl with cooked kasha.
Sauté mushrooms in the same pan until brown and caramelized, about 7 minutes.
Add the sautéed mushrooms and chopped parsley to the kasha and onion mixture in the bowl and mix well. Season with salt and pepper to taste.
Place 3/4 cup of filling in the center of an 8-inch flour tortilla and mold into a 3x3 inch square. Fold the right side over to the middle, apply flour paste along the edge, bring the left side over to join and press to seal. Repeat for the top and bottom halves using flour paste to seal, then place on a parchment-lined baking sheet. Repeat to make about 6 knishes.
Bake at 350°F for 12-14 minutes, flipping halfway through, until firm and not too crisp. Serve with spicy mustard if desired.
