Knish Fillings

Potato Onion Filling

1 1/2 to 2 cups mashed potatoes (see recipe for knishes)
1 1/2 cups chopped onions
1 T oil
Salt and freshly ground black pepper

Heat oil in medium saucepan or skillet.  Saute onions until tender and lightly browned.  Mix onions with mashed potatoes.  Season to taste with salt and pepper.

Mushroom Filling

2 c mushrooms, finely chopped
1 onion, finely chopped
2 T oil, divided
Salt and freshly ground black pepper

Heat 1 T oil in medium skillet. Add onion and saute until tender and lightly browned.  Remove onions with slotted spoon and set aside, and add remaining oil to pan.  Add mushrooms and saute, stirring, until tender.  Combine mushrooms and onions and season to taste with salt and pepper

Kasha and Onion Filling:

1/2 c buckwheat groats (kasha)
1 T oil, divided
1 c boiling water
1 onion, finely chopped
Salt and freshly ground black pepper

Heat 1 T oil in medium non-stick skillet.  Toast kasha in the oil, stirring constantly for about 2 minutes.  Add boiling water, cover and cook about 7 minutes.  Remove from heat.  Some water will remain in bottom of the pot.  Let sit a few minutes until all water is absorbed.  Stir to separate grains.  Let sit, uncovered at room temperature 15 - 20 minutes, stirring a few times to keep grains separate.

Heat remaining oil in a small skillet.  Add onions and saute until tender and golden.  Mix with kasha.  Season to taste with salt and pepper.