Successfully passing Jewish values on to the next generation requires our children receive a message that soars well beyond mere victimhood.
By Peter Himmelman
Dec 1, 2016 By Jewish National Fund Category: Go North,
In the JNF kitchen: Stuffed mushrooms from the Galilee
This week's recipe is brought to you by Tamar & Gefen, a bed and breakfast in Israel's Western Galilee. Tucked away among oak trees, olive trees, and grapevines, these accommodations are anything but ordinary, with a boutique winery, a wine cultural center, and a tasting room on the premises. The simplicity and magic of the past combine with the comfort and luxuries of the present amid the sounds of silence, the fragrance of the forest, and the taste of great wine. Imagine yourself taking in all these beauties while indulging in stuffed mushrooms from Tamar & Gefen. They're simple to make but taste restaurant-quality. Make them as an appetizer for your next party, or as a weeknight meal alongside a simple salad. More on the Western Galilee Off the beaten path in the Western Galilee, Israel's Napa Valley, in photos Festival connects Israelis of all backgrounds with a traditional Christmas
Tamar & Gefen is a member of JNF partnerorganization Western Galilee Now, a consortium of small businesses in the region. To get more of a sense of the treasures the Western Galilee offers, visit our photo gallery below (hover over a picture if you want to spend more time on it). Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to [email protected] or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it! Ingredients: 8 large mushrooms that you can fill (portobello /champignon) 1 large onion, chopped 1/4 cup of butter 1/2 cup of white wine 1 cup of sour cream Chopped parsley or chives According to your own taste, add hard cheeses (kashkaval, gouda, Bulgarian, feta etc.) Directions: Preheat oven to 350 degrees F. Remove and chop mushroom stems. Fry the onion in butter until it becomes slightly brown. Add the white wine to the pan, then add salt and black pepper. Add the sour cream, stir, reduce the cream sauce and turn off the heat. In a small bowl, mix the chopped mushrooms with chopped parsley or chives and the cheese mixture and fill the mushrooms. Arrange the mushrooms in a heat resistant dish, pour the leftover cream sauce over them and place in oven for 20-30 minutes.