This recipe was selected as one of the five finalists in the 7th annual Manischewitz Cook-off (2013). It was created by Robin Saul.
Garlic/Olive Oil Cooking Spray- Manischewitz®
1 medium onion diced
1 ½ lbs. Mushrooms, button or Portobello Mushroom
2 cups mango, diced
4 Tablespoons mayonnaise
2 Tablespoons balsamic vinegar
4 Tablespoons brown sugar
8 pieces Matzo Manischewitz®
½ Cup Vegetable Broth-Manischewitz®
Salt and Pepper
Stir onions into large non-stick frying pan sprayed generously with cooking spray until onions are tender but not brown.
Add chopped mushrooms, salt to taste, and sauté for 5 minutes. Pour in vegetable broth and balsamic vinegar simmering uncovered until reduced and absorbed. There should be no liquid in the pan and vegetables should be soft, but not brown.
While the mushrooms cook, in a small pot, combine mango and brown sugar with 2 tablespoons of water to prevent burning. Simmer for about 10 minutes until it thickens. Pulse with immersion blender leaving some small chunks but making it spreadable. Put into shallow bowl to cool.
To assemble Panini:
Use a jelly roll pan or a pan large enough for the whole piece of matzo to fit, and fill with 1/2 cup water. Immerse matzo sheet gently without cracking and hold down in water just until softened. Remove from water and lay on even surface such as a towel- lined counter. The matzo should feel soft, but still remain firm to handle.
Spread 2 matzos sheets with a total of about 1 tablespoon mayonnaise. Over the mayonnaise, spread one side with mushroom mixture and the other with mango jam. Divide the jam and mushrooms evenly among all sandwiches, spreading ingredients across matzo sheets. Close sandwich.
Give the same large fry pan a good dose of cooking spray and place sandwich on hot pan. Fry on medium heat using a flat pot cover or a smaller pan bottom to gently press down. The matzo should be a bit crispy so listen for the sizzle sounds. Raise or lower heat as needed. Spray top of sandwich with cooking spray and using a large spatula, gently flip sandwich. Press again and fry on medium high heat for just about 2 minutes. Repeat process for the each sandwich. Serve warm.
We tried Robin’s mango jam as a condiment for fish. So delicious on salmon. We think it would work well as a topping on any simple poached, baked or broiled fish or even roasted chicken.
Recipe: Kosher, vegetarian, passover