Mushroom-Chicken Cups

Food and Prop Styling: Goldie Stern
Photography: Felicia Perretti
Food Prep and Consultant: Chaya Surie Goldberger

Although I originally planned this recipe as an appetizer, once I made them, I realized that they were a great choice for a Chol Hamoed dinner, too. It’s also a terrific way to use up your Seder chicken! Something between potato kugel and mushroom chicken, these flavorful cups are truly addictive.

YIELDS 20 CUPS

• 4 cooked chicken bottoms from chicken soup, deboned 
• 2 onions, diced
• oil, for sautéing
• 1 box baby bella mushrooms, cleaned and chopped
• 4 eggs
• 4 medium/large potatoes, peeled and grated
• 2 Tbsp oil
• 2 Tbsp Gefen Ground Almonds
• salt and pepper, to taste

Shred or chop chicken and place into a large mixing bowl.

Sauté onions in oil until golden. Add mushrooms to the pan and sauté, stirring until soft and cooked, another 3–5 minutes.