January 23, 2018

Popular Passover Recipes From Susie Fishbein’s Passover by Design

Here are two popular recipes from Susie Fishbein’s Passover by Design cookbook: Wild Mushroom Veloute Soup & Smoked Turkey Mango Salad.  Mushrooms, mango & turkey are all-time favorites in my house – I may not wait till Passover to try these recipes out.

The Passover By Design cookbook also happens to be on sale right now on Amazon for $19.73, regularly $29.99Grab it – don’t you deserve a treat before Pesach!

Wild Mushroom Velouté  Soup

Meat, Dairy, or Parve • Makes 8 servings • non-gebrokts

A velouté is a thickened soup, similar to a bisque. It is quick-cooking and so simple to prepare. In some markets, the wild mushrooms are packaged together. You can just buy 18-20 ounces total of the assorted packages.

Heat oil in medium pot over medium heat. Add the mushrooms and sauté until tender, about 4 minutes.  Add the garlic and onion.  Cook for 4–5 minutes. Sprinkle in the thyme. Add the margarine or butter and melt. Slowly sprinkle in the potato starch. The mixture will form a sticky paste called roux. Slowly add the stock and simmer; whisk well, scraping the bottom. Cook, uncovered, for 20 minutes to cook out the starchy taste.


2 tablespoons olive oil

1       cup (about 4 ounces) sliced shiitake mushrooms, stems discarded

2       cups (6-7 ounces) sliced oyster mushrooms

2 cups (6-7 ounces) sliced crimini mushrooms

2 cloves fresh garlic, chopped

1       small onion, cut into

1⁄4-inch dice

1⁄8 teaspoon dried thyme

1⁄2 cup (1 stick) margarine or butter

1⁄4 cup potato starch

7       cups chicken or vegetable broth, warm

1⁄8 teaspoon fine sea salt

1⁄8 teaspoon freshly ground black pepper

Season with salt and pepper.

Smoked   Turkey   - Mango Salad

meat • Makes 6 servings • non-gebrokts

16   ounces smoked processed turkey, 1-inch thick chunk, not sliced

1⁄2    ripe mango, peeled and cut into 1/2-inch cubes


juice of lime

3    tablespoons mayonnaise

4    tablespoons apricot preserves

1⁄4    teaspoon fine sea salt

1⁄4    teaspoon freshly ground black pepper

1⁄2    cup roasted cashews, chopped

1    tablespoon fresh minced cilantro leaves

1    scallion, thinly sliced on the diagonal

2⁄3    cup baby arugula leaves


2-3  fresh plums, halved, pitted and thinly sliced

4-5  fresh or canned apricots, halved, pitted and thinly sliced

6    scallion brushes

Cut the turkey into 1⁄2-inch lengthwise slices. Stack the slices and cut into 1⁄2-inch cubes. Place into large mixing bowl. Add the mango.

Dressing: Place the lime juice, mayonnaise, and apricot preserves into a quart-sized container or bowl. Using a whisk or immersion blender, mix to form a smooth dressing.

Toss the turkey and mango with the dressing. Season with salt and pepper. Add the cashews, cilantro, and scallion. Toss to combine.  Mix in the arugula leaves.

Garnish: Arrange 6 plum and 6 apricot slices in an alternating overlapping design on each plate. Place a mound of turkey salad in the center of each plate. Garnish with a scallion brush.

Copywrite Susie Fishbein.