Yield: 4 Servings
|\N \N||Shiitake mushrooms -- soaked|
|\N \N||And chopped|
|1 pounds||Button mushrooms|
|½ medium||Onion -- chopped|
|\N \N||Salt -- to taste|
|\N \N||Pepper -- to taste|
Tradition is to use Polish Mushrooms, or as those of you familiar critters, Polish Gold - they are VERY expensive, and often VERY hard to come by. I use a combination of Shitake (sp) and button mushrooms. Soak Shitake mushrooms in warm water for atleast an hour. Chop 1 lb button mushrooms roughly and ½ medium onion and saute in butter until mushrooms cook down.
Chop Shitake mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan & simmer 5-6 min, until liquid starts to evaporate. Salt & pepper lightly. (This holds nicely in the refrigerator - if you make the mushrooms the day before you make the pierogis, they will absorb more flavor from the cooking liquid - or so it seems, but I'm not a chemist).
When filling pierogi's, squeeze liquid from mushrooms - if filling is too moist it will run out of the dough.
Now, when my wife and I make them I also make mashed potatoes, and let them cool a little. Then I get some sharp cheddar cheese and cut it into very small pieces and add it and a little dill, salt, and pepper to the potatoes. This makes a wonderful stuffing as well.
Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@...