Pierogi Fillings – Part 2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Polish | 1 | Servings | |
INGREDIENTS
| 6 | Potatoes | |
| 1/2 | lb | Butter |
| Salt and Black Pepper to | ||
| taste | ||
| 1 | Onion, minced | |
| 1/2 | c | Dried Shiitake Mushrooms |
| rehydrated then chopped | ||
| 1 | lb | Fresh Button Mushrooms |
| 1/2 | Onion, chopped | |
| 2 | T | Butter |
| 10 | oz | Kielbasa Sausage with skin |
| removed chopped | ||
| 1/2 | c | Mushrooms, chopped |
| 1/2 | c | Farmer's Cheese, grated |
| 1 | Whole Egg | |
| 1/4 | c | Plain Bread Crumbs |
INSTRUCTIONS
This year The Cook & Kitchen Staff are taking you to Poland to celebrate a Polish Easter. If you had the good fortune to be born into a Polish family, then you're already familiar with how a loving, caring Polish family will celebrate the holiday. If not, you can still serve a phenomenal Polish Easter Feast. We're wrapping up our recipe offerings with a final day of Pierogi fillings that you can choose from when planning and preparing your Polish Easter Feast. You'll find the basic recipe here: http://www.recipe-a-day.com/archives/aug/09_Aug_98_Pierogi.html. We hope you've enjoyed our presentation of a Polish Easter Feast. Remember, you don't need a special occasion to prepare any of the recipes we've offered, just the time and good taste to prepare a traditional meal from Poland. Pierogi Potato Filling: Cook potatoes till tender; drain well. Add butter, salt and pepper, and onion, and mash. When the mixture is cool enough to handle, you're ready to start filling your Pierogi. Pierogi Mushroom Filling: Soak Shiitake mushrooms in warm water for about an hour to rehydrate. Meanwhile, coarsely chop the fresh button mushrooms and onion. Sauté the fresh mushrooms and onions in butter in a large skillet over medium heat. When the Shiitake mushrooms are rehydrated, chop them and add them to the sautéed mixture. Simmer for about 5 minutes to evaporate excess water. Season with salt and pepper. Fill your Pierogi and cook as directed in the basic recipe. Pierogi Sausage Filling: Cook the chopped sausage and mushrooms in a large skillet over medium heat until the excess moisture from the mushrooms has been simmered away. Let cool and mix with the cheese, egg, and bread crumbs in a large mixing bowl until all the ingredients are thoroughly combined. Season with salt and pepper. Fill your Pierogi and cook as directed in the basic recipe. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Mar 25, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3476
Calories From Fat: 2047
Total Fat: 230g
Cholesterol: 1013.1mg
Sodium: 2916mg
Potassium: 6233.2mg
Carbohydrates: 273.8g
Fiber: 34.7g
Sugar: 20.3g
Protein: 88.4g