INGREDIENTS

INSTRUCTIONS

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 1/2 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@clark.net
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Religion: a mirage. Jesus: reality”