Frank's Recipes! Pierogi Mushroom Filling

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Pierogi Mushroom Filling

Serving Size : 4

shiitake mushrooms, soaked and chopped
1 pound button mushrooms
1/2 medium onion, chopped
salt, to taste
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 1/2 medium onion and sauté in butter until mushrooms cook down. Chop Shitake mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan and simmer 5-6 min, until liquid starts to evaporate. Salt and 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.