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 at least 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 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.