*  Exported from  MasterCook  *
                          Pierogi Mushroom Filling
 Recipe By     : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Polish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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 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.
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