• 10/8 Nat'l Pierogi Day 2

    From Dave Drum@1:18/200 to All on Thu Oct 7 04:52:12 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Auntie Nellie's Mushroom Pierogi Filling
    Categories: Five, Dumplings, Mushrooms, Eggs
    Yield: 30 Servings

    Butter
    1 md Onion; fine minced
    1 c Mushrooms; fine minced
    Celery salt & fresh ground
    - black pepper
    2 lg Egg yolks

    Enough for one batch of Aunt Nellie's dough

    Melt butter (a couple of tablespoons to start) in a pan
    and saute onion until translucent and amber. Add the
    mushrooms and continue to cook until mushrooms are done.
    (Onions and mushrooms both take up the butter as they
    cook, so feel free to add more butter to the pan as you
    wish.)

    Remove the pan from the fire and add seasonings to
    taste. Add egg yolks and stir in well.

    Allow to cool before filling pierogi.

    This mushroom filling is one of my family's favorites.
    Auntie Nellie always made it with plain white mushrooms,
    but she told me that her grandparents used wild
    prawdziwek mushrooms from the forest (I found out
    later that prawdziwek is the Polish name for porcini
    shrooms, or c+?pes.

    Unfortunately, c+?pes are very rarely available fresh
    here in the US, so I try to use a mix of shiitake,
    white, and oyster mushrooms for a richer flavor.

    Occasionally, I find c+?pes canned in oil in the local
    Russian market. Not only are they awesome for stuff
    like this filling, but the oil is hugely flavorful for
    other culinary uses.

    Recipe from Dave Sacerdote

    From: http://www.davescupboard.blogspot.com/

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