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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