Recipe for mushroom and cream filled pierogi

karen279baboo	Oct 15, 09, 19:44 / #
hello, My polish granny has passed, but she would make these i think Pirrogi but the filling was made from mushrooms and cream but i cannot remember it any help? thanks im in uk

cheehawThreads: 9 Posts: 831 Joined: Oct 10, 09	Edited by: cheehaw Oct 15, 09, 20:59 / #
mushrooms and sauerkraut, no cream in there, lots of butter. excellent. brown them just a little. I make greeeat sauerkraut if you want the recipe.

Polonius3Threads: 1,005 Posts: 4,833 Joined: Apr 11, 08	Oct 15, 09, 21:40 / #
There couldn't have been too much cream in those mushroom pieorgi, otherwise the peirogi would be ahrd to seal and the cream would have flowed out during cooking. Perhaps a dab as a kind of adhesive.... Try this, fry up 1 lb (450 g) washed, dried, finely diced Portobello mushrooms with a finely chopped onion in 2-3 tabelspoons unsalted butter, stirring constantly. When nicely browned (10-12 minutes), stir in a tablespoon of sour cream and enough plain bread crumbs to make a firm filling. salt & pepper to rasre and (ptional) add a tablespoon of finely chopped fresh dill. Use mixture to stuff pierogi. If you try it, let us know how they turned out!

cheehawThreads: 9 Posts: 831 Joined: Oct 10, 09	Oct 17, 09, 08:47 / #
sounds marvelous. gently fried in butter is the secret to great peirogis I am pretty sure. both my bushas were experts on lots of butter. my grandfather would collect wild mushrooms all summer just to make mushroom soup and peirogis all winter. yes, you have to have onions in there with the sauerkraut version too, thanks for reminding me. i think i will do that sunday. yummy.