The best delicious Pierogi Mushroom Filling recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pierogi Mushroom Filling recipe today!
Hello my friends, this Pierogi Mushroom Filling recipe will not disappoint, I promise! Made with simple ingredients, our Pierogi Mushroom Filling is amazingly delicious, and addictive, everyone will be asking for more Pierogi Mushroom Filling.
What Makes This Pierogi Mushroom Filling Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pierogi Mushroom Filling.
Ready to make this Pierogi Mushroom Filling Recipe? Let’s do it!
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Shiitake mushrooms — soaked
And chopped
1 lb Button mushrooms
1/2 md 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.
Yields
4 Servings
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