Subj : 10/7 Nat'l Pierogi Day 5
To   : All
From : Dave Drum
Date : Mon Oct 07 2024 20:54:00

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 cA"pes.
  
  Unfortunately, cA"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 cA"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/
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Lobsters are the biggest member of the cockroach family.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.