Dried Polish mushroom filling is one of the quintessential flavors for stuffing Polish pierogi and Polish nalesniki, also known as blintzes or crepes. Imported Polish mushrooms, you might want to flesh this out with fresh button mushrooms. Since these are vegetarian, they would be perfect for meatless Lenten meals or for wigilia, also known as Christmas Eve supper.
If you use this filling for uszka, better known as "little ears" because of their shape, they are the traditional dumpling served in beet soup for Christmas Eve dinner.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: About 2 cups Mushroom Filling
- Dried Mushroom Filling:
- 4 ounces dried Polish mushrooms, soaked in warm water until hydrated and pliable
- 2 tablespoons butter
- 1 very finely chopped small onion
- 1 tablespoon fresh white breadcrumbs
- 2 tablespoons finely chopped parsley
- 1 large beaten egg
- Salt and pepper
- Pierogi Dough:
- 1 recipe Georgia's Pierogi Dough
- Carefully lift the mushrooms from the soaking liquid so as not to disturb the grit at the bottom of the bowl. Save this liquid for beet soup. Chop mushrooms very finely and set aside. Heat butter in a large skillet. Add onion and sauté 5 minutes or until translucent.
- Add chopped mushrooms to onions and cook 10 minutes or until liquid has evaporated and mixture begins to sizzle.
- Transfer onion-mushroom mixture to a large bowl and add breadcrumbs, parsley and egg. Season to taste with salt and pepper and mix together forming a firm paste. Set aside and let cool completely. Mushroom filling will keep, refrigerated, for up to 24 hours.
- Prepare Georgia's Pierogi Dough recipe while filling is cooking. Using a 1 1/2-inch cookie scoop, follow these steps to roll, cut, fill and cook pierogi.