I attempted my first batch of mushroom pierogies last week. My mushroom-loving husband enjoyed them very much, as did I, I’m pleased to say.

They were more work than my stand-by sauerkraut ones, but not unreasonably so. The filling consists mainly of sauteed button mushrooms (processed teeny-tiny in the food processor), punched up with dried porcinis, caramelized onions, parsley, garlic and bound together with a bit of sour cream. Not terribly attractive to look at, so photo is after the jump.

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