Sunday, March 28, 2010
Pierogi z Kasza Gryczana: Kasha & Mushroom Pierogies
Ahh... my first pierogies. They were not very beautiful, but so delicious - even without butter or sour cream - that I had difficulty keeping enough on the plate for the photo.
These weren't the typical mashed potato pierogies. The filling looks and tastes like ground beef but is actually made of porcini mushrooms, kasha and onions ground up in the food processor. The dough is rich with sour cream, butter and egg. The most difficult part of the recipe was wrestling the dough, which got pretty springy at times and needed rest now and then (don't we all).
The best part about this recipe is that I now have enough pierogies in the freezer for at least two no-fuss meals - my favorite kind for a weeknight dinner.