Pierogi with (white) Mushrooms and Eggs

Pierogi with (white) Mushrooms and Eggs


  • pierogi dough
  • 1-2 onion for stuffing and sprinkling fried pierogi
  • 300 g of white mushrooms
  • 2 hard-boiled eggs
  • 50 g of butter for frying onion and mushrooms
  • shredded parsley leaves
  • salt
  • pepper
  • breadcrumbs may be needed
  • roux
  • Peel 50 g of onion and cut into cubes.
  • Rinse white mushrooms and also cut up into cubes.
  • Melt the spoonful of butter on the frying pan and throw onion. Brown it.
  • Now you can throw mushrooms onto the frying pan.
  • Add half a cup of pure water, mix and put a lid on the frying pan. Stew gently warming for 15-20 minutes.
  • In the meantime cook two hard-boiled eggs.
  • Cut hard-boiled eggs with knife into small pieces.
  • At that time mushrooms and onion should be ready. Remove the frying pan from the cooker and mix with eggs.
  • Add portion of shredded parsley leaves, salt and black pepper. Stir precisely. Season to taste.
  • If the stuffing is too thin add breadcrumbs with little portions and mix, until more dense consistency.
  • Cut circles out of dough prepared according to our recipe. Arrange filling in the middle and fold pierogi gluing its edges carefully.
  • Cook pierogi on salted water. When pierogi are ready take them out of water and sift out.
  • Dice half an onion. Throw onion and cooked pierogi onto frying pan with melted butter (or warm oil) and fry. Fry pierogi from both sides, until browned.
  • Put pierogi on plates and sprinkle with onion, with which we fried them.
  • You can also prepare the roux. Fry breadcrumbs on butter and pour it over pierogi. However, this is optional. Serve pierogi with eggs and mushrooms filling when hot.Enjoy!

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