How To Make Cabbage And Mushroom Filling For Polish Pierogi

More information about Cabbage And Mushroom Filling shown in this video. This selection How To Make Cabbage And Mushroom Filling For Polish Pierogi, is from our library of complete information about Making Pierogi. Here is a link to that video library. https://tinyurl.com/v62p2cx Subscribing gives you easy access to the library and keeps you up to date. To subscribe, click on https://tinyurl.com/sr6e4yu And to be notified when a new video about pierogi is added to the library, click on the bell above. Please add your comments about this video and add anything that people interested in amber might find helpful in the comments box. Get A Pierogi Fillings Recipe Book here. https://tinyurl.com/tb5tpnk Get A Pierogi Recipe Book here. https://tinyurl.com/tb5tpnk Get A Pierogi Making Form on Amazon Prime here. https://tinyurl.com/vj6pysx Get A Pierogi Making Form on Ebay UK. https://tinyurl.com/vfr4a9e For Worldwide Delivery, Get A Pierogi Making Form on Poland'sBest General Store here https://tinyurl.com/vfr4a9e Many more reciped for pierogi and polish food at http://www.polishrecipebook.com The mushrooms used for pierogi cabbage and mushroom filling are generally the podgrzybki. The first picture here shows some that I gathered on a walk in a forest in Poland. But I don't go out often enough to get many so I buy them on the street corner from one of the many women who sell them all throughout mushroom season. I dry some to use over the winter. You can purchase dried mushrooms and use them. I get my kapusta from the local market. The woman shown in the video sells it by the barrel full every weekend. You can use a can of sauerkraut, Be sure to wash the sauerkraut so that you end up with something mild. The day before you plan to make the filling, soak the dried mushrooms. The next day, simmer the mushrooms until they are soft. Chop the sauerkraut into rather small pieces. Remember that the pierogi are rather small themselves and you do not want to give the people long strings of cabbage in their pierogi. Sautee some onions in butter. Sautee just until the onions are clear. Put the chopped sauerkraut and sauteed onions into a pot. Drain the water from the mushrooms into that mixture. Chop the mushrooms into very small pieces and add them to the mixture. Add a bit of butter and then water to just come to the surface of the mixture. Now you will have to simmer the mixture for an hour and a half to two hours and sometimes more. Be sure to stir it often so it does not burn. Your goal is to soften the sauerkraut. Don't make mush. But soften it enough that there is almost no bite to it. As you simmer the mixture you will have to add water a few times. Towards the end of the simmering period let the water boil down so that your final mixture is quite dry. You do not want something wet or it will leak water when you put it on the pierogi dough. If you have extra water, but the filling in a strainer and let the water drain off. The mix by its nature is rather dull. Add salt and pepper to taste. After adding, be sure to adjust the spicing so that it gives a definite taste.