Polish Mushroom Pirogi

A delicious mushroom dish for any occasion!

For the dough, knead well the ingredients with in about 3-4 tbsp of water. Cover with a wet dishcloth and let rest for 30 minutes.

Remove the skin from the onions, clean the mushrooms and chop them very finely. Heat oil and cook onions until translucent. Add the mushrooms and roast until the liquid has evaporated, let cool. Season with salt, pepper and nutmeg. Stir in egg and breadcrumbs.

Roll out the dough thinly and cut out circles of about 7 cm. Put a little filling on each, fold the dough circles together and press the edges of the dough well smooth. Boil plenty of salted water.

Remove the skin from the shallots and chop them. Cut the liver into very fine slices. Melt clarified butter in a frying pan, sauté shallots at medium temperature for about 10 minutes. Increase temperature, add liver and roast for 5 min. Deglaze with the red wine. Season with salt and pepper and let it simmer for 5 minutes on the turned off plate. In the meantime, cook the pasta pockets in the salted water for about 5 minutes, remove from the water and serve with the sauce.

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