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         Title: Auntie Nellie's Mushroom Pierogi Filling   
    Categories: Five, Dumplings, Mushrooms, Eggs   
         Yield: 30 Servings   
       
              Butter   
         1 md Onion; fine minced   
         1 c  Mushrooms; fine minced   
              Celery salt & fresh ground   
              - black pepper   
         2 lg Egg yolks   
       
     Enough for one batch of Aunt Nellie's dough   
        
     Melt butter (a couple of tablespoons to start) in a pan   
     and saute onion until translucent and amber. Add the   
     mushrooms and continue to cook until mushrooms are done.   
     (Onions and mushrooms both take up the butter as they   
     cook, so feel free to add more butter to the pan as you   
     wish.)   
        
     Remove the pan from the fire and add seasonings to   
     taste. Add egg yolks and stir in well.   
        
     Allow to cool before filling pierogi.   
        
     This mushroom filling is one of my family's favorites.   
     Auntie Nellie always made it with plain white mushrooms,   
     but she told me that her grandparents used wild   
     prawdziwek mushrooms from the forest (I found out   
     later that prawdziwek is the Polish name for porcini   
     shrooms, or cèpes.   
        
     Unfortunately, cèpes are very rarely available fresh   
     here in the US, so I try to use a mix of shiitake,   
     white, and oyster mushrooms for a richer flavor.   
        
     Occasionally, I find cèpes canned in oil in the local   
     Russian market. Not only are they awesome for stuff   
     like this filling, but the oil is hugely flavorful for   
     other culinary uses.   
        
     Recipe from Dave Sacerdote   
        
     From: http://www.davescupboard.blogspot.com/   
        
     Uncle Dirty Dave's Archives   
       
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