Date: 12 Apr 94 15:27:00 PST
Mushroom vareniki with roasted tomato and red pepper sauce
For the filling:
1 medium onion
6 cloves garlic
2 cups of mushrooms (I used a mixture of shiitake, dried porcini, and
2 tsp fresh thyme
1 medium potato (~ 6 oz)
For the sauce:
1 large red bell pepper
10 roma tomatoes
~ 1 C canned tomatoes with juice
For the dough:
2 C flour (I use a 1:4 mix of ww and white)
1/2 cup NF milk or soy milk
1 egg or 1 eggs worth of your substitute of choice
1 tsp salt
To make the dough: place the ingredients in a food processor. Process
until it forms a ball. Knead by hand for ~ 5 min. then wrap it in plastic
and let the dough rest for 30 min.
To make the sauce: Give the red bell and the fresh toms a quick spray with
some food release spray (like PAM). place under a broiler and cook, turning
occasionally until they begin to char (10-15 min). Place the veggies alon
with the canned toms into your food processor or food mill and puree. Force
the puree through a sieve to smooth it out a bit. Add salt and pepper to
taste along with some chili paste. Put the sauce in a pan and keep it
warm - the vareniki will finish cooking in it.
To make the filling: Finely chop the garlic and onion - begin to saute in
a little veg stock. Chop the mushrooms very fine and add to the onion mix.
Cook this over medium heat until the mushrooms just begin to brown. Take
off the heat. While the shrooms are cooking peel and slice the potato and
zap it in the microwave for a few minutes until it's cooked enough to mash.
Mash the potato in with the mushroom mix. Season to taste. Oh yeah - add
the thyme a couple of minutes after you add the mushrooms.
To assemble: Divide the dough into thirds. Roll the dough to ~ 1/8" thic
and cut into 3 1/2" inch circles. Place ~ 1tsp of the filling in the
of each circle. Fold the dough over to form a half-moon shape and seal it
shut with your fingers. Place them on a lightly floured towel while you
finish making the others.
To cook: bring a pot of water to a boil. Add 8 or 9 vareniki to the water.
Wait for them to float to the top, then wait ~ 1 minute longer before
removing, place into a bowl to keep warm. Cook the remaining vareniki the
same way. When all are done cooking dump them into the sauce and cook over
low heat for 5-10 minutes.
This will serve 3-4 people depending on what else you have with it.
PS: add 1 sliced onion to the other veg for roasting.