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mushroom-vareniki recipe

Date:    12 Apr 94 15:27:00 PST
 From:    ("HEANEY.RAY_K"@portland.va.gov)
 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
                      button mushrooms)
 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.
 kwovo ovo