16 ounces porcini mushroom
|Coarse chopped porcini|
|Then add the mushrooms|
|Blend flour and sour cream|
|Stir in the sour cream mixture slowly, stirring constantly|
|Blitz with your immersion blender|
|Can you taste this?|
Finally, I know that I can look this up on the Internet, but I'm looking for authentic recipes and memories from your "matka lub babcia." The older the recipe, the better. I don't really know how many Polish home cooks are reading this blog, but if you are and have some recipes of polish foods like zrazy, klopsiki, pierogi, , please post them in the comments section below.
Maybe I prejudice, but since my last Mareva's pierogies, I have probably tried every frozen pierogies on the market today. None, I repeat none have been close to just how good these were. If Chef Irene reads this post, just maybe she will bring the best pierogies back to Chicago. If not, maybe some big name producer will buy her recipe and bring them back... just like the twinkie.
© TMelle 2014