Mushroom Piroshki

Have fun improvising, by alternating different combinations of ingredients.

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Piroshki (from Wikipedia Commons)

Main Course

4-6 hours (including dough prep)

16 to 20 servings

Boletus edulis (porcini, penny bun, king bolete)
Craterellus calicornucopioides (black trumpet, black chanterelle, horn of plenty)
Lentinula (Lentinus) edodes (shiitake)
Morchella sp. ( morel)

Ingredients

1 package active dry yeast

1/4 C warm water

1 C milk

3 eggs

1/2 C vegetable oil

2 Tbl. granulated sugar

1 tsp. salt

4 C all-purpose flour

I vary the fillings each time, precooking/preparing each ingredient separately.

For example:

Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes.
In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well.
Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough).
Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
Remove dough from bowl and place on a lightly floured surface. Pinch off pieces. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.

Place an amount of filling in the center of your dough circle, leaving room to seal the edges. Have some fun improvising with different combinations of ingredients, trading off mozzerella or cheddar cheese.
Fold over and seal like a tart, then reposition so that the seam will be on the bottom of your piroshki.
Reshape if needed. Repeat.
You can deep fry them until the dough is cooked through, or for a health-conscious crowd, coat the with egg and bake them in the oven.