Mushroom vareniki with roasted tomato & red p

1 Servings

Ingredients

Quantity Ingredient
1 medium Onion
6 Cloves garlic
2 cups Mushrooms (I used a mixture
Shiitake, dried porcini,
And
Button mushrooms)
2 teaspoons 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 cups Flour (I use a 1:4 mix of ww
And white)
½ cup NF milk or soy milk
1 Egg or 1 eggs worth of your
Substitute of choice
1 teaspoon Salt

Directions

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 ~ ⅛" thic and cut into 3½" inch circles. Place ~ 1tsp of the filling in the center 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.

From: <"HEANEY.RAY_K"@...>

For the filling: converted to MM by Donna Webster donna@... Submitted By DONNA@...

On FRI, 03 NOV 1995 163145 GMT

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