1 small container dried mushrooms(1 oz. variety pack of wild, woodear, or anything else available; this will really improve the flavor and aroma of final mixture)
1 small container diced onions(about 5 oz) or equivalent in freshly chopped onion
2 packets McCormick mushroom gravy mix(or your own mix of seasonings to taste)
2 containers sliced button mushrooms(6 oz each)
2 containers sliced baby bella mushrooms(6 oz each)
2 container sliced shitaki mushroomsor stir-fry mix (4-6 oz)
to taste Salt and pepper
This recipe will yield filling for about 100-150 vushka (depending on the size of the dough square and how much filling you put in each).
How to Make Vushka Filling:
- To reconstitute the dried mushrooms, put them in a bowl and pour boiling water over them and soak for 2-5 minutes. Arrange a cheesecloth in a strainer and pour the mushrooms and liquid through it into a bowl. Rinse the mushrooms under cool water and pat dry. The liquid can be strained again through the cheesecloth and reserved for another use such as borshch. It can also be frozen.
- Chop the onions more finely in a food processor. Sauté in olive oil until golden.
- Process the sliced mushrooms and reconstituted dried mushrooms in batches in the food processor, and sauté with the onions.
- Mushroom gravy mix can be added at the beginning, with button mushrooms, and mixed in well, or added at the end, but it thickens the mixture and absorbs the mushroom liquid better if added towards the beginning.
- Cook the mixture until all the liquid is absorbed.
- Season to taste, allow to cool.
Note: You can vary the mushroom types and quantities to taste.
How to Assemble:
- Use varenyk dough.
- Cut in squares to about 2 in x 2 in.
- Fill with filling.
- Fold the dough over to make a triangle and seal (as varenyk).
- Bring two corners in and seal the tips against each other, to look like tortellini.
- Two vushka can be intertwined to make a ‘shchastia’ (good luck) for whomever finds it in their borshch.
- Cook, freeze, thaw as varenyky.
- Serve in borshch.