Mushroom Vareniki with Roasted Tomato and Red P

Title:
Mushroom Vareniki with Roasted Tomato and Red P

Yield:
1 Servings

Categories:
Fat




Ingredients:





     1 md Onion


     6    Cloves garlic


     2 c  Mushrooms (I used a mixture


          Shiitake, dried porcini,


          And


          Button mushrooms)


     2 ts Fresh thyme


     1 md Potato (~ 6 oz)


          For the sauce:


     1 lg 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 c  NF milk or soy milk


     1    Egg or 1 eggs worth of your


          Substitute of choice


     1 ts 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 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:    


 


 For the filling: converted to MM by Donna Webster


 donna@webster.post.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On


 FRI, 03 NOV 1995 163145 GMT


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini