Polish uszka, also known as “little ears” because of their shape, are one of the three main Polish filled dumplings/crepes along with pierogi and nalesniki.
- 100 g dried wild forst mushrooms preferably porcini mushrooms
- 2 bay leaves
- 1 allspice berry
- 1 large onion 100g / 3.5 oz
- 2 heaped tablespoons butter
- salt and black pepper to taste
Rinse the mushrooms *, add to a medium pot with bay leaves and allspice berry, add enough water to cover the mushrooms. Cook over low heat, partially covered, for about 30 minutes until tender. Strain and squeeze out the water. Discard the bay leaves and allspice berry.
Heat the butter in a pan over medium heat, add finely chopped onion. Cook for about 8 minutes, until soft and translucent.
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