Ingredients
24fresh pierogi
olive oil
1cuptomato,chopped
¼small red onion
1medium jalapeno
salt and freshly ground pepper
1lblarge shiitake mushrooms
¼cupscallions,thinly sliced
1cupsour cream
Preparation
Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil.
In a small bowl, mix the chopped tomato with the sliced onion and jalapeño. Season with salt and pepper.
Brush the shiitake mushroom caps with olive oil and season with salt and pepper
Grill the mushroom caps over a medium-hot fire for about 4 minutes per side, until tender and nicely browned.
Thinly slice the mushrooms and transfer to a bowl. Toss the mushrooms with the scallions.
Grill the pierogi over a medium-hot fire for about 2 minutes per side, until they are browned and crisp.
Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the pierogi and spoon the tomato salsa over the rest.
Serve hot, and enjoy!
