An important holiday tradition in our family is the wild mushroom soup and oushkas (wild mushrooms wrapped in a light pastry) that we have yearly on Christmas Eve. For as long as I can remember this was a much anticipated part of the Christmas menu. My grandmother has spent years perfecting these two dishes, which include wild mushrooms sent directly from Poland each year. The oushkas make a perfect partner to the mushroom soup and are intended to be dipped in the soup. Unfortunatly, in good faith I can not reveal the recipe for the mushroom soup or mushroom stuffing but the methods of stuffing have been document here.
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- Mushroom mix prepared in advance and ready for stuffing
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- Mushroom mix with mushroom biproduct-soup in the background
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- Oushka dough ready for kneading
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- The dough must be rolled out thinly and cut into small squares
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- A dalop of mushroom mix placed in the middle of a square of dough
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- Pull two opposite ends of the dough together and pinch the edges to form a triangle. Then pinch the long side of the triangle together.
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- Oushkas ready for frying
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- I could eat them just like this!
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- Fry the oushkas in an inch of oil just to brown the dough
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- A cooked oushka being tested for quality control
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- Ouskas ready for the table!
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Oh! I so wish you could share the recipe! My husband is Polish, and this is our first “Polish Christmas”! Beautiful photos —