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1
VUSHKA Combine flour and salt.
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2
Add milk, egg yolk, and oil, and mix.
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3
Allow to rest for 5 minutes.
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4
Knead for 5 minutes and form into a ball.
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5
This may be done in a processor.
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6
Cover and set aside for 15 minutes or so.
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7
On a floured surface, roll out a third of the dough into a rectangle 1/8 inch thick.
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8
Turn dough and roll from center, so that all dough is even in thickness.
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9
Run a hand under dough to loosen it.
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10
Dust with flour, flip over, flour again.
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11
With a sharp knife, cut into 1-1/2 inch squares.
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12
Place a teaspoon of mushroom filling in each square, being careful not to smear edges.
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13
Fold diagonally to make a triangle and press edges.
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14
Pinch together the two bottom corners.
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15
Make sure dough has bonded, or the stuffing will boil out.
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16
Place on cookie sheets covered with towels dusted with flour.
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17
Roll out scraps last, as this dough is a little tougher.
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18
Drop 10 or 12 vushka into 6-8 cups of rapidly boiling water and stir once with a wooden spoon.
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19
Do not cover.
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20
When they float to the top, cook 1 minute, then remove with a slotted spoon to a strainer.
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21
Cool on a lightly oiled plate without crowding.
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22
Repeat until all are cooked.
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23
Cover and set aside.
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24
These may be frozen and then reheated in boiling water.
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25
Do not overcook when reheating.
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26
To serve, place 4 or 5 vushka in soup bowls and pour hot borsch over them.
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27
MUSHROOM FILLING In a saucepan with enough water to cover, bring dried mushrooms to a boil and and simmer until tender, about 1-1/2 hours.
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28
Do not allow to cook dry; add water as needed.
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29
Cool, set aside.
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30
Wipe fresh mushrooms with a damp towel, trim stems, chop fine, and set aside.
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31
Chop onions and cook in oil or butter in a heavy skillet until wilted.
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32
Add chopped fresh mushrooms and cook over medium heat, stirring.
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33
Remove dried mushrooms from the liquid (reserve it), chop fine, and mix inches.
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34
Cook until mushroom mixtures is dry, then season to taste.
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35
Add lemon juice and bread crumbs.
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36
Stir and remove from heat.
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37
Keep stirring while cooling to allow steam to escape.
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38
May be used to flavor rice for cabbage rolls and to make gravy (recipe included) and soup.
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39
FOR THE MUSHROOM GRAVY: USING 1 CUP OF THE MUSHROOM MIXTURE ABOVE.
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40
Heat stock in a saucepan, add 1 cup mushroom mixture and bring to a boil.
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41
Add cream and heat through.
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42
Season to taste.
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43
For a thicker gravy, add cornstarch to a little of the cream, and then add to the hot gravy.
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44
The gravy is excellent with holubtsi, cabbage rolls and roasts, or over toast points.
