Tania, thanks so much for posting the pirozhki recipe! My folks were Latvian, so I am familiar with our version called piragi - baked yeast dough with bacon/ham/onion filling, but am really interested in trying the pan fried potato mushroom combo of yours. Wonderful how-to photos! If only my mom were still alive, I would have a better chance at using wild mushrooms, as she was an expert shroomer, but I'll just try it with store mushrooms. Our fall was very dry anyway, I saw very few wild mushrooms this year.
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Dee
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