Here, finally, is the recipe from Yiddishland .
One of you called it "the world's greatest filling for just about anything," and that is just about it.
World’s
Greatest Filling for Just About Everything
Olive
oil (be liberal)
1
small onion
1
small carrot
1 stalk
celery
1pound
fresh mushrooms
½ ounce
dried mushrooms, soaked in hot water
(You
may add all or just some of the following six ingredients)
1
tablespoon chia seeds, soaked in 3 tablespoons water
1
tablespoon sesame seeds
2
tablespoons hemp seeds, lightly toasted (be careful, they can easily burn)
¼ cup
sunflower seeds, lightly toasted, ground or whole
¼ cup
pumpkin seeds, lightly toasted and crushed, ground, or chopped)
¼ cup
pine nuts, ground or whole
Salt,
pepper, and paprika to taste
(½-1½
cup cooked brown rice, white rice, or barley,
if desired)
Dice
the onion, carrot, and celery into little ¼-inch cubes, or something close to
that. Warm a liberal amount of olive oil
in a large pan (I used a 12-inch cast iron skillet). Add the diced aromatics and stir and fry for
about 15 minutes until golden. Meanwhile
dice or process the fresh mushrooms. Drain the dried mushrooms, reserving the
liquid for the sauce, and dice. Add the
diced mushrooms and continue cooking.
They will give off a lot of liquid.
Cook until the liquid is almost completely absorbed. Season with salt and pepper.
Add
all or some of the seeds listed above.
The soaked chia seeds provide a matrix to hold everything together, the toasted
sunflower and pumpkin seeds amplify the savory flavor of the mushrooms, sesame
and pine nuts are just plain delicious, and the hemp seeds lend themselves to
all kinds of vegan applications. Stir everything
up and taste for seasoning. Now, if you
are going to use this filling for pasta or pastry like knishes, pierogi, varenishkes,
or strudel, you are all set. If you are
going to use it to stuff cabbage leaves, or a pumpkin or squashes, or eggplant,
or kohlrabi, you might want to add the cooked grain. This recipe makes enough
for you to do both.
