{"id":3630,"date":"2009-04-05T21:00:13","date_gmt":"2009-04-06T01:00:13","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=3630"},"modified":"2009-04-05T21:00:13","modified_gmt":"2009-04-06T01:00:13","slug":"pierogi-with-mushroom-sauce%e3%83%94%e3%82%a8%e3%83%ad%e3%82%ae%e3%81%a8%e3%83%9e%e3%83%83%e3%82%b7%e3%83%a5%e3%83%ab%e3%83%bc%e3%83%a0%e3%82%bd%e3%83%bc%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=3630&lang=en","title":{"rendered":"Pierogi with Mushroom Sauce
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Pierogi with Mushroom Sauce<\/strong>
\nLunch April 4, 2009<\/em><\/p>\n

I didn’t know anything about pierogi until last weekend. When I ordered steak at this restaurant<\/a>, pierogi came with it. I didn’t have a high expectation for this carb+carb dish (thick dough with a filling of potato), but I soon found myself savoring it. When I finished my dinner, I wanted more pierogi.<\/p>\n

And of course I wanted to make this myself. I did some research and learned that pierogi is a popular polish food and the filling can be potato, cheese, mushroom, and cabbage. I decided to make mashed garlic potato with cheddar cheese for my pierogi filling. It was really fun to make pierogi (I made the dough myself, too; I used this recipe<\/a>), and they were absolutely delicious! Like myself, usually my husband doesn’t like to eat much carbs, but this was a huge hit with him, too.<\/p>\n

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Pierogi with Mushroom Sauce Lunch April 4, 2009 I didn’t know anything about pierogi until last weekend. When I ordered steak at this restaurant, pierogi came with it. I didn’t have a high expectation for this carb+carb dish (thick dough with a filling of potato), but I soon found myself savoring it. When I finished […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3630","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3630"}],"version-history":[{"count":32,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3630\/revisions"}],"predecessor-version":[{"id":3725,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3630\/revisions\/3725"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3630"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}