Very Tasty Pirog with Fresh Mushrooms

Ingredients

• 1 deep plateful fresh young mushrooms (caps)
• 1/4 funt butter
• 1/2 tsp salt
• 1/4 tsp pepper
• 5 white onion stems with green tops
• 6 hard-boiled eggs
• 1/2-3/4 stakan smetana (sour cream), fresh
• 1 pinch dill
• 1 bunch green parsley
• 1 batch dough

Instructions

1. Clean, wash and squeeze the mushrooms (mainly caps); stew soft in butter with parsley 2-2 1/2 hours.
2. Season and add onion stems, dill, chopped eggs and enough smetana for a loose, juicy filling; cool on ice.
3. On sour-cream dough (No. 1379), layer filling and eggs, pleat the edges up, cover, and chill.
4. Glaze with egg and bake in a very hot oven, then lower the heat.