Very Tasty Pirog with Fresh Mushrooms

Ingredients

• deep plateful fresh young mushrooms (caps)
• funt butter
• tsp salt
• tsp pepper
• white onion stems with green tops
• hard-boiled eggs
• stakan smetana (sour cream), fresh
• pinch dill
• bunch green parsley
• 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.