• 1 small onion, chopped fine
• 2 to 3 tablespoons butter
• 2 cups chopped cooked mushrooms
• Salt and pepper
• 2 egg yolks

1. Cook the onion in the butter until tender. Add the mushrooms and cook together for about 10 minutes. Season to taste with salt and pepper. Remove the mixture from the range and beat in the egg yolks. Chopped dill may be added for flavor, if desired. Cool the mixture thoroughly.

There are many fillings for perogies and this is another variation for the other recipe I have entered.