1 lb. fresh mushrooms
2 tbsp. butter
water
1 tbsp. bread crumbs
1 large onion, chopped
2 cloves garlic, minced or 1/4 tsp. garlic powder
salt and pepper

Clean mushrooms thoroughly, rinse in cold water. In a medium saucepan with a tight fitting cover, sauté mushrooms, onion and garlic in butter for a few minutes. Add a cup of lightly salted water or chicken broth and 1/2 tsp. salt; simmer until tender.

Remove mushrooms; add in bread crumbs and season to taste with salt and pepper. Prepare a dough, as for pyrohy or pierogi.

Roll out dough thinly and cut into 1 1/2 inch squares. Place 1/2 teaspoon filling on each square and fold over into a triangle and pinch the edges to seal. It sometimes helps to brush the edges of the dough with a little water so that they will stick.

When the dough is in a triangle, take 2 opposite corners and pinch them together to form a ring.

Drop in boiling salted water and cook 5 minutes.

Serve with strained Borsch.