Wild mushrooms, such as porcini or bay boletes, are boiled, finely chopped and sautéed with onions, salt and pepper. The potato dough is then flattened by hand or with a roller. A spoonful of the mushroom filling is placed in each portion of the dough, and it is then rolled into a ball shape. The final step is boiling the pyzy in hot water until they float to the surface.
Pyzy z grzybami reflect multiple important aspects of Poland’s local environment. The mushroom filling is tied to grzybobranie, or mushroom foraging, which is a popular outdoor tradition, especially in the late summer to autumn seasons. The wild mushrooms that are collected are typically dried or frozen to be used in dishes year-round, notably around the Christmas season. Potatoes are another staple ingredient of many of Poland’s most popular dishes. Potatoes thrive in Poland’s cool climate and fertile soil.
