Pierogies Crostini, With Two Toppings - cooking recipe

Ingredients

2 dozen fresh precooked potato pierogies (see Note)
olive oil
1 cup chopped tomato
1/4 small red onion, thinly sliced
1 medium jalapeno, seeded and thinly sliced
salt & freshly ground black pepper
1 lb large shiitake mushroom, stems discarded
1/4 cup thinly sliced scallion
1 cup sour cream

Preparation

Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil. In a small bowl, mix the chopped tomato with the sliced onion and jalapeno. Season with salt and pepper.
Brush the shiitake mushroom caps with olive oil and season with salt and pepper. Grill the mushroom caps over a medium-hot fire until tender and nicely browned, about 4 minutes per side. Thinly slice the mushrooms and transfer to a bowl. Toss the mushrooms with the scallions.
Grill the pierogi over a medium-hot fire until they are browned and crisp, about 2 minutes per side. Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the pierogi and spoon the tomato salsa over the rest. Serve hot.