Pierogi Crostini With Two Toppings

Ingredients

• 2 dozen fresh, precooked potato pierogi (see Note)
• Olive oil
• 1 cup chopped tomato
• 1/4 small red onion, thinly sliced
• 1 medium jalapeño, seeded and thinly sliced
• Salt and freshly ground pepper
• 1 pound large shiitake mushrooms, stems discarded
• 1/4 cup thinly sliced scallions
• 1 cup sour cream

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