WILD MUSHROOM PIEROGIES
Categories Mushroom Onion Vegetable Brunch Dinner Lunch Fall Winter Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (main course) servings
Number Of Ingredients 15
Steps:
- Make filling:
- Pour boiling water over porcini in a small bowl and soak until softened,10 to 20 minutes. Lift porcini out of water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a paper-towel-lined sieve into a bowl and reserve.
- Finely chop onion and garlic in a food processor, then add cremini and porcini and pulse until very finely chopped.
- Heat butter in a skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring frequently, until mushrooms are dry and 1 shade darker, about 8 minutes. Add reserved soaking liquid and simmer, stirring frequently, until mixture is thick, dry, and beginning to brown, about 15 minutes (there will be about 1 cup filling). Stir in parsley and salt and pepper to taste. Cool completely.
- Roll out dough and fill pierogies:
- Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Cut out rounds (about 24) with floured cutter. Put 1 teaspoon filling in center of each round. Working with 1 round at a time, moisten edges with water and fold in half to form a half-moon, pinching edges together to seal. Transfer pierogies as assembled to a flour-dusted kitchen towel. Repeat with remaining rounds, then make more pierogies with remaining dough and filling.
- Cook onions and pierogies:
- Cook onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Season with salt and pepper and keep warm.
- Cook pierogies in a large pot of lightly salted boiling water until tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet with onions. Toss gently to coat and serve immediately.
POLISH WILD MUSHROOM PIEROGIES
From Bear to Marianne - our lovable Polish foodie. Note from Bear - Filled pierogies can be frozen 1 month. Freeze on a tray until firm, about 2 hours, then freeze in sealable plastic bags. Thaw before cooking. I recommend doubling this and making a gi-normous batch with friends - freeze & share amongst the crew. It's fidgety but fun when working with a crew - have the dough resting & filling made & cooled when the crew arrives.
Provided by Busters friend
Categories < 4 Hours
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the Pierogi/Varenko Dough:.
- Stir together flours in a bowl. Make a well in flour and add eggs,.
- salt, and water, then stir together with a fork without touching.
- flour. Continue stirring, gradually incorporating flour into well.
- until a soft dough forms. Transfer dough to a lightly floured work.
- surface and knead, adding only as much additional flour as needed to.
- keep dough from sticking, until smooth and elastic, about 8 minutes.
- (Dough will be soft.) Cover with plastic wrap and let rest at room.
- temperature at least 30 minutes.
- Note: Bring to room temperature before using if storing in fridge overnight.
- For filling: Pour boiling water over porcini in a small bowl and soak.
- until softened,10 to 20 minutes. Lift porcini out of water, squeezing.
- excess liquid back into bowl, and rinse well to remove any grit. Pour.
- soaking liquid through a paper-towel- lined sieve into a bowl and.
- reserve.
- Finely chop onion and garlic in a food processor, then add cremini and.
- porcini and pulse until very finely chopped. Heat butter in a skillet.
- over moderate heat until foam subsides, then cook mushroom mixture,.
- stirring frequently, until mushrooms are dry and 1 shade darker, about.
- 8 minutes. Add reserved soaking liquid and simmer, stirring.
- frequently, until mixture is thick, dry, and beginning to brown, about.
- 15 minutes (there will be about 1 cup filling). Stir in parsley and.
- salt and pepper to taste. Cool completely.
- Roll out dough and fill pierogies: Halve dough and roll out 1 piece on.
- a lightly floured surface into a 15-inch round, keeping remaining.
- dough wrapped. Cut out rounds (about 24) with floured cookie cutter. Put 1.
- teaspoon filling in center of each round. Working with 1 round at a.
- time, moisten edges with water and fold in half to form a half-moon,.
- pinching edges together to seal. Transfer pierogies as assembled to a.
- flour-dusted kitchen towel. Repeat with remaining rounds, then make.
- more pierogies with remaining dough and filling.
- If freezing, place on flat sheet & freeze then store in airtight Ziploc bags.
- Cook onions and pierogies: Cook onions in butter in a large heavy.
- skillet over moderately low heat, stirring frequently, until golden.
- brown, about 30 minutes. Season with salt and pepper and keep warm.
- Cook pierogies in a large pot of lightly salted boiling water until.
- tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet.
- with onions. Toss gently to coat and serve immediately.
Nutrition Facts : Calories 394.4, Fat 20.7, SaturatedFat 12.3, Cholesterol 115.3, Sodium 343, Carbohydrate 44.5, Fiber 2.7, Sugar 5.5, Protein 8.9
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