Wild Mushroom Pierogies

Name: Wild Mushroom Pierogies
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Eastern European, European
Ingredients: 6 servings Accompaniment: sour cream; 170 grams cremini mushrooms, quartered; 19 grams dried porcini mushrooms; 6 servings Pierogi and vareniki dough; 1 Tbsp finely chopped fresh flat-leaf parsley; 2 garlic cloves, crushed; 1 medium onion, quartered; 454 grams onions, chopped; 59 milliliters 1/2 stick unsalted butter; 237 milliliters boiling water

Wild Mushroom Pierogies is a vegetarian hor d'oeuvre. This recipe makes 6 servings with 231 calories, 4g of protein, and 15g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours. This recipe is typical of Eastern European cuisine. If you have butter, cremini mushrooms, onions, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Water

Equipment you will use

Bowl

Pour soaking liquid through a paper-towel-lined sieve into a bowl and reserve.

Equipment you will use

Sieve

Bowl

Finely chop onion and garlic in a food processor, then add cremini and porcini and pulse until very finely chopped.

Ingredients you will need

Garlic

Onion

Equipment you will use

Food Processor

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.

Ingredients you will need

Mushrooms

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Parsley

Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped.

Ingredients you will need

Dough

Roll

Cut out rounds (about 2

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.

Ingredients you will need

Water

Transfer pierogies as assembled to a flour-dusted kitchen towel. Repeat with remaining rounds, then make more pierogies with remaining dough and filling.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Kitchen Towels

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.

Ingredients you will need

Salt And Pepper

Butter

Onion

Equipment you will use

Frying Pan

Cook pierogies in a large pot of lightly salted boiling water until tender, 12 to 15 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Transfer with a slotted spoon to skillet with onions. Toss gently to coat and serve immediately.

Ingredients you will need

Onion

Equipment you will use

Slotted Spoon

Frying Pan

• Filling can be made 2 days ahead and chilled, covered.• 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.

Equipment you will use

Ziploc Bags