Mushroom Pierogi Recipes

MUSHROOM PIEROGI

Steps:

• Remove stems from shiitake mushrooms, and trim stems of white and cremini mushrooms. Place mushrooms in a food processor, and pulse about eight times, until finely chopped. Set aside.
• In a medium saute pan, melt butter and oil over low heat; add shallots. Cook, covered, until softened, about 2 minutes. Add mushrooms, lemon juice, salt, and pepper, and mix well. Raise heat to medium, and cook, stirring occasionally, until mixture is nearly dry, about 8 to 10 minutes. Add cream, thyme, and parsley, and cook about 1 minute. Transfer to a medium bowl.
• To form dumplings, place a heaping teaspoon of the filling toward the front of a circle of pierogi dough. Moisten the edges of the dough with water, and fold in half around filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough has been used.
• Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and continue cooking for another 3 to 4 minutes. Drain, and repeat with remaining pierogi. Serve immediately.

PIEROGIE AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden, 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet.
• Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates, 5 to 10 minutes.
• Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon, onions, and mushrooms over the top. Spread remaining pierogies over mushrooms, cover with remaining cream of mushroom soup, and top with Cheddar cheese. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling, 10 to 15 minutes.

MUSHROOM-APPLE PIEROGIES

Steps:

• Make the pierogi dough: Whisk the applesauce, vegetable oil, 1/2 teaspoon salt, 1 egg and 1/2 cup warm water in a bowl. Put the flour in another bowl and stir in the applesauce mixture. Turn the dough out onto a floured surface and knead until smooth, 1 to 2 minutes, dusting with flour as needed. Cover with plastic wrap and set aside, about 30 minutes.
• Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towellined plate. Drain all but 2 tablespoons fat from the skillet. Add the mushrooms, season with salt and cook over high heat, stirring until browned, about 4 minutes. Add the onion and cook until soft, about 4 more minutes.
• Stir in the sauerkraut, thyme, paprika, 1 cup applesauce and 1/2 cup water. Bring to a simmer, cover and cook until the mushrooms are tender, about 5 minutes, then uncover and cook until thickened, about 4 minutes. Chop the bacon and add to the skillet with the remaining 1/4 cup applesauce and salt to taste.
• Make the pierogies: Bring a large pot of salted water to boil. Beat the remaining egg in a bowl with 1 tablespoon water. Roll out half of the dough to less than 1/8 inch thick (keep the remaining dough covered with plastic wrap). Cut into rounds using a 3 1/2-inch cookie cutter or a drinking glass. Top each round with 1 tablespoon of the mushroom filling, brush the edges with the beaten egg and fold in half; crimp with a fork to seal. Repeat with the remaining dough and filling.
• Melt 4 tablespoons butter in a large skillet over medium-low heat. Boil the pierogies in batches until tender, about 5 minutes, then transfer to the skillet using a slotted spoon and toss with the butter until browned. Serve with applesauce and sour cream.

PIEROGIES WITH MUSHROOM SAUCE

Steps:

• In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
• In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.

WILD MUSHROOM PIEROGIES

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

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.