MUSHROOM PIEROGI
These Polish dumplings are traditionally served with soft, browned onions or sour cream.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen
Number Of Ingredients 11
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.
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.
PIEROGI WITH SAUERKRAUT AND MUSHROOMS
In this hearty dish, potato pierogi are served over sauteed mushrooms and our Quick Sauerkraut.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion starts to soften, 4 to 5 minutes. Add mushrooms; cook, stirring occasionally, until browned, 8 to 10 minutes. Add sauerkraut, and cook until warmed through.
- Cook pierogi according to package instructions, and serve over sauerkraut and mushrooms.
PIEROGIE AND MUSHROOM CASSEROLE
If you are short on time but still want comfort food which is full of flavor, this recipe is for you. Serve with sour cream.
Provided by mrshastiethecook
Categories Main Dish Recipes Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 685.7 calories, Carbohydrate 85.1 g, Cholesterol 64.7 mg, Fat 26 g, Fiber 6.7 g, Protein 26.2 g, SaturatedFat 11.9 g, Sodium 1733.5 mg, Sugar 20.1 g
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.
PIEROGIES WITH MUSHROOM SAUCE
Provided by Food Network
Number Of Ingredients 5
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.
More about "mushroom pierogi recipes"
MUSHROOM PIEROGI RECIPE - HOW TO MAKE MUSHROOM …
From honest-food.net
4.6/5 (7)Total Time 1 hr 50 minsCategory Main CourseCalories 428 per serving
- Make the dough by mixing all the ingredients together in a large bowl. Knead the dough until it comes together as a sift, silky dough, about 5 minutes. Cover in plastic wrap and let the dough sit on the counter for an hour or so. You can refrigerate it up to 2 days.
- To make the filling, chop the fresh and dried mushrooms and add them to a large saute pan with the minced onions. Turn the heat to medium-high and saute until the mushrooms give up their water, about 2 to 5 minutes depending on the mushroom. Salt them well. When the water from the mushrooms has almost evaporated, add the butter and saute until everything begins to brown, about 4 to 6 minutes. Add the garlic and cook another minute. Turn off the heat and let the mixture cool for a few minutes.
- Add the contents of the pan to a food processor, along with the dill or parsley. Buzz to make a fine crumble, but not a paste. You want some texture in the filling. Put the contents of the food processor in a bowl and mix well with breadcrumbs. Add salt and black pepper to taste.
MUSHROOM PIEROGI - HILAH COOKING
From hilahcooking.com
BACON, MUSHROOM, AND SPINACH PIEROGIES RECIPE | BON …
From bonappetit.com
POLISH SAUERKRAUT AND MUSHROOM PIEROGI RECIPE - THE …
From thespruceeats.com
MUSHROOM AND CABBAGE PIEROGI | TESCO REAL FOOD
From realfood.tesco.com
PIEROGI CASSEROLE - THE SHORTCUT KITCHEN
From centslessdeals.com
HOW TO MAKE PIEROGI | MUSHROOM PIEROGI RECIPE
From youtube.com
SAUERKRAUT AND MUSHROOM PIEROGI RECIPE - EVERYDAY …
From everyday-delicious.com
PIEROGI FILLING IDEAS (15+ PIEROGI FILLINGS YOU NEED TO TRY!)
From everyday-delicious.com
FERMENTED WILD MUSHROOM PIEROGI - FORAGER CHEF
From foragerchef.com
10 BEST PIEROGI CASSEROLE RECIPES | YUMMLY
From yummly.com
CABBAGE AND MUSHROOM PIEROGI (PIEROGI Z KAPUSTA I …
From finecooking.com
MUSHROOM PIEROGIES - GREATIST
From greatist.com
Author Kim Laidlaw
PIEROGI SAUCE CREAMY MUSHROOM DILL | HOMEMADE& YUMMY
From homemadeandyummy.com
COOKING BORSCHT • UKRAINIAN BORSCHT WITH MUSHROOM PIEROGI
From cookingborscht.com
MUSHROOM PIEROGI - DUMPLING RECIPES - COMFORT FOOD RECIPES ...
From pinterest.ca
EASY VEGAN MUSHROOM & SAUERKRAUT PIEROGI - MEATLESS MAKEOVERS
From meatlessmakeovers.com
EASY STUFFED MUSHROOMS | PIEROGI - FOOD MEANDERINGS
From foodmeanderings.com
VEGAN PIEROGI WITH MUSHROOM FILLING (POLISH DUMPLINGS)
From biancazapatka.com
VEGAN MUSHROOM SAUERKRAUT PIEROGI - UGLY VEGAN KITCHEN
From uglyvegankitchen.com
POLISH MUSHROOM PIEROGI AND NALEśNIKI FILLING RECIPE
From thespruceeats.com
POLISH MUSHROOM THYME PIEROGI RECIPE - INGREDIENTS FOR A …
From ingredientsforafabulouslife.com
MUSHROOM PIEROGI BITES - MUSHROOMS CANADA
From mushrooms.ca
SAUERKRAUT AND MUSHROOMS PIEROGI FROM SCRATCH - EATING EUROPEAN
From eatingeuropean.com
MUSHROOM PIEROGI - SO VEGAN
From wearesovegan.com
17+ PIEROGI SAUCES (AND TOPPINGS!), RANKED | POLONIST
From polonist.com
SAUERKRAUT AND MUSHROOM PIEROGI {PIEROGI Z KAPUSTą I Z GRZYBAMI}
From polishyourkitchen.com
PIEROGI SAUCE: SIMPLE SPINACH & MUSHROOM CREAM SAUCE
From simplevegetariandishes.com
MY GRANDMA'S HOMEMADE PIEROGI - SPEND WITH PENNIES
From spendwithpennies.com
10 BEST PIEROGI SAUCE MUSHROOMS RECIPES | YUMMLY
From yummly.com
BAKED MUSHROOM-AND-FETA PIEROGI RECIPE - TODD PORTER AND …
From foodandwine.com
PORK AND MUSHROOM PIEROGIES... AND THE LADY FROM BERLIN
From ontariopork.on.ca
VEAL AND MUSHROOM PIEROGI - RECIPE - FINECOOKING
From finecooking.com
VEGAN MUSHROOM AND CABBAGE PIEROGI - LAZY CAT KITCHEN
From lazycatkitchen.com
KETO PIEROGI RECIPE WITH MUSHROOM FILLING - AN EDIBLE MOSAIC™
From anediblemosaic.com
PIEROGI MUSHROOM FILLING | POLISH RECIPE BOOK
From polishrecipebook.com
MUSHROOM PIEROGI "USZKA" FOR BORSCHT - EATING EUROPEAN
From eatingeuropean.com
PIEROGI RECIPES | ALLRECIPES
From allrecipes.com
MUSHROOM-CHEESE PIEROGI - REAL CALIFORNIA MILK
From realcaliforniamilk.com
POLISH PIEROGI WITH A VEGAN MUSHROOM AND CABBAGE STUFFING
From tasteoftheplace.com
PEROGIES WITH BACON AND MUSHROOMS - CANADIAN COOKING …
From canadiancookingadventures.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search