Polish Wild Mushroom Pierogies Recipes

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.

Steps:

• In a large pan over medium heat, saute the shallots in the butter until softened, about 5 minutes. Add the mushrooms, salt and pepper to taste, and continue to saute until mushrooms give up their liquid, about 4 more minutes. Add the cognac and continue to cook until liquid has been reduced to a glaze, about 5 minutes. Set aside and let cool.
• Heat oven to 400 degrees.
• Roll out the puff pastry to 1/8 inch, and cut into 2 1/2-inch squares. Place one teaspoon of filling in the center of each square. With a pastry brush, apply a little ice water to two opposite corners of the square and bring them together. Crimp the edges to seal. Cover a baking sheet with parchment paper; place piroshki on sheet, with center points tucked under.
• Beat together the egg yolk and cream, and lightly brush the tops of the piroshki with egg wash. Bake for 8 to 10 minutes, until puffed and golden brown.

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.