Pierogies Crostini, With Two Toppings
"In a flash of genius, my sister bought her favorite fresh pierogi (available in supermarkets), brushed them with olive oil and threw them on the grill. These crisp appetizers have become such a family standby that I’m always trying to come up with new toppings. Two of my favorites: grilled mushrooms and scallions, and spicy fresh salsa. If you wish to make your own dough use my Pierogi and Vareniki Dough recipe #133968.
NOTE: If you use frozen pierogi that are not precooked, you must boil them first, then drain and let cool completely before grilling.
BEER The creamy, earthy and spicy elements in these crostini call for a bright, golden lager with plenty of flavor to match. Try the classic Pilsner Urquell or the smooth and strong Polish Piast."
photo by Kumquat the Cats fr
- Ready In:
- 18mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 dozen fresh precooked potato pierogies (see Note)
- olive oil
- 1 cup chopped tomato
- 1⁄4 small red onion, thinly sliced
- 1 medium jalapeno, seeded and thinly sliced
- salt & freshly ground black pepper
- 1 lb large shiitake mushroom, stems discarded
- 1⁄4 cup thinly sliced scallion
- 1 cup sour cream
directions
- Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil. In a small bowl, mix the chopped tomato with the sliced onion and jalapeño. Season with salt and pepper.
- Brush the shiitake mushroom caps with olive oil and season with salt and pepper. Grill the mushroom caps over a medium-hot fire until tender and nicely browned, about 4 minutes per side. Thinly slice the mushrooms and transfer to a bowl. Toss the mushrooms with the scallions.
- Grill the pierogi over a medium-hot fire until they are browned and crisp, about 2 minutes per side. Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the pierogi and spoon the tomato salsa over the rest. Serve hot.
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Reviews
-
Update: I originally reviewed these 10-05. These are still as good today as they were then! WOW! NOW I am one of the Hosts in the Grilling Forum and I can honestly say these are one of the most unique things I have EVER grilled! These come out scrumptious and fantastic every time. Guests are constantly awed and thrilled that I have shared this treat with them. Awesome with any of the toppings suggested. Thank you my dear friend for sharing this with us! Original review: YUM! Made this as an appy while the rest was grilling - left the toppings on the side since this was our "first time" and we didn't know which we would like better. Went great with the beer you sugg'd. Made dh much happier about grilling for me after a long day! Love ya NC! -
These were very yummy. I cheated and used an inside grill and cooked the mushrooms in a hot pan to get them nice and brown. Great flavors together. I will try this again on my outside grill this summer. Wonderful idea. -
I made this as a side dish. I brushed mine lightly with olive oil as instructed and put it under my broiler since in the city we're not allowed to have outdoor grills, even on the balcony:D It worked very well. They turned out crispy-ish and not mushy soft like boiled pierogi. I loved the sour cream and salsa sides, but left out the mushroom topping entirely as I don't eat them (to my BF's consternation):D Personally I think this is the best way to make pierogis now! -
grilled pierogi never heard of it before. Tried it and it is wonderfull Thanks for letting us know about such a great way to have pierogi. Kenny J -
Hey, now I've been eating pierogi for most of my life, did I ever think of putting mushrooms with them???... no, but I should have done it a long time ago, it was a great combination. I used some potato and cheese peirogi from the Polish market back home in CT and had only one bad moment deciding if the pierogi should go directly on the grill or kept in the baking sheet and the whole sheet put on the grill. I ended up with the sheet on the grill, which I'm still pretty sure was the right way to go. They browned up nicely. Because of the chilly weather (its only 15 degrees F here right now) and because the mushrooms weren't all that large, I ended up sauteeing them in a pan on the stovetop in olive oil and added the green onion during the last minute or so. Overall the taste of the pierogi was not all that different from pan-frying, but since I usually cook onions with them, it sure saved on the household smell. I really enjoyed the shiitakes and scallions. I skipped the salsa, sorry!! I just didn't think it appealed to my personal preferences. Please forgive me!! I would cook this way again if I was grilling already and really think if you did a whole bunch of mushrooms and onions it would go great with a good steak, hmmmm.. now that sounds good doesn't it??....
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