Polish Wild Mushroom Pierogies

Name: Polish Wild Mushroom Pierogies
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 6 serving(s)
Ingredients: 1 cup all-purpose flour (plus additional for kneading and rolling); 3/4 cup cake flour (not self-rising); 2 large eggs; 3/4 teaspoon salt; 1/4 cup water; 1 cup boiling water; 2/3 ounce dried porcini mushrooms; 1 medium onion, quartered; 2 garlic cloves, crushed; 6 ounces cremini mushrooms, quartered; 1 1/2 tablespoons unsalted butter; 1 tablespoon flat leaf parsley, finely chopped fresh; 1 lb onion, chopped; 1/4 cup unsalted butter; 1 cup sour cream

Submitted by Busters friend

"From Bear to Marianne - our lovable Polish foodie. Note from Bear - 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. I recommend doubling this and making a gi-normous batch with friends - freeze & share amongst the crew. It's fidgety but fun when working with a crew - have the dough resting & filling made & cooled when the crew arrives."

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Ready In:: 2hrs 15mins
Ingredients:: 15
Serves:: 6

ingredients

Pierogi and Varenko Dough
1 cup all-purpose flour (plus additional for kneading and rolling)
³⁄₄ cup cake flour (not self-rising)
2 large eggs
³⁄₄ teaspoon salt
¹⁄₄ cup water
For Filling
1 cup boiling water
²⁄₃ ounce dried porcini mushrooms
1 medium onion, quartered
2 garlic cloves, crushed
6 ounces cremini mushrooms, quartered
1 ¹⁄₂ tablespoons unsalted butter
1 tablespoon flat leaf parsley, finely chopped fresh
For onion topping
1 lb onion, chopped
¹⁄₄ cup unsalted butter
1 cup sour cream

directions

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.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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