Make It Rain Pierogies: The Ultimate Pierogi Cookbook for 2 or More by Zoe Moore

Author:Zoe Moore [Moore, Zoe]
Language: eng
Format: azw3, epub, pdf
Published: 2022-06-18T16:00:00+00:00

Recipe 17 - Mushroom Pierogi

Serving this pierogi with sour cream and soft brown onions will make your days!

Yield: 3 to 4

Total Prep Time: 1 hour

List of Ingredients:

1 tablespoon minced flat-leaf parsley

3 tablespoons heavy cream

1 teaspoon fresh thyme

¼ teaspoon freshly ground black pepper

1 teaspoon salt

2 tablespoons lemon juice

¼ cup minced shallots

½ tablespoon olive oil

½ tablespoon butter

1 ¼ cups white, cremini, or shiitake mushrooms

1 pierogi dough

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How to Cook:

1. Separate stems from shiitake mushrooms cut stems of cremini and white mushrooms.

2. Put mushrooms in the food processor for an about eight-time pulse until mushrooms get finely chopped. Place aside.

3. In a pan of medium size, heat oil and butter over the low flame; put shallots. Cover and cook until get softens about 3 minutes.

4. Gently add pepper, salt, mushrooms, and lemon juice, mix it well. Now increase flame and stir it very well for about 6 to 8 minutes until it gets dry.

5. Put in thyme, parsley, cream, and cook for about 2 minutes; now, place it in a medium bowl.

6. For dumplings, put a heaping teaspoon of a filling on the front of a pierogi dough circle.

7. With the help of water, cover the edges with water, now fold in half to form a moon shape, use your fingers to pinch the edges of the semi-circle pierogi. Cover the pierogi after it is done with filling.

8. For the moment, take a pot filled with salted water, bring it to a boil. Add pierogi in it. Boil it lightly until pierogi float to the surface. Cook it more about two minutes.

9. Take them out and repeat this same process with other filled pierogi. For delicious taste, serve quickly.

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